THE THOUSAND KYOTO — the flagship hotel of the Keihan Group located just a short walk from Kyoto Station — is presenting its annual tea-themed afternoon tea experience this spring. Titled "Sen no Chakai Afternoon Tea: Kyoto no Hakoniwa" (Thousand Tea Ceremony Afternoon Tea: Kyoto Miniature Garden), the event runs from April 17 to May 24, 2026, at the hotel's café and bar, TEA AND BAR, on the second floor.
This year's concept draws on the season when Kyoto is wrapped in its most vivid greenery, translating the city's classical garden aesthetics into a menu built around matcha. The deep, clear green of the tea mirrors the vitality of the new leaves, while each item on the menu takes inspiration from the forms and motifs of traditional Japanese gardens.
Welcome Dessert: Hakoniwa Parfait — Matcha and Yuzu Terrarium
Guests are greeted first with a welcome drink and welcome dessert. The welcome dessert, Hakoniwa Parfait — Matcha and Yuzu Terrarium, arrives in a glass styled to evoke a miniature terrarium garden. Yuzu-flavored chocolate pudding and matcha mousse are layered inside, topped with chiffon cake and black beans arranged in groups of seven, five, and three — a reference to the "shichigosan iwagumi," a classical Japanese garden stone composition considered auspicious. The welcome drink is the Yuzu Matcha Fizz, a non-alcoholic cocktail featuring the rich flavor of matcha and the elegant fragrance of yuzu, served in a beautiful two-layer gradient.
Tea Stand Sweets
Six sweets on the tea stand bring different aspects of Kyoto's gardens to life.
- Masu Tiramisu — Layered matcha sponge with a lemon-infused tiramisu cream, served in an original cedar masu cup stamped with THE THOUSAND KYOTO branding.
- Bonsai Tart — A delicate tart shaped like a bonsai, filled with fragrant matcha cream and a yuzu confiture accent.
- Kyo no Tenshu — A matcha pound cake with orange peel, coated in toasted almond chocolate.
- Kingyo-bachi Monaka — A monaka wafer shaped like a goldfish bowl, filled with matcha bean paste, gyuhi mochi, cream cheese, and fresh orange.
- Koke Mousse — A rich matcha mousse scented with bergamot, finished with a matcha crumble to evoke the appearance of moss in a garden.
- Matcha Lime Bonbon — A matcha bonbon chocolate filled with lime ganache, combining deep matcha flavor with a refreshing citrus note.
Savory Course
Before the savory dishes, a course of cha-soba — cold tea-flavored buckwheat noodles served with a chilled homemade dashi broth — adds depth to the otherwise sweet menu. The savory selection then includes:
- Namafu Dengaku — Soft, pillowy wheat gluten from "Hanbei-fu" coated in shiny dengaku miso.
- Inari Bune — An inverted inari sushi shaped like a boat, garnished with ikura salmon roe, kinshi egg, and purple shiso.
- Reise Kaisen Jure — Chilled seafood including shrimp and scallop set in a mild vinegar jelly.
- Chikuzen-ni — A traditional simmered dish with vegetables in a flavorful dashi broth.
Matcha Ice Cream Finale
The afternoon tea concludes with a Matcha Ice Cream — rich, concentrated matcha ice cream paired with anko sweet bean paste and black honey kanten jelly.
Free-Flow Drinks
Approximately 30 free-flow drinks are included. The selection spans Japanese craft teas (including teas from Wazuka in Kyoto, Kagoshima, and Shizuoka), a broad range of herbal and specialty teas, coffees including THE THOUSAND KYOTO's original blend, and specialty drinks like matcha latte and hojicha latte. Champagne by the glass is available as an add-on.
Event Details
Period: April 17 (Fri) to May 24 (Sun), 2026
Reservation required by noon the previous day
Venue: TEA AND BAR, 2F, THE THOUSAND KYOTO
Hours:
- 11:30 AM to 2:00 PM (LO 1:30 PM)
- 3:00 PM to 5:30 PM (LO 5:00 PM)
- 6:30 PM to 9:00 PM (LO 8:30 PM)
Prices (per person, incl. 15% service charge and tax):
- Weekdays: ¥6,400 (with a glass of champagne: ¥8,400)
- Weekends & Holidays: ¥6,800 (with a glass of champagne: ¥8,800)
Access: Approximately 2-minute walk east from JR Kyoto Station
