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 8,000 per person / JPY 11,000 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.

Chestnut soup, pressée of pacific saury and eggplant, and pumpkin croquettes garnished with truf fles. Savory dishes rich in color and flavor.
Sweets made from seasonal fruits, including colorful apple and cinnamon macarons and blackcurrant meringue.
Enjoy Japanese sweets and matcha from Miyagi.

[Matcha]
Matcha from Miyagi served in an original Kiyomizu-yaki bowl by Zensho kiln
Japanese sweets from Eisendo in Miyagi

[Sweets]
Fig mousse / Hazelnut mille-feuille / Pumpkin cream, nut crumble / Apple cinnamon macaron

[Sweets]
Chestnut mousse / Chocolate mousse, pear jelly / Pain de Gênes, caramel cream, persimmon / Orange flavored meringue chantilly, blackcurrant jelly / Ground cherry, apricot glaze / Oolong tea jelly, kyoho grape compote with white wine

[Savories]
Chestnut velouté, bacon, parsley / Tart of chicken liver mousse, port wine jelly, walnut / Pressé of pacific saury and eggplant, tapenade, Japanese ginger / Fig and Iberian bellota ham, wild arugula, 25 year aged balsamic vinegar / Pumpkin croquette, cumin and ginger, truffle / Marinated salmon and boiled egg brioche sandwich, caviar / Persimmon jelly, rosemary-scented mozzarella

[Scones]
Cardamom and apple scone, clotted cream, apple jam

Soul-Warming Moments

At the first signs of winter, enjoy “Stones,” an Afternoon Tea featuring an array of delicious white-themed dishes.
The seven savory dishes feature seasonal ingredients of cod milt, Zuwai crab, Shogoin turnip, and spinach.
The nine enticing sweets offer a symphony of different flavors and textures, including apple, strawberry, and rhubarb.

[Matcha]
Matcha “Nyufune no Kaze” from Marushichi Seicha in Shizuoka served in an original Kiyomizu-yaki bowl by Zensho kiln / Palace Hotel Tokyo original rakugan (dried sugar confectionery)

[Sweets]
White chocolate mousse with bergamot and passion fruit cream / Swiss roll / Strawberry financier / Almond jelly, white-wine-marinated berries and bubbles with strawberry sauce / Kintsuba from sweets confectionery Tokutaro in Asakusa

[Sweets]
White chocolate and raspberry mousse / Cacao pulp and rhubarb macaron / Apple and grapefruit gelée / Caramel chocolate tart / Coconut mousse with kiwi fruit / Meringue and Earl Grey gelée

[Savories]
Turnip potage / Low temperature cooked veal, truffle aioli / Yellowtail and Shogoin turnip mille-feuille / Gratin of cod milt and spinach / Bagna fredda, dried black olives / Zuwai crab salad brioche tartine / Arancini Bolognese

[Scones]
Strawberry scones / clotted cream / strawberry jam