Lounge Sea Wind (2F) at Yokohama Bay Sheraton Hotel & Towers will be serving two premium shaved ice varieties and a themed afternoon tea set centered on peach and mango starting June 1, 2026.
The lounge features a soaring 8.5-meter ceiling and an airy atmosphere flooded with soft natural light — a fitting backdrop for cool summer desserts made with peak-season domestic fruit.
Premium Shaved Ice
Two premium shaved ice options will be available from June 1 through August 31, 2026, each priced at ¥3,300 (tax and service charge included).
Premium Kakigori "Peach" — ¥3,300
A single whole Yamanashi-grown white peach goes into each serving. The juicy peach is halved and placed on top of delicately shaved ice, then finished with a frozen peach syrup packed with real fruit. The result brings out the refined sweetness and fragrance of white peach in every bite.
Premium Kakigori "Mango" — ¥3,300
Generous chunks of domestic mango are piled on to finely shaved ice, allowing the intense sweetness and lush texture of the fruit to take center stage. Chewy tapioca pearls are mixed in for a pleasant contrast in texture.
Availability
- Period: June 1, 2026 (Mon) – August 31, 2026 (Mon)
- Hours:
- Mon–Fri: 10:00 AM – 9:00 PM (last entry 8:30 PM)
- Sat: 9:00 AM – 9:00 PM (last entry 8:30 PM)
- Sun & holidays: 9:00 AM – 8:00 PM (last entry 7:30 PM)
Afternoon Tea Set — Peach & Mango
Pastry Chef Sato has put together a three-tier afternoon tea set built around the same peach and mango theme, available daily from 12:00 PM between June 1 and July 31, 2026, at ¥6,500 per person (tax and service charge included).
Sweets (tier 1)
Five seasonal sweets: peach shortcake, peach tart, mango pudding, lime jelly, and lemon & raspberry macaron.
Savory (tier 3)
Sandwiches (mango sandwich and tuna sandwich), potato & onion quiche, and homemade colorful pickles.
Scones (tier 2)
Plain scone and currants scone, baked fresh.
Drinks
Choose from 20 varieties including teas from long-established German tea brand Ronnefeldt and various coffees.
The set also comes with a decorative sugar lace piece produced by a sugar craft artist affiliated with Folium Floris TAKARAZUKA.
About Pastry Chef Sato
Pastry Chef Sato Hirozu began his career at Ginza's "Maxim's de Paris" and spent a decade mastering French patisserie before heading to France. From 2000, he served as sous chef at "Pâtisserie Sadaharu Aoki Paris" from its founding, and later contributed to the brand's Japanese expansion. He joined Yokohama Bay Sheraton Hotel & Towers as Pastry Chef in August 2025. His hallmark is clean, elegant flavors that draw out the essence of each ingredient, without overly ornate decoration.
Reservations
Restaurant Reservation Desk: 045-411-1188 (10:00 AM – 7:00 PM)
For reservations and inquiries: Official website
Prices include consumption tax and service charge. Photos are for illustrative purposes. Menu items and presentation may vary depending on ingredient availability. Please check the hotel's official website for the latest information.
