LOUNGE /
EAT
May 13, 2026
Savoring 'Early Summer in France' at Four Seasons Hotel Tokyo at Otemachi
EAT | FOUR SEASONS HOTEL TOKYO OHTEMACHI
At Four Seasons Hotel Tokyo Ohtemachi, THE LOUNGE is presenting a limited-time "French Early Summer Afternoon Tea" from May 11, 2026. The menu features sweets made with seasonal fruits like strawberries, peaches, and raspberries that color early summer in France, alongside savory dishes created 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 Abbatemarco. He uses an abundance of fruits symbolic of early summer in France, adorning the table with vibrant magenta hues.
A standout is a special creation featuring loquat, a fruit considered rare in France. Chef Michele has elevated this early summer delicacy of the South of France into a dessert based on his own cherished memories.
There are five types of sweets in total. One creation, a jelly of fresh strawberries and rhubarb layered with Earl Grey mousse, offers a profound flavor where the rich aroma of tea and the vibrancy of the fruit meld subtly. Another, a compote of loquat paired with citrus cream and almond milk mousse, is a dessert that encapsulates the memories of the South of France in a single dish.
For the savory selection, guest chef Charles Anri joins the culinary team. Building on classic techniques honed in France, he presents dishes that delicately incorporate Japan's seasonal ingredients. The "Asparagus Tart" is a highlight. Its fragrant tart salé base is topped with panna cotta, creating an elegant dish where the fresh, green flavor and texture of asparagus stand out. Served chilled, it further enhances the ingredients' natural taste.
The baked goods include three varieties: Danish à 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 menu includes the seasonal dessert "Rhubarb Mousse." This dish combines vineyard peach, rhubarb, and cherry mousse, accented with a Campari sauce. The abundant fruit juices harmonize with the rich creaminess of pistachio for a refined finish.
Charles Anri comments, "I am truly delighted to collaborate with Chef Michele and Four Seasons Hotel Tokyo Ohtemachi. I believe Chef Michele consistently 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 Ohtemachi, 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 the distant South of France through its sweets and savories, engaging all five senses.
French Early Summer Afternoon Tea
Period | May 11 (Mon) - July 12 (Sun), 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 | Per Person: ¥10,600~
(Last order for drinks 30 minutes before closing)
Location | 39F THE LOUNGE, Four Seasons Hotel Tokyo Ohtemachi
*Total amount includes consumption tax and a 15% service charge.
*Business hours and prices are subject to change.
*Images are for illustrative purposes. Flowers shown in the images are for staging and are not provided.
5 Sweets
- Strawberry and Rhubarb Jelly, Earl Grey Mousse, Vanilla Biscuit
- Peach de Vigne Mousse, Peach 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
- Ham and Zucchini Cream Sandwich
- Asparagus Tart (Guest Chef Charles Anri)
Inquiries
Four Seasons Hotel Tokyo Ohtemachi
Frequently Asked Questions about Four Seasons Hotel Tokyo Ohtemachi
Q. What kind of hotel is Four Seasons Hotel Tokyo Ohtemachi?
Four Seasons Hotels and Resorts, headquartered in Toronto, Canada, is a globally operating luxury hotel chain. In Tokyo, as the second property after Marunouchi, Mitsui Fudosan Resort Management opened "Four Seasons Hotel Tokyo Ohtemachi" on September 1, 2020. Located on the top six floors of the Ohtemachi One Tower, directly connected to Ohtemachi 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 "Condé Nast Traveler" Readers' Choice Awards for Japan in 2025.
Q. Who is guest chef Charles Anri Reboux?
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 meticulously crafted "beauty" and "deliciousness," from the interior decor based on pink and gold, to original floral arrangements and jewel-like tarts.
Q. Who is Chef Michele Abbatemarco, who is in charge of the sweets?
Executive Pastry Chef at Four Seasons Hotel Tokyo Ohtemachi. Born in Italy. He has received the Best Pastry Chef award from Gault & Millau and also serves as the Pastry Chef for the French dining restaurant est, which has earned Michelin stars for five consecutive years at Four Seasons Hotel Tokyo Ohtemachi, overseeing all pastry operations at the hotel. After graduating from École Lenôtre and Le Cordon Bleu Valrhona school in France, he honed his skills as a pastry chef at Michelin-starred restaurants in France such as Lucas Carton and Antica 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 Ohtemachi as Pastry Chef in 2020.