Spring in Japan is not complete without a dash of sakura (cherry blossoms), and Andaz Tokyo Toranomon Hills is offering a host of delectable offerings infused with the seasonal flavor to enjoy in a variety of settings. The annual Sakura Garden Sakura Afternoon Tea (¥6,000), featuring an array of savory and sweet delights, returns to the Rooftop Bar from March 26 to 28, April 2 to 4, and April 9 to 11, from 1 to 3 p.m. and 3:30 to 5:30 p.m. The menu features sakura pink mille crepes filled with beetroot puree and mixed with cream cheese, as well as other savory dishes, including sakura red sea bream escabeche with spring vegetables; foie gras mousse tartlet with dried sakura blossoms; salted sakura blossom with parmesan and rice croquette; and sakura shrimp with nanohana (rapeseed shoots) in a fresh spring roll.

A selection of scrumptious sakura sweets complements the savory menu. Guests can relish delicacies such as sakura rare cheesecake filled with griotte cherry jelly and topped with freeze-dried chocolate, sakura chocolate bonbon, blancmange and sakura eclairs as they take in scenic views of Tokyo from the bar’s 52nd floor rooftop terrace while surrounded by pink blossoms. The Rooftop Bar will celebrate spring into the night, with a plan of free-flowing Perrier-Jouet Champagne and other beverages and snacks. On the snack menu are sakura miniburgers, bamboo shoots with escargot gratin and sakura leaf marinated cheese with two types of tomato caprese, all of which can be enjoyed with Champagne, wine, draft beer and soft drinks. Available from March 26 to April 11 from 5 to 9 p.m., the plan comes in two versions: plan A (¥8,000), which comes with one glass of Champagne and free-flowing house wine, draft beer and select soft drinks, and plan B (¥12,000), which adds free-flowing Champagne and white and red wine. Both plans come with three snacks.

For the first time since its opening, the SUSHI, a restaurant just behind the Rooftop Bar, will offer lunch during the cherry blossom season. From March 29 to April 2 and April 5 to 9, guests will be treated to the restaurant’s sakura-themed course (¥4,500), featuring an extravagant serving of chirashi-zushi (sushi rice topped with raw fish and a variety of colorful ingredients) with sakura bream and sakura shrimp. Available from 11:30 a.m. to 3 p.m., the course includes a green leaf salad with homemade plum bonito dressing, miso soup, seasonal fruits and the chef’s choice of two daily dishes. Guests can enjoy their course with Perrier-Jouet Champagne (¥1,500), Andaz 52 sake (¥2,200) or beer (¥600), and choose to eat dessert at the Sakura Garden terrace where they can relax with a soothing cup of sakura tea and admire panoramic views of Tokyo.