HOTEL TORANOMON HILLS (located at 2-6-4 Toranomon, Minato-ku, Tokyo, Toranomon Hills Station Tower) presents seasonal limited-time menus at Le Pristine Tokyo, the casual fine dining restaurant and café supervised by Michelin-starred chef Sergio Herman. Guests can enjoy the arrival of spring through all five senses with offerings including an afternoon tea expressing the gentle seasonal transition with cherry blossoms and decopon, a sakura cocktail where cherry blossom elegance harmoniously blends with fruity notes, and evening canapés showcasing spring flavors in a light and delightful manner. These culinary experiences celebrate the awakening season and welcome all guests to this exquisite dining destination.
Le Pristine Afternoon Tea - Cherry Blossom & Decopon
At Le Pristine Café Tokyo, Pastry Sous Chef Sacha Simon, who has extensive experience in Japan, presents the "Le Pristine Afternoon Tea - Cherry Blossom & Decopon" for a limited time in March and April, featuring Japan's iconic spring symbol "cherry blossom" and the fresh, juicy "decopon" as its theme, offering an experience to be enjoyed through all five senses.
The featured sweets, "Seasonal Cross Tart," depict spring's expressions through two contrasting personalities. The "Cherry Blossom Mousse Cross Tart" layers light cherry blossom mousse with strawberry confit retaining fresh acidity and the smooth richness of pistachio biscuit and ganache, expressing the fleeting beauty characteristic of Japanese spring. Meanwhile, the "Decopon Cross Tart" showcases seasonal fresh decopon as the star, combined with the gentle texture of mascarpone mousse and the refined bitterness of grapefruit confit, finished with refreshing basil for a light, enjoyable flavor. The "Seasonal Pasticcini" includes three spring-colored sweets such as "Cherry Blossom and Matcha Macaron," evoking Japanese beauty. The savory offerings feature three items with a new Italian sensibility, including "Snow Crab Pizzette" luxuriously using seasonal snow crab whose sweetness and umami have increased, and "Oeuf Mayonnaise 'Romano'" incorporating Japanese spring ingredients like bamboo shoots and mitsuba. The drink selection includes fragrant Kusmi Tea, and this season's limited "Yaezakura Organic Sencha." This special tea combines the refreshing taste of organic sencha with yaezakura flowers preserved through freeze-drying to capture their fragrance, offering a naturally gentle cherry blossom aroma that gently spreads, creating a serene spring moment. Please experience this special time where you can taste the changing seasons through all five senses with Le Pristine Tokyo's unique spring afternoon tea.
Le Pristine Afternoon Tea - Cherry Blossom & Decopon Menu Overview:
Sweets
◆Seasonal Cross Tart
- Cherry Blossom Mousse, Strawberry Confit, Pistachio Biscuit and Ganache
- Decopon, Basil, Mascarpone, Grapefruit Confit
◆Vanilla Soft Serve
◆Seasonal Pasticcini
- Swiss Roll, Decopon, Yuzu Diplomat Cream
- Strawberry and Cherry Blossom Shortcake
- Cherry Blossom and Matcha Macaron
Savory
- Oeuf Mayonnaise 'Romano', Mitsuba, Soffritto, Bamboo Shoots
- Mini Brioche, Mortadella, Pistachio, Mustard Seed, Lemon
- Snow Crab Pizzette, Stracciatella, Tomato, Shiso Gremolata
Price: ¥6,000 (Coffee/Tea, 90-minute last order)
Available: March 1 (Sun), 2026 to April 30 (Thu)
Hours: Weekdays 2:00 PM to 5:00 PM (L.O. 5:00 PM), Weekends and holidays 12:00 PM to 2:00 PM / 2:30 PM to 4:30 PM
*A 15% service charge will be added to the listed tax-included price.
*Menu contents may change depending on procurement and other circumstances.
*This menu is served at Le Pristine Café Tokyo.
Seasonal Cocktail - Sakura Politan
At Le Pristine Tokyo's restaurant and café, the original cocktail "Sakura Politan" is served for a limited time in March and April, adding the essence of spring "cherry blossom" to the classic cocktail "Cosmopolitan." Centered on the subtly spreading floral cherry blossom aroma and the deep fruitiness of cherry liqueur, this cocktail uses refreshing vodka infused with "huacatay," an herb native to South America, expressing Le Pristine's sophisticated twist. With cherry blossoms and cherries creating an elegant and profound aftertaste, garnished with salt-preserved cherry blossoms and colorful petals, this cocktail allows you to experience spring not only through taste but also visually. Please enjoy this limited spring cocktail that captures the beauty and fragrance of the season.
Price: ¥2,200
Available: March 1 (Sun), 2026 to April 30 (Thu)
Hours: Restaurant 12:00 PM to 3:00 PM (L.O. 2:00 PM), 6:00 PM to 10:00 PM (L.O. 9:00 PM)
Café 11:30 AM to 10:30 PM (L.O. 10:00 PM)
*A 15% service charge will be added to the listed tax-included price.
*This menu is served at Le Pristine Tokyo's restaurant and café.
Le Pristine Canapé Celebration
At Le Pristine Café Tokyo, the popular plan "Canapé Celebration" is prepared with a light selection incorporating spring flavors.
The "Crispy Katsu," inspired by Japanese tonkatsu, seals in umami with a crispy texture and adds spring-like freshness with tomato and basil aioli sauce, creating a light yet satisfying dish. The "Mini Brioche" layers butter-rich brioche with moist, smooth mortadella, adding fragrance with chopped pistachios. Mustard seed provides a subtle stimulation while dill pickles' gentle acidity refreshes the palate, naturally inviting the next bite. The chef's recommendation, "Pizzette Bianca 'Cacio e Pepe'," reinterprets the traditional Roman pasta dish meaning "cheese and pepper" in Italian in Le Pristine's style using pizzette. Melting pecorino cheese into the lightly baked dough while warm, aromatic freshly ground Sarawak pepper adds a fragrant accent. The freshness of seasonal fava beans combines with the subtle fragrance of yuzu, resulting in a light and refined dish reflecting the early spring atmosphere. Free-flow drinks include a wide selection from sparkling wine and beer to cocktails and soft drinks. Unpretentious yet refined, enjoy this spring "Canapé Celebration" that offers the sensibility of fine dining in a casual setting, perfect for after-work moments or comfortable aperitivo time with close friends.
Food
- Marinated Olives, Lemon, Fennel, Rosemary
- Crispy Katsu, Tomato Aioli, Basil, Parmigiano
- Oeuf Mayonnaise 'Romano', Mitsuba, Soffritto, Bamboo Shoots
- Mini Brioche, Mortadella, Pistachio, Mustard Seed, Dill Pickles
- Crudité 'Giardiniera', Ricotta, Arrabbiata
- Pizzette Bianca 'Cacio e Pepe', Pecorino, Sarawak Pepper, Fava Beans, Yuzu
Drinks (Free-Flow)
Sparkling Wine, Beer, Wine (Red/White), Highball, Gin (Tonic/Soda), Vodka (Tonic/Soda/Orange Juice), Campari (Soda/Orange Juice/Grapefruit Juice), Cassis (Soda/Orange Juice/Grapefruit Juice), Soft Drinks (Orange Juice/Grapefruit Juice)
Price: ¥8,500
Available: March 1 (Sun), 2026 to April 30 (Thu)
Hours: 5:00 PM to 8:30 PM (Drinks 90-minute last order)
*A 15% service charge will be added to the listed tax-included price.
*Menu contents may change depending on procurement and other circumstances.
*This menu is served at Le Pristine Café Tokyo.
Le Pristine Tokyo Pastry Sous Chef
Sacha Simon Biography
Born in 1996 in Lisieux, Normandy, France. Developed a strong passion for the world of sweets through the experience of making confections with his grandmother during childhood and decided to pursue a career as a pâtissier. After studying pastry techniques at Georges-Baptiste High School in Rouen, northern France, and learning the basics, he took his first career step at the three-star restaurant "Pavillon Ledoyen" in Paris, training under master chef Yannick Alléno. Subsequently, while gaining experience at renowned restaurants throughout France, he became fascinated by the creativity and precision required in pâtisserie, refining his expressive abilities through dedication to taste and detail. In 2017, he worked at Pierre Gagnaire's renowned London establishment "Sketch," leading the pastry team for two years. Later moving to Tokyo, he joined "Beige Alain Ducasse Tokyo" in 2022. From 2023, as sous chef, he demonstrated his skills across a wide range of areas from restaurant desserts to pastry menu creation for luxury events. While fusing French and Japanese aesthetics, he added further depth to his sensibility pursuing delicacy and refinement. In May 2025, resonating with the creation of new gastronomic experiences combining innovation and elegance, he assumed the position of Pastry Sous Chef at HOTEL TORANOMON HILLS' "Le Pristine Tokyo." Continuing to blend French craftsmanship with Japanese inspiration, he continues to redefine the possibilities of pâtisserie.
Restaurant Information
Le Pristine Tokyo
(Le Pristine Restaurant Tokyo / Le Pristine Café Tokyo)
2-6-4 Toranomon, Minato-ku, Tokyo, Toranomon Hills Station Tower, HOTEL TORANOMON HILLS 1F
Phone: 03 6830 1077 (Restaurant reservations: Reception hours: Monday to Saturday 10:00 AM to 8:00 PM / Sunday 10:00 AM to 7:00 PM)
Reservation email: lepristinetokyo.reservation@hyatt.com
Website: lepristinetokyo.com
Hours: For the latest operating hours, please check the hotel's official website.
About Le Pristine Tokyo
"Le Pristine Tokyo" opened in December 2023 at HOTEL TORANOMON HILLS as the second location of the restaurant brand "Le Pristine" developed by Dutch-born chef and entrepreneur Sergio Herman, long honored with Michelin stars, following the flagship store in Antwerp, Belgium. While paying respect to the traditions of the Zeeland region of the Netherlands, Chef Sergio's home region, the restaurant elevates pure Italian cuisine into his original style called "NEW ITALIAN," providing this as a new "immersive gastronomy" experience woven through five elements: "Food," "Fashion," "Design," "Art," and "Music." For information about "Le Pristine Tokyo," follow Le Pristine Tokyo on lepristinetokyo.com, Facebook, or Instagram.
About HOTEL TORANOMON HILLS
"HOTEL TORANOMON HILLS," marking the first entry into Tokyo of Hyatt's Independent Collection brand "Unbound Collection by Hyatt," opened in December 2023 on part of the 1st floor and floors 11 to 14 of the "Toranomon Hills Station Tower." The hotel features 204 guest rooms including 29 suites, the restaurant and café "Le Pristine Tokyo" supervised by Michelin-starred chef Sergio Herman, with all interior design throughout the property handled by Danish design unit "Space Copenhagen." The timeless and minimal interior design, not swayed by trends, is filled with the aesthetic consciousness of Scandinavian design that also resonates with Japanese architecture. For the latest information about HOTEL TORANOMON HILLS, please visit hoteltoranomonhills.jp.
