Spring in Japan starts with the blossoming of the cherry trees and a delightful tradition called hanami (flower viewing). The Japanese gather in great numbers wherever the flowering trees are to be found. Thousands fill parks to hold feasts under the trees. These parties sometimes go on until late at night. It is in this spirit of celebration that award-winning Chef Nishiura Osamu presents the mesmerizing Spring Omakase Menu at Asuka in March and April. Among the more dramatic specialties on Asuka’s spring menu this year: mategai mentaikoyaki (boiled jackknife clam with mentaiko sauce), hirame oukazukuri(thinly sliced flounder served with cherry leaf) and meron to biwa (Japanese melon and loquat).
