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.

[Matcha]
Matcha “Hatsumukashi” from Jugetsudo in Shizuoka served in an original Kiyomizu-yaki bowl by Zensho kiln / Palace Hotel Tokyo original rakugan (dried sugar confectionery)

[Sweets]
Rose and strawberry mousse, strawberry balsamic marinade, Chantilly cream / Chocolate meringue with Chantilly cream / Strawberry tart / Meringue Chantilly with yuzu and ginger jelly / Coconut jelly, white chocolate ganache montée, rum jelly

[Sweets]
Matcha panna cotta, cinnamon crumble, yuzu espuma / Sachertorte / Mandarin orange and chocolate cake / Milk chocolate mousse with passion fruit cream / Mint jelly / Japanese confectionery from Kikuya in Tokyo

[Savories]
Roulade of yellowtail and Shogoin turnip / Cauliflower mousse with Zuwai crab and caviar / Milt fritter with yuzu-flavored aioli / Petit chou with truffle cream / Braised beef in puff pastry / Foie gras and chicken terrine, white wine jelly / Kintoki carrot potage with cardamom

[Scones]
Strawberry and Earl Grey scones / clotted cream / strawberry jam