January often arrives with a quieter tempo. Fewer invitations, shorter days, and a collective desire to reset. At Saicho, we see this moment not as a pause, but as an opportunity to gather, drink thoughtfully, and keep a sense of occasion at the table.
This month, we’re adding a little sparkle through collaborations that place flavour, craft and hospitality first. From refined mocktails to food-led pairings, here’s what’s cooking at Saicho this January.
Sheraton Grand London Park Lane
At Sheraton Grand London Park Lane, Saicho is being poured as part of a considered January menu that brings sparkling tea and food together in thoughtful ways.
Guests can explore Saicho through pairings such as:
Saicho Hojicha alongside tofu, green beans and artichokes, where roasted depth meets vegetal freshness
Saicho Darjeeling paired with heritage beetroot risotto, lifting the dish with gentle tannin and spice.
Alongside the pairings, the menu also features a series of non-alcoholic mocktails created in collaboration with Everleaf's botanical apertifs.
Available at The Palm Court Restaurant and Smith & Whistle Bar & Terrace.
Bloomsbury Street Kitchen
Over at Bloomsbury Street Kitchen, Saicho is featured on a dedicated non-alcoholic menu that brings together Saicho Sparkling Tea and Everleaf’s botanical aperitifs.
Guests can enjoy:
Alpine Amber
A bright, zesty serve built on Everleaf Mountain, layered with warming ginger, tangerine sweetness and fresh citrus, finished with Saicho Darjeeling for structure and lift.
Marine Drift
A fresh, coastal blend of Everleaf Marine with cooling cucumber, elderflower and passionfruit, balanced by lemon and topped with Saicho Osmanthus for a light, fragrant finish.
Forest Bloom
Everleaf Forest combined with fresh lemon, crisp apple and soft vanilla, lifted with Saicho Jasmine and finished with saffron for an elegant, silky serve.
Saicho is also available by the glass, making it easy to pair with dishes across the menu — from lighter plates to richer, umami-led flavours. Jasmine’s floral clarity and Darjeeling’s gentle structure sit comfortably alongside the restaurant’s food, offering a sense of balance throughout the meal.
The Luggage Room at Marriott Grosvenor Square
At The Luggage Room in Marriott Grosvenor Square, Saicho features in three bespoke non-alcoholic cocktails created especially for January, each one designed to bring theatre and pleasure back to the glass.
Mahi Mahi
Served in a coupe, with pineapple, passion fruit syrup and white peach, finished with Saicho Jasmine for a bright, fruit-forward lift.
Panacea
A highball built with ginger, lemon, apple syrup and orange blossom, topped with Saicho Darjeeling to add structure and depth.
Fairy Godmother
Butterfly pea infusion and lavender syrup with a dash of saline, served alongside a blood orange and elderflower tonic shot that transforms the colour at the table.
Available throughout January.