Hotel New Otani Makuhari will offer a special limited-time set menu at its Japanese restaurant "Senbazuru," featuring abundant spring mountain vegetables and seasonal flavors. The "Haru Urara Gozen – Kiwami" will be available from March 2 (Monday) to May 6 (Wednesday, Holiday), 2026.
A Luxurious Seasonal Set Arrives to Celebrate Spring, Timed with Cherry Blossom Season
While February marks the beginning of spring on the calendar, severe cold weather still persists across Japan. As temperatures gradually warm up and anticipation builds for the cherry blossoms, the season of spring is just around the corner. According to Weathernews' "2026 Second Cherry Blossom Forecast" released on January 28 (Wednesday), cherry blossoms are expected to bloom around the average date or slightly earlier nationwide, with Tokyo and Fukuoka predicted to be among the first to bloom on March 21 (Saturday).
To allow guests to experience the excitement of spring's arrival ahead of schedule, Hotel New Otani Makuhari has prepared the season-limited "Haru Urara Gozen – Kiwami," generously featuring seasonal ingredients. Enjoy a stunning array of dishes that let you savor spring with all five senses.
A Garden Stroll Experience in Cuisine: 10 Delightful Dishes Blending Tradition and Modernity
The meal begins with a starter of spring sea bream dressed in refreshing red vinegar jelly. The appetizer course features a colorful array of dishes reminiscent of a spring garden on a single plate, including "grilled sakura trout wrapped in cherry leaves," "mustard-pickled field mustard" with pleasant spring bitterness, and "plum-dressed mountain vegetables." With all 10 varieties incorporating modern sensibilities, such as "yuba-wrapped mozzarella cheese" and "crispy shrimp cracker tempura," each bite delivers surprise and delight.
For the fried dish, enjoy "kakiage (mixed tempura) of whitebait and Japanese parsley," where the crispy texture is followed by the fragrance of spring. The steamed dish features "sakura mushi" (cherry blossom steaming) of sea bream wrapped in cherry leaves, trapping its elegant aroma, served alongside seasonal clams. The meal concludes with "kama-taki gohan" (pot-cooked rice) with fragrant fried sakura shrimp and crispy bamboo shoots. The rich aroma rising with the steam from the freshly cooked rice truly embodies the height of spring.
Haru Urara Gozen – Kiwami Menu:
Starter: Spring sea bream and squid with red vinegar jelly
Sashimi: Three kinds of today's fresh fish
Appetizers: Grilled sakura trout with cherry leaves, small sleeve egg, octopus Tosa-ni and field mustard with mustard pickle, yuba with tortoiseshell sauce, lemon-cured tea-smoked duck, plum-dressed mountain vegetables, crispy shrimp cracker tempura, yuba-wrapped mozzarella cheese, sesame-dressed greens, green chili
Fried Dish: Kakiage of whitebait and Japanese parsley, mountain vegetable tempura
Steamed Dish: Clam and sea bream sakura mushi
Meal: Kama-taki rice with sakura shrimp and bamboo shoots, today's red miso soup, pickles
Dessert: Strawberry sherbet and cherry blossom kanten
Enjoy Spring Cuisine More Casually with the "Haru Urara Gozen"
Maintaining the same dedication as the "Kiwami" but presented in a lighter format is the "Haru Urara Gozen." While featuring a more modest number of dishes, it fully captures the charm of seasonal ingredients representing this time of year, including spring sea bream, sakura trout, and bamboo shoots. Savor each dish carefully, taking time to enjoy the seasonal transitions embodied in every plate.
Haru Urara Gozen Menu:
Starter: Spring sea bream and squid with red vinegar jelly
Appetizers: Grilled sakura trout with cherry leaves, small sleeve egg, octopus Tosa-ni and field mustard with mustard pickle, yuba with tortoiseshell sauce, lemon-cured tea-smoked duck, plum-dressed mountain vegetables, crispy shrimp cracker tempura, yuba-wrapped mozzarella cheese, green chili
Steamed Dish: Sea bream sakura mushi
Meal: Kama-taki rice with sakura shrimp and bamboo shoots, today's red miso soup, pickles
Dessert: Strawberry sherbet and cherry blossom kanten
Created by Kenichi Hiruma, Japanese Cuisine Executive Chef at Hotel New Otani Makuhari
Born in Tokyo in 1974. After graduating from Musashino Culinary Institute, he joined New Otani Co., Ltd. in 1993.
Currently serving as the Japanese Cuisine Executive Chef at Hotel New Otani Makuhari, he oversees all Japanese cuisine throughout the property. Having honed his skills overseas in Los Angeles and Beijing, he received the Minister of Health, Labour and Welfare Award in the Freestyle Division of the National Japanese Cuisine Skills Improvement Competition. Experience this special seasonal menu created by one of Japan's representative chefs.
Details
Hotel New Otani Makuhari
Japanese Restaurant "Senbazuru"
"Haru Urara Gozen – Kiwami"
https://www.newotani.co.jp/makuhari/restaurant/senbazuru/lunch/haruurara/
Period: March 2 (Monday) to May 6 (Wednesday, Holiday), 2026
Hours: Weekdays 11:30 AM to 2:00 PM (L.O.) / Saturdays, Sundays, and Holidays 11:30 AM to 2:30 PM (L.O.)
Prices:
- Haru Urara Gozen – Kiwami: ¥7,700
- Haru Urara Gozen: ¥4,800
Service charge will be added separately.
Location: Japanese Restaurant Senbazuru (Lobby Floor)
Inquiries: Tel: 043-299-1849 (Senbazuru direct line)
