Early Summer in Bloom with Floral Afternoon Tea at Four Seasons Hotel Tokyo at Otemachi

As the days warm up and rain clouds cascade across the sky, Tokyo bursts into bloom with early summer flowers, unfolding puffs of pink, purple and white among the lush greenery. Inspired by nature’s seasonal splendour, THE LOUNGE at Four Seasons Hotel Tokyo at Otemachi unveils the Floral Afternoon Tea, starting May 1, 2025.

Crafted by Michele Abbatemarco, the award-winning pastry chef of Michelin-starred est, the afternoon tea will also feature an exclusive creation by Yuichi Goto, the renowned pâtissier and owner of Equal pâtisserie in Tokyo. Goto, who once honed his skills at Cuisine[s] Michel Troisgros alongside Michele, has reimagined the restaurant’s famous Gâteau Béchamel – a closely guarded recipe – for this special dining experience.

Reflecting on his creative process, Goto says: “Michele’s creations have a modern elegance – both simple and refined. To complement his contemporary sweets, I sought to reinterpret a classic recipe with a light, delicate touch. Troisgros has been an essential part of our journey, and I wanted to pay homage to that experience. Inspired by one of the most memorable desserts I encountered there, I have crafted a new cake based on the Gâteau Béchamel. This is a one-of-a-kind treat that can only be enjoyed here.”

Floral Afternoon Tea

Drawing inspiration from early summer blooms, the limited-time afternoon tea showcases the deft artistry of Michele, who uses seasonal fruits such as peaches and strawberries to craft sweets that evoke the beauty of hydrangeas and French roses.

From THE LOUNGE, perched on the 39th floor, guests can enjoy breathtaking views of the Imperial Palace Gardens, framed by iconic Tokyo cityscapes. Misty rain clouds hang low in the sky, their gentle drizzle enhancing the pleasure of the floral feast within.

With an individual high tea stand for each diner, guests can savour this exquisite experience at their own pace – while still sharing the visual and gustatory wonder of Michele’s creations.

The Floral Afternoon Tea presents a rare opportunity for guests to discover Michele’s signature desserts, typically available only at est. Transcending tradition, his masterful menu introduces intricately crafted, pâtisserie-level sweets that redefine indulgence.

Menu Highlights

Luxuriously infused with vanilla, the Gâteau Béchamel has been specially adapted for this afternoon tea. Goto spent extensive time perfecting a petit gâteau version of the dessert, which is traditionally baked as a whole cake, while retaining its rich yet delicate texture. To harmonise with Michele’s sweets, he has added a layer of apricot confiture for a light and refined finish.

Another standout is the Rhubarb, Raspberry & Pistachio Tart, reflecting the captivating beauty of hydrangeas – the undisputed floral star of Tokyo’s rainy season. Known for his ability to create edible art, Michele blends soft pistachio cream with a graceful pink gradient to mirror the delicate hues of rain-kissed hydrangeas. A touch of rhubarb, a beloved ingredient in French pâtisseries, enhances the depth of flavour, striking the perfect balance between bright acidity and nutty richness.

The Floral Afternoon Tea is available at THE LOUNGE from May 1, 2025 to July 31, 2025.

Pricing (paired with a curation of premium Japanese teas):

• Weekdays: 11:00 am to 1:00 pm / 1:30 to 3:30 pm, JPY 8,800 per person | 4:00 to 6:00 pm JPY 7,800 per person
• Weekends and public holidays: JPY 9,800 per person

For reservations, book online or call +81 3 6810 0655.

Meet the Chefs

Yuichi Goto, Owner-Pâtissier of Equal. Yuichi Goto began his career at renowned French restaurants in Tokyo, including Hôtel de Mikuni and Cuisine[s] Michel Troisgros. He then moved to France, where he became the first Asian head pastry chef at Troisgros.

Upon returning to Japan, he co-founded the restaurant PATH and later established Tangentes Inc. with the vision of expanding the possibilities of pastry-making. His pâtisserie Equal, specialising in takeaway sweets, has garnered widespread acclaim. In November 2024, he was honoured with a Special Award in the LA LISTE 2025 rankings.

Michele Abbatemarco, Pastry Chef at est. Born in Italy, Michele Abbatemarco is a celebrated pastry chef who honed his craft in France, graduating from École Lenôtre and École du Grand Chocolat Valrhona. He gained experience at prestigious Michelin-starred restaurants such as Lucas Carton and Antica Osteria del Ponte before moving to Japan, where he worked at Cuisine[s] Michel Troisgros.

In 2020, Michele joined Four Seasons Hotel Tokyo at Otemachi as the founding pastry chef of French restaurant est, where he has contributed to its four consecutive Michelin stars. He was named Best Pastry Chef in 2024 by Gault & Millau Japan.