From March 10 (Tue) to June 9 (Tue), 2026, Restaurant & Bar TIDE TABLE Shiomi on the 1st floor of Tokyo Bay Shiomi Prince Hotel in Koto-ku, Tokyo, will be offering a special Spring Dinner menu.
The restaurant's signature "Japanese French" style combines seasonal domestic Japanese ingredients with French culinary techniques. The spring menu celebrates the cherry blossom season and fresh greenery through dishes that highlight the freshness, gentle bitterness, and rich fragrance of spring vegetables — with careful attention to texture contrast, color, and presentation. Both the visual and flavor experience are designed to evoke the spirit of spring.
Three course options are available, catering to different occasions — from a relaxed everyday treat to a memorable celebration dinner.
Spring Dinner Courses
Chef's Special Course – 7 Courses | ¥11,300 per person
- Amuse-bouche
- Assorted appetizers (hassun style)
- Sweetbread and mushroom light fricassee with roasted onion
- Seared Spanish mackerel, spring cabbage etuvée, fuki miso and trefoil salsa verde
- Choice of main:
- Grilled branded domestic chicken, beet and microgreens salad, asparagus and morel mushroom cream sauce
- Slow-cooked domestic branded pork fillet, sake lees and fermented butter crust, young ginger condiment
- Grilled Wagyu sirloin, nanohana lyonnaise, wasabi-scented Bercy sauce
- Japanese-style bamboo shoot rice with shirasu fritters
- Sakura panna cotta and yomogi gelato – "The Arrival of Spring"
Prices include consumption tax and a 13% service charge.
A la Carte Highlights
Spring Limited Seasonal Drinks
The restaurant has put together a lineup of original TIDE TABLE cocktails and mocktails crafted around spring-inspired colors, aromas, and visual layers.
Pictured left to right:
Velvet Roast – A hojicha-infused vodka old fashioned with a toasty richness balanced by the mellow creaminess of fresh cream. Dessert-like in character.
Cherry Blossom Sour – Gin and soda with gentle sakura syrup sweetness, layered with cherry fruitiness and a refreshing hint of tartness. Light and transparent.
Floral Puff (mocktail) – Grapefruit's bright tartness meets the sweetness of sakura, with egg white softness and the delicate scent of elderflower.
Sakura Nocturne – A gin-based short cocktail with gentle sakura sweetness and fresh green apple nuance, showcasing a soft spring color gradient.
Harugasumi Latte (mocktail) – A Japanese-style mocktail latte with strawberry, milk, and matcha forming beautiful layers, with flavors that shift pleasantly as you drink.
Blooming Flower – White wine with blue curaçao and orange — a lively cocktail whose flavor evolves as the ice melts.
Spring Dinner details & reservations
Cherry Blossom Décor
For a limited period, the hotel lobby and restaurant interior — which features modern art inspired by the "EDO × TOKYO" theme — will be adorned with cherry blossom decorations, creating a space where guests can enjoy both the season's beauty and the fusion of tradition and modernity.
Cherry blossom decoration period: March 13 (Fri) – mid-April 2026 (planned)
The hotel also features a large communal bath, authentic sauna, and spacious guest rooms — making the Spring Dinner a fitting addition to a spring trip, theme park visit, or Tokyo sightseeing stay.
Photos are for illustrative purposes. Content is subject to change without notice. For food allergy accommodations, the restaurant addresses only the 8 designated allergens under Japan's Food Labeling Act. Menu items may change depending on ingredient availability.
