Park Hyatt Kyoto "The Living Room" Early Summer Afternoon Tea: A Brief Yet Beautiful Kyoto Early Summer Woven with Six Seasonal Words

■ Caviar and Squid Monaka with Green Peas

~Lemongrass Kumamoto Tea Travelers~

A welcome drink and starter expressing the quiet awakening of the senses, like newly sprouted green leaves. The delicate saltiness of caviar, the gently spreading sweetness of green peas, and the rich, soft sweetness of squid harmonize perfectly in the monaka, with a subtle citrus aroma lingering at the end. Paired with a crisp, chilled sparkling lemongrass tea, its refreshing sensation reflects the signs of early summer.

■ Salmon and Cucumber Tart ■ Potato and Pastrami Galette ■ Fruit Tomato Compote

~Oolong Tea Kaze no Shizuku Nara Inokura Farm~

Assorted savories that clear the mind, like the scents carried by the early summer wind. Each dish, where the aromas and textures of the ingredients delicately overlap, can be enjoyed with an oolong tea whose green notes evoke early summer. The rich umami of salmon, the smoky aftertaste of pastrami, and the sweet-sourness of tomatoes gently complement the pure aroma of the oolong tea.

■ Jasmine and Lemon Verbena Granita with Apricot

Early summer sometimes brings warmth. In the middle of the course, enjoy a granita that clarifies the senses, like a pleasant breeze. The refreshingness of lemon verbena and the elegant aroma of jasmine combine, with a refined scent passing through the nose and a gently satisfying coolness. A subtle hint of saltiness gently balances the lingering flavors of the savories. The apricot compote hidden within the ice also adds an accent to the taste, subtly leading the way to the sweets that follow.

■ Jasmine and Lemon Verbena Granita with Apricot

Early summer sometimes brings warmth. In the middle of the course, enjoy a granita that clarifies the senses, like a pleasant breeze. The refreshingness of lemon verbena and the elegant aroma of jasmine combine, with a refined scent passing through the nose and a gently satisfying coolness. A subtle hint of saltiness gently balances the lingering flavors of the savories. The apricot compote hidden within the ice also adds an accent to the taste, subtly leading the way to the sweets that follow.

■ Cherry Tart ■ Melon Eclair

■ Miyazaki Mango Dacquoise ■ Hyuganatsu Macaron

■ Blueberry Mousse

~Rosehip Blend Kyoto Herbalist Club Miyama~

Assorted sweets expressing the transition and arrival of the seasons with seasonal fruits. Vibrant colors fill the heart, and the gentle flavors of sweets, utilizing the freshness of the fruits, bring joy. The rosehip blend tea, with its soft acidity and mellow mouthfeel, elegantly enhances the deliciousness of the sweets. These glamorous assorted sweets quietly reflect the scenery as early summer transitions into summer.

■ New Tea Soufflé

~Kagoshima Shincha Furuhata-en~

Concluding the course is a soufflé that leaves a deep impression. The soufflé, infused with the aroma of new tea, spreads its rich fragrance with rising steam and offers a soft texture that melts in the mouth. Accompanying its rounded, soft aroma and umami is new tea, which slowly unfolds the scent of fresh greenery and refreshing umami, reminiscent of early summer's breath, beyond its astringency and bitterness. The quietly overlapping pairing leaves a profoundly flavorful aftertaste.