Tiffany Blue Box Cafe

A tart featuring rapeseed flowers and sakura shrimp that heralds spring, cherry pickles inspired by Japanese pickles, and a country-style pâté made with spring cabbage dyed with beets. These dishes fuse Japanese and French culinary techniques, incorporating seasonal ingredients that evoke spring through not just sight but all five senses. Adorable cherry-shaped mousse and a matcha cheesecake adorned with gold leaf shine in deep green, while a reinterpretation of the hot dog, said to have originated in New York, topped with smooth tomato mousse transforms nostalgic flavors into fresh surprises. Additionally, the tart on the first tier is decorated with cherry blossoms represented by strawberries and white strawberries. The hidden sakura bean paste in the tart harmonizes beautifully with the sweet and sour taste of strawberries. *Limited time: From April 1, 2026, to May 31, 2026*

The breakfast features dishes that showcase the delicate sensibility and dashi usage unique to Japanese chefs, served at a tea stand. The soup uses dashi made from Hidaka kombu and aromatic vegetables to bring out umami, while the specially made low-salt prosciutto and mortadella create a beautiful contrast with Japanese fruits. The refined taste of Yamanashi Prefecture's 'Fuji no Suke' is enjoyed with a refreshing touch of sudachi and lemon. Croissants, the chef's signature brioche, and homemade maple granola are served with a special yogurt infused with vanilla. The scrambled eggs, inspired by dashi rolled omelet, are a dish where the aroma of dashi gently spreads.