Conrad Nagoya, which opened in Naka-ku, Nagoya, Aichi in July 2026, will host "HARRY WINSTON's Holiday Afternoon Tea" from Monday, November 2 through Sunday, December 27, 2026, at SUNDROP, the lobby lounge & bar on the 31st floor. It is the hotel's first collaboration with Harry Winston, a world-renowned jeweler.
Founded in New York in 1932, Harry Winston is known as the "King of Diamonds" and the "Jeweler to the Stars," and has long captivated people around the world. The collaboration brings together Harry Winston's exceptional craftsmanship and Conrad Nagoya's approach of bringing the spirit of Aichi's craftsmanship into its design and service.
A Holiday Season in New York, Served as Sweets and Savories
The afternoon tea is themed around the holiday season in New York, the city most closely associated with the brand, when it shines at its most beautiful. Sweets and savories express the charm of that season. Countless illuminations light the street trees, shop windows are glamorous, and passersby wear smiles. The excitement of choosing gifts for loved ones and the warm time spent with family and friends envelop winter New York.
Guests who enjoy the afternoon tea during the period will receive an original Harry Winston gift (limited quantities). A special photo experience at the venue also lets guests enjoy the world of the collaboration.
Sweets Selection
The sweets include the spice-scented "HW Macaron," the ribbon-adorned, gift-box-style "Ruby Velvet," "Champagne Glow" reminiscent of a pure-white snowscape, and "Holiday Sparkle" expressing the joy of the holiday season. The lineup captures the excitement of the moment you open a gift box.
Christmas Mont Blanc (matcha Mont Blanc tart) / HW Macaron (Christmas spice-flavored macaron) / Ruby Velvet (dark chocolate and raspberry cube)
Champagne Glow (strawberry and champagne-flavored jelly, mascarpone crème) / Golden Financier (milk chocolate and tonka bean financier)
Holiday Sparkle (caramel mousse with apricot compote and spice crumble)
Savory Selection
The savories weave together New York's refined food culture and the flavors of the holiday season. They include "Holiday Jewel," featuring vividly colored beets, "Winter Snow," served with a bamboo charcoal sablé, and "Truffle Nocturne," with warm, gently sweet flavors.
Winter Snow (cauliflower mousse, snow crab, caviar) / Holiday Jewel (winter tartlet of beets, turnip, and 豊田ファーベル“三河”チーズ)
Truffle Nocturne (butternut velouté, gorgonzola, black truffle)
Menu
Sweets (6 kinds)
- HW Macaron: Christmas spice-flavored macaron
- Ruby Velvet: dark chocolate and raspberry cube
- Christmas Mont Blanc: matcha Mont Blanc tart
- Champagne Glow: strawberry and champagne-flavored jelly, mascarpone crème
- Golden Financier: milk chocolate and tonka bean financier
- Holiday Sparkle: caramel mousse with apricot compote and spice crumble
Savories (5 kinds)
- Winter Snow: cauliflower mousse, snow crab, caviar
- Holiday Jewel: winter tartlet of beets, turnip, and 豊田ファーベル“三河”チーズ
- Truffle Nocturne: butternut velouté, gorgonzola, black truffle
- Metropolitan Brioche: roast beef brioche sandwich, horseradish
- New York Waldorf: Waldorf salad sandwich with apple, celery, walnut, and cranberry
Scones & Condiments
- Cinnamon and fig scone / orange-flavored scone
- Caramel and spice jam
- Strawberry and red grapefruit jam
- Clotted cream
Free-Flow Drinks
The hotel's food and beverage team visited tea plantations across Japan to select the teas, which guests can enjoy as much as they like. The stars of the selection are three limited signature blend teas that can be tasted nowhere else in Japan. Made with a focus on "local," "sustainability," and "ethical farming," they express the rich terroir of Aichi.
- Golden Quiet: Aichi-grown Japanese black tea blended with Assam
- Faint Rose: white tea with the floral aroma of Aichi-grown white roses
- Bright Lift: sencha harmonized with Nishio matcha and strawberry
The lineup also includes three pure local loose-leaf teas, spring-flush and summer-flush Darjeeling, and eight caffeine-free drinks that are safe to enjoy before bed. Coffee from the Italian house illy is served as well, prepared with a state-of-the-art modular machine and single-origin blends introduced in Japan for the first time. It offers a modern take on the dark-roast (City Roast) coffee culture familiar in Nagoya, delivering a cup with a bold aroma.
A plan with a toast glass is also available. Guests can choose either "クロ・ド・ゴブ リブズ・ロンドム・ブリュット・ナチュール," a currant sparkling from France that Conrad Nagoya is the first in the Chubu region to offer, or French Bloom, a premium non-alcoholic sparkling wine drawing worldwide attention.
Details
Period: Monday, November 2 – Sunday, December 27, 2026
Location: Conrad Nagoya 31F, Lobby Lounge & Bar "SUNDROP"
Hours:
- Afternoon Tea: 12:00 PM to 5:30 PM (last order 3:00 PM)
- Evening Tea: 6:00 PM to 8:30 PM (single seating starting at 6:00 PM, limited to 10 guests)
Price:
- 9,000 yen per person (tax and service charge included)
- With a toast sparkling: 12,000 yen per person (tax and service charge included)
Reservations & Inquiries: Official website, reservation site, or 052-202-8880 (main number)
Notes:
- Reservations are required. Please book by 9:00 AM on the day.
- Cancellation policy: for the plan with a toast sparkling, cancellations from 8:00 PM on the day before are charged at 100% to the credit card registered at the time of booking.
- Prices include tax and service charge.
- Contents and prices are subject to change without notice depending on ingredient availability.
- Images are for illustrative purposes.
Allergy information: Some menu items contain wheat, soy, milk, eggs, nuts, pork, alcohol, and other allergens. Guests with allergies are asked to let the hotel know when making a reservation.
