TEA LOUNGE MAYFAIR on the 2nd floor of The Westin Miyako Kyoto in Higashiyama will serve a winter-only Chocolate & Berry Parfait from December 1, 2026 to January 31, 2027, running from the festive season into the new year.
A cocoa cookie basket sits on top of a balloon-shaped glass, filled with glossy strawberries and raspberries and finished with arcs of white chocolate that curve like a ribbon, so the dessert looks like a winter gift. For the chocolate, couverture from the French maker Valrhona is used, with a different variety for each component: the bitter Caraïbe (カライブ) and Manjari (マンジャリ), the milk Jivara (ジヴァラ), and the white Ivoire (イボワール).
A cocoa basket filled with strawberries, raspberries, and white flowers, with ribbon-shaped white chocolate and gold leaf adding a festive touch.
The Basket on Top
Inside the basket, built on a cocoa cookie base, are a chocolate chantilly made with the milk chocolate Jivara, whose richness is reminiscent of malt and whose vanilla aroma spreads gently, and a raspberry sorbet containing pieces of fruit. Vivid strawberries with delicate cuts line the rim, along with a chocolate and raspberry pâte de fruits decorated with gold leaf, and white flowers.
The back of the basket is decorated with a disc of the bitter chocolate Caraïbe, drawn with many fine lines. Made from cacao beans from the Caribbean islands, it balances a roasted-nut aroma, a mellow bitterness, and a clean acidity. Layered over it is a lace-like mesh of the white chocolate Ivoire, which keeps the sweetness restrained while spreading rich milk flavor and a delicate vanilla aroma. A ribbon made from the same Ivoire curves gracefully to add a gift-like touch.
Layers of Chocolate and Berries
Layers of chocolate and berries stacked in the glass, striking when seen through it.
Lifting the basket from the top reveals a world of chocolate and berries inside the glass. The chocolate ice cream in the center is mixed with Caraïbe broken into thin pieces, which adds a crisp texture to its smooth melt. Plenty of glossy strawberries surround the ice cream, together with raspberries, blueberries, and a hazelnut chantilly.
Further down, a chocolate crunch of Caraïbe with hazelnut praline gives a fragrant texture, and beneath it a smooth chocolate panna cotta meets a vivid framboise (raspberry) sauce. The panna cotta uses the bitter chocolate Manjari, which is light and bright with acidity. Because it sits in the lower layer, this variety was chosen so that the parfait does not become too heavy as you eat, and so that it harmonizes with the acidity of the berries. The bottom layer holds vanilla chantilly, white wine jelly, and diced strawberries, leaving a light, refined aftertaste through to the last bite.
The depth of the chocolate and the acidity of the berries meet again and again, each bringing out the best in the other, which is the highlight of this parfait. It offers a calm, grown-up moment, like a gift from winter Kyoto.
Details
Chocolate & Berry Parfait
- Period: Tuesday, December 1, 2026 to Sunday, January 31, 2027
- Venue: TEA LOUNGE MAYFAIR, 2nd floor, The Westin Miyako Kyoto
- Hours: 11:00 AM to 6:00 PM
- Price: ¥3,500 (tax and service charge included)
Notes
- All photos are for illustrative purposes.
- The listed price includes consumption tax and service charge.
- Ingredients and the sales period may change depending on supply.
- Guests with food allergies should inform staff in advance.
