Grand Hyatt Tokyo in Roppongi, Tokyo, will be offering a cute red and pink limited-time menu at its restaurants and cafes, including limited-time sweets, afternoon teas, and cocktails using strawberries and cherry blossoms to make you long for the arrival of spring.

"Strawberry Shortcake" (650 yen each)
"Fiorentina Pastry Boutique" on the first floor will be introducing a new "Strawberry Shortcake" (650 yen each) made with seasonal strawberries such as Nyoho, Tochiotome, and Amaou. A limited number of "Tasting Sets" (3,000 yen) will also be available, allowing you to compare different flavors. The cake shapes and toppings are tailored to the characteristics of the strawberries, allowing you to enjoy the different sweetness and aroma of each.

In addition to shortcake, other items on sale include the classic "Strawberry Mille-feuille" (650 yen), which lets you enjoy the sweet and sour taste of strawberries to your heart's content, and the "Strawberry Verrine" (800 yen), which is made with fresh cream and vanilla mousse layered with a melba sauce made with strawberries and raspberries.

"Sakura Meringue" (950 yen)
Sakura sweets will also be available, with their gorgeous appearance and aroma making you feel the arrival of spring.

Five types of sweets will be on sale, including the cherry blossom-flavored "Sakura Meringue" (950 yen), which has a light and crispy texture and is made with concentrated domestic cherry blossom juice, and the "Sakura Amandine" (500 yen), which is almonds coated in white chocolate and sprinkled with cherry blossom powder.

"Sakura Leaf Anpan" (300 yen), "Sakura Blossom Anpan" (300 yen)
In the bread section, the "Sakura Leaf Anpan" (300 yen) is made by wrapping cherry blossom bean paste in chewy dough and baking it like an oyaki, garnished with salted cherry leaves like a sakura mochi, and the "Sakura Blossom Anpan" (300 yen) is made by mixing cherry blossom bean paste into milk roll dough and baking it in the shape of a cherry blossom flower, resulting in a perfect match of the gentle sweetness of the bread dough and the subtle sweetness of the cherry blossom bean paste.

It is also recommended as a souvenir during the period when you will be invited to many cherry blossom viewing parties and other events.

"Strawberry Calzone" (2,000 yen)
"Fiorentina" on the first floor has introduced two new desserts: "Strawberry Calzone" (2,000 yen) and "Chocolate Ravioli" (1,800 yen).

"Strawberry Calzone" is baked filled with strawberries, white chocolate, mascarpone, raspberry puree, etc., and the inside melts when you cut into it. It can also be mixed with the homemade pistachio ice cream that comes with it for a warm and savory dessert.

"Chocolate Ravioli" (1,800 yen)
"Chocolate Ravioli" is a soup dessert version of the classic Italian dish ravioli. Ravioli made from pasta dough kneaded with rose hips and wrapped in chocolate floats in strawberry soup. Enjoy this innovative dessert pasta dish with homemade vanilla ice cream garnished with strawberry-flavored candy.

"Strawberry Afternoon Tea" (3,800 yen)
"The French Kitchen" on the second floor has introduced a new afternoon tea menu item, "Strawberry Afternoon Tea" (3,800 yen), which includes a strawberry sweets buffet.

In addition to the savory assortment plate, the sweets buffet will feature strawberry sweets from February 1st to March 11th, and cherry blossom sweets from March 12th to mid-April. These can be enjoyed with tea from "ART OF TEA," a premium organic tea brand from Los Angeles, which has been specially selected for this afternoon tea.  

"Teppan Strawberry Dorayaki" (1,600 yen)
At "Keyakizaka" on the 4th floor, they are selling a new version of their popular dessert, "Teppan Strawberry Dorayaki" (1,600 yen), which uses seasonal Amaou strawberries in its dorayaki dessert.

The dorayaki is made by mixing fresh cream with a mixture of mashed and smooth bean paste made from Hokkaido red beans, adding a whole strawberry, and sandwiching it between two layers of brown sugar dough baked on a hot plate. This unique dorayaki, exclusive to Keyakizaka, is enjoyed with strawberry sorbet made in-house by the pastry team and garnished with strawberry confectionery.

Right: "Sakura Champagne Sorbet" (2,000 yen), Left: "Sakura" (1,700 yen)
The Oak Door Bar on the 6th floor is offering three new cocktails: a gorgeous cocktail made by pouring champagne over a house-made sorbet made with concentrated syrup from cherry blossoms grown in Nagano Prefecture; a cocktail called "Sakura" (1,700 yen) made with Japanese craft gin "ROKU"; and a visually stunning non-alcoholic cherry blossom-flavored lemonade cocktail called "Sakura Lemonade" (1,600 yen).

Experience the early arrival of spring with the Grand Hyatt Tokyo's strawberry and cherry blossom-infused menu.