Mesm Tokyo Launches Summer-Limited Prosciutto and Melon "Layered Parfait" Inspired by Roman Afternoons

Mesm Tokyo, Autograph Collection — a modern luxury hotel in the Takeshiba waterfront district of Minato Ward — will serve a summer-limited "Layered Parfait" at its 16th-floor Bar & Lounge Whisk from July 1 to September 30, 2026. Inspired by the elegant afternoon culture of Rome in the 1960s and the Italian tradition of aperitivo, the dessert pairs fresh melon and prosciutto with layers of mascarpone, yogurt, pistachio, tomatoes, basil, and lime.

The hotel's "Layered Parfait" changes its theme each season. This summer edition draws from the vibrant and refined food culture of post-1960s Rome, as well as the aperitivo custom of enjoying a light drink before a meal at twilight. Despite being a dessert, the parfait is designed to be enjoyed like a proper dish.

The starring ingredients are juicy fresh melon and savory, umami-rich prosciutto. Surrounding them are mascarpone, yogurt, pistachio, tomatoes, basil, and lime — a combination that balances the richness of cheese, the fragrance of herbs, and the tartness of tomatoes. Melon gelée and fruit pieces provide a fresh sweetness, while mascarpone mousse layered with pistachio ganache cream delivers a smooth and rich flavor. Fruit tomato gelée, yogurt mousse, and a grissini crumble harmonize the sweet, salty, sour, and savory notes.

At the bottom of the glass sits a lime and basil gelée that releases a refreshing aroma with the last spoonful — a surprising finish to round out the experience. On top, prosciutto is arranged like rose petals evoking a Roman afternoon scene, while basil leaves and drops of olive oil add aromatic accents with every bite.

Layers of the Prosciutto and Melon "Layered Parfait"

Top: Melon and Prosciutto Decoration

Fresh melon and savory prosciutto are arranged elegantly to evoke a Roman afternoon. Pair them with basil leaves, drops of olive oil, and soft grissini for a complete bite.

First Layer: Yogurt Mousse

A light, pleasantly tangy yogurt mousse gives the parfait a refreshing impression. It tempers the richness of the prosciutto and cheese, providing a clean summery finish.

Second Layer: Fruit Tomato Gelée

Gelée made from sweet-and-sour fruit tomatoes adds a fresh acidity and vivid red color alongside the sweetness of melon and the richness of mascarpone.

Third Layer: Mascarpone Mousse and Pistachio Ganache Cream

Silky mascarpone mousse is layered with fragrant and rich pistachio ganache cream. The gentle flavor of the cheese and the lingering taste of nuts provide satisfying dessert-like depth.

Fourth Layer: Melon Gelée and Fruit

Melon gelée combined with pieces of melon pulp captures the lush freshness of summer. The gentle sweetness and fragrance of the melon spread lightly through the glass.

Fifth Layer: Lime and Basil Gelée

The bottom layer is a gelée of lime acidity and basil fragrance. As you reach the end, a refreshing aroma lingers and brings the entire parfait together with a cool, invigorating finish.

Details

Note: The pairing of prosciutto and melon is said to originate from ancient Roman dietary principles, in which the "cool and moist nature" of melon was balanced with salty foods like prosciutto. The combination also appears in Italian cookbooks from the late 19th century and became widely enjoyed as a summer appetizer from the 1960s onward.

The parfait is available at Whisk, a bar and lounge overlooking the greenery of Hamarikyu Gardens and the waterfront of Tokyo Bay. The venue offers a relaxed waterside café atmosphere during the day, and becomes a bar lounge with music and art live performances against a glittering night view after dark.

Bar & Lounge Whisk (16F)
Hours: Weekdays 2:00 PM–12:00 AM (L.O. 11:00 PM) / Weekends & Holidays 12:00 PM–12:00 AM (L.O. 11:00 PM)
Seats: 56