At The Strings Omotesando (Location: 3-6-8 Kita-Aoyama, Minato-ku, Tokyo; General Manager: Hiroyuki Miyata), the 'Matcha Pistachio Green Luxe Afternoon Tea' will be served at 'TAVERN by the green' on the 2nd floor from May 8 (Fri) to July 6 (Mon), 2026. Enjoy a gorgeous afternoon tea that incorporates modern New York-style essences, using matcha and pistachio as theme ingredients inspired by the fresh greenery, all while overlooking the beautiful zelkova trees of Omotesando. At TAVERN by the green, which breathes with a sophisticated New York-style sensibility, we offer an elegant afternoon tea that expresses a fusion of Japanese and NY modern styles, featuring matcha and pistachio as the stars of the early summer season when the fresh greenery shines. The stand is decorated with sweets featuring four types of matcha and three types of pistachio, accented with berries. The Matcha selection includes a rich Uji matcha NY cheesecake, a crispy mille-feuille with fresh strawberries, a rich ganache tart combining chocolate and matcha, and a glass dessert accented with shiratama dumplings inspired by a matcha latte. The Pistachio selection features fragrant scones, smooth mousse, and canelés topped with crushed pistachios. In addition to four types of savory dishes arranged in a Japanese x NY modern style—such as matcha and pistachio ceviche, edamame hummus on tortilla chips, TAVERN's special green slider with sansho pepper, and marinated salmon—you can also enjoy herb-scented salad and cucumber and almond milk gazpacho, making for a satisfying and voluminous meal. Three optional menu items are also available: a Matcha White Chocolate Latte, Matcha Fried Potatoes, and a Mini Croffle with lime cream cheese, strawberry and mascarpone ice cream, and rich matcha white chocolate sauce. Guests can enjoy unlimited tea from the luxury brand TWG Tea and original blend coffee from The Strings Omotesando, among 16 varieties. A prefix course with a choice of main dish and four afternoon tea sweets for dessert is also available.

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  • Source: PR TIMES
  • Category: News