This spring, Mei Ume, the Chinese and Japanese restaurant at Four Seasons Hotel London Ten Trinity Square, will celebrate the annual Japanese sakura season. Transformed for the season into a cherry blossom garden, the restaurant will transport diners east with a special a la carte menu of traditional Japanese dishes by Head Chef Tony Truong with optional sake pairing.

Available from March 14 until April 29, 2022, diners will be welcomed to Mei Ume for a spot of hanami – the traditional Japanese custom of “flower viewing,” most commonly the cherry blossom, and a ritual dedicated to enjoying the transient beauty of flowers. The heart of Mei Ume will be adorned with an arching display of pink and white blossom flowers in full bloom while those dining at the bar will sit beneath twisting boughs of blossom branches, intertwined with hanging lanterns.

Beneath the colourful canopy, guests will be able to enjoy a seasonal menu of smaller plates including ika karaage, a dish of crispy deep fried squid; nasu dengaku, sweet and sticky miso grilled aubergines; and wagyu beef yaki gyoza. Larger dishes will include tori yaki udon, saba shiroyaki, a crispy salt-grilled mackerel and salmon donburi with salmon sashimi, salmon roe, avocado and shiso leaf. No Japanese feast would be complete without sushi, with guests able to watch on as the chefs artfully craft beef tataki, prawn maki and selection of nigiri.

Alongside the dishes, Director of Wine Jan Konetzki and his team have curated a selection of seasonal sake, fringe tea, and wines with Japanese accents. The labels chosen champion the entire menu without the strict dogma of a perfect pairing. All five tastes are considered and act as either as palate cleansers, softeners of strong flavours or umami expanders.

Mixologist Ayoub Radi has also created a special cocktail, the Sakura-yu, otherwise known as Cherry Blossom Tea, which features floral Mancino sakura vermouth, vodka and sparkling sake.

“In Japan, Sakura is traditionally a time of celebration as we mark the arrival of spring with friends and family. We wanted to capture the spirit of the season by transforming Mei Ume into a cherry blossom garden and offer guests the opportunity to sit beneath the branches and enjoy our special menu,” says Head Chef Tony Truong.

The cherry blossom installation and a la carte menu will launch on March 14 and run through until April 29, 2022.

A fine selection of Japanese sake and whiskies are available from the wine list.