Grand Hyatt Fukuoka Offers Limited-Time Afternoon Tea & Order Buffet in Collaboration with Nakamuraen

Grand Hyatt Fukuoka (1-2-82 Sumiyoshi, Hakata-ku; General Manager: Joe Sato) will offer the 'Yame Tea & Herb Afternoon Tea' and the 'Concept Order Buffet - Yame Tea' for a limited time starting Friday, May 1, 2026, in collaboration with 'Nakamuraen', a tea and herb producer in Yame City, Fukuoka Prefecture. Timed with the season of newly harvested tea leaves, the theme of this special event is a 'culinary experience centered around tea'. The hotel's chefs have developed a special menu using Nakamuraen's Yame tea and domestically grown herbs. By fusing the deep umami and aroma of Yame tea with French culinary and pastry techniques, they propose a new experience that can be enjoyed through sight, taste, and smell.

## Yame Tea & Herb Afternoon Tea

Abundantly featuring Nakamuraen's tea leaves and herbs, this afternoon tea expands the experience from 'drinking tea' to 'eating tea'. As a seasonal tea experience expressing tea and herbs through diverse approaches, the menu brings out the unique characteristics of each ingredient. From savories to desserts, all Yame tea and herbs used are exclusively from Nakamuraen.

The chef's recommended sweets include the 'Tea and Yuzu Mousse with Sesame Sable', featuring a matcha mousse with hidden yuzu cream layered on a fragrant sesame sable, and the 'Basil Panna Cotta with Melon Soup', which pairs refreshing basil-infused panna cotta with seasonal melon in a soup style. Additionally, as the Chef's Special, guests can enjoy an exquisite dish combining Yame matcha ice cream with cherry compote, creating a perfect harmony between the bitterness of matcha and the tartness and sweetness of cherries. Enjoy these delicacies paired with all-you-can-drink beverages featuring Nakamuraen's teas and tea-based lattes crafted by the bartenders.

### Menu
- Welcome Drink: Yame Vert (Matcha syrup, grapefruit, elderflower)
- Sweets: Matcha and Yuzu Mousse with Sesame Sable / Matcha and French Chocolate Cake / Hojicha and Mango Petit Cream Puff / Rosemary and Apricot Compote with Pistachio Mousse / Basil Panna Cotta with Melon Soup / Chamomile and Strawberry Clafoutis with Black Tea Cream
- Chef's Special: Matcha Ice Cream and Lemongrass Tuile with Cherry Compote
- Scones: Matcha Scone / Plain Scone / Condiments (Peppermint and citrus jam, clotted cream)
- Savories: Marinated 'Mori no Salmon' from Kirishima, Kagoshima and Itoshima Herb Monaka Salad with Hojicha Dressing / Japanese Black Tea and Seasonal Vegetable Cake Salé with Basil Sauce / Sautéed Scallops Stuffed in Mugwort Bread with Mint Sauce / Hakata Wagyu Beef and Yame Sencha Minced Meat Cutlet
- Drinks: All-you-can-drink from 15 selections including Nakamuraen's teas, coffee, black tea, and café latte

### Event Details: Yame Tea & Herb Afternoon Tea
- Period: Friday, May 1, 2026 to Tuesday, June 30, 2026
- Location: B1F Bar Lounge 'Bar Fizz'
- Times: 14:30- / 15:00- / 17:30- / 18:00- *2-hour limit
- Price: 6,000 yen (tax included) *A 15% service charge will be applied separately.
- Reservations/Inquiries: 092-282-2803 (Restaurant Reservations 9:00 AM - 6:00 PM)

## Concept Order Buffet - Yame Tea -

As the hotel approaches its 30th anniversary in 2026, the popular signature 'Dinner Order Buffet', which allows guests to enjoy as much as they like in any combination, is being rolled out with bi-monthly themes. In May and June, in addition to the existing menu of about 40 items, 9 new dishes and desserts using Nakamuraen's Yame tea will be added, offering an even more fulfilling experience. This fair centers on the unique qualities of Yame tea, blending French and Italian culinary techniques with Japanese essence to create a dining experience appealing to sight, taste, and smell.

Among them, the chef's top recommendation is the 'Grilled Australian Roaring Forties Lamb and Genkai Sea Abalone Sous Vide with Yame Gyokuro Sauce'. The carefully selected lamb is marinated with herbs and meticulously charcoal-grilled for a juicy finish. The abalone is coated with homemade kombu oil and prepared sous vide to concentrate its rich oceanic aroma and flavor. The rich sauce made with Nakamuraen's Yame Gyokuro tea and the onion puree slowly simmered in red wine brilliantly highlight the individual characteristics of both the lamb and abalone.