Blossoms, Bao, and Botanicals: Arlo Washington DC’s Rooftop Toast to Cherry Blossom Season

Every spring, Washington, D.C. transforms into a dreamscape of soft pinks and seasonal celebration, drawing over 1.5 million visitors to experience the blooming spectacle of the city’s famed cherry trees. A gift from Japan in 1912, the 3,000 cherry trees that line the Tidal Basin have become more than an annual attraction—they're a symbol of cultural exchange, friendship, and renewal.

This year, Arlo Washington DC—the capital’s newest lifestyle hotel—is adding a refined culinary twist to the festivities. Perched above the city at ART DC, its rooftop lounge helmed by Chef Pepe Moncayo, the hotel invites guests to toast the season with its limited-time “Tokyo to Tidal Basin” menu, where D.C.'s culinary staples are reimagined with Japanese precision and technique.

At the heart of this seasonal activation is a thoughtful culinary collaboration between East and West. The "Tokyo to Tidal Basin" menu draws inspiration from D.C.’s iconic flavors—think crab, Old Bay, and the beloved Half-Smoke—and subtly reinvents them with umami-forward touches, refined sauces, and intricate presentation.

Chef Moncayo’s curated lineup reads like a love letter to the District’s most recognizable flavors:

Chesapeake Okonomiyaki:

• A clever twist on the Japanese savory pancake, this version features sweet crabmeat, a lacing of Old Bay mayo, and a sherry glaze for depth.

Half-Smoke Bao Bun:

• An elevated interpretation of D.C.’s cult-favorite street food, dressed with spicy pickles, Rayu mayo, and a touch of shiso for aromatic lift.

Miso-Mumbo Karaage Fried Chicken:

• Crispy Japanese fried chicken dusted with togarashi and drizzled in house-made mumbo sauce—a satisfying, umami-rich fusion.

Wharf Seafood Platter:

• A chilled seafood experience channeling The Wharf’s coastal bounty, including crab claws, oysters, shrimp, and a zesty Old Bay cocktail sauce.

Complementing the culinary creations are three signature cocktails, each rooted in Washington’s rich cultural landscape but reimagined with Japanese ingredients and sensibilities:

Sakura Rickey:

• A floral, sparkling tribute to the D.C. highball created in the 1880s. This version features Roku Gin, preserved cherry blossoms, and sparkling sake for a crisp, elegant finish.

Matcha at The Monument:

• A refreshing and softly layered matcha martini made with Haku Vodka and egg white, striking the perfect balance of vegetal and velvety.

Shogun Half-Smoke:

• This cocktail channels the smoky depth of the city’s iconic sausage with Toki Whisky, Illegal Joven Mezcal, and charred honey syrup—a bold nod to D.C. street food, distilled.

With its sweeping views of the city, ART DC provides a singular vantage point for celebrating one of Washington’s most anticipated events. Elevated above the bustle, the space is a modern oasis—equal parts stylish and serene—where guests can soak in the season, sip thoughtfully mixed drinks, and indulge in dishes that bring two cultures together, one plate at a time.

The “Tokyo to Tidal Basin” menu is available for a limited time only this spring at ART DC, offering travelers and locals alike a rare opportunity to experience cherry blossom season with both style and substance. Whether you’re just finishing a stroll around the Tidal Basin or beginning your evening in the heart of the city, Arlo’s rooftop is redefining what it means to spring forward in D.C.—with elegance, creativity, and a cocktail worth lingering over.

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