As Ciliegio Blooms, So Do the Flavours of Italian Spring 2026

Elegantly named after the Italian word for cherry blossom, CILIEGIO presents a Seasonal Spring Menu.
Indulge in a sophisticated dining experience where classic Italian cuisine harmoniously blends with the finest Japanese ingredients.

Period: Mar. 6 Fri. to Apr. 19 Sun.

A luxurious five-course lunch that allows you to savor every dish from appetizer to dessert.
Choose your preferred pasta and main dish to suit your mood, with options like Peperoncino featuring tender, smoky herring paired with the gentle sweetness of yellow chives and the tang of cherry tomatoes, or Pollo in Padella—succulent sous-vide chicken breast pan-seared to perfection.

Antipasto
Sakura Trout Insalata, Trapani Style
Piccola Zuppa
Burdock Root Soup
Primo Piatto
Please choose your first course:
●Pasta Aglio Olio e Peperoncino
with Herring and Yellow Chives
●Fregola with Asari Clams and Baby Scallops in Tomato Sauce
●Ragù Pasta with Spring Cabbage, Sakura Shrimp, and Anchovy
●Bolognese alla Ciliegio with Hints of Cinnamon and Nutmeg (additional ¥300)
Secondo Piatto
Please choose your main course:
●Fish of the Day

Begin your dining journey with an appetizer of cherry trout beautifully presented to evoke a spring garden, and conclude with a delicate tiramisu gently infused with the fragrance of cherry blossoms and strawberries — a menu that celebrates the flavors of the season in full bloom.
Savor a full six-course meal crafted by Chef Kuroda, who honed his craft in Michelin-starred restaurants.

Amuse-Bouche
Today’s Starter
Antipasto
Sakura Trout with Green Peas and New Onion “Giardino Primavera” Style
Primo Piatto
Fresh Pasta
with Firefly Squid, Rapeseed Blossoms, and Crispy Sakura Shrimp
Pesce
Fish of the Day
in a Clam Broth
Carne
Grilled Wagyu Fillet with Sakura and Balsamic Sauce
Dolce
Sakura Tiramisu
Pane
Caffè