As spring blooms, 12 new spring dishes from Shoryu Ramen unveiled

▲Shoryu Ramen - Harushou Feast – Featuring Hokkaido sea bream unique to Japan’s spring season, the fish is wrapped in raw tofu skin, deep-fried until crispy, and topped with two-tone sakura salt made from cherry blossom petals and leaves, evoking the serene feeling of strolling through a cherry blossom field. (Photo provided by Heshimeng)

Travel Center / Comprehensive Report

As the weather warms and cherry blossoms are about to bloom, many restaurants are starting to roll out their spring menus. Shoryu Ramen’s spring set menu “Harushou,” combines premium seasonal ingredients from Japan and Taiwan with the techniques of Ryugin-style cuisine to present 12 pieces of authentic Japanese kaiseki. The main dish features Hokkaido sea bream wrapped in raw tofu skin, deep-fried to a crispy perfection, and served with two-tone sakura salt made from cherry blossom petals and leaves—each piece of fish seemingly swimming right up to you.

This season, Shoryu Ramen sources the freshest seasonal ingredients from Japan and Taiwan to offer an exquisite 12-course Japanese kaiseki set, including several hot and cold appetizers, a soup course, and more.