Bar & Dining "TORRENT" at SHIBUYA STREAM HOTEL in Shibuya will hold the "STREAM Afternoon Tea VEGE POP" from July 1 through August 9, 2026. Themed around "Can vegetables be the star of the show?!", the menu features colorful vegetables such as tomatoes, carrots, and paprika reimagined in playful, pop-inspired creations designed to be as fun to look at as they are to eat.
While summer afternoons typically evoke tropical flavors, this afternoon tea turns attention to vibrant summer vegetables as an expression of Shibuya's free-spirited culture. The aim is to make vegetables feel as approachable and enjoyable as fruit — even for those who tend to shy away from them.
Top Tier: Petit Fours with a Veggie Twist
The top tier showcases creative vegetable-forward bites. A carrot guimauve offers a light, airy texture with citrus brightness and the gentle sweetness of carrot, finished with sugar-coated chervil leaves styled to mimic carrot tops. Alongside it sits an edamame tuile, crispy and fragrant with the nuttiness of edamame.
Other highlights include a cherry tomato mousse — a tomato mousse filled with basil paste and encased in a thin gelatin layer that mimics the look of a real cherry tomato — as well as an okra cookie with the herbaceous flavor of okra and the fragrance of matcha in a crumbly, melt-in-the-mouth texture. A corn mousse captures the natural sweetness of corn in a Bavarian cream-like consistency.
Rounding out the tier is a paprika sugar donut, where the vivid color of paprika is wrapped in a lightly sweet dough coating.
Middle Tier: Light Summer Pasta and Sandwiches
The middle tier brings fresh savory options: a cake salé (savory cake) with spinach, cottage cheese, and sun-dried tomatoes; a tortilla roll filled with colorful vegetables and tender smoked chicken; and a chilled pasta with zucchini, prosciutto, and the bright acidity of sudachi citrus.
Bottom Tier: Seasonal Scones with House-Made Jam
The scone tier features two varieties — a Guérande salt scone and a cream cheese scone — served with a house-made beet and green mango jam that offers a striking color and a surprising flavor: the refreshing acidity of green mango layered with the natural sweetness and depth of beet. Clotted cream is also provided.
Savory Plate: Vegetable-Forward Bites
The savory plate includes a chilled tomato gazpacho served TORRENT-style with tomato consommé foam; a cucumber and chorizo tartlet balancing the crunch of hollowed cucumber with a crispy tart shell; a pumpkin petit chou with smoked cream; and an avocado toast topped with shrimp and salt-koji lemon.
Separate Glass Dessert: Sorbet to Start
The meal begins with a refreshing red vegetable and fruit sorbet — a palate-awakening first bite that retains the savory depth of vegetables while being made approachable with the gentle sweetness of fruit.
Welcome Drink: Avocado Shake with Mango Twist
Guests are welcomed with an Avocado Vert non-alcoholic shake. The avocado's grassy notes are softened by milk, resulting in a creamy, almost banana-like fruitiness. A layer of mango purée sits at the bottom, inviting guests to mix the two for a tropical finish.
Drinks: 8 Types of TWG Tea and Coffee — All Unlimited
The afternoon tea comes with unlimited drinks, including 8 varieties of TWG Tea from Singapore. Options include the fruity Alfonso Tea (blended with mango and aromatic flowers), the bold first-flush Royal Darjeeling FTGFOP1, and the classic 1837 Black Tea with notes of berries, anise, and caramel. Coffee options — espresso, caffe latte, cappuccino, iced coffee, iced tea, and more — are also included.
Event Details
| Period | July 1 (Wed) – August 9 (Sun), 2026 |
| Session 1 | 11:45 AM – 1:45 PM |
| Session 2 | 2:00 PM – 4:00 PM |
| Note | Each session is 2 hours; reservations required (limited capacity). Sundays: Session 1 only. |
| Venue | Bar & Dining "TORRENT" (Dining), SHIBUYA STREAM HOTEL |
| Price | Weekdays: ¥6,000 per person / Weekends & holidays: ¥6,500 per person |
Prices include 12% service charge and 10% consumption tax. Menus may change subject to ingredient availability. Please inform staff of any food allergies in advance.
VEGE POP Fair: Salad Lunch and Vegetable Cocktails
Alongside the afternoon tea, a VEGE POP-themed salad lunch and vegetable cocktails are available for a limited time.
VEGE POP Salad Lunch
During July, the lunch salad bar will feature special toppings including multigrain rice, avocado, and nuts, allowing guests to build their own original Buddha bowls. Main dish options include a grilled vegetable burger packed with savory roasted vegetables, and a chilled ratatouille and prosciutto pasta.
| Period | July 1 (Wed) – July 31 (Fri), 2026 |
| Hours | Lunch: 11:30 AM – 3:00 PM (last order 2:00 PM) |
| Venue | Bar & Dining "TORRENT" (Dining), SHIBUYA STREAM HOTEL |
| Price | Salad buffet only (weekdays): ¥2,800 / With main dish: from ¥3,600 |
Vegetable Cocktails
Three signature vegetable cocktails are on the menu:
- Caprese Maria: Tequila with ripe tomato, basil, and olive oil — a "drinkable caprese."
- Verdant Mist: Gin with fresh muscat sweetness and a cucumber finish.
- Bloody Caesar: Clamato juice with clam extract and crushed fresh tomato for a seafood-style Bloody Mary variation.
| Period | July 1 (Wed) – July 31 (Fri), 2026 |
| Hours | 6:00 PM – 12:00 AM (last order 10:00 PM) |
| Venue | Bar & Dining "TORRENT" (Bar), SHIBUYA STREAM HOTEL |
| Price | ¥1,200 each |
