Grand Hyatt Fukuoka (Hakata-ku, Fukuoka) is launching two limited-time dining experiences from May 1, 2026, in collaboration with Nakamura-en, a tea and herb producer based in Yame City, Fukuoka Prefecture. Timed with the new tea season, both the "Yame Tea & Herb Afternoon Tea" and the "Concept Order Buffet – Yame Tea" place tea at the center of the culinary experience. The chef has developed special menus using Nakamura-en's Yame tea and Japanese-grown herbs, fusing the deep umami and fragrance of Yame tea with French and pastry techniques for an experience that engages the visual, taste, and olfactory senses.
Yame Tea & Herb Afternoon Tea
This afternoon tea expands the concept of tea from something to drink into something to eat, featuring Nakamura-en's tea leaves and herbs across every item from savories to desserts. Highlights among the sweets include a "Matcha and Yuzu Mousse with Sesame Sablé," which layers yuzu cream inside a matcha mousse and tops it with a fragrant sesame sablé, and a "Basil Panna Cotta with Melon Soup," pairing refreshing basil-infused panna cotta with seasonal melon. A chef's special features matcha ice cream paired with cherry compote, balancing the slight bitterness of matcha with the sweet-tart flavor of cherries. The drinks include 15 varieties of Nakamura-en teas as well as tea lattes crafted by the bartender.
Menu
Welcome Drink: Yame Veil (matcha syrup, grapefruit, elderflower)
Sweets: Matcha and Yuzu Mousse with Sesame Sablé / Matcha and French Chocolate Cake / Hojicha and Mango Mini Cream Puff / Rosemary and Apricot Compote with Pistachio Mousse / Basil Panna Cotta with Melon Soup / Chamomile and Strawberry Clafoutis with Black Tea Cream
Chef's Special: Matcha Ice Cream with Lemongrass Tuile and Cherry Compote
Scones: Matcha Scone / Plain Scone / Condiments (Peppermint and Citrus Jam, Clotted Cream)
Savories: Marinated "Mori no Salmon" from Kirishima, Kagoshima with Itoshima Herb Monaka Salad and Hojicha Dressing / Japanese Black Tea and Seasonal Vegetable Cake Salé with Basil Sauce / Sautéed Scallop with Mint Sauce in Mugwort Bread / Hakata Wagyu and Yame Sencha Menchi Katsu
Drinks: 15 varieties including Nakamura-en teas, coffee, black tea, and café latte (unlimited)
Yame Tea & Herb Afternoon Tea
- Dates: May 1 (Fri) – June 30 (Tue), 2026
- Venue: B1F Bar Lounge "Bar Fizz"
- Times: 2:30 PM / 3:00 PM / 5:30 PM / 6:00 PM (2-hour sessions)
- Price: ¥6,000 (tax included) *15% service charge applies separately
- Reservations: 092-282-2803 (Restaurant Reservations, 9:00 AM – 6:00 PM)
Concept Dinner Order Buffet – Yame Tea –
Grand Hyatt Fukuoka marks its 30th anniversary in 2026, and its popular signature dinner, the "Dinner Order Buffet," rotates themes every two months. For May and June, approximately 9 new dishes and desserts featuring Nakamura-en's Yame tea have been added to the existing menu of around 40 items. The event draws on the distinctive character of Yame tea, blending French and Italian techniques with Japanese elements to create a dining experience that engages the visual, taste, and olfactory senses.
A standout dish is the "Grilled Australian Roaring Forties Lamb and Genkainada Abalone Sous Vide with Yame Gyokuro Sauce." The lamb is marinated in herbs and carefully grilled over charcoal for a juicy finish, while the abalone is coated in house-made kombu oil and cooked sous vide to concentrate its oceanic aroma and umami. A rich sauce made from Nakamura-en's Yame gyokuro, paired with onion purée slow-cooked in red wine, brings depth to both the lamb and abalone. Dry herbs including basil and rosemary also incorporate Nakamura-en ingredients, weaving the producer's flavors throughout the entire meal.
Concept Dinner Order Buffet – Yame Tea – Limited Menu
Appetizers: Hakata Premium Duck Marinated in Japanese Black Tea / Yame Mugwort Salad Crepe / Seared Medium Fatty Tuna Marinated in Yame Sencha / Sautéed Hokkaido Scallop with Yame Tea and Basil Sauce
Pasta & Risotto: Cold Cappellini with Yame Matcha / Hojicha Risotto
Main Dish: Grilled Australian Roaring Forties Lamb and Genkainada Abalone Sous Vide with Yame Gyokuro Sauce
Desserts: Yame Matcha Mousse with Mango and Pineapple Compote and Lemongrass Tuile / Yame Black Tea Ice Cream with Berry Compote and Rosemary Pie
The limited menu items above are exclusively available to guests ordering the Concept Dinner Order Buffet. Approximately 40 additional menu items are also available.
Concept Dinner Order Buffet – Yame Tea –
- Dates: May 1 (Fri) – June 29 (Mon), 2026
- Venue: 1F Restaurant "The Market F"
- Times: 5:30 PM – 9:00 PM (L.O. 8:30 PM) / Fridays, Saturdays & eves of public holidays: 5:30 PM – 10:00 PM (L.O. 9:00 PM)
- Price: ¥8,000 (tax included) *15% service charge applies separately
- Contents: One main dish selection, plus unlimited choices from salads, appetizers, soup, pasta/risotto, and desserts
- Reservations: 092-282-2803 (Restaurant Reservations, 9:00 AM – 6:00 PM)
