Metropolitan Grill on the second floor of Hilton Tokyo in Shinjuku is launching "Hawaiian Meat Afternoon Tea" from Friday, May 8. Conceived by Hawaiian-born executive chef Finaly Semes, the experience centers on authentic Hawaiian grills alongside colorful appetizers — a fresh take on afternoon tea with meat as the star of the show.
Savory Pupu: Hawaiian-French Fusion Starters
A stylish basket-shaped stand holds an array of savory starters called "Savory Pupu" — a blend of traditional Hawaiian flavors and refined French technique.
Tako Luau Quiche features taro leaves ("luau leaf"), a staple of Hawaiian cuisine, slow-cooked in coconut milk and combined with tender octopus, all enclosed in a flaky pastry shell. Grilled Spam Musubi Medallion layers thick-cut SPAM grilled to a golden char, coated in a sweet-savory pineapple teriyaki sauce, and wrapped in nori — an unmistakable nod to Hawaiian local food.
Spicy Ahi Poke pairs fresh tuna with spicy mayonnaise and sesame, served in crispy wonton cups. Lomi Lomi Salmon Vol-au-Vent takes inspiration from the classic Hawaiian side dish — smoked salmon, tomato, and onion in a buttery puff pastry shell, finished with a bright citrus accent.
Grill & Smoke: Wood-Fired Hawaiian Mains
Grill courses are cooked over sakura (cherry) wood and brought to the table straight off the fire.
Huli Huli Chicken sees a whole bird marinated for three days in a pineapple and soy-based sauce, then slow-cooked rotisserie-style over charcoal embers for eight hours. The result is skin that crisps up beautifully while the meat stays remarkably juicy.
Plef Steak Chip Bites showcases quality beef marinated in Hawaiian sea salt and garlic, charcoal-grilled and served with a Maui onion and ginger jelly sauce and crispy onions. Kalua Pork & Cabbage recreates the traditional Hawaiian underground-oven (kalua) cooking method in a smoke oven — tender, slow-smoked pulled pork served with directly-flame-wilted cabbage and a sprinkle of Hawaiian red sea salt.
Sweets Room: Dessert Buffet of 10 Items
After the Hawaiian savories and grills, guests move to the Metropolitan Grill's private "Sweets Room" for a dessert buffet featuring 10 varieties. The selection draws from the summer sweets lineup served at Marble Lounge on the hotel's first floor, with fruit-forward cakes and glass desserts showcasing lemon, mango, and pineapple. (The dessert lineup may vary by day.)
Drinks include a selection of 10+ TWG teas. Cocktails such as a non-alcoholic piña colada (¥1,000) and a tequila sunrise (¥2,000) are available at additional charge, making the experience well-suited for celebrations and date nights.
About the Chef
Finaly Semes grew up in Hawaii and earned his culinary credentials at Kapiolani Community College at age 19. He spent a decade honing his craft at various Oahu restaurants, including the Michelin-starred M by Chef Mavro. A 2009 move to Japan sparked a deeper passion for cooking; inspired by Matthew Crabbe, he went on to build expertise in grilling at Two Rooms Bar & Grill and Ruby Jack's before joining Hilton Tokyo in 2017. Semes describes his culinary philosophy as using diverse fire techniques — smoking, flaming, rotisserie, torching, and low-ember cooking — to deepen flavors and delight guests.
Event Details
Restaurant: Metropolitan Grill (Hilton Tokyo 2F)
Period: From Friday, May 8
Hours: 3:00 PM – 5:00 PM (L.O. 4:30 PM)
Menu:
Savory Pupu
- Tako Luau Quiche
- Lomi Lomi Salmon Vol-au-Vent
- Grilled Spam Musubi Medallion
- Mini Pineapple Teriyaki Burger
- Spicy Ahi Poke
Grill & Smoke
- Huli Huli Chicken
- Plef Steak Chip Bites
- Kalua Pork & Cabbage
Dessert
- 10-item dessert buffet at the Sweets Room
Price: ¥6,500 per person / ¥7,500 on Saturdays, Sundays & holidays (tax and service charge included)
Reservations: https://tokyo.hiltonjapan.co.jp/restaurants/lp/metropolitangrill-afternoontea-summer
