Experience the Vibrant Spring Afternoon Tea at Four Seasons Hotel Tokyo Otemachi

Four Seasons Hotel Tokyo Otemachi will unveil its limited-time afternoon tea titled "French Spring Afternoon Tea" starting from May 11, 2026. Located in Chiyoda City, Tokyo, this exclusive experience promises to bring guests the freshness and vibrancy of a French spring.

Executive Pastry Chef Michele Abatemarco introduces an array of delightful sweets inspired by spring fruits such as strawberries, peaches, and raspberries. The star of the show is a colorful green tart featuring asparagus, crafted by invited guest chef Charles-Henri.

Sweet Delights

Get ready to embark on a culinary journey with a collection of vibrant, magenta-hued desserts:

- Strawberry and Rhubarb Jelly, Earl Grey Mousse, Vanilla Biscuit: This dessert harmoniously blends the sweet and tart essence of fresh strawberries and rhubarb jelly. Layered with fragrant Earl Grey mousse, it offers a symphony of flavors that dance on your palate, leaving you with a dessert-like depth in each bite.

- Loquat Confiture, Lemon Cream, Almond Milk Mousse: Loquats, which are rare in France, shine here combined with zesty citrus flavors that accentuate their juicy sweetness. This special dessert captures Michele's memories of the south of France, crafted as an elegant finale.

Savory Highlights

The savory offerings include a green asparagus tart crafted by Charles-Henri, harmonizing brilliantly with the afternoon tea. Rooted in classical French techniques, he incorporates seasonal Japanese ingredients to achieve a perfect balance of tradition and innovation.

- Asparagus Tart by Guest Chef Charles-Henri: With its carefully baked crust complemented by silky panna cotta, this savory dish creates an elegant contrast in both flavor and texture, highlighting the essence of summer vegetables.

Chef Comments

Chef Charles-Henri expresses his excitement about collaborating with Chef Michele and the Four Seasons Hotel Tokyo Otemachi: "I am delighted to work alongside Chef Michele, who continually seeks to create vibrant and colorful afternoon teas. I hope many guests will enjoy my work during this beautiful afternoon tea experience in Tokyo."

Savory Selections

The afternoon tea features five savory options:

- Edamame Panna Cotta with Lettuce Jelly and Soy Milk Cream
- Beef Rillettes with Paprika Mousse
- Pumpkin Mousse Tartlet with Radish, Pistachio, and Gorgonzola Cream Cheese
- Sandwich with Jambon Blanc and Zucchini Cream
- Asparagus Tart

Additionally, a selection of baked goods awaits, including Danish a la Crème and Florentins, alongside a variety of beverages such as two types of Japanese tea, four varieties of black tea, herbal options, and coffee.

Pricing and Availability

The French Spring Afternoon Tea runs from May 11 to July 12, 2026. Prices per person are:

- Weekdays 11:00 AM - 1:00 PM / 1:30 PM - 3:30 PM / 6:30 PM - 9,300 JPY
- Weekdays 4:00 PM - 6:00 PM - 8,300 JPY
- Weekends and Holidays starting at 9,300 JPY

Beverage last orders are taken 30 minutes prior to closing. The event will take place on the 39th floor of Four Seasons Hotel Tokyo Otemachi in THE LOUNGE.

For reservations and inquiries, please call 03-6810-0655 or visit the Four Seasons website.

Seasonal Dessert: Rhubarb Mousse

In addition to the afternoon tea, guests can enjoy a refreshing and delicate "Rhubarb Mousse" featuring flavors of vineyard peaches, rhubarb, and cherries. An accent of Campari sauce provides a bit of bitterness, and the fresh texture of rhubarb gives it a crisp finish. This dessert captures the essence of spring in every bite, complemented by rich pistachio notes.

The pricing for the French Spring Afternoon Tea with Rhubarb Mousse starts at 10,600 JPY.

Note: Total prices include consumption tax and a 15% service charge, and are subject to change. The images shown are for illustrative purposes only.

Meet the Chefs

Right: Chef Charles-Henri Le Bouc, Left: Chef Michele Abatemarco

Chef Charles-Henri Le Bouc hails from Normandy, France, and has honed his skills at Michelin-starred restaurants worldwide, including Robuchon in Paris and various locations across London, Rome, San Francisco, and Tokyo. He has established his distinctive style, elevating classic techniques to modern French cuisine, while renowned for his aesthetic sensitivity.

Chef Michele Abatemarco, originally from Italy, is an award-winning pastry chef who oversees all pastry creations at Four Seasons Hotel Tokyo Otemachi. She has received accolades such as the best pastry chef award at Goûte & Mieux, and has been instrumental in the success of the hotel's Michelin-starred dining.

THE LOUNGE

As you arrive on the 39th floor, you'll be greeted by breathtaking views of the lush Imperial Palace gardens and, on clear days, even Mount Fuji. THE LOUNGE offers an exquisite selection of afternoon tea served alongside Japanese tea selections curated by a tea sommelier, emphasizing the beautiful integration of seasonal ingredients and stunning presentation.

Located at Four Seasons Hotel Tokyo Otemachi, THE LOUNGE operates from 11:00 AM to 11:00 PM. Reservations can be made by calling 03 6810 0655 or through the website.

About Four Seasons Hotel Tokyo Otemachi

Opened in September 2020, Four Seasons Hotel Tokyo Otemachi is a luxury hotel located in the Otemachi One Tower, directly connected to the Otemachi subway station. The hotel has received prestigious accolades, including a three-key rating from the Michelin Guide's hotels and inns version. Features include spacious rooms with stunning city views, diverse dining options, and comprehensive facilities that elevate the guest experience.

For press releases and high-resolution images, visit: Four Seasons Hotel Tokyo Otemachi Press Release.