Four Seasons Hotel Tokyo at Otemachi (Chiyoda-ku, Tokyo; General Manager: Uday Rao) is introducing a series of limited-edition summer sweets and drinks as part of the "101 Days of Summer" campaign being held across Four Seasons Hotels and Resorts properties in Asia from May 29 (Friday) to September 6 (Sunday), 2026.
The offerings are designed to let guests — both domestic visitors and travelers from around the world — experience Tokyo's aesthetic sensibility and the essence of the season through all five senses.
Cool Summer Sweets
Set against views of the Imperial Palace's vibrant greenery from 200 meters above ground, and surrounded by soft natural light streaming through the hotel's large windows, guests can enjoy a moment of calm and luxury amid Tokyo's panoramic skyline.
Kakigori (Peach Melba)
A reimagining of the classic French "Peach Melba" dessert as an elegant Japanese shaved ice. Featuring fresh, juicy seasonal peach as the centerpiece, the dessert layers vanilla parfait, caramelized almonds, and the bright acidity of berries in a delicate composition.
- Price: ¥4,200 / Tea Pairing ¥5,200
- Period: July 1 (Wednesday) to September 6 (Sunday)
- Venue: THE LOUNGE
Mint Chocolate Ice Cream
A fresh take on ice cream, combining refreshing mint chocolate with the pleasant crunch of toasted oats and chocolate, finished with an elegant fig compote for a touch of refined sweetness.
- Price: ¥3,000
- Period: From August 15 (Saturday)
- Venue: THE LOUNGE
Cookie Sandwich Gelato
A taste of Italian summer: gelato sandwiched between light, almond-flavored cookies. With each bite, the slowly melting gelato seeps gently into the cookie, creating a delightful interplay of textures.
- Period: July 1 (Wednesday) until sold out
- Price: ¥2,100
- Venue: PIGNETO
Summer Cocktails and Drinks
A selection of cocktails designed to evoke the beauty of Tokyo in summer — refreshing to look at, to taste, and to linger over.
Each shaved ice is crafted carefully by hand.
Strawberry Kakigori Daiquiri
A refined cocktail served at world-renowned bar VIRTÙ, inspired by the nostalgic Japanese summer flavor of strawberry shaved ice. Light, fresh, and cooling, it leaves a lingering summery finish.
- Period: Until August 31 (Monday)
- Price: ¥4,100
- Venue: VIRTÙ
Yukata Afternoon Tea
An elegant take on Japanese summer in the cool of the hotel's interior. Guests who arrive in yukata for the "Exotic Summer Afternoon Tea" will receive a special frozen mocktail of mango and passion fruit, crafted to complement the afternoon tea experience.
- Period: July 13 (Monday) to August 31 (Monday)
- Venue: THE LOUNGE
Honey Jade (Champagne, Honey Wine, Matcha)
Champagne paired with the graceful sweetness of honey wine, finished with matcha that adds a quiet, Japanese-inspired resonance. A harmonious blend of softness and elegance for a relaxing summer evening in the city.
- Period: July 1 (Wednesday) to August 31 (Monday)
- Price: ¥3,600
- Venue: THE LOUNGE
About "101 Days of Summer"
Running for 101 days from May 29 (Friday) to September 6 (Sunday), 2026, this is a seasonal summer experience presented across Four Seasons Hotels and Resorts properties throughout Asia. The campaign celebrates the unique flavors and joys of summer in each destination, offering an elegant collection of experiences designed to make stays even more memorable.
Information on "101 Days of Summer" at other properties is available on each country's respective website.
https://www.fourseasons.com/jp/
*Some venues may not be included in the campaign.
Executive Pastry Chef Michele Abbatemarco
The summer sweets at Four Seasons Hotel Tokyo at Otemachi are crafted by Executive Pastry Chef Michele Abbatemarco.
"In contrast to the exhilarating urban energy of Tokyo, a moment of coolness is the very essence of 'iki' — refined elegance. I have prepared a collection of cool sweets that capture the spirit of a Tokyo summer, where the contrast between movement and stillness is most alive."
Born in Italy, Chef Abbatemarco has received the Best Pastry Chef award from Gault & Millau and serves as Pastry Chef for est, the French dining restaurant at Four Seasons Hotel Tokyo at Otemachi that has earned a Michelin star for five consecutive years. He oversees the entire pastry operation at the hotel.
