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Enjoy refined Tokyo afternoon tea at THE LOUNGE, overlooking the Imperial Palace Gardens and city skyline. Curated by Pastry Chef Michele Abbatemarco from est and Executive Sous-Chef Kensuke Kuze, each seasonal menu showcases expertly crafted sweets and savouries inspired by different themes.

Hours

First seating
11:00 am – 1:00 pm Last order at 12:30 pm
Second seating
1:30 pm – 3:30 pm Last order at 3:00 pm
Third seating
4:00 pm – 6:00 pm Last order at 5:30 pm
Fourth seating
6:30 pm Last order is 30 minutes prior to closing

Signature Dishes

  • Gourmet dessert that looks like a snowman
    Apple Tatin, Green Apple Mousse and Crème Brûlée Cinnamon

    Inspired by a winter snowman, this elegant dessert layers delicate green apple mousse around caramelized apples, forming the lower half of the figure. The upper half features a fragrant cinnamon and star anise cream, topped with fine white chocolate powder that evokes softly falling snow. The result is a refined winter creation that captures both the warmth and wonder of the season.

  • Fine dining dessert that looks like a gingerbread man
    Gâteau Gingerbread

    A festive treat infused with the rich aromas of cinnamon, cardamom, ginger and clove. The smooth cinnamon mousse pairs harmoniously with a moist financier base, while almond cristian adds an elegant textural contrast. Beneath its charming gingerbread shape lies a taste of pure sophistication – an indulgent ode to Christmas flavour and craftsmanship.

  • Savoury afternoon tea creation in the shape of a Christmas tree
    Chicken and Mashed Potato Chaud-Froid with Bread Sablé and Parsley Jelly

    Drawing inspiration from a classic French chaud-froid, this savoury delight is reimagined in the shape of a Christmas tree. Tender chicken enveloped in creamy mashed potatoes offers comforting flavour and buttery aroma, enhanced by the crisp texture of a delicate bread sablé. A festive combination of warmth, richness and playful charm in perfect harmony.

Meet the team

Michele Abbatemarco

Pastry Chef
From the vibrant markets of Monferrato in Italy to the elite Michelin-starred kitchens of Europe and Japan, Pastry Chef Michele Abbatemarco – Gault & Millau’s Best Pastry Chef 2024 – has been on a fascinating culinary journey ever since he was a child. While Abbatemarco’s foundation in pastry-making is decidedly European, the move to Japan changed his perspective, leading to a years-long process of studying local ingredients, understanding Japanese culture and reviewing his personal recipes.

“Tastes are like poems that speak to our palate. Just like with art, we can experience emotions with a dish. If that feeling becomes a lasting memory, then my work is completed.”

Highlights

Events

Festive Afternoon Tea
Available through January 6
Delight in holiday sweets such as snowman-shaped apple tarte tatin, gingerbread gateau and panettone. Continue with savoury selections like truffles and caviar, as well as a Christmas-tree–shaped chicken and mashed potato chaud-froid. Price starts at JPY 8,300.
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