THE LOUNGE at Four Seasons Hotel Tokyo at Otemachi (Chiyoda-ku, Tokyo; General Manager: Udey Rao) is launching a fall afternoon tea built around the season's Shine Muscat grapes.
A Seasonal Afternoon Tea for the Flavors of Autumn
This fall afternoon tea puts the juicy, richly fragrant Shine Muscat grape front and center, weaving its flavor delicately through tarts and éclairs, as well as into the savory selections.
Deep wine-red hues meet vivid green across the tea set, forming a beautiful palette that elegantly captures the changing season and the deepening sense of autumn to come.
Crafted by French chefs, the afternoon tea invites guests to savor the tastes and colors of autumn with all five senses.
Featured Sweets and Savories
Pistachio and Shine Muscat Éclair
An éclair pairing rich, aromatic pistachio cream with juicy Shine Muscat grapes.
Adding the grapes fresh brings a fragrant lift and bright fruitiness, with rich sweetness unfolding in every bite and a light, clean finish.
Shine Muscat Tart, Lychee Confiture, and Pine Nut Croustillant
A tart layering a lychee confiture with its bright floral aroma alongside a jelly that locks in the rich sweetness of Shine Muscat grapes.
A chef's signature creation designed to bring out the full juicy texture and mellow sweetness of the grapes.
Shine Muscat and Pork Ham Sandwich with Marinated Cabbage, Yuzu, and Pinot Noir Mustard
This sandwich brings together two kinds of grapes — Shine Muscat and Pinot Noir. The rich flavor of Pinot Noir mustard mingles with the savory pork ham, while the clean sweetness of Shine Muscat lightens the whole bite.
Jerusalem Artichoke Blancmange with Soy Milk Truffle Whip and Grape Reduction
The subtle sweetness of Jerusalem artichoke meets the bright acidity of grape, adding depth and complexity. Inside a single glass, the silky blancmange and the springy texture of beet jelly come together in contrasting textures, building layers of flavor as you eat. A soft hint of truffle aroma lingers at the end for an elegant, refined finish.
Pair the Long Autumn Evenings with Wine and Afternoon Tea
An afternoon tea scattered with grapes pairs wonderfully with wine.
Savories woven through with the tastes of autumn include a warm dish drawing out the savoriness of chicken and the soft sweetness of chestnut, finished with the fresh, fragrant aroma of tarragon, along with a tartlet of pumpkin purée and pistachio cream cheese.
As dusk paints the sky a warm amber during the magic hour, and Tokyo's skyline sparkles after dark, enjoy the deepening autumn evenings with a glass of wine against a backdrop of the city's ever-changing views.
Afternoon Tea Menu
Sweets (5 items):
- Grape Mousse with Grape and Pomegranate Jelly
- Vanilla Mousse with Grape and Fig Confiture, Grape Compote Jelly
- Pistachio and Shine Muscat Éclair
- Fig Jelly, Vanilla Mousse, Pecan Croustillant
- Shine Muscat Tart, Lychee Confiture, Pine Nut Croustillant
Savories (5 items):
- Shine Muscat and Pork Ham Sandwich with Marinated Cabbage, Yuzu, and Pinot Noir Mustard
- Salmon Rillettes and Purple Sweet Potato Jelly with Saffron and Blood Orange Cream
- Pumpkin Purée and Pistachio Cream Cheese Tartlet with Radish and Shiso Flowers
- Jerusalem Artichoke Blancmange and Mushroom Paste with Beet Consommé Jelly, Soy Milk Truffle Whip, and Grape Reduction
- Chicken and Chestnut Blanquette with Tarragon and Kataifi
Baked Goods:
- Galette Bretonne
- Gorgonzola, Raisin, and Walnut Cake
- Maple and Earl Grey Brioche Feuilletée
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: September 14 (Monday) – November 15 (Sunday), 2026
Time: 11:00 AM to last seating at 7:30 PM (last order for beverages 30 minutes before closing)
Price: Weekdays from ¥9,300 / Weekends & holidays ¥10,300* (2-hour seating)
Night-time only: ¥10,300, includes a choice of one glass of wine
*Includes a pairing with a selection of premium Japanese tea.
Prices include tax and a 15% service charge.
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. He also serves as Pastry Chef for est — the French dining restaurant that has held a Michelin star for five consecutive years at Four Seasons Hotel Tokyo at Otemachi — and is the Executive Pastry Chef overseeing all pastry operations at the hotel. After graduating from École Lenôtre and the École du Grand Chocolat Valrhona in France, he trained as a pâtissier at the Michelin-starred restaurants Lucas Carton and Antica Osteria del Ponte before coming to Japan. In Tokyo, he worked at Cuisine[s] Michel Troisgros before joining Four Seasons Hotel Tokyo at Otemachi in 2020 as an opening-team Pastry Chef for est.
Kensuke Kuze — Executive Sous Chef
Born in Tokyo, Kensuke Kuze graduated from culinary school and moved to France in his twenties. He honed his skills under a roster of distinguished chefs, including at Le Jules Verne, the Michelin-starred restaurant inside the Eiffel Tower in Paris, and under Alain Ducasse, before returning to Japan in 2009. After working at leading global luxury hotels in Japan, he was recruited as an opening-team member of Four Seasons Hotel Tokyo at Otemachi in 2020.
THE LOUNGE
Step off the elevator onto the 39th floor, and floor-to-ceiling windows open onto a sweeping view of the Imperial Palace's lush greenery — and, on clear days, all the way to Mt. Fuji. At THE LOUNGE, guests can enjoy beautiful views alongside a dining experience tailored to the time of day and occasion, from a tea sommelier's selection of Japanese teas and an afternoon tea beautifully plated with the Executive Pastry Chef's sweets and savories that incorporate Japanese ingredients, to inventive parfaits and desserts, and a cocktail hour.
Location: 39th Floor, Four Seasons Hotel Tokyo at Otemachi
Seats: 70
Hours: 11:00 AM to 11:00 PM (last order for beverages at 10:30 PM)
*Hours are subject to change.
