1 Hotel Tokyo, the sustainable luxury hotel that opened in Akasaka, Minato-ku, Tokyo in March 2026, is celebrating its first holiday season with a limited-time festive edition of its "La Belle Vie Afternoon Tea." It will be served at NiNi, the restaurant on the 38th floor, from November 16 (Monday) to December 25 (Friday), 2026.
A Festive Afternoon Tea with Sustainable Touches
The festive edition of "La Belle Vie Afternoon Tea" lines up charming sweets and savories modeled on Santa Claus, reindeer, and Christmas ornaments. Blending an elegant taste with a sense of play, the menu makes use of upcycled ingredients and certified chocolate. Together with the refined techniques of Executive Pastry Chef Fumitake Goji, it weaves in the sustainable perspective that defines 1 Hotel Tokyo.
Note: The header image is for illustrative purposes.
Sweets Highlights
The Santa Claus-themed "Strawberry and Chocolate Tart" is a playful dish with a strawberry serving as Santa's hat. The tart is topped with two layers: a crunch made from upcycled croissants served at breakfast, and a ganache of sustainable chocolate. The fragrant, rich depth of milk chocolate, butter, and almond praline is complemented by a vanilla marshmallow trim that adds a gentle sweetness.
The reindeer-shaped "Quenelle au Chocolat" is a chocolate sweet made with delicate technique. It uses chocolate certified by Cacao Trace, a program that supports cacao growers with cultivation techniques, and a subtle caramel-like aroma adds depth. The antlers are made with gelatin and the nose is finished with a pearl cracker, giving the reindeer an adorable expression.
Other sweets that brighten the holiday season include:
- A tree-stump-shaped "Strawberry and Pistachio Mousseline" made with "Amarin" strawberries from Saitama Prefecture
- A "White Chocolate Mousse with Griotte Jelly" reminiscent of a Christmas ornament
- A "Strawberry Calisson," a traditional confection from the South of France, dressed up with strawberries and homemade rose jam
This time, panettone, a treat enjoyed in Italy during the Christmas season, takes the place of the usual scone. It is kneaded with confit of upcycled lemon and orange peel, adding to the festive mood.
Savories
The savories include the "Miyabi Tuna Tartlet," which pairs the umami of tuna from Miyagi Prefecture with the sweetness of roasted beets and finishes lightly with a tomato vinaigrette. Another highlight is a holly-themed dish of smoked white fish rillettes sandwiched between crisp, fragrant cookies. The contrast of sweet and salty flavors makes the whole afternoon tea richer.
New "Sustainable Chocolat Chaud"
Making its debut this time is the "Sustainable Chocolat Chaud" (サステナブルショコラショー), an interactive beverage. A chocolate bar stamped with the 1 Hotel Tokyo logo is melted into piping hot milk. Guests can watch the chocolate slowly dissolve right in front of them, and part of the appeal is seeing the cup take shape along with the rich aroma. Made with chocolate from Cameroon and the Philippines and Tokyo Milk, it has a bittersweet flavor, and the fun of finishing the drink yourself makes for a heartwarming holiday moment.
Menu Details
Period: November 16, 2026 (Monday) to December 25, 2026 (Friday)
Venue: NiNi at 1 Hotel Tokyo, 38F, 2-17-22 Akasaka, Minato-ku, Tokyo
Hours: 12:00 PM to 4:30 PM (last order 2:30 PM)
Price (all prices include tax and service charge):
- Weekdays: ¥8,000 per person
- Weekends & Holidays: ¥9,000 per person
- December 19 (Saturday) to December 25 (Friday): ¥10,000 per person
Reservations: Required, by 8:00 PM the day before
Website: https://www.1hotels.com/ja/tokyo/do/events/la-belle-vie-afternoon-tea-festive-season
Phone: 03-6441-3022 (NiNi direct line)
Sweets
- Strawberry and Chocolate Tart
- Quenelle au Chocolat
- White Chocolate Mousse with Griotte Jelly
- Strawberry and Pistachio Mousseline
- Strawberry Calisson
- Homemade Sangria Jelly
- Sustainable Chocolat Chaud
Seasonal Baked Goods
- Panettone
- Chocolate Madeleine
Savories
- Chickpea Blini with Kaviari Caviar and Yuzu Sour Cream
- Miyabi Tuna Tartlet with Roasted Beets and Smoked Tomato Vinaigrette
- Savory Cookie Sandwich with Smoked White Fish Rillettes
- Fresh Cheese Tartlet with Black Olives and Caramelized Onion
- Barbajuan with Green Olive Tapenade and Chestnut
Beverages
A selection of 16 options, including black tea, herbal tea, flavored tea, coffee, and Japanese tea
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 hotel's pastry division.
Over his career, Goji has worked at multiple hotels and taken part in new property openings, working on the front lines. Most recently, he served as Pastry Chef at Fuji Speedway Hotel, An Unbound Collection by Hyatt, where he was involved in developing sweets across the entire hotel, from afternoon tea, banquets, and restaurants to boutique products.
In Belgium, Goji trained under Piet Faveer, a pâtissier who has produced many well-known pâtissiers in Japan as well, and built his career as Chef Pâtissier at the prestigious Patisserie Damme. Through stays in France, Germany, and Belgium, he deepened his understanding of classic confectionery culture and established his own style, combining Japanese ingredients and aesthetics and elevating them with a contemporary sensibility. His chocolate art pieces in particular have earned high acclaim, and he has won multiple awards at domestic confectionery competitions. Beyond pursuing technique, Goji pays close attention to the background and production process of ingredients, and works daily to create pastries that are considerate of the environment and society by making full use of ingredients without waste.
