Hotel La Suite Kobe Harborland (General Manager: Kazushi Hiyama, Location: Chuo-ku, Kobe City) will offer "Strawberry Afternoon Tea" at Lounge & Bar Gran Bleu from January 1 to April 30, 2026.
The menu features gorgeous strawberry-filled sweets such as "Strawberry Tart" and "Glass Shortcake," alongside French-style savories including "Pancetta and Awaji Island Onion Quiche" that showcases the rich flavor of Awaji Island onions, and "Duck Pastrami." The selection is completed with handmade strawberry scones from Le Pain's in-house boulanger.
Enjoy the exciting strawberry season in La Suite's luxurious space.
Hotel La Suite Kobe Harborland "Strawberry Afternoon Tea"
Period: January 1, 2026 (Thursday) - April 30, 2026 (Thursday)
Time: 1:00 PM / 3:30 PM (2 sessions)
Location: Hotel La Suite Kobe Harborland (7-2 Hatoba-cho, Chuo-ku, Kobe City)
2nd Floor, Lounge & Bar "Gran Bleu"
Pricing:
- Afternoon Tea Set with Seasonal Drink: 5,600 yen (6,160 yen including tax)
- Afternoon Tea Set with Rosé Sparkling: 5,900 yen (6,490 yen including tax)
- Afternoon Tea Set with Glass Champagne: 6,800 yen (7,480 yen including tax)
*A 10% service charge will be added to the displayed prices.
Web Reservation: https://www.tablecheck.com/shops/l-s-grandbleu/reserve
Menu
Chocolate Fondue
- 2 varieties of strawberries
- Marshmallows
Sweets
- Strawberry Macaron
- Strawberry Glass Shortcake
- Strawberry Tart
- Le Pain Special Raspberry Boule de Neige
Scone
- Le Pain Special Handmade Strawberry Scone by Boulanger
(Served with strawberry jam, honey, and clotted cream)
Savory
- Duck Pastrami
- Pancetta and Awaji Island Onion Quiche
- Mozzarella Cheese and Cherry Tomato Marinated in Balsamic Flavor
- Shrimp with Yuzu Flavor
Seasonal Drink
Fraise Vanille Kiss
A luxurious blend where fragrant vanilla ice cream meets sweet and tangy strawberry syrup, topped with fluffy whipped cream that gently mingles in your mouth.
Single item price: 1,300 yen (1,430 yen including tax)
About Hotel La Suite Kobe Harborland
Opened in November 2008, this is Japan's first member hotel of Small Luxury Hotels of the World (SLH). The hotel has received numerous awards since opening, including being honored with Michelin Guide's "Highest Level of Comfort" (the highest rating in the Kobe area) for six consecutive years. General Manager Kazushi Hiyama was recognized in 2017 as "Meilleur Ouvrier" (a professional in hospitality as "Maître d'hôtel") - the first in Western Japan to receive this "Contemporary Master Craftsman" award. In 2019, he was awarded the "Yellow Ribbon Medal" in the spring honors of the first year of Reiwa.
