Marriott International Japan
[Aloft Tokyo Ginza] All-day dining “The WAREHOUSE” Special dinner course to enjoy with flowers on spring cherry blossom night for a limited time only
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Aloft Tokyo Ginza (Chuo-ku, Tokyo), a next-generation lifestyle hotel under the umbrella of Marriott International, will open the all-day dining restaurant “The WAREHOUSE” from March 15th (Friday) to April 14th (Sunday), 2024. For a limited time, we will be offering the “Sakura Dinner Course” at “Warehouse”.
[Image 1: https://prtimes.jp/i/11305/1691/resize/d11305-1691-bc606D46D46FACC1C5F4D7D-0.jpg &s3=11305-1691-94d81752093E5D7A40F64DB7525C3D3D 93-3900×2600.jpg] During this period, we will be offering a special dinner course that will make you feel the arrival of spring. In addition, to further enhance the feeling of spring, we will welcome guests with special decorations featuring cherry blossoms and other spring flowers created by Nihonbashi’s popular flower shop “Flowers fete.”
■“The WAREHOUSE” Sakura Dinner Course
A total of 4 courses using seasonal ingredients. Starting with the appetizer, “Sakura sea bream tartare,” followed by “Sakura salmon meunière,” which has a gorgeous white wine sauce with beets, and “Poiled beef fillet with cherry-scented beanel sauce,” which is served with seasonal spring vegetables. For dessert, we offer a mini parfait with plenty of strawberry and cherry blossom elements. Based on marinated strawberries, layered with cherry panna cotta and cherry jelly, topped with cherry leaf ice cream. Enjoy a special dinner course inspired by spring and cherry blossoms.
[Image 2: https://prtimes.jp/i/11305/1691/resize/d11305-1691-15d50a10ceb80d0c4b8c-1.jpg&s3=11305-1691-54455907a9d470b6c10457ed2176cc00-1569×527.jpg] Left: Appetizer “Sakura sea bream tartare”, Right: Fish “Sakura trout meuniere”
[Image 3: https://prtimes.jp/i/11305/1691/resize/d11305-1691-aa25780738b0e8fab2fc-2.png&s3=11305-1691-17eb75cd57887c26b2eae36fc18b399d-1568×525.png] Left: Meat “Poiled beef fillet with cherry-scented Bearnel sauce”, Right: Dessert “Sakura and strawberry mini parfait”
Offer period: March 15, 2024 (Friday) to April 14, 2024 (Sunday) Offer time: 18:00-22:00 (last order at 21:00)
Price: 7,000 yen (tax and service included) with 4 dishes and sparkling wine Reservation site: https://www.tablecheck.com/ja/shops/aloft-tokyo-ginza/reserve ■In-store decoration
The gorgeous cherry blossom decorations by Flowers fete, a popular flower shop in Nihonbashi, will create a colorful space. Beautiful cherry blossoms decorate the interior of the store, recreating the image of falling cherry blossom petals, allowing you to spend a pleasant time surrounded by the breath of spring as soon as you step inside.
[About Eat Creator Co., Ltd./Flowers fēte]
We are a food incubator that continues to take on the challenge of creating the next generation of food culture with unprecedented new approaches. Creating culture, content, and systems together with various partners in the field of food and food hospitality. To achieve this, our staff includes up-and-coming chefs who are active in various fields, and we invest in and develop locations and businesses, and propose values.
[About Aloft Hotel]
Aloft Hotels, a brand for music and art lovers, currently operates more than 220 lifestyle hotels in 29 countries and regions around the world. Aloft has a brand philosophy of “Different. By Design.” and communicates its commitment to individuality, color, and music, as well as the culture they create, to the next generation of highly informed travelers. Highlights include the hotel’s vibrant social scene and its signature music program, Live@Aloft, featuring up-and-coming artists. For more information about Aloft’s unique services such as W XYZ(R) Bar, Re:MIX(SM) Lounge, and takeout Re:Fuel by Aloft(SM), please visit https://aloft-hotels.marriott.com/en Please see JP/.
Website: https://www.marriott.com/hotels/travel/tyoal-aloft-tokyo-ginza/ Instagram: https://www.instagram.com/alofttokyoginza/
More details about this release:
https://prtimes.jp/main/html/rd/p/000001691.000011305.html