Paying homage to the beauty of cherry blossoms and Kyoto’s wondrous green season, Four Seasons Hotel Kyoto presents a Botanical Afternoon Tea. The afternoon tea set will be available through June 30, 2021 and served against the backdrop of Shakusui-en, the Hotel’s 800-year-old pond garden. Diners also have the options to seat at The Brasserie, with views of the pond garden through the 30 foot glass windows.
Recently appointed as Pastry Chef of the resort, Reiko Yokota crafts a bejeweled array of sweets and savories as her first-ever afternoon tea. From goji berries to pomegranate, superfoods and seasonal fruits find a prominent place on the menu.
Sample distinctive desserts such as verrine of pomegranate and aloe; paprika and strawberry mousse cubes; and dates and cacao energy balls. The savory selection includes treats such as chickpea falafel, and blancmange of soy milk and argan oil. Reinterpreting a teatime classic, Chef Reiko bakes fresh scones by combining superfoods such as hemp seeds and cranberries with coconut oil.
There are 19 varieties of premium German Ronnefeldt tea for diners to explore. Also available for the first time is an original blend, specially formulated by the tea company’s master blender for Four Seasons Hotel Kyoto. Fresh-brewed artisanal coffees and indulgent Valrhona hot chocolates are also on the menu.
Two seatings: 12:00 noon to 2:30 pm (last order 2:00 pm); 3:00 to 5:30 pm (last order 5:00 pm)
Weekdays: JPY 4,800 per person (JPY 6,072 including service charge and taxes)
Saturdays, Sundays and holidays: JPY 5,300 per person (JPY 6,705 including service charge and taxes)
Menu inclusions: five sweets, four savories, two scones, 29 beverages (including Ronnefeldt teas, artisanal coffees and Valrhona hot chocolate)