The Essence of Dessert: World-Renowned Pastry Chef Michele Abbatemarco Redesigns Afternoon Tea Experience at Four Seasons Hotel Tokyo at Otemachi

As the new year arrives, Four Seasons Hotel Tokyo at Otemachi introduces a reimagined Afternoon Tea experience at THE LOUNGE. Centred around “the essence of dessert,” the new dining concept is born from the artful imagination of Michele Abbatemarco, the Pastry Chef at est, the Hotel’s Michelin-starred French restaurant. With his intricate creations playing an instrumental role in est’s four-year Michelin run, Chef Michele was awarded the title of Best Pastry Chef by Gault&Millau Japan 2024.

Transcending the traditional boundaries of afternoon tea, the newly crafted offerings shine with the creativity, beauty and excellence found in famed French patisseries, with a nod to the latest confectionary trends in Paris. The redesigned tea-stand, equally stunning from every angle, evokes a classic European air with delicacies unfolding across three tiers.

“This is the most extensive update to our Afternoon Tea since the Hotel opened in 2021,” says Chef Michele. “From ingredients to presentation, the new experience has been meticulously designed to awaken the senses and take our guests on a journey of edible and aesthetic delight.”

Winter Strawberry Afternoon Tea

The refreshed concept debuts with the Winter Strawberry Afternoon Tea at THE LOUNGE, starting December 26, 2024.

The pleasure of a Japanese winter would be incomplete without luscious strawberries. Paying homage to the country’s favourite seasonal fruit, the new Afternoon Tea brings a fresh, rosy sweetness to the table, taking things up a notch with the inclusion of not just locally grown strawberries but also fraises des bois - the beloved wild strawberries of France. Guests are invited to discover a repertoire of sweet treats showcasing Chef Michele’s prowess, with each dessert a work of art that merges innovation, detailing and an uncompromising focus on quality.

The savoury selection is curated by Executive Sous Chef Kensuke Kuze, who has honed his skills under the distinguished chefs at Le Jules Verne, the Michelin-starred restaurant located within the Eiffel Tower. Drawing on his experience, Chef Kuze brings the haute flair of a French full-course meal to the seasonally inspired menu.

Guests can look forward to standout items such as:

• Strawberry, Lemon and Honey Charlotte, Confiture Fraises des Bois. With the charlotte being a picnic staple in France, this jewel-like creation conjures the joy of a day in the park. Along with Japanese strawberries, Chef Michele also uses fraises des bois, prized for their concentrated sweetness and floral fragrance - distinct from their local cousins. The result is a complex depth of flavour, with a tug of nostalgia.
• Strawberry and Rhubarb Confiture, Yogurt Mousse. Dressed in radiant red, this strawberry-shaped indulgence captures the eye the moment it arrives at the table. Sweet strawberry meets tart rhubarb, with the addition of yoghurt enhancing the natural flavours of the fruits.
• Scallop Mousse with Truffle Pie, Spinach and Chrysanthemum, Vermouth Sauce.
   Showcasing the precision and delicacy of French cooking, this dish consists of a rich, creamy mousse wrapped in classic pastry puff, complemented by the subtle aroma and tang of a vermouth-based sauce infused with herbs and spices. The restrained bitterness of chrysanthemum greens deepens the flavour profile.

Winter Strawberry Afternoon Tea

Available at THE LOUNGE from December 26, 2024 to February 28, 2025

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

December 26, 2024 to January 5, 2025

• JPY 9,800 per person

January 6 to February 28, 2025

• Weekdays: 11:00 am – 1:00 pm / 1:30–3:30 pm JPY 8,800 per person | 4:00–6:00 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

Michele Abbatemarco, Pastry Chef

Born in Italy, Michele Abbatemarco is the Pastry Chef at est, the Michelin-starred French restaurant at Four Seasons Hotel Tokyo at Otemachi. In 2024, he was named Best Pastry Chef by Gault&Millau Japan. After graduating from the École de Gastronomie Francaise Ritz Escoffier and the DuGrand Chocolat Valrhona School in France, Michele honed his skills at Michelin-starred restaurants such as Luca Carton and Antica Osteria del Ponte in France. He then moved to Japan, where he worked at Cuisine Michel Troisgros in Tokyo before joining est as the opening Pastry Chef in 2020.

Kensuke Kuze, Executive Sous Chef

Born in Tokyo, Kensuke Kuze graduated from culinary school and moved to France in his twenties. There, he refined his skills under renowned chefs at Michelin-starred restaurants such as Le Jules Verne, located inside the Eiffel Tower, and Alain Ducasse. After returning to Japan in 2009, he worked with multiple global luxury hotels before joining Four Seasons Hotel Tokyo at Otemachi as a member of the opening team in 2020