Zuma Welcomes the Season of Spring with Limited Sakura Dessert and Cocktail Series
Cherry blossom viewing (or Hanami in Japanese) is one of the most popular outdoor events in Japan, marking the beginning of spring and good harvest. If you love Sakura but cannot fly into Japan for this famous springtime phenomenon, why not head to Zuma for an indoor Yozakura night Sakura experience instead?
From March 15 to April 30, Zuma’s Lounge & Bar on Level 6 is transforming into a cherry blossom galore in celebration of the Hong Kong Arts Month, so get ready to be stunned by the lounge’s site-special Sakura installation by floral artisan Kirk Cheng, while sipping limited floral cocktails in the heart of Hong Kong.
Here is a sneak peek of Zuma’s blooming floral cocktails:
HANAMI MARTINI – a classic martini made with Sakura distilled Nikka Coffey vodka and Coffey gin, roasted rice sake, Sakura Mancino vermouth
SAKURA GIN & TONIC – a simple yet elegant blend of Sakura liqueur, Nikka Coffey gin and tonic water, giving off a hint of spring
SAKURA SOUR – one very photogenic drink, blending together Nikka Coffey Grain Whisky, red wine Umeshu, peach, yuzu, Orgeat, egg white
SAKURA BELLINI – a bubbly mix of pear puree, Sakura syrup, Prosecco and toasted bread. It also comes in a mocktail version using tonic water instead of Prosecco.
We also love Zuma’s seasonal a la carte menu showcasing the essence of spring with these vegetarian-friendly / gluten-free dishes:
ROASTED BEETROOT SALAD WITH GOMA PONZU SAUCE – a fresh combination of sweet roasted Italian organic beetroot with a nutty sesame sauce
SPICY AVOCADO MAKI WITH HOKKAIDO CHEESE AND SOY PEARLS – Head Sushi Chef Gary Tsang’s take on vegetarian Maki rolls, pairing soy pearls with creamy Hokkaido cheese and avocado
NAGANO SOBA NOODLES WITH SMOKED KING CRAB – an appetizing cold noodle dish featuring the freshest ingredients across Japan
Ladies, you won’t be disappointed by the lounge’s limited edition Sakura dessert JAPANESE SAKURA CHEESECAKE – a true masterpiece by Zuma’s Executive Pastry Chef for Asia, Eddy Lee. Made with fresh wild strawberries, homemade Wasanbon cookies (using with one of the world’s finest sugars), Hokkaido cheese and Sakura Ice cream.
Zuma is surely the talk of the town this spring offering unique Sakura experiences for cocktail connoisseurs, gourmets and art lovers alike. Do note that the Lounge & Bar on Level 6 is closed on Sundays if you want to view its Yozakura cherry blossom installation, but cocktails and nibbles are still available throughout the week at the Restaurant on Level 5.
Address: Level 5 & 6, Landmark Atrium, 15 Queen’s Road Central, Central, Hong Kong
Tel: +852 3657 6388