Afternoon Tea “Stones” is presented on lacquerware made by world-renowned Akito Akagi, based in Wajima. Akagi’s representative work “Stones,” using river stones as a motif, was redesigned exclusively for this afternoon tea.

Whereas most Wajima lacquerware apply a final coat uwanuri to express the smooth texture and beauty, Akagi chose not to take this process for “Stones,” emphasizing the matte, modern texture.

Made of wood and lacquer born of nature, “Stones” resonates with “Harmony with Nature,” one of Palace Hotel Tokyo’s brand values.

Where: Lobby Lounge The Palace Lounge (1F)
Hours: 11:00 am / 11:30 am / 2:00 pm / 2:30 pm / 5:00 pm / 5:30 pm
*Afternoon Tea seating is limited to 2.5 hours.
Price: JPY 9,000 per person / JPY 12,000 with a glass of Champagne
*Prices are inclusive of consumption tax and subject to an additional 15% service charge.
*Limited to 20 servings per day.

Menu: Under the sub-theme of “Colors of Japan,” the lacquer vessels serve as canvases for sweets and savories colored in traditional hues, with changing menus marking seasonal transitions. Enjoy an afternoon tea tantamount to a work of art.
*Menus to change with the season.

Reservations: Required
Tel: +81-3-3211-5370 (10:00 am – 7:00 pm)

Born in Okayama Prefecture in 1962, Akito Akagi graduated from the Philosophy Department at Chuo University and initially worked as a magazine editor.

Moving to Wajima in 1988, he studied under lacquer craftsman Susumu Okamoto, and opened his own studio in 1994.

Akagi has since gained international recognition, and was selected as one of the “Twelve contemporary Japanese lacquerware artists” at the Germanisches Nationalmuseum. In 2004, his artwork became part of the collection at Die Neue Sammlung, a design museum in Germany.

His lacquerware is conceived to enrich contemporary life.

A lineup of gazpacho-style gelée exquisitely combining the fruitiness of strawberries and oranges with the refreshing acidity of tomatoes, a light tart made with tropical fruits, savories of cucumber and octopus ceviche and sea urchin flan – all colorful and perfect for summer.
Japanese confectioneries are from Kayu Akanean in Tokushima, matcha from Marumo Mori in Shizuoka.

[Matcha]
Matcha ‘Izure’ from Marumo Mori in Shizuoka served in an original Kiyomizu-yaki bowl by Zensho Kiln / Palace Hotel Tokyo original rakugan (dried sugar confectionery)

[Sweets]
Chocolate cannelé / Fromage blanc mousse / Seasonal fruit terrine / Meringue Chantilly, orange and honey jelly / Rusk and mango mousse / Japanese confectionery ‘Awayu’ from Kayu Akanean in Tokushima

[Sweets]
Pistachio mousse / Coconut and banana tart / Passion fruit crème brûlée, caramel opaline / Orange gazpacho gelée with tomato, strawberry, and mango sauce / Chocolate chip cookie, muscat grapes

[Savories]
Sea urchin flan, tomato consommé and caviar / Corn espuma, truffle / Pike conger beignet, kabosu rémoulade / Beef tartare, Parmesan sablé / Octopus and summer vegetable ceviche / Baba ghanoush, pickled tomatoes and chia seeds / Peach vichyssoise

[Scones]
Pineapple and coconut scones, clotted cream, mango jam