From October 1 (Thu) to November 30 (Mon), 2026, the Japanese restaurant Shimizu at Tokyo Prince Hotel is serving a limited-time "Japanese Afternoon Tea – Autumn Sweets with Minamoto Kitchoan," a collaboration with the long-established confectioner Minamoto Kitchoan.
Minamoto Kitchoan has spread Japanese culture through traditional wagashi over its long history, developing sweets that keep pace with changing customer tastes. Its lineup spans classic wagashi to fruit-based confections built around whichever fruit is in season.
Washoku, Japan's celebrated food culture, has long been passed down while honoring the blessings of nature, and Shimizu draws out the natural flavor of each ingredient in dishes built around seasonal tastes. For the fruitful autumn season, the restaurant has put together a Japanese-style afternoon tea that lets guests savor both Minamoto Kitchoan's wagashi and Shimizu's delicate washoku alongside each other.
The appetizer course is a colorful plate centered on fresh yuba and domestic beef steak, followed by a course of bite-sized, photogenic temari sushi. For sweets, guests can enjoy three seasonal confections from Minamoto Kitchoan, two desserts devised by the hotel's pastry chef, and seasonal fruit.
Guests can savor a leisurely, relaxed interlude of autumn color and flavor in an open space with large windows.
Details
Period: October 1 (Thu) to November 30 (Mon), 2026
Venue: Shimizu (1F), Tokyo Prince Hotel
Hours: 11:30 AM to 4:00 PM (last entry 2:00 PM)
Price: ¥6,800 per person
- Limited to 10 servings per day
- Maximum 2-hour session
- Reservations required by 5:00 PM two days in advance
- Last drink order 20 minutes before the session ends
Website: https://www.princehotels.co.jp/tokyo/plan/shimizu/minamoto_kitchoan_japanese_afternoontea/
Reservations: TEL: 03-3432-1140 (10:00 AM to 5:00 PM)
Menu
Appetizer
A colorful plate for enjoying washoku to the fullest: fried snow crab cracker with ginkgo nut and lemon; fresh yuba with caviar, wasabi, and a savory dashi glaze; marinated salmon with colorful vegetables; yuzu-grilled itoyori (threadfin bream) with garnish; domestic beef steak with grilled vegetables; and blanched greens with herring roe on kelp.
Meal
Bite-sized temari sushi, chosen for its photogenic look: salmon roe gunkan, white fish, tuna, striped jack, and egg.
Sweets
A dessert plate featuring two desserts devised by the hotel's own pastry chef is served alongside Minamoto Kitchoan's seasonal confections.
Gozen Kuri (Minamoto Kitchoan): A mochi with a gentle sweetness paired with the rich flavor of chestnut, letting the chestnut's appeal come through fully.
Shiroan Oyaki (Minamoto Kitchoan): A signature Minamoto Kitchoan confection — a lightly brown-sugar-flavored dough in harmony with a glossy white bean paste that draws out the beans' natural richness.
Iki Kanshuku (Minamoto Kitchoan): A confection built around a whole dried persimmon, with a smooth white bean paste that highlights the fruit's natural sweetness.
Persimmon Panna Cotta with Lemon Jelly: Panna cotta capped with persimmon and lemon jelly for a refreshingly tart dessert.
Chestnut Tiramisu: Minamoto Kitchoan's steamed "Kuri Kasutera" chestnut cake, wrapped in gyuhi (soft mochi) and enclosed in tiramisu, finished with a dusting of matcha powder. Enjoy its mochi-like texture.
Seasonal fruit
Drinks
Twelve kinds of drinks are available, including Ureshino tea from Saga Prefecture's Tanaka Seicha Kojo tea factory.
First pour: Saga Ureshino Tea "Haruhi" — an original Tokyo Prince Hotel blend made entirely from Saga Prefecture ingredients.
Palate cleanser: Saga Ureshino Tea Blue Hojicha — carefully selected tea leaves roasted over high heat for a fragrant hojicha with a lingering, refreshing green-tea-like finish, served just before the sweets course.
Free-flow menu: Saga Ureshino tea lemon green tea, non-alcoholic sangria (orange and mango mix), amazake, oolong tea, cola, ginger ale, coffee (hot/iced), and black tea (hot/iced).
Prices include consumption tax; a 13% service charge is added separately at checkout. Ingredients and menu items are subject to change depending on availability. Food allergy accommodations are limited to eight items — shrimp, crab, walnut, wheat, buckwheat, egg, milk, and peanut — so guests requiring accommodation for these items are asked to inform the hotel in advance. Photos are for illustrative purposes.
