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What to Do Today: Celebrate the Start of Spring at Sake no Hana

We're so over this cold weather.

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Stuck on what to do today? Let us help you. This Monday 19 March, we recommend that you encourage the cold to abate by celebrating spring and the Japanese cherry blossom season at Sake no Hana.

If you often find yourself stuck for ideas of what to do, we’ve come to the rescue with our brand new ‘What To Do Today’ feature. We handpick the best of what’s on in London and the country right now, whether a new restaurant, must-see show, exhibition ending soon or a pop-up that you must, ahem, pop in to. Check back every day for inspiration…

What to Do Today: Celebrate the Start of Spring at Sake no Hana
Japanese cherry blossom season in Fiji

Today, Monday 19 March, the restaurant launches its Perrier-Jouët Champagne collaboration to celebrate a marriage of art and food. Paying homage to the ancient Japanese tradition of ‘flower viewing’, the restaurant has been transformed with a bespoke art installation created by artist Lydia Kasumi Shirreff.

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In tribute to the season, Sake no Hana’s Head Chef Hideki Hiwatashi has created a special four-course Sakura Supreme menu to pair with the fresh, citrusy Perrier-Jouët Blanc de Blancs Champagne. Guests will begin with akadashi hirousu, a red miso soup with tofu cake, seaweed and chilli yuzu, followed by a selection of signature sushi. A bento box will comprise nigiri; maguro tuna, salmon, ama ebi and suzuki sasazushi, and maki rolls; spicy maguro, aburi salmon, crunchy kani maki and inari tofu. Diners will be offered a choice of main courses such as sakura salmon with yuzu miso and Angus beef sumiyaki with a chilli ponzu. To finish, guests will enjoy the delicate orange blossom panna cotta. The menu will be priced £38 per person including a signature Sakura cocktail, or £52 including a glass of Perrier-Jouët Blanc de Blancs Champagne.

When & Where: Sake no Hana 23 St James’s St, St. James’s, London SW1A 1HA; until  18 June 2018.

What’s On in London This Week? The Town Culture Diary knows best.