Lounge Bar Privé’s afternoon tea is aptly named “Terre et Mer”, deriving from the adjacent French Restaurant Esterre by Alain Ducasse’s concept embracing the natural flavors of the terroir (land and sea), and offers delectable items created by Esterre’s chef de cuisine Kei Kojima.

An original afternoon tea stand complements the cuisine, a handcrafted wrought-iron stand made with traditional European technique. Based on the concept of Esterre by Alain Ducasse, the design incorporates motifs of plants sprouting from the earth and the rippling waves of the sea.

Where: Lounge Bar Privé (6F)
When: Year-round
^{*Not available on Mondays and Tuesdays (except on holidays).}
Hours: 2:30 pm –
^{*Afternoon Tea seatings are 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 10 servings per day.
*Reservations required by 5:00 pm one day prior}

Menu:
Inspired by the concept of the adjacent French Restaurant Esterre by Alain Ducasse embracing the natural flavors of the terroir, the menu highlights the freshest produce of the four seasons. Each item is meticulously created, bringing the essence of the French haute cuisine experience to the afternoon tea presentation.
^{*Menus to change with the season.}

Reservations: Required
Tel: +81-3-3211-5350 (10:00 am – 7:00 pm)

[First tier]
Pizza sliders

[Second tier]
Seasonal vegetables with seasonal vegetable sauce

[Third tier]
Pistachio and strawberry fraisier
Conversation
Chocolate and coffee religieuse
Rhubarb jam sablé
Passion fruit cheesecake

[Dessert]
Citrus dessert
Orange pound cake
*Made with chocolate from Alain Ducasse Manufacture in Tokyo

[Bread]
Pain aux olives
Seasonal vegetable cream

_{*Menu is subject to change without notice.}

A summer scenery painted with seasonal ingredients. The menu includes seasonal Kamakura vegetables, a refreshing pineapple tart with a hint of ginger, and a cheesecake with sweet-tart apricots. Beautiful to look at, these assorted items are filled with the essence of French Restaurant Esterre by Alain Ducasse’s delights.

[First tier]
Pizza sliders

[Second tier]
Seasonal vegetables with seasonal vegetable sauce

[Third tier]
Framboisier
Pineapple tart
Apricot cheesecake
Forêt noire *Made with chocolate from Alain Ducasse Manufacture in Tokyo
Hazelnut Saint-Honoré

[Dessert]
Mango and vanilla dessert
Coconut pound cake

[Bread]
Pain aux olives
Seasonal vegetable cream

_{*Menu is subject to change without notice.}