Matsue Tea Culture Afternoon Tea Highlights Mango and Summer Fruits at Matsue Excel Hotel Tokyu

Matsue Excel Hotel Tokyu in Matsue, Shimane Prefecture, led by General Manager Yasunori Takanashi, will offer the “Matsue Tea Culture Afternoon Tea” at its first-floor restaurant MOSORO for 14 days: June 16 to 24 and July 24 to 28, 2026. Matsue City has designated a “Tea Ceremony Day” in connection with the memorial day of Matsudaira Harusato, also known as Fumai, the seventh lord of the Matsue Domain and a renowned tea master. Inspired by the tea culture that Fumai cultivated and that still lives on in Matsue, this afternoon tea combines seasonal wagashi from long-established local confectioners with mango, using the fruit not only in sweets but also in savory dishes to express the arrival of early summer. The menu also features plenty of seasonal fruits, including fragrant melon and sweet Delaware grapes. The signature dish is “Brulee French Toast with Vanilla Ice Cream and Mango,” featuring crisp-on-the-outside, soft-on-the-inside French toast served with chilled vanilla ice cream and juicy mango. The menu also includes a mango mousse tart, pairing smooth mango mousse with a crisp tart base for a bright, aromatic dessert. Savory items incorporate seasonal ingredients such as Sakaiminato salmon, ayu sweetfish, and sweet corn. Sakaiminato salmon, raised in Miho Bay and processed immediately after landing, is known for its mild aroma, balanced fat, and pleasant texture. The savory selection blends Japanese and Western elements while emphasizing the subtle, nourishing flavors associated with tea culture. June 16 is also Wagashi Day in Japan. The afternoon tea will include seasonal fresh wagashi from long-established Matsue confectioners: Saiundo in June and Saneido in July. Drinks include aromatic Japanese black tea and other options designed to pair with the sweets, allowing guests to enjoy seasonal flavors in a calm hotel setting. The savory menu includes chilled avocado soup, mango and mozzarella sandwich, avocado potato gratin, smoked Sakaiminato salmon with avocado and wasabi soy sauce, amber egg styled after a Chinese lantern plant, corn yokan, duck and asparagus roll with apricot sauce, honey-simmered broad beans, and sweet-simmered ayu. Sweets include one seasonal fresh wagashi, brulee French toast with vanilla ice cream and mango, mango mousse tart, melon cream puff, Delaware grape blancmange, pistachio opera cake, matcha roll cake, scones, mango confiture, and clotted cream. Drinks include Nakamura Chaho sencha “Raiden” served to all guests, Japanese black tea from Pungency, TWG Tea Royal Darjeeling or French Earl Grey, and coffee. The event runs for 14 days from June 16 to 24 and July 24 to 28, 2026. Seating times are 11:30 a.m. to 1:30 p.m. and noon to 2:00 p.m., with two groups per time slot. The venue is Restaurant MOSORO on the first floor of Matsue Excel Hotel Tokyu. The price is 5,000 yen per person, available for parties of two or more, limited to eight guests per day. Reservations are required by noon on the day before use. The price includes a 12% service charge and 10% consumption tax. Same-day cancellations incur a 100% cancellation fee. Matsue’s tea culture has been certified by Japan’s Agency for Cultural Affairs as a “100-Year Food.” Alongside Kyoto and Kanazawa, Matsue is known as a city of tea and confectionery, a reputation closely tied to Matsudaira Harusato, or Fumai. The Fumai school of tea continues today, as do Matsue’s famous sweets, including Wakakusa, Yamakawa, and Natane no Sato. MOSORO is designed around the theme of experiencing Shimane with all five senses, incorporating motifs of Oki, Izumo, Iwami, and the atmosphere of Matsue’s castle town. Matsue Excel Hotel Tokyu, located in front of JR Matsue Station, has 163 guest rooms, a restaurant, and five banquet halls. Inquiries: Restaurant MOSORO, Matsue Excel Hotel Tokyu, Tel. 0852-27-3160, direct line from 9:00 a.m. to 9:00 p.m.