【Hilton Tokyo】Summer Sweets Buffet 'Lemon Beach House'
Hilton Tokyo's Marble Lounge is hosting a summer sweets buffet, 'Lemon Beach House,' from May 8th. The event features 20 types of beach-inspired sweets made with fruits like lemon, melon, and muscat, along with refreshing ice creams and sorbets. Guests can also enjoy 8 kinds of light meals and 4 colorful non-alcoholic cocktails at the newly established 'Tiki Bar'.
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- 📰 Published: April 14, 2026 at 19:00
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Summer Sweets Buffet 'Lemon Beach House'
[April 14, 2026] Hilton Tokyo (Shinjuku-ku, General Manager Felix Busch) will hold the summer sweets buffet 'Lemon Beach House' at the 'Marble Lounge' on the 1st floor from Friday, May 8th. The space, inspired by a lemon-yellow beach house, is adorned with pastel-colored surfboards and beach parasols, transforming into a summer paradise bursting with cuteness. From the moment you step into the lounge, you'll be enveloped in the lovely, refreshing vibe of lemon and pastels that will blow away the summer heat. The price is ¥5,700 per person (¥6,500 on Saturdays, Sundays, and holidays), and it will be held daily during the period.
In addition to 20 types of beach house-inspired sweets lavishly using fruits such as lemon, melon, and muscat, a rich lineup of cool sweets like ice cream, sherbet, and soft-serve ice cream will also be available. Their charming appearance and the refreshing taste that spreads with every bite will coolly color your summer moments. For light meals, 8 varieties are available, including 'Watermelon and Tomato Smoothie' and 'Greek-style Lemon Roasted Chicken'. Furthermore, the 'Tiki Bar' corner will feature 4 colorful non-alcoholic cocktails. As if relaxing in a beach house, spend a wonderfully happy time this summer surrounded by lemon yellow, enjoying cool and refreshing sweets to your heart's content.
20 Types of Beach House-Inspired Sweets
Sweets abundantly using vitamin-rich lemons, as well as fruits like melon, mango, and muscat, feature a delightful lineup inspired by beach essentials like parasols, inner tubes, and surfboards. The 20 types of sweets include presentation cakes available in glamorous whole sizes, as well as small portions beautifully arranged on plates. You can enjoy your own 'summer plate' by combining your favorite sweets little by little, as you wish.
'Lemon Squeezy', 'Emerald Lagoon'
'Citrus Parasol', 'Fancy Float Ring'
'Lemon Squeezy', a chiffon cake with honey and rosemary aroma coated with chantilly and topped with candied lemon, is a refreshing treat with the scent of fresh lemon and rosemary filling your mouth. 'Emerald Lagoon' features light vanilla sponge layered with juicy melon, finished with vanilla chantilly infused with lavender aroma and fresh melon. 'Citrus Parasol' is a dome-shaped cake with rich vanilla crémeux layered over pistachio dacquoise and lemon jelly. 'Fancy Float Ring' has a sweet and sour strawberry compote inside a delicately chamomile-scented peach mousse, shaped like an inner tube. These new playful sweets are created by Executive Pastry Chef Ratheesh Nair.
'Coconut Pool', 'Sunflower Straw Hat'
'Green Pineapple Board', 'Coral Pink'
Other summer-appropriate sweets include 'Coconut Pool', with caramel ganache hidden inside coconut white chocolate mousse, topped with kiwi and berries, and 'Sunflower Straw Hat', a frangipane pie topped with thyme-scented lemon cream and banana mousse, resembling a sunflower. The lineup of small-portioned sweets is also extensive. The vibrant mint green 'Green Pineapple Board' has pineapple compote inside lemon white chocolate mousse. 'Coral Pink' features the crispy texture of pavlova and the impressive sweet and sour taste of custard and berries.
'Watermelon Breeze', 'Blue Muscat'
'Mango Sunset', 4 Types of Non-Alcoholic Cocktails
Various glass sweets inspired by cocktails enjoyed at a beach house will also appear. 'Watermelon Breeze' layers sea salt-infused watermelon jelly, kiwi jelly, and almond tofu, creating a watermelon-like color. 'Blue Muscat' layers fresh muscat jelly over an enchanting blue butterfly pea jelly, topped with fresh muscat. 'Mango Sunset' features mango mousse, vanilla panna cotta, and juicy mango compote, inviting a tropical mood. Enjoy a cocktail-like experience with these cool glass sweets in hand.
At the 'Ice Cream Island', 6 types of ice cream, including raspberry, cherry, and vanilla, as well as sherbets like Kyoho grape and mango lemon, and soft-serve ice cream will be available. Furthermore, the newly established 'Tiki Bar' will offer 4 types of non-alcoholic cocktails, such as 'Blue Hawaii' and the orange cocktail 'Amber Tropicana'.
8 Types of Light Meals, including 'Hawaiian Baguette Pizza', Satisfying Even for a Late Lunch
In addition to being perfect for afternoon tea, 8 types of light meals, themed around the Lemon Beach House, have been prepared to satisfy even as a late lunch. These include 'Watermelon and Domestic Tomato Smoothie', 'Lemon-flavored Savory Cake with Cream Cheese Mousse', the vibrant pink 'Chilled Beet and Potato Soup', 'Greek-style Lemon Roasted Chicken', and 'Hawaiian Baguette Pizza' with pineapple and barbecue sauce to stimulate the appetite, all to be enjoyed with the sweets.
Drinks can be chosen from a total of 19 types, including 10 types of tea from the German luxury tea brand Ronnefeldt. A limited-time tea selection is also available, such as the coconut and pineapple-scented fruit tea 'Pina Colada', and 'Rooibos Amaretto Cocktail', which layers the bitter-sweet aroma of amaretto and marzipan over deep amber rooibos tea, with fruity cactus fruit creating a luxurious taste like an adult cocktail.
Cool and Refreshing Sweets to Enjoy Surrounded by Lemon Yellow
'Lemon Beach House' Sweets Buffet Overview
Venue: Marble Lounge (1st floor, Hilton Tokyo)
Period: From Friday, May 8th
Time: 14:30 - 17:00
Price: ¥5,700 (¥6,500 on Saturdays, Sundays, and holidays) *Includes tax and service charge
Reservations: https://tokyo.hiltonjapan.co.jp/restaurants/lp/marble-lounge-sweetsbuffet-summer
Executive Pastry Chef Ratheesh Nair
Executive Pastry Chef Ratheesh Nair
Nair, originally from India, began his career in 2005 at the Trident Hotel Cochin, part of Oberoi Hotels & Resorts. He continued to gain experience within the same group, winning gold medals in the Artistic Bread Display category at the 'India Bakery and Pastry Challenge' in 2011 and in the Petits Fours category at the 'Great India Culinary Challenge' in 2012. After honing his skills at long-established chocolatiers and on world cruises, he joined the multi-award-winning Conrad Centennial Singapore as Assistant Pastry Chef in 2018. After serving as Executive Pastry Chef at Grand Hyatt Kochi Bolgatty, he was appointed Executive Pastry Chef at Hilton Tokyo in March 2025. He oversees sweets for six restaurants and bars, including the pioneering dessert buffet 'Marble Lounge', as well as the pastry shop, and weddings and banquets (up to 1,200 guests).
About Hilton Tokyo
Hilton Tokyo opened on June 20, 1963, in Nagatacho as one of the Hilton Hotels & Resorts brands, part of the Hilton hotel chain. It was Japan's first foreign-affiliated hotel, established the year before the Tokyo Olympics. On September 1, 1984, it relocated to its current location in Shinjuku's new city center. Situated in a prime location in Shinjuku, close to the Tokyo Metropolitan Government Building and adjacent to Shinjuku Central Park, it is a first-class hotel boasting extensive facilities and high-standard service known as the 'Hilton Standard'. Guest rooms, including suites, are located from the 8th to the 38th floor, totaling 830 rooms. Their interiors incorporate Japanese aesthetics while maintaining an international feel, and all rooms are equipped with wired/wireless internet access. The hotel also features six restaurants and bars, including Japanese cuisine 'Junisoh', Chinese cuisine 'Dynasty', 'Metropolitan Grill', and the dining floor TSUNOHAZU with Bar & Lounge ZATTA, 'Marble Lounge', and the British-style 'St. George Bar'. Additionally, it is a multi-purpose hotel fully equipped with a large banquet hall capable of accommodating 600 people for formal dinners and 900 for standing receptions, 25 small and medium banquet/conference rooms, a fitness center with an indoor pool, gym, sauna, and outdoor tennis courts, as well as an underground parking lot. For more details about Hilton Tokyo, please visit hiltontokyo.jp.
About Hilton
Hilton is a global leader in the hospitality industry, with over 9,100 properties (more than 1.3 million rooms) in 143 countries and territories worldwide. Guided by its founding vision to 'fill the earth with the light and warmth of hospitality,' Hilton has welcomed over 4 billion guests for more than a century. It aims to create the best corporate culture for its approximately 500,000 team members globally, having been recognized as the #1 'Best Company to Work For' by Great Place To Work and Fortune magazine. Hilton is also dedicated to enhancing the guest experience, implementing industry-leading technologies such as Digital Key Share, automatic complimentary room upgrades, and confirmed connecting rooms. Among its 26 global brand portfolios, Hilton operates 9 brands and 35 hotels in Japan. The award-winning guest loyalty program, Hilton Honors, boasts over 243 million members, allowing those who book directly through official channels to earn points redeemable for stays and priceless experiences. Reservations, room selection, check-in, and Digital Key (not yet introduced in some domestic hotels) are available through the free Hilton Honors app.
For the latest information, please visit stories.hilton.com, Facebook, X, LinkedIn, Instagram, and YouTube.
[April 14, 2026] Hilton Tokyo (Shinjuku-ku, General Manager Felix Busch) will hold the summer sweets buffet 'Lemon Beach House' at the 'Marble Lounge' on the 1st floor from Friday, May 8th. The space, inspired by a lemon-yellow beach house, is adorned with pastel-colored surfboards and beach parasols, transforming into a summer paradise bursting with cuteness. From the moment you step into the lounge, you'll be enveloped in the lovely, refreshing vibe of lemon and pastels that will blow away the summer heat. The price is ¥5,700 per person (¥6,500 on Saturdays, Sundays, and holidays), and it will be held daily during the period.
In addition to 20 types of beach house-inspired sweets lavishly using fruits such as lemon, melon, and muscat, a rich lineup of cool sweets like ice cream, sherbet, and soft-serve ice cream will also be available. Their charming appearance and the refreshing taste that spreads with every bite will coolly color your summer moments. For light meals, 8 varieties are available, including 'Watermelon and Tomato Smoothie' and 'Greek-style Lemon Roasted Chicken'. Furthermore, the 'Tiki Bar' corner will feature 4 colorful non-alcoholic cocktails. As if relaxing in a beach house, spend a wonderfully happy time this summer surrounded by lemon yellow, enjoying cool and refreshing sweets to your heart's content.
20 Types of Beach House-Inspired Sweets
Sweets abundantly using vitamin-rich lemons, as well as fruits like melon, mango, and muscat, feature a delightful lineup inspired by beach essentials like parasols, inner tubes, and surfboards. The 20 types of sweets include presentation cakes available in glamorous whole sizes, as well as small portions beautifully arranged on plates. You can enjoy your own 'summer plate' by combining your favorite sweets little by little, as you wish.
'Lemon Squeezy', 'Emerald Lagoon'
'Citrus Parasol', 'Fancy Float Ring'
'Lemon Squeezy', a chiffon cake with honey and rosemary aroma coated with chantilly and topped with candied lemon, is a refreshing treat with the scent of fresh lemon and rosemary filling your mouth. 'Emerald Lagoon' features light vanilla sponge layered with juicy melon, finished with vanilla chantilly infused with lavender aroma and fresh melon. 'Citrus Parasol' is a dome-shaped cake with rich vanilla crémeux layered over pistachio dacquoise and lemon jelly. 'Fancy Float Ring' has a sweet and sour strawberry compote inside a delicately chamomile-scented peach mousse, shaped like an inner tube. These new playful sweets are created by Executive Pastry Chef Ratheesh Nair.
'Coconut Pool', 'Sunflower Straw Hat'
'Green Pineapple Board', 'Coral Pink'
Other summer-appropriate sweets include 'Coconut Pool', with caramel ganache hidden inside coconut white chocolate mousse, topped with kiwi and berries, and 'Sunflower Straw Hat', a frangipane pie topped with thyme-scented lemon cream and banana mousse, resembling a sunflower. The lineup of small-portioned sweets is also extensive. The vibrant mint green 'Green Pineapple Board' has pineapple compote inside lemon white chocolate mousse. 'Coral Pink' features the crispy texture of pavlova and the impressive sweet and sour taste of custard and berries.
'Watermelon Breeze', 'Blue Muscat'
'Mango Sunset', 4 Types of Non-Alcoholic Cocktails
Various glass sweets inspired by cocktails enjoyed at a beach house will also appear. 'Watermelon Breeze' layers sea salt-infused watermelon jelly, kiwi jelly, and almond tofu, creating a watermelon-like color. 'Blue Muscat' layers fresh muscat jelly over an enchanting blue butterfly pea jelly, topped with fresh muscat. 'Mango Sunset' features mango mousse, vanilla panna cotta, and juicy mango compote, inviting a tropical mood. Enjoy a cocktail-like experience with these cool glass sweets in hand.
At the 'Ice Cream Island', 6 types of ice cream, including raspberry, cherry, and vanilla, as well as sherbets like Kyoho grape and mango lemon, and soft-serve ice cream will be available. Furthermore, the newly established 'Tiki Bar' will offer 4 types of non-alcoholic cocktails, such as 'Blue Hawaii' and the orange cocktail 'Amber Tropicana'.
8 Types of Light Meals, including 'Hawaiian Baguette Pizza', Satisfying Even for a Late Lunch
In addition to being perfect for afternoon tea, 8 types of light meals, themed around the Lemon Beach House, have been prepared to satisfy even as a late lunch. These include 'Watermelon and Domestic Tomato Smoothie', 'Lemon-flavored Savory Cake with Cream Cheese Mousse', the vibrant pink 'Chilled Beet and Potato Soup', 'Greek-style Lemon Roasted Chicken', and 'Hawaiian Baguette Pizza' with pineapple and barbecue sauce to stimulate the appetite, all to be enjoyed with the sweets.
Drinks can be chosen from a total of 19 types, including 10 types of tea from the German luxury tea brand Ronnefeldt. A limited-time tea selection is also available, such as the coconut and pineapple-scented fruit tea 'Pina Colada', and 'Rooibos Amaretto Cocktail', which layers the bitter-sweet aroma of amaretto and marzipan over deep amber rooibos tea, with fruity cactus fruit creating a luxurious taste like an adult cocktail.
Cool and Refreshing Sweets to Enjoy Surrounded by Lemon Yellow
'Lemon Beach House' Sweets Buffet Overview
Venue: Marble Lounge (1st floor, Hilton Tokyo)
Period: From Friday, May 8th
Time: 14:30 - 17:00
Price: ¥5,700 (¥6,500 on Saturdays, Sundays, and holidays) *Includes tax and service charge
Reservations: https://tokyo.hiltonjapan.co.jp/restaurants/lp/marble-lounge-sweetsbuffet-summer
Executive Pastry Chef Ratheesh Nair
Executive Pastry Chef Ratheesh Nair
Nair, originally from India, began his career in 2005 at the Trident Hotel Cochin, part of Oberoi Hotels & Resorts. He continued to gain experience within the same group, winning gold medals in the Artistic Bread Display category at the 'India Bakery and Pastry Challenge' in 2011 and in the Petits Fours category at the 'Great India Culinary Challenge' in 2012. After honing his skills at long-established chocolatiers and on world cruises, he joined the multi-award-winning Conrad Centennial Singapore as Assistant Pastry Chef in 2018. After serving as Executive Pastry Chef at Grand Hyatt Kochi Bolgatty, he was appointed Executive Pastry Chef at Hilton Tokyo in March 2025. He oversees sweets for six restaurants and bars, including the pioneering dessert buffet 'Marble Lounge', as well as the pastry shop, and weddings and banquets (up to 1,200 guests).
About Hilton Tokyo
Hilton Tokyo opened on June 20, 1963, in Nagatacho as one of the Hilton Hotels & Resorts brands, part of the Hilton hotel chain. It was Japan's first foreign-affiliated hotel, established the year before the Tokyo Olympics. On September 1, 1984, it relocated to its current location in Shinjuku's new city center. Situated in a prime location in Shinjuku, close to the Tokyo Metropolitan Government Building and adjacent to Shinjuku Central Park, it is a first-class hotel boasting extensive facilities and high-standard service known as the 'Hilton Standard'. Guest rooms, including suites, are located from the 8th to the 38th floor, totaling 830 rooms. Their interiors incorporate Japanese aesthetics while maintaining an international feel, and all rooms are equipped with wired/wireless internet access. The hotel also features six restaurants and bars, including Japanese cuisine 'Junisoh', Chinese cuisine 'Dynasty', 'Metropolitan Grill', and the dining floor TSUNOHAZU with Bar & Lounge ZATTA, 'Marble Lounge', and the British-style 'St. George Bar'. Additionally, it is a multi-purpose hotel fully equipped with a large banquet hall capable of accommodating 600 people for formal dinners and 900 for standing receptions, 25 small and medium banquet/conference rooms, a fitness center with an indoor pool, gym, sauna, and outdoor tennis courts, as well as an underground parking lot. For more details about Hilton Tokyo, please visit hiltontokyo.jp.
About Hilton
Hilton is a global leader in the hospitality industry, with over 9,100 properties (more than 1.3 million rooms) in 143 countries and territories worldwide. Guided by its founding vision to 'fill the earth with the light and warmth of hospitality,' Hilton has welcomed over 4 billion guests for more than a century. It aims to create the best corporate culture for its approximately 500,000 team members globally, having been recognized as the #1 'Best Company to Work For' by Great Place To Work and Fortune magazine. Hilton is also dedicated to enhancing the guest experience, implementing industry-leading technologies such as Digital Key Share, automatic complimentary room upgrades, and confirmed connecting rooms. Among its 26 global brand portfolios, Hilton operates 9 brands and 35 hotels in Japan. The award-winning guest loyalty program, Hilton Honors, boasts over 243 million members, allowing those who book directly through official channels to earn points redeemable for stays and priceless experiences. Reservations, room selection, check-in, and Digital Key (not yet introduced in some domestic hotels) are available through the free Hilton Honors app.
For the latest information, please visit stories.hilton.com, Facebook, X, LinkedIn, Instagram, and YouTube.