[Hotel Chinzanso Tokyo] Peach Verrines, Melon Tarts, and a Full Array of Summer Fruit Sweets: "Peach x Melon Afternoon Tea" Starts July 1

Hotel Chinzanso Tokyo (Bunkyo-ku, Tokyo; General Manager: Tomohiko Chihiro) will offer a "Peach x Melon Afternoon Tea" featuring seasonal peaches and melons at the lobby lounge "Le Jardin," which takes advantage of the garden views, starting Wednesday, July 1, 2026.

◇ A Cool Summer Afternoon Tea Woven by Juicy Peaches and Melons

The theme for our summer afternoon tea is "Peach x Melon." Starring mildly sweet peaches and richly fragrant melons, we have prepared visually refreshing sweets and light, summery savories.

The top tier of sweets features seasonal items such as the "Peach Melba Verrine," layered with panna cotta, peach compote, and chamomile jelly, the "Peach Mousse Tart," which overlaps peach mousse with refreshing mint, and baked sweets capturing the gentle sweetness of melon.

The middle tier offers traditional plain scones, beloved since the inception of our afternoon tea, along with visually adorable "Melon Scones." These can be enjoyed with blood peach jam and clotted cream accented with bergamot and lemon.

The bottom tier features a variety of savories using summer ingredients, such as "Edamame Falafel with Chicken Breast Confit," lightly coated with corn grits, "Melon and Shrimp Capellini" finished with a rich Américaine sauce concentrating shrimp umami, and a "Peach and Mascarpone Maritozzo-style" blending white peach and mascarpone. You can enjoy the balance of sweet and salty flavors without getting tired of it until the end.

Additionally, as original recipe seasonal teas, we offer "Flourish," a refreshing iced tea combining peach purée and Taiwanese Oolong tea, and "Azure," a refreshing cup of Darjeeling tea scented with cardamom. You can enjoy the changing aromas alongside the sweets and savories.

◇ Evening High Tea to Gracefully Color Summer Evenings with Champagne

Starting a little later than afternoon tea, the "Evening High Tea" is a luxurious time to relax with champagne. The experience opens with a glass of champagne, followed by a three-tier hors d'oeuvre stand and our popular chef's special "Roast Beef."

The hors d'oeuvre stand features colorful, summer-inspired items such as marinated red sea bream paired with mango and mint, peach and red bell pepper mousse, edamame falafel, and smoked salmon tartine. The middle tier offers varied flavors, including melon and shrimp capellini, grilled eggplant crostini, and seared octopus.

For the main dish, we serve the chef's special roast beef with gravy sauce, raifort (horseradish), and herb salt. After the meal, you can enjoy coffee or tea along with a dessert made with peaches.

Please spend a relaxing summer evening in a calm atmosphere different from the daytime.

Peach x Melon Afternoon Tea Overview

■ Period: Wednesday, July 1, 2026 - Sunday, August 16, 2026 *Strictly by reservation (accepted until 9:30 AM on the day of).
■ Time: 12:00 - 17:30 *Reservations are accepted for 2-hour slots starting at 12:00, 12:30, 15:00, and 15:30.
■ Venue: Lobby Lounge "Le Jardin"
■ Price: Web Reservation 7,800 yen per person / Phone Reservation 8,800 yen per person *Prices include tax, service charge (15%) is excluded.
■ Reservations & Inquiries: 03-3943-5489 (10:00 - 19:00)
■ URL: https://hotel-chinzanso-tokyo.jp/restaurant/plan/peach-melon-afternoontea-2026/

Summer Evening High Tea Overview

■ Period: Wednesday, July 1, 2026 - Sunday, August 16, 2026 *Strictly by reservation (accepted until 9:30 AM on the day of).
■ Time: 18:00 - L.O. 19:30
■ Venue: Lobby Lounge "Le Jardin"
■ Price: Web Reservation 8,300 yen per person / Phone Reservation 9,300 yen per person *Prices include tax, service charge (15%) is excluded.
■ Content:
1. Glass of Champagne
2. Three-tier Hors d'oeuvre Stand
(Top Tier)
- Marinated red sea bream with mango
- Peach and red bell pepper mousse
- Edamame falafel with chicken breast confit
- Smoked salmon and okra tartine
(Middle Tier)
- Melon and shrimp capellini
- Grilled eggplant and anchovy crostini
- Seared octopus with fennel confit