THE LOUNGE at Four Seasons Hotel Tokyo at Otemachi (Chiyoda-ku, Tokyo; General Manager: Udey Rao) is launching the "Exotic Summer Afternoon Tea" on Monday, July 13, 2026. The menu centers on tropical fruits such as ripe mango and pineapple, complemented by exotic spices including saffron and curry.
Exotic Summer Afternoon Tea
The seasonal lineup features sweets built around the rich sweetness of tropical fruits and the clean acidity of citrus, while the savories are seasoned with spices like saffron and curry for an exotic flair, creating a sense of stepping into a faraway land.
The sweets are created by Michele Abbatemarco, Executive Pastry Chef at Four Seasons Hotel Tokyo at Otemachi, and the savories are overseen by Executive Sous Chef Kensuke Kuze, who refined his technique at distinguished establishments including Le Jules Verne, the Michelin-starred restaurant inside the Eiffel Tower in Paris, as well as under Alain Ducasse.
The meticulous craftsmanship and outstanding technique of these two French chefs produce dishes with layered depth and varied textures, offering a gastronomic journey reminiscent of a French multi-course meal.
Featured Sweets and Savories
Saint-Honoré Tart, Pineapple Cream, Feuillage
The classic French Saint-Honoré pastry is reimagined in the shape of a sunflower — a symbol of summer. The gentle sweet-tartness of pineapple is layered with the light, flaky texture of feuillage, leaving an exotic, tropical finish. It pairs beautifully with the seasonal mocktail "Moonleaf," made with kuromoji tea, pineapple, and pear.
Mango Gelée, Café Cream, Hazelnut Crunch
The fresh, tropical sweetness of mango gelée meets the elegant bitterness of café cream, while a pleasantly crisp hazelnut crunch adds textural depth to the overall flavor. A luxurious gastronomic sweet fitting for summer.
Chicken Mango Sandwich, Daikon and Carrot Marinade with Citrus Cream and Lime Zest
The elegant sandwich draped in orange mango purée has the visual appeal of a dessert. Citrus cream with rich sweetness and mellow acidity, accented with refreshing lime, creates a delicate balance of saltiness, acidity, and sweetness with an exotic lingering finish.
Bouillabaisse and Brandade Verrrine, Saffron Gelée and Curry Cream
A striking glass savory with beautiful layers of orange, yellow, and white — refreshing and perfectly suited to summer. Brandade, the Provençal dish of white fish and potato purée, is layered with the aromas of curry and saffron for an exotic nuance, delivering mellow richness and complex depth of flavor.
Afternoon Tea in Yukata
Guests can experience Japanese summer elegantly in the cool interior of the hotel. During the event period, those who arrive dressed in yukata receive a special frozen mocktail of mango and passion fruit that harmonizes with the afternoon tea experience.
Period: Monday, July 13 – Monday, August 31
Afternoon Tea Menu
Sweets (5 items):
- Mimosa Cake
- Saint-Honoré Tart, Pineapple Cream, Feuillage
- Chocolate and Cherry Savarin
- Mango Gelée, Café Cream, Hazelnut Crunch
- Mirabelle Mousse, Mirabelle Confiture, Lemon Cream
Savories (5 items):
- Chicken Mango Sandwich, Daikon and Carrot Marinade with Citrus Cream and Lime Zest
- Corn Bavarian Cream and Dried Tomato Tartlette with Anchovy Cream Cheese and Caramel Popcorn
- Braised Beef and Saffron Potato with Paprika Purée and Ginger Sablé
- Bouillabaisse and Brandade Verrrine, Saffron Gelée and Curry Cream
- Summer Vegetables and Beet Croustillant with Sour Cream and Pistou Sauce
Baked Goods:
- Hibiscus Madeleine
- Carrot Cake
- Beurre Salé
Beverages: 2 types of Japanese tea / 4 types of black tea / 4 types of herbal tea / 6 types of coffee / 2 types of seasonal tea mocktails
Period & Price per Person:
Monday, July 13, 2026 – Sunday, September 13, 2026
- Weekdays 11:00 AM – 1:00 PM / 1:30 PM – 3:30 PM / 6:30 PM–: ¥9,300
- Weekdays 4:00 PM – 6:00 PM: ¥8,300
- Weekends and holidays: from ¥9,300*
(Last order for beverages is 30 minutes before closing)
*Includes a pairing with a selection of premium Japanese tea
Venue: THE LOUNGE, 39th Floor, Four Seasons Hotel Tokyo at Otemachi
Website: https://www.fourseasons.com/jp/otemachi/dining/lounges/the-lounge/
Meet the Chefs
Michele Abbatemarco — Executive Pastry Chef
Born in Italy, Michele Abbatemarco received the Best Pastry Chef Award from Gault & Millau and serves as Pastry Chef for est, the Michelin-starred French dining restaurant at Four Seasons Hotel Tokyo at Otemachi, which has held the star for five consecutive years. He is the Executive Pastry Chef overseeing all pastry operations at the hotel. After graduating from École Lenôtre and École du Grand Chocolat Valrhona in France, he honed his craft at Michelin-starred restaurants Lucas Carton and Antica Osteria del Ponte before coming to Japan. In Tokyo, he worked at Cuisine Michel Troisgros before joining Four Seasons Hotel Tokyo at Otemachi as an opening-team Pastry Chef of est in 2020.
Kensuke Kuze — Executive Sous Chef
Born in Tokyo, Kensuke Kuze traveled to France in his twenties after graduating from culinary school. He developed his skills under celebrated chefs at Le Jules Verne, the Michelin-starred restaurant inside the Eiffel Tower in Paris, and at Alain Ducasse, before returning to Japan in 2009. After working at prominent global luxury hotels in Japan, he joined Four Seasons Hotel Tokyo at Otemachi as an opening-team member in 2020.
THE LOUNGE
Stepping off the elevator on the 39th floor, guests are greeted by floor-to-ceiling windows revealing the lush greenery of the Imperial Palace grounds and, on clear days, a view stretching all the way to Mt. Fuji. THE LOUNGE serves afternoon tea beautifully plated with sweets by the Executive Pastry Chef and savories incorporating Japanese ingredients, alongside a tea selection curated by the tea sommelier. Creative parfaits, desserts, and cocktail-hour offerings round out the experience throughout the day.
Location: 39th Floor, Four Seasons Hotel Tokyo at Otemachi
Seats: 70
Hours: 11:00 AM – 11:00 PM (last order for beverages at 10:30 PM)
*Hours are subject to change.
