As spring gently arrives in Kyoto, The Shinmonzen in the Gion district is offering a "Spring Afternoon Tea" supervised by patissier Kakimoto Akihiro of ASSEMBLAGES KAKIMOTO. Drawing on sensibilities and skills cultivated on the world stage, the menu pairs spring ingredients with refined technique to create a distinctive afternoon tea experience.
The selection makes skilled use of seasonal strawberries, herbs, and spices, highlighting the character of each ingredient while maintaining an overall sense of harmony. Among the sweets is a strawberry tart built on a light olive oil pastry base layered with almond cream, mascarpone, and custard cream, topped with fresh domestic strawberries. The dough is designed to stay tender even when cold, delivering a gentle spring-like texture.
The strawberry parfait layers thyme-infused blancmange, star anise-scented strawberry compote, basil sponge cake, and vanilla foam cream, with strawberry macarons and tuile adding a light finishing touch. The éclair uses choux pastry kneaded with cherry leaf powder and filled with a tonka bean custard whose aroma evokes cherry blossoms, leaving a delicate aftertaste. A signature roll cake from ASSEMBLAGES KAKIMOTO also appears on the tray—made without flour and using only cocoa powder, combined with two types of chocolate ganache, and updated seasonally.
The savory items offer a gentle balance of Japanese and Western flavors: a spring-inspired shrimp and rape blossom dish in mayonnaise sauce, dashi-maki tamago seasoned with Hararyokaku shichimi, mushroom katsu with rape blossom salad, and Brie de Meaux cheese served with strawberry and raspberry jam. Scones come in plain and spiced varieties, served with clotted cream and a strawberry jam brightened with the refreshing heat of pink pepper.
Kakimoto Akihiro competed in two categories of the Coupe du Monde de la Pâtisserie in 2011 and entered the World Chocolate Masters in 2013 and 2018, clearing domestic qualifiers to earn strong results on the world stage each time. These three international competitions have deepened his understanding of ingredients and herbs and shaped a creative philosophy centered on finding the right combinations and balance.
The Shinmonzen Spring Afternoon Tea
Period: March 1 – April 30, 2026
Hours: Two-hour sessions — 2:00 PM to 4:00 PM, 3:00 PM to 5:00 PM
Price: ¥10,000 (tax and service charge included)
Venue: Jean-Georges at The Shinmonzen, terrace or indoor seating
Includes a welcome drink (NOOH non-alcoholic sparkling wine) and unlimited refills of coffee and tea.
Reservation required by 6:00 PM the previous day.
