Hotel New Otani Makuhari's Japanese restaurant Senbazuru is launching a limited-time takeout offering perfect for cherry blossom viewing season. The "Haruranman Bento" (Spring in Full Bloom Bento) will be available from March 2 (Monday) to May 6 (Wednesday, Holiday), 2026.
Details: https://www.newotani.co.jp/makuhari/restaurant/senbazuru/takeout/haruranman/
Spring Arrives with Cherry Blossom Forecast
According to the "2026 Second Cherry Blossom Forecast" released by Weathernews on January 28, cherry blossoms (Somei Yoshino) in the Kanto region are expected to bloom around March 21 in Tokyo. The forecast suggests blooming will occur around or slightly earlier than average, with the full cherry blossom viewing season anticipated to begin in late March. The third forecast will be released in mid-February, and predictions may be revised based on temperature trends.
This luxurious spring-themed takeout bento is designed specifically for the cherry blossom viewing season. The stunning and delicate presentation may captivate viewers more than the blossoms themselves. This spring, experience a "dango over flowers" moment with this delightful seasonal offering.
A Feast for the Senses: Masterful Craftsmanship in Every Dish
Upper Tier - Adorned with Spring Aromas: Featuring sakura trout wrapped in cherry leaves as the centerpiece, accompanied by spring mountain vegetables such as tara no me (aralia shoots) and fukinoto (butterbur sprouts), and seasonal bamboo shoots, all carefully simmered. Each dish offers distinct textures and delicate dashi flavors, bringing elegance to your cherry blossom viewing.
Lower Tier - A Treasure Box: The main attraction is the beautiful "Sakura Bara Chirashi Sushi" (Cherry Blossom Scattered Sushi). Premium ingredients including shrimp, conger eel, and kohada (gizzard shad) are artfully arranged with sakura denbu (pink fish flakes) and lily bulb petals shaped like flower petals, creating a representation of a spring garden. Complete with adorable inari sushi and fresh seasonal strawberries, this tier delivers the ultimate "dango over flowers" satisfaction.
Upper Tier Contents
Sakura trout wrapped in cherry leaves, octopus Tosa-ni with canola flowers, tea-smoked duck with lemon, chicken meatball skewers, kosode tamago (layered egg), bamboo shoot Tosa-ni, spicy konnyaku simmered, shiitake mushroom simmered, butterbur, pickled cherry yam, glossy soybeans, tara no me, fukinoto, sasa-fu (bamboo leaf-shaped wheat gluten), kinpira burdock, hajikamı (pickled ginger shoots)
Lower Tier Contents
Sakura bara chirashi sushi and small inari sushi
(Shrimp, kohada, conger eel, kinshi tamago (shredded egg), sakura denbu, lily bulb petals, snow peas, kinome (sansho pepper leaves), winter mushroom, lotus root, dried gourd, pickled ginger)
Strawberries
Crafted by Chef Kenichi Hiruma, Head Chef of Japanese Cuisine at Hotel New Otani Makuhari
Born in Tokyo in 1974, Chef Hiruma graduated from Musashino Culinary College and joined New Otani Corporation in 1993.
As Head Chef of Japanese Cuisine at Hotel New Otani Makuhari, Kenichi Hiruma oversees all Japanese cuisine served at the hotel. He has trained internationally in Los Angeles and Beijing, and received the Minister of Health, Labour and Welfare Award in the Free Exhibition Category at the National Japanese Cuisine Skills Competition. Enjoy this limited-time spring bento created by one of Japan's leading culinary masters.
Sales Information
Hotel New Otani Makuhari
Japanese Restaurant Senbazuru
Takeout "Haruranman Bento" (Spring in Full Bloom Bento)
https://www.newotani.co.jp/makuhari/restaurant/senbazuru/takeout/haruranman/
Sales Period: March 2 (Monday) to May 6 (Wednesday, Holiday), 2026
Pickup Time: 11:00 AM to 8:00 PM
Pickup Location: Japanese Restaurant Senbazuru (Lobby Floor)
Price: ¥5,000 per two-tier box
*Payment will be collected at the time of pickup.
Reservations & Inquiries: Tel: 043-299-1849 (Senbazuru direct line)
*Reservations must be made at least 2 days in advance (minimum order of 2 boxes)
*Images are for illustrative purposes.
