W Osaka, the luxury lifestyle hotel in Chuo-ku, Osaka, is teaming up with Osaka patisserie Seiichiro,NISHIZONO for a collaboration afternoon tea at its first-floor restaurant MIXup, running from Thursday, October 1, through Monday, November 30, 2026. Called Autumn Éclat Afternoon Tea — Layering Fragrance into Autumn's Sparkle, the seasonal menu builds on the patisserie's take on the flavors of fall.
A Modern, Elegant Take on Autumn Flavors
The afternoon tea is a collaboration with Seiichiro,NISHIZONO, a patisserie with a flagship store in Osaka that draws a following at home and abroad. Working from French pastry techniques, chef Seiichiro Nishizono draws out the character of his ingredients while pursuing what he calls a "memorable fragrance" in his sweets, and this collaboration carries that sensibility through the tastes of autumn. Chestnut, fig, cassis, and chocolate all appear across the sweets on offer.
The lineup includes Mont Blanc Miel, made with chestnuts and chestnut honey from the long-established French chestnut maker Marron Imbert, and Dramatique, a specialty of Seiichiro,NISHIZONO that layers raspberry and rose with chestnut. Other sweets include Fig Violette, built around the flavor of fig, and Marron d'Or, which layers blonde chocolate and chestnut with a hint of rosemary — part of a lineup built around fragrant pairings that bring out the character of each ingredient.
The afternoon tea also comes with Parfait Tatin, a parfait take on the classic French dessert tarte Tatin, layering the sweet tartness of apple with the toasty aroma of caramel for a lighter way to enjoy the tastes of autumn.
Rich Savories for Contrast
Three savory dishes round out the tea: Duck Saucisson with Truffle Butter, rich with the aroma of truffle butter; Lily Bulb and Foie Gras Mont Blanc, styling lily bulb and foie gras as a Mont Blanc; and Shrimp en Croûte Tart, shrimp baked in a pastry crust. Each dish plays with unexpected pairings and presentation to bring out a depth of flavor distinct from the sweets.
Between Nishizono's sensibility carried through the sweets and parfait, and the contrasts of flavor and ingredient in the savories, the afternoon tea draws out the many sides of autumn — an experience only possible through this collaboration with Seiichiro,NISHIZONO.
Event Details
Autumn Éclat Afternoon Tea — Layering Fragrance into Autumn's Sparkle
Period: October 1 (Thu) – November 30 (Mon), 2026
Time: 11:30 AM – 6:00 PM
Location: MIXup, 1st floor
Price: ¥6,000 per person
Reservations: Book here
TEL: 06-6484-5812 (restaurant reservations)
Email: w.osaka.restaurantreservation@whotels.com
Menu
Welcome Drink
- Autumn Prelude — A Prologue to Autumn
Sweets
- Dramatique
- Fig Violette
- Marron d'Or
- タルト キャラメル ノワイエ (Tarte Caramel)
- Mont Blanc Miel
Parfait
- Parfait Tatin
Savory
- Duck Saucisson with Truffle Butter
- Lily Bulb and Foie Gras Mont Blanc
- Shrimp en Croûte Tart
Includes free-flow coffee and tea (90 minutes). Reservation required. All prices include tax and service charge. Photos are for illustration purposes only. Menu is subject to change based on ingredient availability.
About Seiichiro Nishizono
Born in 1981 in Kobe, Hyogo Prefecture, Seiichiro Nishizono trained in hotel pastry departments and at shops including Mikage Takasugi, and also worked on product development and store operations, before going independent in 2010. In 2014, he opened his Osaka shop, Seiichiro,NISHIZONO.
Working from French pastry techniques, he pursues sweets that draw out the character of his ingredients, built around a theme of "memorable fragrance." Alongside his work in the shop, he is active in corporate product development, brand production, and as a teacher and advisor in Japan and abroad. In 2017, he became an ambassador for the French chestnut brand Imbert JAPAN.
Instagram: instagram.com/seiichironishizono
