1 Hotel Tokyo (Akasaka, Minato-ku, Tokyo) is rolling out a new early summer collection for its signature "La Belle Vie Afternoon Tea" (ラ・ベル・ヴィ アフタヌーンティー), with melon as the featured seasonal ingredient. The menu will be served from May 11 (Monday) to July 20 (Monday, national holiday), 2026.
About "La Belle Vie Afternoon Tea"
"La Belle Vie" is a French phrase meaning "the beautiful life," representing not just material wealth but also a sense of fulfillment and a joyful approach to life. It also embodies the French concept of "Art de Vivre" — the philosophy of living beautifully. At 1 Hotel Tokyo, this philosophy shapes the afternoon tea experience, reimagining it not merely as a dining occasion but as a way to "savor time itself."
"La Belle Vie Afternoon Tea" is a signature series presented in a course-style format, with seasonal themes and ingredients evolving throughout the year. While the menu changes each season — as with this melon collection — the underlying value of richly savoring time remains consistent. The experience resonates with Japan's wellness culture and the concept of "totonou" (整う) — a harmonious balance between body and mind — offering a moment of calm and renewal in the heart of the city.
The afternoon tea is served in an iconic wooden box style, in keeping with 1 Hotel Tokyo's ethos of harmony with nature. The moment the box is opened, colors and aromas begin the experience. This season introduces a dry ice smoke effect at the time of service, creating a multi-sensory moment where sight, scent, and taste intertwine. High above the city, guests can enjoy a brief reconnection with nature.
Early Summer Melon Collection
The early summer collection centers on peak-season melons, paired with seasonal fruits and herbs. Executive Pastry Chef Fumitake Goji has crafted the menu to draw out the freshness of melon through a variety of techniques, blending traditional skills with a contemporary sensibility.
Two signature items define this collection. The first is a savarin soaked generously in Tokyo plum wine and Mitsubachi Farm honey, layered with custard cream and paired with apricot — a natural companion to melon. The gentle lingering flavor of plum and the fruit's subtle acidity come together in a distinctly early-summer taste. The second is a light chamomile mousse encasing a jelly made from sweet, juicy red-flesh melon. At first bite, the fragrant aroma and fruity freshness unfold together.
Other highlights include "Bourgeonnée" (a term meaning "budding," named by Chef Goji himself), presented in the form of a whimsical botanical pot. A mint chocolate ganache offers a rich yet delicate finish. A fresh melon sorbet also features, allowing guests to enjoy the fruit in its most direct form.
Savory items incorporate seasonal ingredients with varying textures and savory accents, providing balance across the full experience.
All of this unfolds on the 38th floor, where panoramic city views add to the refreshing, elegant atmosphere.
Menu Details
Period: May 11, 2026 (Monday) to July 20, 2026 (Monday, national holiday)
Venue: NiNi at 1 Hotel Tokyo, 2-17-22 Akasaka, Minato-ku, Tokyo, 38F
Price:
- Weekdays: ¥8,000 per person
- Weekends & Holidays: ¥9,000 per person
(Both prices inclusive of tax and service charge)
Hours:
- Weekdays: 2 seatings — 12:00 PM / 2:30 PM
- Weekends & Holidays: 1 seating — 2:30 PM
Sweets
- Melon and Rosé Champagne Verrine
- Chamomile Mousse with Red-Flesh Melon Jelly
- Savarin with Tokyo Plum Wine, Mitsubachi Farm Honey, and Apricot
- Calisson with Melon and Citrus Fruits
- Bourgeonnée "Budding" — Mint Chocolate Botanical Pot
- Matcha and White Sesame Butter Sandwich with Passion Fruit Jelly
- Fresh Melon and Citrus Sherbet
- NiNi Original Coffee Jelly
- Matcha White Chocolate Scone
- Mitsubachi Farm Honey Madeleine
Savories
- Crispy Waffle with Wood Sorrel Sour Cream and Caviar
- Three Tartines: Melon & Ham, Tomato & Perilla, Smoky Eggplant & Sesame
- Barbagiuan with Ricotta Cheese and Olive Tapenade
Beverages
A selection of 16 options including black tea, herbal tea, flavored tea, coffee, and Japanese tea
Reservations: Available via official website or by phone
Website: https://www.1hotels.com/ja/tokyo/do/events/la-belle-vie-afternoon-tea-early-summer
Phone: 03-6441-3022 (NiNi direct line)
Executive Pastry Chef Fumitake Goji
Born and raised in Kamakura, Kanagawa, Fumitake Goji trained at luxury hotels and prestigious pâtisseries both in Japan and abroad. As Executive Pastry Chef at 1 Hotel Tokyo, he oversees the entire pastry division.
Over his career, Goji has worked at multiple hotels and participated in new property openings. Most recently, he served as Pastry Chef at Fuji Speedway Hotel, An Unbound Collection by Hyatt, leading all aspects of sweet offerings across afternoon tea, banquets, restaurants, and boutique products.
In Belgium, Goji trained under celebrated pâtissier Piet Faveer and went on to build his career as Chef Pâtissier at the distinguished Patisserie Damme. Through extended stays in France, Germany, and Belgium, he deepened his understanding of classic confectionery traditions before developing his own distinctive style — one that fuses Japanese ingredients and aesthetics with a contemporary sensibility. His chocolate art pieces in particular have earned high acclaim, with multiple wins at domestic confectionery competitions.
Beyond technical mastery, Goji pays close attention to the story behind ingredients and their production processes, working daily to minimize waste and create pastries that are considerate of both the environment and society.
