Ristorante LA LUNA

Enjoy a meal while gazing out at Tokyo’s night view—the perfect setting for a special anniversary with someone dear to you. Eight courses in total! We’re proud to present a luxurious full-course meal featuring the chef’s signature creations made with seasonal ingredients, paired with wines carefully selected by our sommelier!! Late summer, where the lingering warmth of summer meets the first hints of fall. The MOONLight Course expresses the changing seasons by weaving the bounty of the sea, the flavors of the mountains, and other seasonal ingredients into each dish. Dishes that highlight the unique characteristics of ingredients—such as tiger prawns, Mont-Saint-Michel mussels, eel, and Amakusa Daio—layered one upon another, create a splendid finale to your dining experience. Enjoy a moment to savor the changing seasons with all five senses, accompanied by the view from the 52nd floor of Roppongi Hills. *Photos are for illustrative purposes only. *The menu below is available through August 17. Starter: A Pre-Dinner Delight 2nd Starter: Soft-Boiled Egg and Truffle Mashed Potatoes, Glass Cocktail: Naturally Raised Egg Served at Room Temperature with Mashed Potatoes, truffle 1st Appetizer: Swordfish marinated in ravigotte sauce with fermented lemon and seasonal vegetables 2nd Appetizer: Cold potage of “Dadacha” beans—Cold “Dadacha” Bean Potage Caught Fish Bouillabaisse with Shrimp and Scallop Mousse Seasonal Dish A dish that captures the essence of the season... Main Course: Roasted Pure Kinka Pork with Robert Sauce and Wild Rice or Today’s Roasted Wagyu Beef (+2,000 yen) Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea; Herbal TeaーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーThe menu will change to the following starting August 18. Starter: A Pre-Dinner Delight 2nd Starter: Soft-boiled egg with truffle mashed potatoes, served in a glass, truffle 1st Appetizer Zucchini-wrapped kuruma prawn mousse in puff pastry with sauce aurore 2nd Appetizer Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Caught fish Grilled eel with Matelote sauce, red wine, and root vegetable pilaf Seasonal dish A dish that captures the essence of the season... Main Course “Amakusa Daio” chicken ballotine with spiced sauce or Today’s roasted Wagyu beef (+2,000 yen) Today’s Roasted Wagyu Beef Dessert: Shine Muscat Charlotte with hazelnut ice cream Café: Coffee / Black tea / Herbal tea After-dinner coffee, black tea, or herbal tea

Enjoy a meal while gazing out at the Tokyo night view—the perfect setting for a special anniversary with someone dear to you. Late summer, when the lingering warmth of summer blends with the first hints of fall. The MOONLight Course captures the changing seasons by weaving the bounty of the sea, the flavors of the mountains, and seasonal ingredients into every dish. A succession of dishes that highlight the unique characteristics of ingredients—such as tiger prawns, Mont-Saint-Michel mussels, eel, and Amakusa Daio—adds a vibrant touch to the dining experience. Enjoy a moment to savor the changing seasons with all five senses, accompanied by the view from the 52nd floor of Roppongi Hills. *Photos are for illustrative purposes only. *The menu below is available through August 17. Starter: A Pre-Dinner Delight 2nd Starter: Soft-boiled egg and truffle mashed potatoes, Glass cocktail: Naturally raised egg served at room temperature with mashed potatoes, truffle 1st Appetizer: Swordfish marinated in ravigotte sauce with fermented lemon and seasonal vegetables 2nd Appetizer: Cold potage of “Dadacha” beans—Cold “Dadacha” Bean Potage Caught Fish Bouillabaisse with Shrimp and Scallop Mousse Seasonal Dish A dish that captures the essence of the season... Main Course: Roasted Pure Kinka Pork with Robert Sauce and Wild Rice or Today’s Roasted Wagyu Beef (+2,000 yen) Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea; Herbal Tea--------------------------------------------------------------------------------------------------------------------------------------------------The menu will change to the following starting August 18. Starter: A Pre-Dinner Delight 2nd Starter: Soft-boiled egg with truffle mashed potatoes, served in a glass, truffle 1st Appetizer Zucchini-wrapped kuruma prawn mousse in puff pastry with sauce aurore 2nd Appetizer Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Caught fish Grilled eel with Matelote sauce, red wine, and root vegetable pilaf Seasonal dish A dish that captures the essence of the season... Main Course “Amakusa Daio” chicken ballotine with spiced sauce or Today’s roasted Wagyu beef (+2,000 yen) Today’s Roasted Wagyu Beef Dessert: Shine Muscat Charlotte with hazelnut ice cream Café: Coffee / Black tea / Herbal tea After-dinner coffee, black tea, or herbal tea

Late summer, where the lingering warmth of summer meets the first hints of fall. The MOONLight Course captures the changing seasons by weaving the bounty of the sea, the flavors of the mountains, and seasonal ingredients into every dish. A succession of dishes that highlight the unique character of ingredients—such as tiger prawns, mussels from Mont-Saint-Michel, eel, and Amakusa Daio—adds a vibrant touch to the dining experience. Enjoy a moment to savor the changing seasons with all five senses, accompanied by the view from the 52nd floor of Roppongi Hills. *Photos are for illustrative purposes only. *The menu below is available through August 17. Starter: A Pre-Dinner Delight 2nd Starter: Soft-boiled egg and truffle mashed potatoes, Glass cocktail: Naturally raised egg served at room temperature with mashed potatoes, truffle 1st Appetizer: Swordfish marinated in ravigotte sauce with fermented lemon and seasonal vegetables 2nd Appetizer: Cold potage of “Dadacha” beans—Cold “Dadacha” Bean Potage Caught Fish Bouillabaisse with Shrimp and Scallop Mousse Seasonal Dish A dish that captures the essence of the season... Main Course: Roasted Pure Kinka Pork with Robert Sauce and Wild Rice or Today’s Roasted Wagyu Beef (+2,000 yen) Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea; Herbal Tea--------------------------------------------------------------------------------------------------------------------------------------------------The menu will change to the following starting August 18. Starter: A Pre-Dinner Delight 2nd Starter: Soft-boiled egg with truffle mashed potatoes, served in a glass, truffle 1st Appetizer Zucchini-wrapped kuruma prawn mousse in puff pastry with sauce aurore 2nd Appetizer Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Caught fish Grilled eel with Matelote sauce, red wine, and root vegetable pilaf Seasonal dish A dish that captures the essence of the season... Main Course “Amakusa Daio” chicken ballotine with spiced sauce or Today’s roasted Wagyu beef (+2,000 yen) Today’s Roasted Wagyu Beef Dessert: Shine Muscat Charlotte with hazelnut ice cream Café: Coffee / Black tea / Herbal tea After-dinner coffee, black tea, or herbal tea

A gem of a French course that lets you taste the breath of spring with all your senses. Beginning with fresh onion royale, we served a sumptuous gravlax of premium Yashiomasu trout produced in Tochigi Prefecture. The Ezo abalone is carefully confit with a deep lingering flavor. For the main course, roasted Ezo-shika deer. The rich aroma of mushrooms and red wine elegantly complemented the powerful flavor. Enjoy this exceptional experience with the shimmering view of Roppongi. StarterSoft boiled egg and Truffle Mashed potato Glass cocktail trout gravlax fennel and pomegranate saladPremium palm gravlax soya and pomegranate salad2nd AppetizerWhite asparagus potage, squid and butterbur rillettes White asparagus potage, squid and butterbur rillettesCaught fishEzo abalone vermouth confit Fermented lemon and cheese risottoEzo abalone vermouth confit Fermented lemon and cheese risottoSeasonal A dish that feels seasonal.... .Main courseRoasted Ezo deer with brown mushroom duxelles and red wine sauceRoasted Ezo deer with brown mushroom duxelles and red wine sauceorToday's Roasted Beef "Wagyu" (+2, 000yen) DessertSpring berry and chocolate mousse champagne milk ice creamCaféCoffee or Black tea or Herbal tea TeaCoffee or Black tea or Herbal tea

Late summer, where the lingering warmth of summer meets the first hints of fall. A casual French course featuring dishes that highlight the natural flavors of carefully selected ingredients, such as tiger prawns, mussels, and Amakusa Daio. Enjoy a moment to savor the changing seasons with all five senses, accompanied by the view from the 52nd floor of Roppongi Hills. *Photos are for illustrative purposes only. *The menu below is available through August 17. Starter: A Pre-Dinner Delight 2nd Starter: Soft-Boiled Egg and Truffle Mashed Potatoes, Glass Cocktail: Naturally Raised Egg Served at Room Temperature with Mashed Potatoes, truffle 1st Appetizer: Swordfish marinated in ravigotte sauce with fermented lemon and seasonal vegetables 2nd Appetizer: Cold potage of “Dadacha” beans Cold “Dadacha” bean potage Main Course Roasted Pure Kinka Pork with Robert Sauce and Wild Rice Roasted Pure Kinka Pork with Robert, served with wild rice Dessert Strawberry Fontainebleau with Fromage Blanc ice cream Café Coffee, black tea, or herbal tea Herbal TeaーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーThe menu will change to the following starting August 18. Starter: A Pre-Dinner Delight 2nd Starter: Soft-boiled egg with truffle mashed potatoes, served in a glass, truffle 1st Appetizer Zucchini-wrapped kuruma prawn mousse in puff pastry with sauce aurore Aurore 2nd Appetizer: Mont-Saint-Michel mussels with fruit and mini-tomato gazpacho Main Course: “Amakusa Daio” chicken ballotine with spiced sauce Dessert Salted caramel Mont Blanc with berry sauce and milk ice cream Café Coffee / Black tea / Herbal tea After-dinner coffee, black tea, or herbal tea

A gem of a French course that lets you taste the breath of spring with all your senses. Beginning with a fresh onion royale, the course features a sumptuous gravlax of "premium Yashiomasu trout" from Tochigi Prefecture. For the main course, roasted Ezo-shika deer. The rich aroma of mushrooms and red wine elegantly enhances the powerful flavor. Enjoy an exceptional time with the sparkling view of Roppongi. StarterSoft boiled egg and Truffle Mashed potato Glass cocktail trout gravlax fennel and pomegranate saladPremium palm gravlax soya and pomegranate salad2nd AppetizerWhite asparagus potage, squid and butterbur rillettes White asparagus potage, squid and butterbur rillettesMain courseRoasted Ezo deer with brown mushroom duxelles and red wine sauce DessertSeasonal citrus and lime cheesecake with fromage blanc ice creamCaféCoffee or Black tea or Herbal tea or Black tea or Herbal tea

Late summer, where the lingering warmth of summer meets the first hints of fall. Following a six-course savory menu featuring seasonal ingredients, we offer a choice of main courses and seasonal desserts. Each dish captures the unique flavors of late summer, such as summer venison and Shine Muscat grapes. Enjoy a moment to savor the changing seasons with all five senses, accompanied by the view from the 52nd floor of Roppongi Hills. *Photos are for illustrative purposes only. *The menu below is available through August 17. [Appetizer Stand] 1st course: Chilled Dada-cha Edamame Potage, New Potato Gougères with Mint-Flavored Green Pea Cream 2nd course: Pâté de Campagne and Pain de Campagne; Tsugaru duck and orange confit 3stage: Fried young ayu and artichoke; swordfish with ravigote sauce 4stage: Foie gras confit and celery root purée; Wagyu beef dish 5stage: Assortment of house-fermented vegetables; soft-boiled free-range egg with truffle 6stage: Soy-based meat with soy milk Sandwich with Saffron-Flavored Scallop Mousse Please choose your main dish and dessert from the following. [Main] Roasted Snow-Cellar-Aged Pork with Sauce Robert, served with wild rice, or Today’s Fish Dish, or Today’s Roasted Wagyu Beef (+2,000 yen) 【Dessert】Strawberry Fontainebleau with Fromage Blanc Ice Cream or Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: After-dinner coffee, tea, or herbal teaーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーThe menu will change to the following starting August 18. 【Appetizer Stand】 1st Course: Gazpacho with cherry tomatoes (made with fruit-flavored cherry tomatoes) / Porcini mushroom Bordelaise 2nd Course: Assortment of homemade fermented vegetables / Soft-boiled egg with truffle mashed potatoes 3rd Course: Zucchini -wrapped “kuruma” prawn mousse, pastry style Zucchini-wrapped Kuruma Prawn Mousse, Pastry-Style Foie gras brûlée Foie Gras Brûlée 4stage Pâté de Campagne with pain de campagne Pâté de Campagne with Pain de Grilled eel with persillade 5stageWagyu beef dish Summer venison corned beef croquette 6stageSoy meat and soy milk bread sandwich Mont-Saint -Michel mussels Please choose your main dish and dessert from the following. [Main] “Hakata Jidori” Chicken Ballotine with Spiced Sauce or Seasonal Fish or Today’s Roasted Wagyu Beef (+2,000 yen) [Dessert] Salted Caramel Mont Blanc with Berry Sauce and Milk Ice Cream or Shine Muscat Charlotte with Hazelnut Ice Cream Café: Coffee / Black Tea / Herbal Tea

Late summer, where the lingering warmth of summer meets the first hints of fall. Following a six-course savory menu featuring seasonal ingredients, we offer a choice of main courses and seasonal desserts. Each dish captures the unique flavors of late summer, such as summer venison and Shine Muscat grapes. Enjoy a moment to savor the changing seasons with all five senses, accompanied by the view from the 52nd floor of Roppongi Hills. *Photos are for illustrative purposes only. *The menu below is available through August 17. [Appetizer Stand] 1st Course: Chilled Dada-cha Edamame Potage; New Potato Gougères with Mint-Flavored Green Pea Cream 2nd Course: Pâté de Campagne and Pain de Campagne; Tsugaru duck and orange confit 3stage: Fried young ayu and artichoke; swordfish with ravigote sauce 4stage: Foie gras confit and celery root purée; Wagyu beef dish 5stage: Assortment of house-fermented vegetables; soft-boiled free-range egg with truffle 6stage: Soy-based meat with soy milk Sandwich with Saffron-Flavored Scallop Mousse Please choose your main dish and dessert from the following. [Main] Roasted Snow-Cellar-Aged Pork with Sauce Robert, served with wild rice, or Today’s Fish Dish, or Today’s Roasted Wagyu Beef (+2,000 yen) 【Dessert】Strawberry Fontainebleau with Fromage Blanc Ice Cream or Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: After-dinner coffee, tea, or herbal teaーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーThe menu will change to the following starting August 18. 【Appetizer Stand】 1st Course: Gazpacho with cherry tomatoes (made with fruit-flavored cherry tomatoes) / Porcini mushroom Bordelaise 2nd Course: Assortment of homemade fermented vegetables / Soft-boiled egg with truffle mashed potatoes 3rd Course: Zucchini -wrapped “kuruma” prawn mousse, pastry style Zucchini-wrapped Kuruma Prawn Mousse, Pastry Style Foie gras brûlée Foie Gras Brûlée 4stage Pâté de Campagne with pain de campagne Pâté de Campagne with Pain de Grilled eel with persillade 5stage Wagyu beef dish Summer venison corned beef croquette 6stage Soy meat and soy milk bread sandwich Mont-Saint -Michel mussels Please choose your main dish and dessert from the following. [Main] “Hakata Jidori” Chicken Ballotine with Spiced Sauce or Seasonal Fish or Today’s Roasted Wagyu Beef (+2,000 yen) [Dessert] Salted Caramel Mont Blanc with Berry Sauce and Milk Ice Cream or Shine Muscat Charlotte with Hazelnut Ice Cream Café: Coffee / Black Tea / Herbal Tea

A special food tower where you can taste the breath of spring with all your senses. Twelve exquisite savory dishes are prepared using French techniques and carefully selected seasonal ingredients from all over Japan. Seasonal vegetables such as white asparagus, bittersweet butterbur plantain, and sweet fresh onions are scattered throughout the dish. Enjoy the aroma and color of spring that spreads from one dish to the next. For the main course, you can choose from roasted Tsugaru duck from Aomori Prefecture, the chef's specialties using seasonal fish, and the best brand of Wagyu beef of the day. Please enjoy this luxurious moment to your heart's content. The photo is for reference only. Appertizer Stand】1stageWhite asparagus potageRillettes of squid and butterbur2stageRoyale of snow crab and fresh onionSnow crab and fresh onion RoyalePaté de Campagne and Pain de CampagnePaté de Campagne and Pain de Campagne3stagePremium Yasiomas Gravlax bourguignonBeef clam bourguignon4stageWagyu beef dishHomemade fermented vegetable assortmentHomemade fermented vegetable assortment5stageFoie gras confit and parsnip Puree Foie gras confit and parsnip pureeSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail6stageSoy meat and Soy milk bread sandwich Roasted Ezo deer with berry saucePlease choose your Main dish and Dessert from the following. Roasted Tsugaru duck with brown mushroom duxelles and red wine sauceSeasonal FishSeasonal Fish of the day or Today's Roasted Beef "Wagyu" (+2,000yen) [Dessert] Seasonal citrus and lime cheesecake with fromage blanc ice cream Ice cream orSpring berry and chocolate mousse with champagne milk ice creamCaféCoffee or Black tea or Herbal teaAfter dinner coffee or tea Black tea or Herbal tea

A seasonal French course that captures the bounty of early summer. Swordfish served with a ravigote sauce accented by refreshing acidity and aromatic vegetables.We’ve prepared a chilled purée that carefully brings out the rich umami of fresh edamame, and for the main course, a roast of snow-cellar-aged pork brimming with the sweetness of its rich fat. We’ve infused each dish with the freshness and sophistication unique to early summer. *Photo for illustrative purposes only. Starter 1st Appetizer Swordfish with Ravigotte Sauce, marinated with fermented lemon and seasonal vegetables 2nd Appetizer Cold Potage of “Dadacha” Beans Main Course Roasted snow -Aged Pork with Robert Sauce and Wild Rice or Today’s Fresh Fish Dish or Today’s Roasted Wagyu Beef (+1,000 yen) Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea

A seasonal French course that captures the bounty of early summer. Swordfish served with a ravigote sauce accented by refreshing acidity and aromatic vegetables.We’ve prepared a chilled purée that carefully brings out the rich umami of fresh edamame, and for the main course, a roast of snow-cellar-aged pork brimming with the sweetness of its rich fat. We’ve infused each dish with the freshness and sophistication unique to early summer. *Photo for illustrative purposes only. Starter 1st Appetizer Swordfish with Ravigotte Sauce, marinated with fermented lemon and seasonal vegetables 2nd Appetizer Cold Potage of “Dadacha” Beans Main Course Roasted snow -Aged Pork with Robert Sauce and Wild Rice or Today’s Fresh Fish Dish or Today’s Roasted Wagyu Beef (+1,000 yen) Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea

A seasonal French course that captures the bounty of early summer. Swordfish served with a ravigote sauce accented by refreshing acidity and aromatic vegetables.We’ve prepared a chilled purée that carefully brings out the rich umami of fresh edamame, and for the main course, a roast of snow-cellar-aged pork, brimming with the sweetness of its rich fat. We’ve infused each dish with the freshness and sophistication unique to early summer. *Photo for illustrative purposes only. Starter 1st Appetizer Swordfish with Ravigotte Sauce, marinated with fermented lemon and seasonal vegetables 2nd Appetizer Cold Potage of “Dadacha” Beans Main Course Roasted snow -Aged Pork with Robert Sauce and Wild Rice or Today’s Fresh Fish Dish or Today’s Roasted Wagyu Beef (+1,000 yen) Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea

[Special Course Featuring Wagyu Beef!] This is a carefully curated course recommended by our chef, featuring seasonal Japanese ingredients. For the main dish, we serve low-temperature-roasted Wagyu beef, hand-selected by the chef that very day. *Photo for illustrative purposes only. Starter 1st Appetizer Swordfish marinated in ravigotte sauce with fermented lemon and seasonal vegetables 2nd Appetizer Cold potage of "Dadacha" Beans: Chilled “Dadacha” Bean Potage Caught Fish: Today’s Fresh Fish Dish Main Course: Today’s Roasted Wagyu Beef Today’s Roasted Wagyu Beef Dessert: Melon and Pistachio Charlotte with Champagne Milk Ice Cream Café: Coffee, Black Tea, or Herbal Tea

A special food tower where you can taste the breath of spring with all your senses. Twelve exquisite savory dishes are prepared using French techniques and carefully selected seasonal ingredients from all over Japan. Seasonal vegetables such as white asparagus, bittersweet butterbur plantain, and sweet fresh onions are scattered throughout the dish. Enjoy the fragrance and color of spring that spreads from one dish to the next. Please enjoy this luxurious moment to your heart's content. The photo is for illustrative purposes only. Appertizer Stand】1stageWhite asparagus potageRillettes of squid and butterbur2stageRoyale of snow crab and fresh onionSnow crab and fresh onion RoyalePaté de Campagne and Pain de CampagnePaté de Campagne and Pain de Campagne3stagePremium Yasiomas Gravlax bourguignonBeef clam bourguignon4stageWagyu beef dishHomemade fermented vegetable assortmentHomemade fermented vegetable assortment5stageFoie gras confit and parsnip Puree Foie gras confit and parsnip pureeSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail6stageSoy meat and Soy milk bread sandwich Roasted Ezo deer with berry sauce Free flow】Kirin Ichiban Shibori, sparkling wine, white wine, red wine, whiskey soda, Moscow Mule, Emerald Spritzer, Earl Grey highball, Yuzu green tea gin and tonic, today's cocktail, various soft drinks

A special food tower where you can taste the breath of spring with all your senses. Twelve exquisite savory dishes are prepared using French techniques and carefully selected seasonal ingredients from all over Japan. Seasonal vegetables such as white asparagus, bittersweet butterbur plantain, and sweet fresh onions are scattered throughout the dish. Enjoy the fragrance and color of spring that spreads from one dish to the next. Please enjoy this luxurious moment to your heart's content. The photo is for illustrative purposes only. Appertizer Stand】1stageWhite asparagus potageRillettes of squid and butterbur2stageRoyale of snow crab and fresh onionSnow crab and fresh onion RoyalePaté de Campagne and Pain de CampagnePaté de Campagne and Pain de Campagne3stagePremium Yasiomas Gravlax bourguignonBeef clam bourguignon4stageWagyu beef dishHomemade fermented vegetable assortmentHomemade fermented vegetable assortment5stageFoie gras confit and parsnip Puree Foie gras confit and parsnip pureeSoft boiled egg and Truffle Mashed potato Glass cocktailSoft boiled egg and Truffle Mashed potato Glass cocktail6stageSoy meat and Soy milk bread sandwich Soy milk bread sandwichRoasted Ezo deer with berry sauceRoasted Ezo deer with berry sauce [Main] Beef sirloin steak [Free flow] Kirin Ichiban Shibori, sparkling wine, white wine, red wine, whiskey soda, Moscow Mule, Emerald spritzer, Earl Grey highball, Yuzu green tea gin and tonic, Today's cocktail, Soft drinks

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy a leisurely summer afternoon with our refreshing original mocktails. We invite you to experience a heart-warming tea time filled with a vibrant array of sweets.

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy a leisurely summer afternoon with our refreshing original mocktails. We invite you to experience a heart-warming tea time filled with a vibrant array of sweets.

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy your summer afternoon with one of our refreshing original mocktails. We invite you to experience a heartwarming tea time filled with a vibrant array of sweets.

Introducing our summer-exclusive afternoon tea, featuring juicy peaches and mangoes as the stars of the show! In addition to sweets made with an abundance of seasonal fruits—such as Peach Melba tart, white peach verrine, and jewel mango mousse—we’ve also prepared a summer vegetable quiche and savory bites featuring prosciutto and peaches. Please relax and enjoy a leisurely summer afternoon with our refreshing original mocktails. We invite you to experience a heart-warming tea time filled with a vibrant array of sweets.