Park Hyatt Kyoto "The Living Room" Early Summer Afternoon Tea Inspired by Six Seasonal Haiku Words

Park Hyatt Kyoto's first-floor lounge, The Living Room, is presenting an early summer afternoon tea experience from May 1 to June 30, 2026. Set within the hotel's refined golden-lit interior, the course uses six kigo — seasonal words used in haiku — to evoke the fleeting beauty of early summer in Kyoto.

The afternoon tea is served as a set course, with each dish paired with a fragrant Japanese tea. The menu features a carefully crafted assorted savory selection, freshly baked scones, and an assorted sweets course highlighting early-summer fruits. Together, the courses unfold like turning the pages of a seasonal poem, with flavors and aromas that engage all five senses.

Early Summer Afternoon Tea — Course Details

青葉～覚醒～

Aoba (Fresh Leaves) — Awakening

Caviar and Squid, Snow Pea Monaka

Paired with: Lemongrass, Kumamoto — Tea Travelers

The welcome drink and starter take inspiration from freshly budded leaves — a moment of quiet, gradual awakening. Delicate saltiness from the caviar, the gentle sweetness of snow peas, and the soft richness of squid come together in a monaka wafer, finishing with a subtle citrus note. The chilled sparkling lemongrass tea offers a crisp, refreshing counterpart that captures the spirit of early summer.

風薫る～清澄～

Kazekaoru (Fragrant Breeze) — Clarity

Salmon and Cucumber Tart / Potato and Pastrami Galette / Cherry Tomato Compote

Paired with: Oolong Tea, Wind Drop — Inokura Farm, Nara

The assorted savory course evokes the clarity of a breeze carrying the scents of early summer. Each bite features delicate layers of aroma and texture — the rich umami of salmon, the smoky depth of pastrami, and the sweet-tart brightness of tomato — each finding a gentle companion in the fresh, green-toned oolong tea.

薄暑～和緩～

Hakusho (Light Summer Heat) — Soothing

Jasmine and Lemon Verbena Granita with Apricot

Arriving in the middle of the course, this granita mirrors the sensation of a pleasant breeze on a mildly warm early summer day. The brightness of lemon verbena and the elegance of jasmine blend together, while a subtle saltiness rounds out the lingering savory notes. A hidden apricot compote within the ice adds a flavorful accent, gently easing the palate toward the sweets to follow.

涼風～再生～

Suzukaze (Cool Breeze) — Renewal

Jasmine and Lemon Verbena Granita with Apricot

Another refreshing interlude, this course echoes the feeling of a cool breeze on a mildly warm early summer day. The lemon verbena's brightness and the refined fragrance of jasmine come together, while a gentle saltiness ties together the savory portion of the meal. The apricot compote nestled in the ice adds a pleasing accent as the experience transitions toward the sweeter second half.

夏めく～華やぎ～

Natsu-meku (Summer Feeling) — Brilliance

Cherry Tart / Melon Éclair / Miyazaki Mango Dacquoise / Hyuganatsu Macaron / Blueberry Mousse

Paired with: Rosehip Blend — Herbalist Club Miyama, Kyoto

The assorted sweets course expresses the arrival of summer through seasonal fruits in vivid, cheerful colors. Each piece highlights the natural freshness of its fruit — from the sweetness of mango and melon to the tartness of blueberry and Hyuganatsu citrus — while a smooth, gently acidic rosehip blend tea cleanly complements each bite.

新茶～静寂～

Shincha (New Tea) — Serenity

New Tea Soufflé

Paired with: Kagoshima New Tea — Furuhata-en

Closing the course is a soufflé infused with new tea. As it arrives at the table, the rich steam carries a delicate fragrance that fills the air. The soufflé melts softly in the mouth, while the accompanying new tea — fresh, aromatic, and gently grassy — deepens the sense of serenity. The pairing brings the experience to a quietly resonant close.