【Hyatt Regency Tokyo】Chinese Restaurant "Jade Garden" Proposes Modern Chinese High Tea: A New Culinary Experience Where the Sensibilities of Two Chefs Resonate

Hyatt Regency Tokyo, which completed its largest renovation since its opening last year, will offer a new "Modern Chinese High Tea" as a new dinner experience at its Chinese restaurant "Jade Garden" (Hisuikyu) starting June 1, 2026.

The high tea we are proposing this time is not a typical dim sum-focused style often seen in "Chinese afternoon tea," but rather a reinterpretation of the essence of Chinese cuisine with modern and refined sensibilities. While retaining the visual splendor and excitement, the offering aims for a highly satisfying composition of both dishes and desserts, aspiring to be a high-quality yet new culinary high tea.

Modern Chinese High Tea

Jade Garden's Vision for a New Modern Chinese High Tea

This high tea is a collection that elevates the charm of Chinese cuisine's aromas, techniques, and ingredients into modern and elegant dishes, rather than merely tracing tradition. The theme is "Diverse Spices." Based on over 30 years of accumulated Chinese culinary skills and knowledge, it meticulously designs not just spiciness, but also aroma, aftertaste, and layered flavors, creating a deep and complex sensory experience.

The lineup features creative dishes that highlight the individuality of spices, such as a new style of Peking duck, a spicy dish using Akigawa beef, spring rolls with lobster and mango, and scallops combined with fermented chili. The composition ensures that the appeal of the ingredients and the expression of aromas resonate with each other.

Furthermore, through collaboration with Assistant Pastry Chef Yu Ming-Jie, artistic and delicate desserts and savories harmonize, enhancing the completeness of the course as a beautifully interconnected sequence of sweet and savory. With the cultural and aesthetic backgrounds of China and Japan, this offers an extraordinary and refined experience that appeals to all five senses: sight, taste, and aroma.

The Collaboration of Sweet and Savory by Two Chefs

In this high tea, the savories by Jade Garden's Chef Matsumoto and the desserts by Assistant Pastry Chef Yu Ming-Jie resonate, expressing a culinary dialogue born only from the collaboration of these two chefs as a single course.

Chef Matsumoto, who has pursued tradition and innovation at Jade Garden for 35 years, and Yu Ming-Jie's worldview, which creates unique sweets with an artistic sensibility. The intertwining of different expressions, harmonizing into one high tea, is a unique charm of this project.

Savory Collection: Coexistence of Power and Delicacy

The savory collection offers four dishes skillfully portraying contrasts in aroma, spiciness, and texture. The Spicy Akigawa Beef Shank Salad brings out the richness of the beef with the power of spices, while the Peking Duck presents a surprising composition layering the lingering smoke and spices with the depth of liver pâté. Scallops are infused with the nuance of fermented chili, and lobster is combined with the fruitiness of mango, adding a light and modern interpretation based on Chinese culinary techniques.

It is a savory collection that brings fresh discoveries with each dish while retaining the outline of traditional Chinese cuisine.

Spicy Akigawa Beef Shank Salad

A dish that brings out the powerful umami of Akigawa beef shank from Takeuchi Farm Tokyo Wagyu with a spicy accent.

Peking Duck and Chocolate Sable

A dish that allows you to enjoy the aromatic spices and smoky Peking duck with chocolate sable, offering a variety of flavors.

Scallops with Fermented Chili Sauce in Potato Basket

A dish where fragrant fried scallops are layered with the nuance of fermented chili, spreading a delicate umami and acidity.

Lobster and Mango Spring Roll

A dish that leaves a strong impression with the contrast of sweetness and saltiness, harmonizing the richness of lobster and the fruitiness of mango.

Dessert Collection: Reinterpreting Chinese Ingredients and Aromas

The dessert collection features six dishes that reinterpret Chinese ingredients and aromas with contemporary sensibilities. Elements rooted in Chinese food culture, such as soy milk, ginger, Sichuan peppercorns, white jasmine, and five-spice powder, are expressed through delicate layers of sweetness and aroma. "Bao," a dim sum expressed as a cake; "Luck," chocolate with Sichuan peppercorns and mango; and "Bloom," lightly fragrant with white peony tea and lychee, offer sophisticated tastes that are somehow nostalgic yet new.

Lingering aromas, sweetness, and spices intertwine, gracefully concluding the world of Modern Chinese High Tea.

Bao (Steamed Bun) -

A modern expression of Chinese dim sum with soy milk and ginger mousse topped with white sesame caramel.

Luck (Fortune)

A harmonious blend of Sichuan peppercorn-scented chocolate mousse and the fruitiness of mango, leaving an impressive spicy aftertaste.

Bloom (Flower)

Enjoy the light and elegant aroma woven by white peony tea, lychee, and strawberry.

Jinsha (Golden Sand)

Coconut sago, mango, and grapef