Across the diverse landscape of Japan, sakura is blossoming. This extraordinary phenomenon often takes place for just one fleeting week however Aqua extends this seasonal enjoyment with an omakase dinner, unique brunch dishes and spring garden installation from March 8 to April 18. The bespoke seven-course Sakura Omakase dinner features corn tempura and sakura flower with sea urchin and bamboo shoots, and seared scallop with red pepper and cherry mousse crafted by Aqua’s expert Japanese chefs. Meanwhile, the Italian kitchen presents Fassona beef carpaccio with pickled cherries and homemade ricotta ravioli with cherry emulsion, priced at HK$1,188 per person with optional sake pairing for HK$488. The menu is served amongst the delicate pastel pink displays of cherry blossom throughout the restaurant which also extends through to the upstairs Aqua Spirit bar.

On weekends, Aqua’s iconic Because Brunch also receives a floral awakening. Start with your choice of poached eggs, followed by sushi and sashimi sharing platters including tuna and seared squid with salted sakura and caviar sushi. For mains enjoy sesame-crusted salmon, Japanese barley and matcha miso with assorted vegetable and sakura shrimp corn tempura. Exclusively for sakura season, Aqua hosts exciting Japanese entertainment every Saturday and Sunday, 12-3pm until April 14. Brunch guests can enjoy a traditional celebratory kagami-biraki ceremony which involves breaking a sake barrel open with a wooden mallet as well as samurai sword acts. Brunch is served alongside a selection of free-flow drinks including signature cocktails, Veuve Clicquot Champagne and Rihaku Gabizan Junmai Shu Sake, all priced at HK$688 per person.