Hilton Tokyo (Shinjuku-ku, Tokyo) will hold the "White Christmas" Petit Boulangerie, an afternoon tea built around bread, at Bar & Lounge ZATTA on the 2nd floor from Friday, November 13 to Saturday, December 26, 2026. Seasonal breads such as stollen and the Orange Marmalade & Chicken Soft French Bread are arranged like ornaments on an original stand shaped like a Christmas tree.
The set includes 10 kinds of breads and scones, Chicken Fricassée with Truffle Mushrooms, and sweets. The price is ¥6,500 per person (¥7,000 on Saturdays, Sundays, holidays, and December 24 and 25), and the afternoon tea is available every day during the period.
An Afternoon Tea Where Bread Takes the Lead
The "Petit Boulangerie" is made for bread lovers who want to try many kinds of bread in small portions. The breads are made by Head Baker Tsuyoshi Yuda, who built his career at well-known bakeries and has deep knowledge of the balance of natural yeast, wheat, water, and aging, together with his protégé Yuta Suganuma.
The original stand, available only at Christmas, is made of plates shaped like holly leaves stacked in layers, so it looks like a real Christmas tree. Guests can enjoy the ornament-like breads one by one.
Sweet Breads With Winter Flavors
The star-shaped Snowflake Scone is inspired by snowflake crystals. A baked scone is sandwiched with plenty of rich pistachio butter cream and coated in coconut flakes that look like powdery snow.
Tropézienne Épice combines brioche dough kneaded with pain d'épices (a traditional French spice cake), smooth white custard made with egg whites, and sweet-tart apricot jam. Apple Crumble is baked with Earl Grey-scented almond cream and diced apple, topped with crisp streusel. Croissant Flan is made by pouring rich flan into croissant dough, sprinkling it with cassonade, and caramelizing the top.
The lineup also includes a Danish baked crisp and topped with refreshing yuzu custard and cheese cream in a Mont Blanc style, and a Raspberry Cornet, which fills moist, soft White Viennoise bread with raspberry milk cream. The breads differ in flavor and texture.
Savory Breads and a Stew for the Season
The savory breads go well with tea and coffee as well as wine, and the lineup has a Christmas theme.
Orange Marmalade Chicken wraps smoked chicken and mashed potato in soft French bread dough and bakes it, with orange marmalade as an accent. Cake Salé Porcini is a moist savory cake baked to hold the rich aroma and umami of porcini mushrooms, paired with the fresh acidity of tomato cream cheese. Duck and Potato Open Sandwich features smoked duck and potato marinated in honey mustard and topped with plenty of grated Parmesan cheese. These are breads adapted from classic Christmas dishes.
For a stew to enjoy with the bread, the set includes Chicken Fricassée with Truffle Mushrooms, made by simmering roasted young chicken together with mushrooms containing truffle.
Baked Sweets and Drinks
After the breads, guests can take their time with two kinds of baked sweets. The Stollen, served in a cute mini size, is a traditional version baked with red currants soaked in rum and white wine, orange peel, and lemon peel, all wrapped in marzipan flavored with almonds and fragrant spices. Boule de Neige Épice, whose name means "snowball" in French, has a delicate texture that crumbles in the mouth. It is shaped like a Christmas star and lightly scented with spices.
There are 20 kinds of drinks, including teas from "ART OF TEA," an organic tea brand from California. Options include Holiday Citrus, a tea with cinnamon and orange peel, as well as original drinks such as Jasmine Milk Tea and Santa's Grapefruit Berry Tea, which combines grapefruit and cranberry with whipped cream.
During this season, Christmas decorations and illuminations are set up throughout the hotel.
"White Christmas" Petit Boulangerie Details
- Venue: Bar & Lounge ZATTA (2nd floor, Hilton Tokyo)
- Period: Friday, November 13 to Saturday, December 26, 2026
- Hours: 11:30 AM to 8:00 PM (reservations are taken in three seatings, starting at 11:30 AM, 2:30 PM, and 6:00 PM)
- Price: ¥6,500 per person (¥7,000 on Saturdays, Sundays, holidays, and December 24 and 25), including tax and service charge
Menu
- Snowflake Scone
- Tropézienne Épice
- Apple Crumble
- Mini Stollen
- Mont Blanc Danish with Yuzu Custard and Cream Cheese
- Raspberry Cornet
- Croissant Flan
- Boule de Neige Épice
- Chocolate Cream Bread
- Orange Marmalade Chicken
- Cake Salé Porcini
- Duck and Potato Open Sandwich
- Shortcake-Style English Sandwich
- Chicken Fricassée with Truffle Mushrooms
Reservations
https://tokyo.hiltonjapan.co.jp/restaurants/lp/zatta-afternoontea-winter
Meet the Bakers
Head Baker Tsuyoshi Yuda
Born in 1974. After graduating from the Advanced Technology Management course at Tokyo Chori Seika Senmon Gakko (東京調理製菓専門学校), he joined Hotel New Otani in 1995 and learned the basics of baking. After being promoted to chief, he also worked with Alain Ducasse and Pierre Hermé at restaurant fairs. From 2007, he worked as head baker at Hotel Epinard Nasu, where he gained a great deal of experience making breads with vegetables and herbs grown by contract farmers, under the theme of local production for local consumption. In 2011, he joined Bakery & Restaurant Sawamura Kyu-Karuizawa (ベーカリー＆レストラン沢村 旧軽井沢), where he returned to the basics of bread making, learning about wheat, water, and fermentation, and was in charge of breads made with homemade yeast. He joined Hilton Tokyo in October 2014. As head baker in the pastry department, he is in charge of the breads served in the restaurants and the long-selling "Banana Bread."
Bakery Sous Chef Yuta Suganuma
After graduating from Tokai Chori Seika Senmon Gakko (東海調理製菓専門学校), he joined Hotel New Otani in 2002 and started his career as a baker under the guidance of Tsuyoshi Yuda, who was his superior at the time. In 2006, he moved to the Daikanyama bakery Famille Daikanyama (ファミーユ代官山), where he learned breads and baked sweets made by traditional French methods. He then worked on product development as a baker and assistant head chef at IKSPIARI, and as production manager of the bread workshop at Juchheim Die Meister Marunouchi Building store (ユーハイムディーマイスター丸ビル店), where he acquired a wide range of bread-making skills, including long, low-temperature fermentation, high-hydration methods, and German breads. In 2020, through his connection with Yuda, he joined Hilton Tokyo. While drawing on his past experience, he continues to try new methods and is currently especially passionate about panettone, the traditional Italian fermented sweet bread. He pursues richer flavor and higher quality while judging fermentation, aging, and the condition of the dough.
