TRUNK(HOTEL) CAT STREET Launches Summer Seasonal Menu

TRUNK(HOTEL) CAT STREET, a boutique hotel in Jingumae, Shibuya Ward, will sequentially roll out seasonal menus and services at its main dining restaurant TRUNK(KITCHEN), main lounge TRUNK(LOUNGE), yakitori restaurant TRUNK(KUSHI), and concept store TRUNK(STORE).

At TRUNK(KITCHEN), in addition to seasonal dishes that make the most of fresh ingredients, they will offer "Parfait Bijoux® Pêche by PÂTISSERIE ASAKO IWAYANAGI × TRUNK(KITCHEN)" in collaboration with "PÂTISSERIE ASAKO IWAYANAGI," a brand leading the parfait trend.

TRUNK(KITCHEN)

Collaboration Parfait with PÂTISSERIE ASAKO IWAYANAGI

TRUNK(HOTEL) CAT STREET fosters connections with people, the city, and culture under the concept of "socializing," engaging with social issues in a relatable way. The main dining restaurant, TRUNK(KITCHEN), offers simple yet meticulously prepared dishes that highlight the natural flavors of ingredients sourced from carefully selected producers. Meanwhile, "PÂTISSERIE ASAKO IWAYANAGI," since its establishment in 2015, has championed the concept "Your inspiration is your source," elevating confectionery from mere tasting to an "experience." The brand has garnered significant support for its beautiful and evocative sweets that cater to individual sensibilities, including its signature "Parfait Bijoux®."

The shared values of valuing the creator's intent have resonated, leading to this collaboration under the supervision of Asako Iwayanagi.

The resulting "Parfait Bijoux® Pêche by PÂTISSERIE ASAKO IWAYANAGI × TRUNK(KITCHEN)" will be available for a limited time starting July 18 (Sat). Featuring juicy domestic peaches as the star, it layers the flavors of Tsuyu Hikari green tea, a rare variety cultivated mainly in Shizuoka Prefecture, with elderflower, fragrant roasted green tea, and Japanese black tea, creating a jewel box-like creation that changes its expression with every spoonful. The main peach sorbet offers a taste reminiscent of the fruit itself and is highly popular within the brand. For pairings, guests can choose from EN TEA's yuzu green tea, roasted tea, or barley tea, as well as alcoholic options such as umeshu soda, Ogasawara mirin, and Sauternes (botrytized wine). These offerings, while complementing Japanese ingredients, provide a relaxing moment to forget the hustle and bustle of the city. The more accessible "Parfait Pêche by PÂTISSERIE ASAKO IWAYANAGI × TRUNK(KITCHEN)" can also be selected as a dessert for lunch and dinner courses.

Comment from Asako Iwayanagi of "PÂTISSERIE ASAKO IWAYANAGI"

I am very happy to have had the opportunity to collaborate with the team at TRUNK(HOTEL). As we discussed, I strongly resonated with their commitment to fostering connections with people and the city, and it naturally aligned with our own desire to deliver confectionery as an experience.

For this collaboration, we have expressed the charm of seasonal peaches through the unique interpretation of "Parfait Bijoux®" at TRUNK(KITCHEN). I hope you will experience it with all your senses this season.

◆ About PÂTISSERIE ASAKO IWAYANAGI

Founded in 2015 in Todoroki, Tokyo, this patisserie brand operates under the concept "Your inspiration is your source," offering sweets that are beautiful and leave a lasting impression, catering to individual sensibilities and memories. It features unique creations like the signature "Parfait Bijoux®," presented like works of art. Its distinctive style, which elevates confectionery from mere tasting to an "experience," has earned it widespread acclaim.

With "sweets to savor beauty" at its core, the brand continues to create new dessert experiences to be enjoyed with all five senses.

TRUNK(KITCHEN) Summer Seasonal Menu

TRUNK(KITCHEN) will also launch a new menu themed around the seasonal expressions of ingredients. Fresh fish and meats are paired with the aromas of citrus, herbs, and spices to create dishes that can be enjoyed lightly even in midsummer. For lunch, options include "Pan-Seared Swordfish with Broccoli and Clams, Spelt Risotto," featuring the savory flavors of swordfish and clams; "Roasted Daisen Chicken Thigh with Green Mustard and Ripe Tomato Salsa," with mustard's umami complemented by salsa; and "Grilled Domestic Pork Shoulder Loin with Curry-Flavored Carrot Salad and Lime Vinaigrette," evoking summer with curry aromas. For dinner, choices include "Swordfish Carpaccio with Tequila-Scented Cucumber Sauce," dressed in a sauce inspired by slow-distilled tequila; "Iwai Chicken Thigh Roasted Diabla Style" from Iwate Prefecture, fragrantly grilled with herbs and spices; and "Hokkaido Ezo Deer with Sikerepe Pepper Sauce," highlighting the rich flavor of summer venison.

Availability:

Collaboration Menu: July 18 (Sat) - August 31 (Mon)

Seasonal Menu: July 1 (Wed) - August 31 (Mon) *Scheduled

Hours:

Weekdays: 11:00 - 16:00 (Last Order 15:00), 17:30 - 23:00 (Last Order 22:00) /

Saturdays: 11:00 - 16:00 (Last Order 15:00), 17:00 - 23:00 (Last Order 22:00) /

Sundays & Holidays: 11:00 - 16:00 (Last Order 15:00), 17:00 - 22:00 (Last Order 21:00)

Menu / Prices (Tax included, service charge included):

<Collaboration Menu>

Parfait Bijoux® Pêche by PÂTISSERIE ASAKO IWAYANAGI × TRUNK(KITCHEN) / 5,000 yen *Reservations required for dinner.

Parfait Pêche by PÂTISSERIE ASAKO IWAYANAGI × TRUNK(KITCHEN) / 3,500 yen

*Includes choice of pairing tea (EN TEA: Yuzu Green Tea, Roasted Tea, Barley Tea) and post-meal hot drink. Alcoholic pairings (Umeshu Soda, Ogasawara Mirin, Sauternes) are also available as options.

<Seasonal Menu>

【Lunch】

Pan-Seared Swordfish with Broccoli and Clams, Spelt Risotto / 2,400 yen

Roasted Daisen Chicken Thigh with Green Mustard and Ripe Tomato Salsa / 2,600 yen

Grilled Domestic Pork Shoulder Loin with Curry-Flavored Carrot Salad and Lime Vinaigrette / 2,600 yen

【Dinner】

Swordfish Carpaccio with Tequila-Scented Cucumber Sauce / 2,600 yen

Iwai Chicken Thigh Roasted Diabla Style / 3,800 yen

Hokkaido Ezo Deer with Sikerepe Pepper Sauce / 5,100 yen

Location: TRUNK(KITCHEN)

Inquiries: TRUNK(KITCHEN) 03-5766-3202

TRUNK(LOUNGE)

At the main lounge TRUNK(LOUNGE), they will offer the summer seasonal cocktail "FROSTY VIOLET." This is a frozen blueberry cocktail with a hint of yogurt, offering a sweet and sour, refreshing taste. Both alcoholic and non-alcoholic versions are available to suit your scene and mood. Additionally, they will feature "ORANGE AFFOGATO," a dessert cocktail combining affogato with orange liqueur for a bittersweet treat perfect for hot days, and "BERRY POP FROZEN," a sweet, sour, and juicy frozen drink reminiscent of a summer festival, made with plenty of berries.

Availability: July 1 (Wed) - August 31 (Mon) *Scheduled

Hours:

Mon - Thu & Day before Holiday: 8:00 - 23:00 (Last Order 22:30)

Fridays: 8:00 - 00:00 (Last Order 23:30)

Saturdays & Day before Holiday: 8:00 - 00:00 (Last Order 23:30)

Sundays & Holidays: 8:00 - 23:00 (Last Order 22:30)

Menu / Prices (Tax included):

FROSTY VIOLET (Alcoholic) / 2,500 yen, FROSTY VIOLET (Non-alcoholic) / 2,200 yen, ORANGE AFFOGATO / 1,700 yen, BERRY POP FROZEN / 1,050 yen

Location: TRUNK(LOUNGE)

Inquiries: TRUNK(HOTEL) 03-5766-3210

TRUNK(KUSHI)

At the yakitori restaurant TRUNK(KUSHI), a selection of stamina-boosting dishes to whet your appetite will be available. The classic "Young Corn with Salt and Butter" is coated with the savory flavors of salt kelp and butter. "Kamo Eggplant Cold Simmered in Broth with Grated Lemon" features thick-cut Kamo eggplant prepared as a cold simmered dish, served with a refreshing grated daikon radish with lemon flavor. "Chicken Scraps and Black Garlic Stamina Teppanyaki" is a griddle-cooked dish where chicken scraps and cabbage are enjoyed with a black garlic miso. Other offerings include the satisfying "Selected Thigh Meat "Yodare" Chicken," finished with a Bang Bang Chicken-style sauce, and "Chicken Oyster Blade Spicy Spice Grill," grilled with spices like chili, cumin, and sansho, served with mala-flavored green onions.

Availability: July 1 (Wed) - August 31 (Mon)

Hours:

Mon - Fri: 17:00 - 23:00 (Last Order 22:30)

Sat, Sun, Holidays: 15:00 - 23:00 (Last Order 22:30)

Menu / Prices (Tax included): Young Corn with Salt and Butter / 850 yen, Kamo Eggplant Cold Simmered in Broth with Grated Lemon / 650 yen, Chicken Scraps and Black Garlic Stamina Teppanyaki / 1,300 yen, Selected Thigh Meat "Yodare" Chicken / 1,500 yen, Chicken Oyster Blade Spicy Spice Grill / 350 yen

Location: TRUNK(KUSHI)

Inquiries: TRUNK(KUSHI) 03-5766-3205

TRUNK(STORE)

At the concept store TRUNK(STORE), "Matcha Coconut Latte" will be available starting July 1 (Wed). This drink, featuring organic matcha from THE NODOKA, which delivers authentic Japanese tea, is blended with coconut milk and oat milk, offering a rich flavor and vibrant color. The tropical aroma and sweetness of coconut gently envelop the palate, while oat milk provides a creamy finish. Made solely with plant-based ingredients without dairy, it has a light texture perfect for the hot season and is ideal for daily refreshment.

Availability: July 1 (Wed) – August 31 (Mon)

Hours: 8:00 - 21:00

Menu / Price (Tax included): Matcha Coconut Latte / 650 yen

Location: TRUNK(STORE)

Inquiries: TRUNK(STORE) 03-5766-3206

◆ What is TRUNK(HOTEL)?

As Japan's first boutique hotel brand, TRUNK(HOTEL) opened in May 2017 in Jingumae, Shibuya Ward, with the concept of "socializing" – enabling individuals to live with social purpose in their daily lifestyles, authentically and without pretense. In 2019, TRUNK(HOUSE), an exclusive, entire-building rental accommodation, was opened in Kagurazaka, renovated from a former geisha training facility. In September 2023, TRUNK(HOTEL) YOYOGI PARK opened in Tomigaya, Shibuya Ward. The brand aims to create hotels with distinct concepts for each location, offering unique luxury accommodation experiences.

TRUNK(HOTEL) CAT STREET

HP: https://catstreet.trunk-hotel.com

Instagram: @trunkhotel_catstreet