A new Spring Brunch Menu has arrived at TAVERN by the green, the New York-style restaurant on the 2nd floor of The Strings Omotesando (Kita-Aoyama, Minato-ku, Tokyo). Running from March 12 through June 15, 2026, the menu takes the theme of "Japanese spring seasonal ingredients × global spices," presenting familiar spring produce through a bold, borderless culinary sensibility.
The brunch is available from 11:30 AM to 5:00 PM (last order 3:00 PM), catering to late-morning risers, early lunch diners, and late lunch crowds alike. Guests choose 2 or 3 dishes from a selection of 14 items, creating a personalized brunch course experience.
Menu Highlights: Japanese Spring Ingredients × Global Spices
Atlantic Salmon Marinade with Chrysanthemum Sauce and White Asparagus
A vibrant yellow chrysanthemum sauce—a springtime icon in Japan—gives this dish an artistic flair. The rich umami of Atlantic salmon is elegantly lifted by the sauce's light acidity and herbal notes.
Asian Bouillon with Sate Tom, Roasted New Onion, Seafood Fried Spring Roll, Basil & Lime
"Sate tom," a Vietnamese-origin condiment, lends this rich soup an exotic, deeply savory character. Caramelized new onion adds sweetness and aroma, while lightly fried seafood spring rolls bring textural contrast. Basil and a squeeze of lime tie it all together with refreshing brightness.
Spring Cabbage and Shirasu Aglio e Olio Spaghetti, Salted Lemon Sour Cream, Shirasu Tuile
Tender spring cabbage and umami-rich shirasu (young whitebait) are tossed in a light aglio e olio. A salted lemon sour cream adds a mellow, layered acidity, while a crispy shirasu tuile provides a toasty, ocean-breeze finish.
Buckwheat Flour Galette with Pork Ragù Bianco, Orange and Green Asparagus Salad, Parmigiano Reggiano & Salsa Verde
A wholesome buckwheat galette is filled generously with concentrated pork ragù bianco, then topped with a fresh green asparagus and orange salad and a fried egg. Shavings of Parmigiano Reggiano and a spread of salsa verde on the plate add richness and herbal fragrance to this refined dish.
Grilled Swordfish with Shaoxing Wine Sauce, New Onion Purée & Grapefruit Jus
Swordfish is grilled to a golden finish and coated in an aromatic Shaoxing wine sauce. Sweet new onion purée and a hint of grapefruit bitterness create a flavor contrast that bridges East and West in a single spring grill dish.
Chili-Marinated Roast Pork with Lime Ginger Sauce, Walnut Purée, Caramel, Tomato & Turnip Marinade
Pork marinated in chili and roasted to moist perfection is elevated by the acidity and heat of a lime ginger sauce. Depth is added by a rich walnut purée with a whisper of caramel, while a bright tomato and turnip marinade finishes the plate with freshness and color.
TAVERN Signature Burger with 100% Beef Patty, Spring Cabbage Coleslaw, Sakura Shrimp Mayo, Mango Salsa & Crispy Potatoes
A generous, flavor-packed burger built around a 100% beef patty. Crisp spring cabbage coleslaw, creamy sakura shrimp mayo, and sweet-tart mango salsa layer into a borderless spring burger that freely reimagines a classic.
Grilled Domestic Sirloin with Bigarade Sauce, Fava Bean Purée, Seared Nanohana, Jalapeño Vinaigrette & Buckwheat Fritters
Finely textured domestic sirloin is grilled to a fragrant, golden crust and served with a bigarade sauce that tempers its robust umami with citrus bitterness. Smooth fava bean purée and aromatic seared nanohana (rapeseed blossoms) evoke the flavors of spring, while jalapeño vinaigrette and light buckwheat fritters round out the plate with a lively finish.
Earl Grey Mont Blanc with Vanilla Ice Cream, Apricot Jam & Cherry Pop
An Earl Grey–scented cream mont blanc conceals a rich vanilla ice cream within. Apricot jam adds a gentle sweet-tartness, and cherry pop candy brings a playful spring touch to this visually delightful dessert.
Croffle with Lime Cream Cheese, Strawberry, Strawberry Purée, Strawberry Mascarpone Ice Cream & Black Pepper Butter
A crisp, golden-baked croffle (croissant waffle) is sandwiched with bright lime cream cheese. Layers of fresh strawberry, strawberry purée, and creamy strawberry mascarpone ice cream come together, while black pepper butter adds a subtly spicy accent to this free-spirited spring dessert.
Spring Brunch Menu Details
Period: March 12, 2026 (Thu) – June 15, 2026 (Mon)
Venue: TAVERN by the green / The Strings Omotesando, 2F
Service Hours: 11:30 AM – 5:00 PM (Last Order: 3:00 PM)
Pricing (tax and service charge included):
- Brunch 2-Course: ¥5,000 (weekdays) / ¥5,200 (weekends & holidays)
- Brunch 3-Course: ¥6,000 (weekdays) / ¥6,200 (weekends & holidays)
Reservations & Inquiries: 03-5778-4534 (TAVERN by the green direct line)
