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Take the time to savour together an ephemeral enchantment like that sacred moment the Japenese celebrate every year to remember the importance and beauty of the present moment…through the magisterial burst of cherry blossoms and their oration in a shower of delicate petals.
“You must earn this Origami of flavours. First observe the delicate architecture and let yourself go slowly. Respect.”
Presentation of the cake infusion thanks to the dropper planted in the latter. Patience. Vegetal, aromatic, astringent flavours and velvety texture blend in the mouth thanks to the matcha. Soft and airy effect of the cake. Feel the delicious «sap» thanks to the syrup, which has soaked the cake, by chewing, it spreads on the palate.
“A sweet nostalgia takes hold of the almost sleeping palate: silence… only the precious moment, the sacred ritual and the pearly pink of the delicate nectar rings out. Sakura.”
Take the time to observe the brewing of the coffee and the infusion which takes on a beautiful red/pink colour. The tree is adorned with a pink colour thanks to the blossoms.
The aroma of sakura is released by the glass and the infusion is poured out, feel the blossoming. Vegetal and gourmand notes on the palate.
“Each petal-shaped sip is a reminder of the passage of time.”
The gesture of sprinkling reminds us of falling petals, the transition of spring and the passing of time. The fresh taste in the mouth, reminiscent of Mount Fuji and the landscape as a whole, added to the gourmet effect thanks to the petals and rice chips with Sakura infusion. The sensation of eating a handful of petals with a vegetal flavour on the palate.
01 / The time of the rise of sap of the energy which is diffused in the wood
Matcha tea cake cut in 4 parts
30ml 1883 Sakura Syrup
10ml Yuzu juice
50ml Saké redistilled shiso leaf
Put all ingredients in the mixing glass.
Pour the cocktail into the drip glass and place it on top of the cake.
GLASS: DRIP GLASS
TECHNIQUE: HOMEMADE MIXING GLASS
Japanese Sake redistilled Shiso leaf
1 bottle Sake (700ml)
20g fresh shiso leaves
Mix the whole and put in the rotavapor. Heating bath 40°. Cooling 0°. Rotation 220. Vacuum pressure 35 (final). Distill and store at room temperature.
02/ The time of flowering
1883 Sakura Syrup
Preparation of a coffee pot
Siphon of rooibos: 300ml of hot water and 10g rooibos powder.
Sakura syrup spray
Dilute 9 parts syrup to one part water directly in the glass. Create the spray by letting the tea infuse for 2 minutes. Spray generously in each glass before serving the hot tea.
GLASS: SMALL CUP
TECHNIQUE: SIPHON TO SHARE
03/ The time for the petals to fall
(frozen cocktail to share for 4)
60ml 1883 Sakura Syrup
60ml Fuji apple scrubb
Shiso and rice vinegar
160ml Japanese Sake
Put all ingredients into the blender half filled with geinmaicha tea/sakura syrup infused ice cubes. Blend and serve with a spoon in the large bowl. Finish by grating ruby chocolate and rice leaves, 1883 Sakura Syrup.
GLASS: EARTHENWARE GLASS
DECORATION: 1883 SAKURA SYRUP
AND RUBY CHOCOLATE LEAF TILE
Block of ice “genmaicha green tea infusion
and 1883 Sakura Syrup”
Infusion of genmaicha tea: 75°, 8g for 500ml of water for 7 min. Then add 60ml of 1883 Sakura Syrup when cool. Fill the mold and put in the freezer.
Fuji apple scrubb
Mix 500g apples
with 5 shiso leaves and 300g sugar.
Let it rest for 3 days then mix it with 300ml of apple juice and 50ml of rice vinegar. Keep and let it rest in a cool place up to 1 month.