Starting May 1, Andaz Tokyo will offer a variety of special menus to celebrate early summer.
From May 1 to 31, Andaz Tavern will host the "Spring Cheese Market," featuring handcrafted French cheeses. Enjoy a variety of fresh cheeses made from nutritious milk only available during the spring and early summer seasons, paired with wines selected by a sommelier. From June 1 to July 15, "Grilled Steak from Kagoshima to Shiraoi" will be held, featuring special grilled steaks made with high-quality domestic beef from various regions of Japan. The menu features beef from Miyazaki, a renowned beef-producing region, as well as lesser-known Niigata, aged for a year in snow-houses nestled in the mountains. The menu includes various cuts of beef from various regions, such as rump steak, sirloin, and tenderloin, simply grilled and served with baked cherry tomatoes and roasted garlic, grilled short ribs cooked at low temperature for 60 hours, and steak tartare, served with homemade thick-cut French fries. To celebrate the Mexican festival "Cinco de Mayo," Cafe & Bar BeBu will be hosting "Early Summer Mexicana" from May 1st to June 30th, offering a variety of original Mexican dishes. The menu will feature two types of tacos, including spicy beef cheek tacos, as well as original BeBu creations like spicy shrimp beer ajillo, special octopus ceviche, cheese nachos, and chili con carne. BeBu will also offer BeBu's popular Andalegringo mini burger. For dessert, a soft serve ice cream sundae featuring rare cheese cream and lime jelly will be served. To complement the Mexican cuisine, guests can enjoy ice-cold Corona beer, margaritas, draft beer, red and white wine, and soft drinks. The price is ¥5,000 for two hours of unlimited drinks. From May 1st to June 30th, the rooftop bar will be hosting "Summer Sparkling Punch," an original punch cocktail made with plenty of seasonal fruits. The punch cocktail (1,800 yen), made with fresh, fragrant fruit steeped for days, is paired with perfectly paired fresh herbs, sparkling wine, and homemade fresh fruit soda. From May 1st to 31st, the pastry shop will offer a menu featuring lavish seasonal Kyoto vegetables grown in Kyoto's lush soil. The lineup includes the "Kamo Eggplant Tart with Yuzu Cream" (550 yen), "Kyoto Carrot Flan" (480 yen), "Kyoto Fruit Tomato Trifle" (550 yen), and "Three Kinds of Kyoto Eclairs" (small: 350 yen, large: 700 yen). From June 1st to July 31st, resort sweets will be available, combining passion fruit from Onna Village, Okinawa Prefecture with unique ingredients. Adorable treats include the "Shikuwasa Trifle" (550 yen), "Okinawa Passion Chocolate Tart" (480 yen), and "Whole Passion Fruit Sweets" (780 yen).
