TRUNK(HOTEL) CAT STREET Launches Spring 2026 Seasonal Menu
TRUNK(HOTEL) CAT STREET in Shibuya/Jingumae will offer spring limited menus starting April 1, 2026, across its dining facilities including the main dining 'TRUNK(KITCHEN)'.
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- 📰 Published: April 2, 2026 at 03:00
- 🔍 Collected: April 1, 2026 at 18:37
- 🤖 AI Analyzed: April 21, 2026 at 07:31 (468h 54m after Collected)
Boutique hotel TRUNK(HOTEL) CAT STREET, located in Jingumae, Shibuya, will launch its spring limited menu and services at TRUNK(KITCHEN), TRUNK(LOUNGE), TRUNK(KUSHI), and TRUNK(STORE).
### TRUNK(KITCHEN)
At TRUNK(KITCHEN), the appetizer 'Shibuya Mozzarella Cheese' makes its debut. This dish features mozzarella from SHIBUYA CHEESE STAND, paired with Gunma-produced raw ham 'Hamon Minakami', fruit tomatoes, and basil—all domestically sourced. The creamy cheese blends with the umami of the ham, the sweetness of the tomatoes, and the aroma of basil.
The pasta dish 'Lamb and Broad Bean Chitarra' features handmade dough with high semolina content, paired with coarsely cut lamb ragout to emphasize the meat's presence. 'Nagasaki Conger Eel Risotto' is based on kelp and shiitake broth with the richness of Marsala wine. The conger eel, known for its excellent fat content and tenderness, is grilled to a fragrant and fluffy finish, creating a Japanese-inspired dish accented with the fresh heat of horseradish.
For the fish course, 'Fish Braised in Bouillabaisse Sauce' pays homage to the classic bouillabaisse style using seasonal fish, finished impressively with the clean acidity of calamansi and rape blossoms. 'Grilled Hokkaido Cod with Burnt Shellfish Butter Sauce' features white fish from Hokkaido served with a deep sauce combining concentrated shellfish flavor and burnt butter, accompanied by wood-smoked pomme puree for a lingering fragrance.
The main dish, 'Roasted Iwate Platinum Pork', features premium pork from Hanamaki City, Iwate, slow-cooked at a low temperature. It is layered with the refreshing herbal notes of salsa verde and the acidity of yogurt for a multi-dimensional composition. Experience the unique dinner time that spring weaves together.
**Period:** April 1 (Wed) - Scheduled until mid-July
**Hours:**
Mon - Fri: 17:30 - 23:00 (L.O. 22:30)
Sat: 17:00 - 23:00 (L.O. 22:30)
Sun & Holidays: 17:00 - 22:00 (L.O. 21:00)
**Menu Examples / Prices (Tax & Service included):**
- Shibuya Mozzarella Cheese / 3,960 yen
- Amberjack Carpaccio / 2,600 yen
- Truffle French Fries / 1,950 yen
- Lamb and Broad Bean Chitarra / 2,800 yen
- Nagasaki Conger Eel Risotto / 2,900 yen
- Roasted Iwate Platinum Pork / 4,300 yen
**Location:** TRUNK(KITCHEN)
**Inquiries:** 03-5766-3202
### TRUNK(LOUNGE)
The main lounge, TRUNK(LOUNGE), offers two seasonal cocktails expressing elegance and lightness. 'BLUSH BLOSSOM', based on vodka infused with rosehip tea combined with strawberry and chamomile, offers a fresh, elegant taste with a floral finish. 'CRISTALLINE MARGARITA' (truncated)...
### TRUNK(KITCHEN)
At TRUNK(KITCHEN), the appetizer 'Shibuya Mozzarella Cheese' makes its debut. This dish features mozzarella from SHIBUYA CHEESE STAND, paired with Gunma-produced raw ham 'Hamon Minakami', fruit tomatoes, and basil—all domestically sourced. The creamy cheese blends with the umami of the ham, the sweetness of the tomatoes, and the aroma of basil.
The pasta dish 'Lamb and Broad Bean Chitarra' features handmade dough with high semolina content, paired with coarsely cut lamb ragout to emphasize the meat's presence. 'Nagasaki Conger Eel Risotto' is based on kelp and shiitake broth with the richness of Marsala wine. The conger eel, known for its excellent fat content and tenderness, is grilled to a fragrant and fluffy finish, creating a Japanese-inspired dish accented with the fresh heat of horseradish.
For the fish course, 'Fish Braised in Bouillabaisse Sauce' pays homage to the classic bouillabaisse style using seasonal fish, finished impressively with the clean acidity of calamansi and rape blossoms. 'Grilled Hokkaido Cod with Burnt Shellfish Butter Sauce' features white fish from Hokkaido served with a deep sauce combining concentrated shellfish flavor and burnt butter, accompanied by wood-smoked pomme puree for a lingering fragrance.
The main dish, 'Roasted Iwate Platinum Pork', features premium pork from Hanamaki City, Iwate, slow-cooked at a low temperature. It is layered with the refreshing herbal notes of salsa verde and the acidity of yogurt for a multi-dimensional composition. Experience the unique dinner time that spring weaves together.
**Period:** April 1 (Wed) - Scheduled until mid-July
**Hours:**
Mon - Fri: 17:30 - 23:00 (L.O. 22:30)
Sat: 17:00 - 23:00 (L.O. 22:30)
Sun & Holidays: 17:00 - 22:00 (L.O. 21:00)
**Menu Examples / Prices (Tax & Service included):**
- Shibuya Mozzarella Cheese / 3,960 yen
- Amberjack Carpaccio / 2,600 yen
- Truffle French Fries / 1,950 yen
- Lamb and Broad Bean Chitarra / 2,800 yen
- Nagasaki Conger Eel Risotto / 2,900 yen
- Roasted Iwate Platinum Pork / 4,300 yen
**Location:** TRUNK(KITCHEN)
**Inquiries:** 03-5766-3202
### TRUNK(LOUNGE)
The main lounge, TRUNK(LOUNGE), offers two seasonal cocktails expressing elegance and lightness. 'BLUSH BLOSSOM', based on vodka infused with rosehip tea combined with strawberry and chamomile, offers a fresh, elegant taste with a floral finish. 'CRISTALLINE MARGARITA' (truncated)...