Sakura Stage Complex 

SAKURA STAGE was inaugurated on July 26, 2024. This 2.6-ha complex is located in the Sakuragaoka district, south of Shibuya Station, and is the final puzzle piece of Tokyu Group’s transformation of Shibuya, following the Shibuya Hikarie in 2012, Shibuya Stream in 2018, Shibuya Scramble Square, and Fukuras in 2019. The Shibuya Redevelopment is considered a once-in-a-century project.

 

The completion of the stage must mark a special occasion for the Tokyu Corporation, considering other buildings were reconstructed from the original structures on their site. Meanwhile, the Sakura Stage district is owned by 120 landowners and is located in a valley, which is cut off from other parts of Shibuya by Root 124 (built during the Tokyo Olympic Games in 1964) and the JR Yamanote Line tracks, resulting in less foot traffic. Consequently, the Sakura Stage was completed 25 years after negotiation with 450 tenants and 120 landowners in the Sakuragaoka district.

 

Although the Sakuragaoka district is close to the Sihbuya station, we have never been there for shopping and eating. 

Tokyu Group proudly announced a new JR Exit, the pedestrian deck over Rt. 245, a pedestrian passage, and the Urban Core to connect underground and ground through escalators and stairs to enable smooth journeys to the heart of Shibuya from the south and in the direction opposite Daikanyama and Ebisu.

 

Sakura Stage also serves as a platform for emerging businesses and creatives. The new facility will host events related to music, art, food, and tech. They will introduce renewable energy for electricity, and 6,000 m2 of greening space to restrain the heat island phenomenon.

 

Last weekend, we dined at the Hyatt House restaurant for lunch where medicinal cuisine was served. It was healthy and tasty.

Nine partition box:From top left to right,
Ham and parsley jelly, "Bushukan"tartar sauce
Sherry pickled red prawn
Kesennuma shark brandard, worcester sauce
Second row left"Kunugi" trouth, sourcream, salmon caviar
Wagyu lion, fermented salt lemon with ravigot sauce
Marinated green beans and kale with XO sauce
Third raw leftBoiled chicken with chili
Milk jelly, with tomato confit
Eggplant and mozzarella with balsamic vinegar