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Cherry Blossoms On My Plate: Four Seasons Hotel Tokyo at Marunouchi Celebrates Spring with Sakura Afternoon Tea

MAISON MARUNOUCHI pays homage to Japan’s favourite flower with intricately crafted sakura delights

March 14, 2022,
Tokyo, Japan

Springtime in Tokyo is synonymous with sakura. As the cherry trees come into full bloom, the city is transformed into a dreamscape of dancing pink petals.

Savour the season’s delicate floral beauty with the Flowers & Leaves Afternoon Tea ~ Sakura at MAISON MARUNOUCHI, the Parisian-style bistro at Four Seasons Hotel Tokyo at Marunouchi. Available from March 16 to April 20, 2022, this special experience is priced at JPY 7,590 on weekdays and JPY 8,223 on weekends and holidays.

Hanami, the Japanese custom of appreciating cherry blossoms, is practiced throughout Japan. Families, friends and co-workers meet for leisurely feasts under blossoming boughs, with a view to enjoying the transient beauty of sakura. These magical flowers bloom for just a few weeks in the entire year.

Served in an airy and elegant setting, the sakura-themed Afternoon Tea celebrates the spirit of Hanami. Diners can appreciate the exquisite craftsmanship evident across the cherry blossom-inspired menu, with sweets crafted by Pastry Chef Elwyn Boyles and savouries guided by Michelin-starred Chef Daniel Calvert.

Sakura Sweets

Envisioned by Elwyn, the sweet offerings bloom in a springtime palette: cherry pink, leaf green, and touches of sunshine yellow. The beautifully decorated stand arrives with five sweets woven around cherry blossoms and leaves.

Layered with almond sponge, sakura butter cream and matcha butter cream, the Pink Gateau Opera is topped with strawberry sakura powder and oyster crackers. The Cherry Leaf Tart is an intricate composition of cherry leaf diplomat cream, strawberry marshmallow and lime meringue kiss, while the pink-and-green Preserved Sakura Macarons combine chocolate ganache with sakura leaf powder. The Sakura Choux Bombe is a tempting mouthful of chocolate shortbread, chantilly cream and sakura diplomat cream, and the Cherry Mousse offers a soft, sumptuous ode to the season.

The pièce de résistance is the Princess Cake, a Swedish cake traditionally made for special occasions. Elwyn and his team give this Scandinavian favourite a Japanese makeover: layers of airy sponge cake, sakura jam and cherry jam are encased in smooth green marzipan and finished with sakura sugar flowers, crystallized mint leaf and purple petal dust. First presented whole at the table, the cake is then served by the slice – each one individually plated and decorated with blossoms, mint and cream.

“The lightness of the sponge cake and jam evokes a feeling of springtime,” notes Elwyn. The Princess Cake is also associated with new beginnings, which makes it perfect for this time of year in Japan, marked by the arrival of spring and the start of a new school term.

Savoury Sojourn

In a departure from other afternoon teas in Tokyo, the six savouries arrive at the table in stages, each one plated individually. “We want our guests to enjoy each dish at the perfect temperature,” explains Daniel.

Savour masterful creations like Pickled Hamaguri Clams, a bistro-inspired surprise, and the silken Chicken Liver Parfait, cooked with Riesling and served with apricot jam. The Buckwheat Blini with maitake mushrooms and gruyere cheese offers a sensational taste journey, while the elegant Croque Madame elevates a French classic.

This seasonal Afternoon Tea also includes a pink-hued welcome drink made with cherry-infused tea, sakura and pomegranate syrup.

All prices mentioned above include taxes and service charge.

For reservations, contact MAISON MARUNOUCHI at +81(03)5222 7222.