By Sitaram Mewati
Perched atop the city with sweeping views and an air of quiet sophistication, Koishii at The St. Regis Mumbai invites guests to experience Sakura Season, a limited-time Hanami-inspired Nikkei menu, available from 13 to 27 April 2026. Thoughtfully curated and offered à la carte, the experience draws from the ephemeral beauty of cherry blossoms, translating their delicate elegance into a culinary journey that is both artful and evocative.
Rooted in the Japanese tradition of Hanami — the cherished ritual of admiring the fleeting bloom of sakura, the menu reflects a philosophy that resonates deeply with Koishii’s approach to dining — celebrating seasonality, craftsmanship, and the beauty of the present moment. Interwoven with the bold, expressive flavours of Nikkei cuisine, the offering brings together Japanese precision and Peruvian vibrancy, resulting in a harmonious interplay of taste, texture, and visual artistry.
The experience begins with an elegant SakuraTartare, where umami-rich elements are balanced with notes of truffle and nori. Highlights include the Hamachi Sakura Tiradito, accented with yuzu and raspberry, and the Lobster Gyozainfused with sakura miso, offering depth and indulgence in equal measure. The Cherry Blossom Roll — available in both vegetarian and non-vegetarian variations — brings together contrasting textures with subtle floral undertones. The main course continues this narrative with dishes such as Kamo no Umezakura, pairing confit duck with Japanese plum and cherry, alongside Sakura Quinotto, a nuanced vegetarian preparation layered with Peruvian basil and seasonal produce. The experience concludes with a Sakura Peruvian Flan, delicately infused with cherry blossom and finished with a whisper of sake caramel.
With Sakura Season, Koishii offers not just a menu, but a moment, an invitation to pause, savour, and immerse in a fleeting yet unforgettable expression of spring, elevated by the signature elegance and bespoke hospitality synonymous with The St. Regis Mumbai
EVENT DETAILS: Date : 13 to 27 April 2026
Time : 7pm onwards l Venue : Koishii, The Penthouse
Editor in Chief : Mewati SItaram
