Conrad Osaka's 40 Sky Bar & Lounge (40th floor) is serving the "Purple Moment" Açaí & Berry Afternoon Tea daily from June 8 (Mon) to August 16 (Sun), 2026.
Purple, noted as one of the 2026 trend colors for its noble and mysterious character, is expressed through a variety of berries — açaí, cranberry, blueberry, and more — that are in season during summer. The savory items also incorporate the vibrant red-purple flesh of red dragon fruit (pitaya) and the deep blue of butterfly pea to complete the color world. The full menu comprises 6 sweets and 5 savory items.
Sweets
Açaí Milk (mixed berries, coconut, açaí sauce)
A smooth coconut milk blancmange layered with mixed berries and açaí sauce, topped with jewel-like violet syrup-tinted cube jelly and additional mixed berries. The gentle sweetness of the blancmange plays off the tartness of the berries.
Berry Tart (raspberry, star anise, açaí jam)
Inside the tart shell sits an açaí confiture subtly flavored with star anise's sweet and spicy aroma, topped with raspberry-tinted meringue that has been lightly toasted. The soft meringue and the bright tartness of the açaí confiture inside make for a well-rounded bite.
Purple Glaze (red currant, cacao pulp, açaí syrup)
A richly aromatic sponge soaked generously in açaí syrup is layered with a red currant mousse that makes the most of the fruit's natural tartness. At the center of the mousse is a jelly of cacao fruit pulp, contributing a bittersweet note alongside the fruity mousse.
Purple Cream Puff (blueberry, basil, açaí jelly)
The unexpected pairing of açaí and basil is the hallmark of this cream puff. A toasted choux pastry shell holds açaí jelly and basil cream inside, finished on top with blueberry cream and fresh blueberries for an appealing look and taste.
Spicy Berry (Japanese pepper/sansho, cranberry, açaí mousse)
A cranberry and Japanese pepper (sansho) confiture is hidden inside an açaí mousse for a surprising reveal. The sweet-tart berry flavor mingles with the fragrant sansho in a uniquely flavored combination.
Cranberry & White Chocolate Scone (mixed berry sauce, clotted cream)
A scone generously loaded with cranberry and strawberry, baked to a moist finish with the addition of white chocolate. Served alongside rich clotted cream and a tangy açaí and mixed berry sauce.
Savory
The savory selection features five dishes. "Pitaya (Red Dragon Fruit) and Açaí Coulis, Crème Fraîche and Extra Virgin Oil" layers a cold soup of tropical pitaya and açaí with herb-mixed crème fraîche. "Caviar Bread" places quail eggs marinated in açaí, beet, and red wine vinegar atop tomato-flavored bread, finished with açaí ricotta cheese and a touch of caviar. "Japanese Beef Slow-Cooked" offers domestically sourced beef cooked low and slow for approximately 20 hours, served on bread spread thickly with a fruity, tangy açaí and cassis mustard and garnished with green olives. "Scallop Tartare" wraps scallop in a light-purple butterfly pea jelly brightened with lemon, garnished with hana-hojiso and chives. Finally, "Beet and Chickpea Hummus" presents a beet-infused chickpea hummus topped with beet confit, pickled red onion, pistachios, and cumin, finished with shaved raspberry bread croutons.
Tea Selection
The tea selection includes the popular Conrad Osaka Original Blend, 10 types of TWG Tea, and 3 types of coffee, all served free-flow so guests can enjoy as many beverages as they like.
Takeout Afternoon Tea
Takeout afternoon tea is also available, presented in Conrad Osaka's original fashion-bag-style box.
- 2-person set: ¥9,000
- With 2 seasonal Conrad Bears: ¥11,000
Special offer: Guests who follow Conrad Osaka's Instagram account and post a photo or video on the spot with @conradosaka and #purplemoment will receive a complimentary glass of sparkling wine (or mocktail).
Pastry Chef
Daichi Kojima – Pastry Chef
Kojima began his career in 2008 at a high-end hotel in Kobe, mastering fundamentals from fresh pastries and baked goods to ice cream, wedding cakes, marzipan, and sugar art. In 2012, he deepened his expertise in chocolate at a cafe-equipped pastry shop, winning an excellence award in the "Chocolate Art" category at the Western Japan Confectionery Contest that same year. In 2017, he led the pastry opening team at a restaurant and contributed to menu development. His delicate creations at a pastry shop he joined in 2019 drew wide attention. He joined Conrad Osaka in 2022 and was appointed Pastry Chef overseeing sweets and bakery in July 2024.
Event Details
"Purple Moment" Açaí & Berry Afternoon Tea
| Period | June 8 (Mon) – August 16 (Sun), 2026 |
| Hours | 11:00 AM – 8:00 PM (Last order 6:00 PM) |
| Seating | 2-hour limit; reservations available at 30-minute intervals |
| Venue | 40 Sky Bar & Lounge (40th floor) |
| Price | ¥8,500 per person / ¥11,000 with original cocktail / ¥11,000 with Conrad Bear |
Reservations can be made via the official website or by phone at 06-6222-0111.
Prices include tax and service charge. Menu contents and prices are subject to change without notice depending on ingredient availability.
Hilton Honors "Like a Member" Dining Benefit
The 40 Sky Bar & Lounge (40F) participates in Hilton's guest loyalty program "Hilton Honors" dining benefit "Like a Member." Hotel non-staying Hilton Honors members can also use this benefit, which includes bonus points and discounts of up to 25% at participating Hilton restaurants and bars across the Asia-Pacific region. Hilton Honors membership is free of charge.
