Japanese Afternoon Tea – Autumn Sweets in Collaboration with MINAMOTO KITCHOAN –

For the first time, Tokyo Prince Hotel is collaborating with MINAMOTO KITCHOAN, a long-established Japanese confectionery with an 80-year history, to offer a Japanese-style afternoon tea filled with the flavors of autumn.
The appetizer assortment features fresh yuba (thin soy bean curd) and Japanese beef, along with charming temari (small ball-shaped) sushi.
For dessert, enjoy three Japanese confections from MINAMOTO KITCHOAN, as well as a special chestnut tiramisu created by the hotel’s pastry chef using chestnut castella.
Savor the distinctive flavors of autumn through this seasonal afternoon tea.

Dates

October 1 (Thu.), 2026 – November 30 (Mon.), 2026

Time

11:30 A.M. – 4:00 P.M. (Last admission: 2:00 P.M.)

*Two-hour seating
*Limited to 10 servings per day.
*Reservations must be made by 5:00 P.M. two days in advance.

RESERVATION

[Welcome Drink]

• Ureshino Tea from Saga Prefecture – HARUHI – Ureshino (tanaka-tea)
  – A one-of-a-kind original herbal blend tea made entirely with ingredients from Saga Prefecture –
  Begin your afternoon tea with an original Tokyo Prince Hotel blend featuring hibiscus, butterfly pea, citrus, and Asatsuyu green tea.

<Appetizers>

• Fresh Yuba, Caviar, and Wasabi with Savory Dashi Ankake (thick starchy sauce)
• Marinated Salmon with Colorful Vegetables
• Green Vegetable in Dashi Sauce and Herring Roe on Kelp
• Cracker-Crusted Deep-fried Snow Crab, Ginkgo Nuts, and Lemon
• Golden Threadfin Bream Grilled with Yuzu Citrus Sauce and Garnish
• Japanese Beef Steak with Roasted Vegetables

<Rice>

• Temari Sushi
  (Tuna / Striped Jack / White Fish / Salmon Roe Gunkan / Japanese Omelet)

<Desserts>

• Shiro-an Oyaki (MINAMOTO KITCHOAN)
  A signature confection featuring a subtly brown-sugar-flavored cake perfectly paired with chunky white bean paste.
• Gozenguri (MINAMOTO KITCHOAN)
  A whole chestnut slowly candied in syrup is wrapped in flavorful chestnut paste and soft mochi coated with rich chestnut crumble.
• Suikanshuku (MINAMOTO KITCHOAN)
  A whole dried persimmon is filled with smooth white bean paste specially crafted for a melt-in-the-mouth texture, bringing out the natural sweetness of the fruit.
• Chestnut Tiramisu (Collaboration Confection with MINAMOTO KITCHOAN)
  MINAMOTO KITCHOAN’s chestnut castella is nestled inside tiramisu, which is wrapped in gyuhi (soft mochi skin), and finished with a dusting of matcha powder for a touch of color.
• Persimmon Panna Cotta (Lemon Jelly) (Hotel Pastry Chef’s Original)
  A light and refreshing panna cotta served as a palate cleanser.
  A dessert served in a glass, with lemon jelly for a refreshing touch.
• Seasonal Fruit

Café Menu
[Palate Cleanser]

• Ureshino Green Hojicha from Saga Prefecture (tanaka-tea)
  – A new style of tea combining “roasted aroma” and “the flavor of green tea” –
  Carefully selected tea leaves are roasted over high heat, creating the fragrant aroma of hojicha followed by the refreshing umami and lingering flavor of green tea.

– Free-Flow Drink Menu –
<Ureshino Tea from Saga Prefecture (tanaka-tea)>

• Lemon Green Tea

<Other Beverages>

• Non-alcoholic Sangria – Orange & Mango Mix
• Amazake (sweet fermented rice drink)
• Oolong Tea / Coke / Ginger Ale
• Coffee / Black Tea