Four Seasons Hotel Kyoto Celebrates “101 Days of Summer” with Kyoto-Inspired Afternoon Tea

As summer casts a lush spell over the city, Four Seasons Hotel Kyoto invites guests into the serene heart of Higashiyama for seasonally inspired refreshments.

Promising sunshine in every sip and bite, the Summer Breeze Afternoon Tea reflects Kyoto’s unique summer spirit, with local harvests taking pride of place. Available from June 1 to September 9, 2025, this exclusive dining experience is part of 101 Days of Summer – a Four Seasons celebration of regionally rooted flavours and creativity.

Summer in Kyoto brings crystalline streams, water-sprinkling rituals and riverside dining. Inspired by water’s vital, joyful place in the season, Executive Pastry Chef Yoshihide Hamamoto (better known as Chef Hama) unveils a repertoire of aqua-inspired treats crafted with homegrown produce.

In the spirit of 101 Days of Summer, Chef Hama infuses classical European pastries with luscious local fruits and a delicate artistry that is unmistakeably Japanese. Guests can look forward to highlights such as the Melon Pavlova, evoking a sun-splashed brook kissed by green foliage, and the Peach Verrine, a breezy, fruity confection with a visual nod to Japanese wind chimes.

On the savoury side, globally-inspired light bites take shape around ingredients sourced from pristine waters – wasabi, watercress, unagi (eel) and more. The Yuba Mille Feuille Unagi showcases traditional water-based ingredients such as tofu and bean curd, while the Pao de Queijo reimagines a Brazilian favourite with wagyu beef and wasabi.

The Lounge & Bar

• June 1 to September 9, 2025
• Seatings: 12:00 noon to 2:00 pm / 12:30 to 2:30 pm, 2:30 to 4:30 pm / 3:00 to 5:00 pm
• Weekdays JPY 7,000 per person, Weekend JPY 7,800 per person
• Reservations: +81 (075) 541-8288

Upcoming Summer Offerings

At EMBA KYOTO GRILL, the upcoming culinary calendar features a tasting menu designed around Okinawan rarities and a pondside beer garden that pairs personal BBQ grills with craft brews.