Pastries & Petals: Flower Afternoon Tea Returns to Four Seasons Hotel Tokyo at Marunouchi

Discover a new bouquet of globally inspired floral flavours at MAISON MARUNOUCHI
March 1, 2024,
Tokyo, Japan

Embark on a sensory journey through blooms and blossoms with the revival of the Flower Afternoon Tea at MAISON MARUNOUCHI, the Parisian-inspired bistro at Four Seasons Hotel Tokyo at Marunouchi.

Available from March 18 to May 31, 2024, this floral-themed indulgence is curated by Executive Pastry Chef Patrick Thibaud, whose culinary prowess adds a touch of magic to each meticulously crafted treat.

Drawing on his joyful memories of springtime in Switzerland, Chef Patrick conjures up a delectable celebration of flowers around the world, from Japan to Hawaii to Provence. “This unique journey of taste is guided by the beauty of nature,” he explains.

Floral Afternoon Tea

Exquisite floral sweets by Chef Patrick unfold diverse and delicate scents, colours and flavours, accompanied by refined savouries from Michelin-distinguished Chef Daniel Calvert.

The adventure begins in Japan with the Sakura and Matcha Choux, featuring cherry blossom diplomat cream and jelly atop smooth matcha cream. Next, travel to the Pacific island of Hawaii with the Hibiscus and Berry Tart — a breezy harmony of hibiscus cream and fresh berries, evoking a taste of coastal paradise.

Continue onwards to Provence with the Lavender and Blueberry Cheesecake, a sublime creation that perfectly captures the essence of the iconic mauve fields of France. The journey takes an aromatic turn in the Middle East with the Rose Pistachio Pound Cake, revealing a heart of pistachio marzipan.

Conclude the sojourn in Indonesia with a vibrant floral-and-fruity fusion — the Jasmine and Lychee Macaron. Guests can also feast on Orange Blossom Scones, the teatime classic in a fresh floral avatar.

Complementing the sweets selection is a curation of savouries by Chef Daniel, the man behind the award-winning acclaim of SÉZANNE (2 Michelin stars). Inspired by bistro classics, these light bites put the spotlight on seasonal Japanese ingredients.

Savour elegant creations such as the Cod Tarama with bottarga and mitsuba; the Monaka with kabosu citrus and tiger prawn; and the Pumpkin Arancini with chorizo aioli. The all-time favourite Marunouchi Sausage Rolls are also on the menu.

  • Four Seasons Hotel Tokyo at Marunouchi 7th floor MAISON MARUNOUCHI
  • March 18 to May 31, 2024
  • Available daily from 11:30 am to 6:00 pm
  • Weekdays JPY 7,600; Weekends JPY 8,800

For reservations, call +81-3-5222-5880 or reserve online.

Sakura Mille-Feuille

Experience the magic of Japanese spring at home with the Sakura Mille-Feuille, available from March 18 to April 30, 2024.

Delicate notes of Sakura diplomat cream blend with layers of Sakura leaf and vanilla-infused diplomat creme, bringing out the sweet, floral flavours of springtime. Finished with a dusting of Sakura powder, this signature dessert by Executive Chef Daniel Calvert delivers the beauty of the season to the plate.

  • Four Seasons Hotel Tokyo at Marunouchi 7th floor MAISON MARUNOUCHI
  • March 18 to April 30, 2024
  • Eat-in JPY 3,000; available daily from 11:30 am to 9:00 pm
  • Take-away JPY 7,000; reservations must be made by 7:00 pm on the previous day

For reservations, call +81-3-5222-5880 or visit Marunouchi at Home.