Conrad Osaka, in the Nakanoshima area of Osaka's Kita Ward, is serving a "Shine Muscat × Vanilla" afternoon tea at its 40 Sky Bar & Lounge daily from October 7 (Wed) to November 30 (Mon), 2026. The sweets, featuring in-season Shine Muscat grapes and vanilla, are presented on a stand inspired by the nature-evoking green that is drawing attention as a 2026 fashion trend.
This is the second autumn afternoon tea, following the current "Shine Muscat × Caramel" edition. In-season Shine Muscat is paired with sweet, fragrant vanilla. The menu offers 6 delicate sweets that combine the burst of Shine Muscat juice with the rich taste of vanilla, plus 5 savory items that also use Shine Muscat and vanilla, such as vanilla-flavored pork rillettes, shrimp-scented bisque butter, and basil.
By switching the pairing from caramel to vanilla, the menu brings out a new side of Shine Muscat. From sweets to savory items, it makes use of seasonal flavors such as sweet potato and apple.
Sweets
Shine Muscat Vanilla Verrine (Hokkaido Milk, Lemongrass)
A Shine Muscat jelly infused with refreshing lemongrass, paired with a rich panna cotta made from vanilla-scented Hokkaido milk. Shine Muscat grapes top the transparent layers of jelly and milk stacked in the glass, and a chocolate piece decorated with dragées is placed alongside.
Shine Muscat Vanilla Mousse (Apple, Oba Green Shiso)
Apple compote infused with the aroma of oba (green shiso) is wrapped in a Shine Muscat and vanilla mousse. The surface is coated in glossy chocolate and shaped to resemble a single piece of fruit.
Shine Muscat Vanilla Tart (Pistachio, White Chocolate)
A crisp, fragrantly baked vanilla-flavored tart shell topped with mellow, rich custard cream and juicy fresh Shine Muscat. Simple in design, it lets the flavor of each ingredient come through.
Shine Muscat Vanilla Jelly (Moscato Spumante, Blueberry)
A jelly infused with the aroma of muscat and sweet vanilla, made with Moscato Spumante, a sparkling wine produced from 100% Italian muscat grapes. The festive flavor of the sparkling wine is combined with juicy Shine Muscat and blueberries for a light, fruity finish.
Shine Muscat Vanilla Macaron (Cardamom, Yuzu)
A pale green macaron decorated with a cocoa butter pattern reminiscent of paint splatter art. It is filled with a rich cream scented with vanilla and cardamom and accented with yuzu zest, and topped with Shine Muscat.
Vanilla Scone (Muscat Sauce and Mascarpone Cream)
A scone baked crisp on the outside and moist on the inside, rising with the rich, sweet aroma of vanilla. It is served with muscat sauce and mascarpone cream, to be combined as desired.
Savory
Shine Muscat and Caviar (Vanilla Sour Cream, Osaka-Grown Sweet Potato, Matcha Crumb)
Mashed Osaka-grown sweet potato "Yume Silk" (夢シルク), made with browned butter and sage, is wrapped in matcha-flavored crumb. The potato is sandwiched with Shine Muscat, and vanilla-flavored sour cream is topped with caviar and gold dust. It combines the sweetness of the sweet potato, the fruitiness of Shine Muscat, and the saltiness of caviar.
Shine Muscat and Sustainable Salmon (Vanilla Pumpkin Purée, Pasta Crisps, Dill)
A pumpkin purée scented with butter and vanilla is combined with house-made dill oil and topped with sustainable salmon marinated in mandarin oil. It is garnished with Shine Muscat and dill, with pasta crisps adding a light texture.
Shine Muscat and Vanilla Bisque Butter (Lemon Confit, Pistachio, Cereal Bread)
Cereal bread sandwiching mascarpone is topped with Shine Muscat, lemon purée, house-made bisque butter with the rich flavor of shrimp and the aroma of vanilla, and pistachio. A whole-wheat cracker stamped with the Conrad logo accompanies it, offering contrasting textures and flavors.
Shine Muscat and Vanilla Pork Pâté (Ciabatta, Chervil, Pink Pepper)
Pork roasted with herbs is made into a vanilla-scented rillettes and layered on ciabatta. Juicy Shine Muscat is garnished with chervil and pink pepper, making a canapé with a refreshing aroma and a spicy accent.
Shine Muscat and Creamy Ricotta (Vanilla Oil, Basil Crumble, Lime)
Smooth ricotta cheese is combined with house-made vanilla oil and topped with a salty crumble seasoned with basil. Garnished with Shine Muscat and lime, this glass savory pairs herbal freshness and a moderate saltiness that set off the sweetness of the fruit.
Tea Selection and Lounge
The tea selection includes the popular "Conrad Osaka Original Blend" along with 10 varieties of TWG Tea and 3 types of coffee, all served free-flow so guests can choose their favorite drinks as many times as they like.
The lounge, located 200 meters above ground, offers a panoramic view of Osaka's cityscape through large floor-to-ceiling windows.
Takeout Afternoon Tea
Takeout afternoon tea is also available, presented in Conrad Osaka's original box designed like a fashion bag. A set with a seasonal limited-edition Conrad Bear is also offered.
- Takeout afternoon tea (2-person set): ¥9,000
- With 2 seasonal Conrad Bears: ¥11,000
Instagram Special Offer
Guests who follow Conrad Osaka's Instagram account and post a photo or video to their own Instagram account on the spot, tagging @conradosaka and using the hashtag #muscatvanilla, will receive a complimentary glass of sparkling wine (or mocktail).
Pastry Chef
Daichi Kojima – Pastry Chef
Kojima began his career in 2008 at a high-end hotel in Kobe, where he learned the fundamentals of fresh confectionery, baked goods, ice cream, wedding cakes, marzipan, and sugar craft. In 2012, he gained chocolate experience at a pastry shop with an attached café, and later that year won an Excellence Award in the "Chocolate Artistic Confectionery" category of the Western Japan Confectionery Contest. In 2017, he led the opening pastry team at a restaurant and contributed to product development. At a pastry shop he joined in 2019, his delicate sweets creations drew attention. He joined Conrad Osaka in 2022 and was appointed Pastry Chef overseeing sweets and bakery in July 2024, and continues to focus on creating new sweets.
Event Details
"Shine Muscat × Vanilla" Afternoon Tea
| Period | October 7 (Wed) – November 30 (Mon), 2026 |
| Hours | 11:00 AM – 8:00 PM (Last order 6:00 PM) |
| Seating | 2-hour limit; reservations available at 30-minute intervals |
| Venue | 40 Sky Bar & Lounge (40th floor) |
| Price | ¥8,500 per person / ¥11,000 with original cocktail / ¥10,300 with Conrad Bear |
Reservations can be made via the reservation page or by phone at 06-6222-0111 (main line). Details are also available on the official website.
Prices include tax and service charge. Photos are for illustrative purposes only. Menu contents and prices are subject to change without notice depending on ingredient availability.
Hilton Honors "Like a Member" Dining Benefit
The 40 Sky Bar & Lounge (40F) participates in Hilton's guest loyalty program "Hilton Honors" dining benefit "Like a Member." Hotel non-staying Hilton Honors members can also use this benefit, which includes bonus points and discounts of up to 25% at restaurants and bars operated by Hilton in the Asia-Pacific region (some exceptions apply). Hilton Honors membership is free of charge.
