Grand Hyatt Tokyo will be offering limited-time sweets and cocktails featuring seasonal strawberries and cherry blossoms, heralding the arrival of spring. From early January to the end of April, Fiorentina Pastry Boutique on the first floor will be selling a total of five sweets, including four new strawberry creations. New creations include the "Paris-Brest" (13cm whole / 3,800 yen, 6cm piece / 670 yen), a ring of choux pastry sandwiched between chocolate, vanilla, and pistachio whipped cream; the "Strawberry Tart" (650 yen), a tart crust topped with pistachio ganache, cream, and strawberries; the "Strawberry Mille-feuille" (650 yen), a pie crust sandwich filled with strawberries, whipped cream, and sponge cake; and the "Strawberry Verrine" (750 yen), a layer of whipped cream and vanilla mousse topped with strawberry and raspberry Melba sauce.

Also, from early March to mid-April, cherry blossom sweets and breads that make great gifts will be available. There will be a total of seven kinds of cherry blossom sweets, including two new products: "Sakura Meringue" (500 yen), which has a light and crispy texture and is made with concentrated domestic cherry blossom juice, and "Sakura Amandine" (500 yen), which is white chocolate coated almonds sprinkled with cherry blossom powder. Breads such as "Sakura Leaf Anpan" (300 yen), which is made by wrapping cherry blossom bean paste in chewy dough and baking it like an oyaki pan, and "Sakura Blossom Anpan" (300 yen), which is made by mixing cherry blossom bean paste into milk roll dough and baking it in the shape of a cherry blossom flower, will also be on sale. From January 1st to 31st, the Oak Door Bar on the 6th floor will be serving strawberry-themed cocktails such as "Pavilion Rouge" (2,000 yen, tax and service charge not included), which combines rum, pineapple juice, and fresh Tochiotome strawberry pulp from Tochigi, and "La Vie en Rose" (2,400 yen, tax and service charge not included), a champagne sorbet made with homemade Tochiotome strawberry sorbet and refreshingly sweet champagne.

In addition, from March 1st to 31st, cherry blossom-themed cocktails will also be available, such as "Sakura Fashioned" (1,700 yen, tax and service charge not included), a Japanese-style cocktail made with Suntory Chita Whisky and cherry blossom syrup infused with cherry blossom petals, and "Sakuratini" (1,800 yen, tax and service charge not included), a sake-based cocktail made with cherry blossom syrup infused with cherry blossom petals, and cherry blossom liqueur. Until February 28th, Maduro on the 4th floor will be serving strawberry cocktails made with Amaou strawberries from Fukuoka Prefecture, such as the "Strawberry Martini" (2,000 yen, tax and service charge not included), which mixes vodka and strawberry puree; the "Strawberry Mojito" (2,000 yen, tax and service charge not included), which combines strawberry puree with white rum, lime, and mint; and the "Leonardo" (2,200 yen, tax and service charge not included), which uses strawberry puree and champagne.