The Ivy Asia has unveiled a new cherry-blossom inspired menu

This Spring, The Ivy Asia unveils Sakura Season, a celebration of the Japanese cherry blossom with inspired dining, drinking and immersive moments from 20 March to 31 May 2026. 

Running for a limited time only, Sakura Season brings together a collection of new spring dishes, a suite of five bespoke cocktails created in collaboration with Ukiyo and Fever-Tree, and a showstopping Cherry Blossom Dessert designed to capture the spirit of Sakura in full bloom. 

At the heart of the menu are sharing sushi platters that showcase The Ivy Asia’s bold Asian-inspired flavours and vibrant presentation. The Sakura Platter features salmon nigiri, spicy tuna maki roll and a cucumber, asparagus and avocado roll, balancing freshness, spice and crunch in a format designed for the table. Guests can also opt for the Futari Platter, combining salmon nigiri, tuna nigiri, California maki roll and prawn tempura maki roll for a generous mix of classic and tempura styles.

New savoury dishes celebrate lighter, seasonal eating while retaining the richness and depth associated with The Ivy Asia. Highlights include a crisp, refreshing Cucumber & Mizuna Salad, Robata Grilled Miso chicken with a gently smoky, umami glaze, King Prawn and Chilli Garlic Noodles bringing heat and aromatics, and a Ssamjang Beef Steak, pairing charred, tender beef with a punchy Korean-inspired seasoning. Designed to be ordered together and shared, the dishes create a layered journey through spice, texture and temperature that pairs naturally with the Cherry Blossom cocktail list.

The Cherry Blossom cocktail collection, created in partnership with Ukiyo and Fever-Tree, spotlights premium Japanese-inspired spirits and high-quality mixers across five seasonal serves. The line-up includes the Blossom Paloma with Ukiyo Rice Vodka, lychee, Sakura and lime topped with Fever-Tree Pink Grapefruit Soda; the Nashi Mule with Ukiyo Nashi Pear gin, elderflower, ginger and Fever-Tree Ginger Beer; Yuzu & Elderflower with Ukiyo Yuzu gin, elderflower cordial and Fever-Tree Tonic Water; Blossom & Tonic with Ukiyo Japanese Blossom gin, acai and Fever-Tree Rhubarb & Raspberry Tonic; and Blossom Club with Ukiyo Tokyo Dry gin, Aperol, cherry blossom and rose.

To close, guests can indulge in a playful, theatrical take on dessert. The Cherry Blossom Sumo features cherry-flavoured soft serve ice cream topped with white chocolate pearls and sugared doughnuts, echoing the seasonal installation at St Paul’s. In Manchester, The Ivy Asia guests can enjoy the Cherry Blossom Tree dessert, a white chocolate mousse with candyfloss, raspberries and cherry sorbet, designed as a striking centrepiece to end the meal on a high.

Known for its immersive interiors, bold Asian-inspired flavours and celebratory atmosphere, The Ivy Asia is extending its signature sense of occasion into spring with a format that encourages both planned celebrations and spontaneous visits. 

Executive Chef Simon Gregory comments:

“Sakura season has always symbolised fleeting beauty, and we wanted to capture that sense of occasion on the plate and in the glass. Our guests are seeking dishes that feel light, vibrant and special, but still comforting and generous enough to share. The Cherry Blossom menu brings together fresh seasonal plates, playful desserts and elegant cocktails in a way that celebrates spring’s energy; it’s about turning everyday get-togethers into moments that feel truly memorable.”

Find out more on The Ivy Asia website.

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