A Journey Through Seasons: Seasonal Japanese Menus at Ebisu
Our menu is a living thing. From the delicate blossoms of Sakura spring to the bold, rustic flavours of our Okinawan summer, we celebrate Japan's distinct seasons with special, limited-time menus that rotate throughout the year.
Step into Ebisu during Sakura season. We transform our space with cherry blossoms to celebrate the beauty of spring in Japan, complete with a special, limited-time menu.
Our manager enjoying the Sakura decorations. The cherry blossom season is a time of beauty and renewal, and we love sharing that spirit with our guests.
Our Spring Donburi from the Sakura menu. This colorful rice bowl is topped with seasoned ground chicken, fluffy scrambled eggs, and fresh spinach, adorned with edible flowers.
The making of our Spring Donburi. Each component is carefully prepared and layered over warm rice to create a dish that is both wholesome and beautiful.
Our Spring Vegetables Tempura, featuring seasonal vegetables fried in our signature light batter. It's a celebration of the fresh, crisp flavors of springtime.
A look at our Open Inari Zushi from the Sakura menu. These are sweet tofu pouches filled with seasoned rice and topped with a variety of colorful ingredients.
Our Temari Zushi, or bite-sized sushi balls, are a highlight of the Sakura menu. They are crafted with premium salmon and other fresh ingredients, reflecting the elegance of the season.
Preparing our Japanese Kani Salad. This refreshing crab salad with crisp vegetables and a creamy Goma dressing is a light and flavorful part of our Sakura menu.
A taste of Okinawa in July. Our specials menu features a journey to Japan's southern islands, with dishes like Taco Rice and Goya Champuru.
Goya Champuru, a classic Okinawan stir-fry. This "soul food" dish combines bitter melon, tofu, and tender pork, topped with dancing bonito flakes.
About A Journey Through Seasons: Our Special Menus
Our seasonal menus involve a total shift in our kitchen’s focus, sourcing specific ingredients that are at their peak in Japan right now. When you visit for a seasonal feature, you are not just ordering dinner; you are experiencing the culinary timeline of Japan as we see it, crafted to bring you the freshest expressions of each month.
At Ebisu, we believe the best food honors the time of year it comes from. We structure our seasonal calendar around the Japanese philosophy of Washoku, where balance and freshness dictate everything we put on your plate.
How We Celebrate the Seasons
- Spring (Sakura Season): We bring the feeling of Japan's cherry blossom season to New Delhi and Gurugram. This menu typically features delicate, floral, and light items like Temari Zushi (bite-sized sushi balls), Spring Vegetable Tempura, and our signature Spring Donburi, which uses fresh, seasonal greens and flowers.
- Summer (Okinawa Specials): As the weather turns warm, we shift our focus to the southern islands of Japan. Expect bold, comforting fusion dishes like Taco Rice, the umami-rich Goya Champuru (stir-fried bitter melon, pork, and tofu), and Spam Nigiri. It is a vibrant, soul-food approach to Japanese cooking.
- Late Summer & Autumn: We pivot to heartier flavors and unique ingredients like Hokke no Hiraki (grilled Atka mackerel) and Taiwan Ramen, focusing on ingredients that provide comfort and warmth.
Why it Matters
Because we air-fly many of our ingredients directly from Japan, we have a unique advantage: we can recreate the exact atmosphere of a Tokyo or Okinawa dining experience. We do not just put a garnish on a dish and call it 'seasonal'. We adjust our methods, our condiments, and our flavor profiles to match what is currently being served in Japan's own restaurants. Whether you are looking for the light elegance of spring or the robust, salty comfort of Okinawan summer, our rotating specials ensure that every visit feels like a new discovery.
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