Shangri-La Tokyo to Host "Chocolat Garden Afternoon Tea" Starting May 1

From May 1 (Friday) to June 30 (Tuesday), 2026, The Lobby Lounge at Shangri-La Tokyo will be serving the "Chocolat Garden Afternoon Tea." The menu incorporates chocolates from Pierre Marcolini, the Belgian Royal Household chocolatier, alongside seasonal fruits such as mango, natsumikan (summer mandarin), and cherry, offering a teatime experience suited to the fresh greenery of early summer.

Sweets (5 Varieties)

The sweets selection features five items, with two showcasing Pierre Marcolini chocolates as the stars of the menu.

The Dark Chocolate Banana Tart layers a rich ganache on a chocolate sablé and is topped with caramelized banana. The deep bitterness of cacao and the sweetness of the fruit are balanced together, and the piece is finished with Pierre Marcolini's signature red heart "Cœur Framboise."

The Milk Chocolate Pudding, Mango and Matcha Pavlova is a glass dessert combining milk chocolate pudding with a tangy mango and passion fruit sauce, accented by the texture of a chocolate slab. Each layer offers a different flavor, complemented by a light bittersweet matcha chantilly.

Three additional sweets round out the selection. The Pistachio and Rose Éclair is a mini-size piece in a fresh green hue, pairing fragrant pistachio with a raspberry rose jam. The Natsumikan Mousse takes the shape of the fruit itself: a white chocolate-coated mousse filled with natsumikan flesh and confit, delivering a refreshing citrus aroma. The Cherry Flockensahnetorte is a take on a classic Belgian confection, layering cherry jelly, choux pastry, and kirsch-infused vanilla chantilly, topped with flower-shaped cream.

Sweets (5 varieties)

Savories (5 Varieties)

Three savory items use Pierre Marcolini chocolates as a hidden flavor or aromatic accent.

The Chilled Raspberry and Chocolate Soup brings together the mellow richness of chocolate and the refreshing acidity of raspberry. The Matcha-Flavored Quiche with Cream Cheese and Chocolate Tuile pairs a matcha-scented quiche with cream cheese and a thinly baked chocolate tuile, offering a contrast of textures and flavors. The Pumpkin Mousse with Cardamom and Chocolate balances the natural sweetness of pumpkin with the fragrance of cardamom and a hint of saltiness from bacon.

Two additional savories highlight fresh seasonal ingredients. The Early Summer Vegetable and Snow Crab Gelée with Shiso Chip sets snow crab and early summer vegetables in a delicate gelée, garnished with shiso chips and vivid edible flowers. The Jambon Blanc and Colorful Vegetable Sandwich features moist jambon blanc with beets and other colorful vegetables, with attention given to the beauty of the cross-section.

Savories (5 varieties)

Scones

Three scone varieties are offered: Chocolate Pretzel, Classic, and Chai. The Chocolate Pretzel uses Pierre Marcolini chocolate and highlights the pretzel's characteristic saltiness and texture. The Classic delivers a rich, buttery flavor, while the Chai is infused with warming spice.

Condiments include a chocolate curd made with Pierre Marcolini chocolate, clotted cream, and a choice of one from: strawberry jam, blueberry jam, yuzu marmalade, or Japanese honeybee honey.

Scones