Spring is finally here. From March 31 to April 14, join us in celebrating the season of blooming cherry blossoms with our sakura inspired menu features.
This beautiful roll features fresh scallop and sockeye salmon wrapped in hamachi and shiso, garnished with golden tobiko, and a delicate salted sakura flower finish.
Sour Cherry Clafoutis Tart
This traditional french tart gets an Aburi twist for the spring season with guanaja dark chocolate ganache and amaretto ice cream.
Cocktail Feature: Persephone
Created by Beverage Director Stephen Whiteside, this alluring cocktail is crafted with Sakagura Nigori Umeshu, Odd Society Bittersweet Vermouth, Absolut Vanilia, sparkling wine, and decorated with edible flowers