【Mercure Tokyo Hibiya】Seasonal Limited Course to Enjoy the Fresh Green Season with All Five Senses Starts April 16 (Thursday)

Mercure Tokyo Hibiya (Location: Chiyoda-ku, Tokyo; General Manager: Michiaki Suzuki), a French-born "Mercure" brand hotel, announces that it will begin offering seasonal limited courses at its in-house French restaurant, cafe & bar "La Seine" from Thursday, April 16, allowing guests to enjoy the fresh green season from spring to early summer with all five senses. Mercure Tokyo Hibiya, where you can enjoy a sense of the extraordinary from its interior expressing the glamour of theaters, cinemas, and live venues, based on the design concept of 'Stage Art,' will begin offering seasonal limited courses at its in-house French restaurant, cafe & bar "La Seine" from Thursday, April 16. Regarding the seasonal limited course menu, Executive Chef Manabu Ichizuka commented as follows: "This course expresses the transition of seasons from spring to early summer in each dish. We focused on seasonal ingredients such as green asparagus, Spanish mackerel, and white asparagus, structuring the course with a balance of lightness and depth. Starting with the freshness of the appetizer, you will feel the expanse of the season with the fish dish, and the main course features the rich flavor of beef fillet layered with spring vegetables to create depth. For dessert, the aroma of melon and plum wine lightly depicts the lingering taste leading into early summer. It is a course where you can enjoy the natural flow of the seasons." The seasonal limited courses are available for both lunch and dinner, with the following two types: * **"Scenario" 6,000 yen (tax included)** Appetizer, Today's Soup, Fish or Meat Dish, Dessert (4 dishes), Coffee/Tea * **"Artist" 9,000 yen (tax included)** Today's Amuse-bouche, Appetizer, Fish Dish, Meat Dish, Dessert (5 dishes), Coffee/Tea ### **【Course Contents】** **** **Green Asparagus, Marinated Sea Bream Tartare Style, Mimolette, Parmesan Cheese Sable, Small Salad** This dish features green asparagus, symbolizing spring, and sea bream, offering a light texture and delicate umami. The ripeness of Mimolette cheese, combined with the savory and crispy Parmesan cheese sable, creates a contrast of flavors within a simple composition. It is a refreshing appetizer suitable for the beginning of the course. **** **Seared Spanish Mackerel, Celery Variations (Pickles, Salad, Powder)**