Embarking on a sensory journey through flowers and blossoms is now possible with the return of Flower Afternoon Tea at MAISON MARUNOUCHI, the Parisian-inspired bistro at Four Seasons Hotel Tokyo at Marunouchi. From March 18 to May 31, 2024, guests can indulge in this floral-themed treat, curated by Executive Pastry Chef Patrick Thibaud. His culinary skills add magic to each delicately crafted delight.
Chef Patrick’s floral sweets reveal a variety of scents, colors, and flavors, complemented by savory treats from Michelin-distinguished Chef Daniel Calvert. The journey begins in Japan with the Sakura and Matcha Choux, featuring cherry blossom diplomat cream and jelly atop smooth matcha cream. Next, travel to Hawaii with the Hibiscus and Berry Tart — a blend of hibiscus cream and fresh berries.
Continuing, guests reach Provence with the Lavender and Blueberry Cheesecake, capturing the essence of France’s iconic mauve fields. Then, the journey takes an aromatic turn in the Middle East with the Rose Pistachio Pound Cake, revealing a heart of pistachio marzipan. Finally, conclude the experience in Indonesia with the Jasmine and Lychee Macaron, a vibrant floral-and-fruity fusion. Guests can also enjoy Orange Blossom Scones, a fresh floral twist on the classic teatime treat.
Complementing the sweets are savory bites by Chef Daniel, featuring seasonal Japanese ingredients. These include Cod Tarama with bottarga and mitsuba, Monaka with kabosu citrus and tiger prawn, and Pumpkin Arancini with chorizo aioli. The beloved Marunouchi Sausage Rolls are also on offer.
The Flower Afternoon Tea is available at Four Seasons Hotel Tokyo at Marunouchi on the 7th floor at MAISON MARUNOUCHI from March 18 to May 31, 2024, daily from 11:30 am to 6:00 pm. Weekdays pricing is JPY 7,600, and weekends pricing is JPY 8,800.
For those who wish to enjoy the flavors of Japanese spring at home, the Sakura Mille-Feuille is available from March 18 to April 30, 2024. Delicate notes of Sakura diplomat cream blend with layers of Sakura leaf and vanilla-infused diplomat creme, bringing out the sweet, floral flavors of springtime. Finished with a dusting of Sakura powder, this signature dessert by Executive Chef Daniel Calvert delivers the beauty of the season to the plate. Eat-in pricing is JPY 3,000, available daily from 11:30 am to 9:00 pm, and take-away pricing is JPY 7,000 with reservations required by 7:00 pm on the previous day. For reservations, call +81-3-5222-5880.
