LOUNGE /
EAT
May 13, 2026
Savoring 'Early Summer in France' at Four Seasons Hotel Tokyo at Otemachi
EAT | Four Seasons Hotel Tokyo at Otemachi
Four Seasons Hotel Tokyo at Otemachi's "THE LOUNGE" is hosting a limited-time "French Early Summer Afternoon Tea" from Monday, May 11, 2026. The offering features sweets made with seasonal fruits such as strawberries, peaches, and raspberries that color the French early summer, alongside savory dishes prepared by a guest chef.
Text by Kosaku WASEDA
Sweets and Savories Packed with Seasonal Flavors
The sweets are crafted by the hotel's Executive Pastry Chef, Michele Abbateマルコ. He uses an abundance of fruits symbolizing the French early summer, adorning the table with vibrant magenta hues.
Particularly noteworthy is a special creation incorporating loquats, a fruit considered rare in France. Chef Michele has transformed this symbol of early summer in the South of France into a dessert based on his own cherished memories.
There are five types of sweets in total. One creation, layering Earl Grey mousse over a refreshing jelly of strawberries and rhubarb, offers a complex flavor where the rich aroma of tea and the vibrancy of the fruit meld harmoniously. Another, combining loquat compote with citrus cream and almond milk mousse, encapsulates the essence of the South of France in a single dish.
Guest Chef Charles Anri joins for the savory selections. Building on the classic techniques honed in France, he presents dishes that delicately incorporate Japan's seasonal ingredients. A highlight is the "Asparagus Tart." A savory tart shell is topped with panna cotta, creating an elegant dish that accentuates the fresh, green flavor and texture of asparagus. Served chilled, it further enhances the ingredients' natural taste.
The baked goods include three varieties: Danish a la crème, Florentine, and a red bean and miso pound cake. The beverage selection is diverse, featuring two types of Japanese tea, four types of black tea, four types of herbal tea, six types of coffee, and two seasonal tea mocktails.
Additionally, a course featuring the seasonal dessert "Rhubarb Mousse" is available. This dish is a mousse creation blending vineyard peach, rhubarb, and cherry, accented with a Campari sauce. The harmonious blend of abundant fruit juices and the rich creaminess of pistachio results in a refined finish.
Charles Anri commented, "I am truly delighted to collaborate with Chef Michele and Four Seasons Hotel Tokyo at Otemachi. I believe Chef Michele constantly pursues vibrant and colorful afternoon teas, expressing his unique and beautiful world through his exceptional skills. I hope many guests will enjoy Charles Anri's creations at Four Seasons Hotel Tokyo at Otemachi, one of the most beautiful afternoon teas in Tokyo."
Early summer in France is the most radiant season of the year. This afternoon tea offers a luxurious experience, allowing guests to savor the light and breeze of distant southern France through their senses with exquisite sweets and savory dishes.
French Early Summer Afternoon Tea
Period | Monday, May 11, 2026 - Sunday, July 12, 2026
Time & Price |
Weekdays 11:00 AM - 1:00 PM / 1:30 PM - 3:30 PM / 6:30 PM onwards: ¥9,300
Weekdays 4:00 PM - 6:00 PM: ¥8,300
Weekends & Public Holidays: ¥9,300*~
With Rhubarb Mousse: ¥10,600~ per person
(Last order for drinks: 30 minutes before closing)
Location | 39F THE LOUNGE, Four Seasons Hotel Tokyo at Otemachi
*Total amount includes consumption tax and a 15% service charge.
*Business hours and prices are subject to change.
*Images are for illustrative purposes. The flowers shown in the images are for staging and are not provided.
5 Sweets
- Strawberry and Rhubarb Jelly, Earl Grey Mousse, Vanilla Biscuit
- Loquat Mousse, Loquat Compote, Almond Dacquoise
- Blueberry Tart, Raspberry Chantilly
- Peach and Amaretto Baba
- Loquat Compote, Lemon Cream, Almond Milk Mousse
5 Savories
- Edamame Blancmange with Lettuce Jelly and Soy Milk Cream
- Beef Rillettes and Paprika Mousse
- Pumpkin Mousse and Radish Tartlet with Pistachio and Gorgonzola Cream Cheese
- Jambon Blanc and Zucchini Cream Sandwich
- Asparagus Tart (Guest Chef Charles Anri)
Inquiries
Four Seasons Hotel Tokyo at Otemachi
Frequently Asked Questions about Four Seasons Hotel Tokyo at Otemachi
Q. What kind of hotel is Four Seasons Hotel Tokyo at Otemachi?
Four Seasons Hotels and Resorts, headquartered in Toronto, Canada, is a globally operating luxury hotel chain. In Tokyo, it is the second property in the city after Marunouchi, with Mitsui Fudosan Resort Management opening "Four Seasons Hotel Tokyo at Otemachi" on September 1, 2020. Located on the top six floors of the Otemachi Tower, directly connected to Otemachi Station, it offers views of Mt. Fuji and the Imperial Palace gardens. It has received high acclaim as a leading luxury hotel in Tokyo, including ranking first in the Japanese hotel category in Condé Nast Traveler's Readers' Choice Awards in 2025.
Q. Who is Guest Chef Charles Anri Le Boug?
Originally from Normandy, France. After gaining experience in Michelin-starred restaurants worldwide, including L'Atelier de Joël Robuchon in Paris, and in London, Rome, San Francisco, and Tokyo, he has established a unique style that elevates classic French culinary techniques into modern French cuisine. He is renowned for his delicate aesthetic sense, and in April 2024, he opened a cafe in Daikanyama where one can encounter "beauty" and "deliciousness" through his meticulous attention to detail, from the pink and gold-themed interior design to the jewel-like tarts and original floral arrangements.
Q. Who is Chef Michele Abbateマルコ, who is in charge of the sweets?
Executive Pastry Chef at Four Seasons Hotel Tokyo at Otemachi. Born in Italy. He has received the Best Pastry Chef award from Gault & Millau and is also the Pastry Chef for the French dining restaurant est, which has earned Michelin stars for five consecutive years at Four Seasons Hotel Tokyo at Otemachi, overseeing all pastry operations at the hotel. After graduating from École Lenôtre and Le Grand Chocolat Valrhona school in France, he honed his skills as a pastry chef at Michelin-starred French restaurants such as L'Auberge du Pont de Collines andantica Osteria del Ponte before coming to Japan. In Tokyo, after working at Cuisine Michel Troisgros, he joined the opening team of est at Four Seasons Hotel Tokyo at Otemachi as Pastry Chef in 2020.