History and Background:
Meal courtesy of Sake No Hana and some photos are provided by Sarah, Fia and Peonie
A sushi fine dining establishment set in the centre of Mayfair. Revolving doors and centrally lined escalators at its foyer lead us to an elegantly designed interior, bamboo lines up the walls with pseudo-screened windows to facade the busy streets of St James. Designed by Japanese architect Kengo Kuma.
Within a modern Grade II listed building and a 13 seat sushi bar, it’s an ideal place for post-work dinner or business meetings. Sake no Hana, as you would expect, has an extensive list of liqueur, from sake of various types to high quality fine wine.
The concept this time for Sake No Hana is the cherry blossom season, a season very fitting by name. In fact, as I write this very post I am in Tokyo for that very reason. Hanami, which literally translates to “cherry blossom viewings” is a must do/ must see popular attraction in Japan around March and April every year. Sake no Hana successfully introduces this tradition to London with a Sakura Menu concept.
As part of their new Sakura Menu roll out, intricate and exquisite cherry blossoms lines the restaurant’s entrance. The delicate nature of this design continues with the ceilings interior. A different view day and night, both of which are as equally eye opening as each other. Be sure to visit Sake no Hana if you want to catch a glimpse of Japan now in London!
The bar at Sake no Hana has been transformed into a cherry blossom garden. It will transform from day, with falling petals, a grass floor, and moving blossom projections, to night, when the garden will be lit with hundreds of twinkling lights, paying homage to yosakura, or ‘night sakura’.
The Sakura menu in question is £34 per head and full details are shown here.
Created by Head Chef Hideki Hiwatashi, the new menu is available until 18th June.
Fia and Peonie attended on behalf of the blog.
Cocktails were very interesting. Playful in nature with the added element of spray ‘perfume’ to add extra flavour their cocktails made from behind the bar. Gin based and there was violet, cherry and elderflower to follow the Sakura element to the evening. Tangy and sweet and yet refreshing.
The miso shiru consisted of edamame and tofu which was similarly unique, the miso albeit a bit too weak in flavour.
More restaurants now use acrylic boxes which I have not found the reason as to why yet but it definitely does give the visual appeal.
The bento boxes are available with either vegetable tempura, teriyaki salmon or teriyaki chicken. Fia and Peonie opted for the salmon and chicken as seen in respective photos. Keep an eye out on the bamboo wrapped Seabass sashimi, very fragrant and very tender. Bamboo wrapping allows to keep the flavours intact and ensure a fuller flavour.
The salmon was firm and had a few bones in it, best eat this alongside rice or other condiments in the bento box as the salmon can start to taste a bit salty after a few bites given the strong seasoning. The egg mustard sauce is rich and creamy and there is also a healthier element to this as no butter or cream is used.
The chicken was tender and also aromatic, with the shichimi sauce not too spicy and added a kick to it.
A Haiku reading was given on the night by little onion where rules on how to write a traditional poem was taught.
The night ended with desserts following the Sakura theme with cherry scented macaroons and sorbet. Perfect for anyone with a sweet tooth!
Service: Hakkasan Group excel in customer service you’ll find no issues here.