EMBA KYOTO Grill Lounge at Four Seasons Hotel Kyoto (Location: Myohoin Maekawa-cho, Higashiyama-ku, Kyoto City, General Manager: Fanny Guibouret) is serving a fruit-forward afternoon tea set against the backdrop of Sekisui-en, the roughly 800-year-old garden turning brilliant shades of red as autumn deepens.
An Autumn Fruit Afternoon Tea, From September 1 (Tuesday)
As Sekisui-en settles into the deeper colors of autumn, EMBA KYOTO Grill Lounge presents an afternoon tea built generously around shine muscat, fig, persimmon, pear, and other fruit at its peak, bringing an elegant tea time that celebrates the bounty of the season.
5 Sweets Supervised by World Champion Pâtissier Yusuke Aoki, Crafted by the Hotel Team
The five sweets on the menu are supervised by pâtissier Yusuke Aoki, who honed his skills at some of the world's leading boutiques and international hotels and won the 2018 "Valrhona Chocolate Chef Competition" (C3 Competition) world final. Aoki draws out the full appeal of autumn's flavors in a set of delicate sweets.
Sweets Menu
The top tier of the stand features three sweets built generously around fruit in season this autumn, while the glass desserts include two items that capture the atmosphere of a Kyoto autumn. Under Aoki's supervision, the Four Seasons Hotel Kyoto pastry team finishes each one by hand.
Shine Muscat Tarte Feuilletée
The "Tarte Feuilletée" is characterized by its many layers of crisp puff pastry. A light, butter-scented dough wraps an almond sponge and a lightly sweetened vanilla cream, finished with the juicy bite and elegant flavor of fresh shine muscat. Aoki recommends cutting it on the plate before eating.
Cinnamon Fig Cake
A cake that captures the arrival of autumn through the combination of cinnamon, mascarpone, and fig, finished with a moist texture.
Japanese Chestnut Mont Blanc
A Mont Blanc made with domestic marron paste. The elegant flavor of Japanese chestnut pairs beautifully with the tartness of cassis.
Savarin Marron
Built on a base of pear compote, this dessert carefully layers baba, a classic French pastry, with marron cream. A chocolate piece shaped like a maple leaf brings a touch of autumn.
Kuromoji Tea Panna Cotta
A panna cotta paired with kuromoji tea, whose crisp, clean finish complements persimmon. This smooth glass dessert is best enjoyed together with the persimmon compote on top.
Savory Menu Featuring the Bounty of Autumn
Executive Sous Chef Takashi Harada prepares four savory items that make use of seasonal ingredients such as persimmon and pear.
Savory Menu
Chef Harada's recommendation is the "Salmon Mille-Feuille Crêpe" (left), a piece inspired by galette, the traditional French buckwheat crêpe, that brings pear, mascarpone cheese, and salmon into good balance.
Also on the menu are the "Wagyu and Raisin Pie" (second from left), braised gently in red wine; the "Roast Chicken Sandwich" (second from right), where chestnut and rosemary pesto pair beautifully; and the "Persimmon and Burrata Cheese Tart" (right), which layers the classic combination of prosciutto and persimmon onto a cheese tart.
Alongside a fragrant selection of teas, the lineup also pairs well with champagne and wine. Alcohol is available for an additional charge.
Salmon Mille-Feuille Crêpe
Wagyu and Raisin Pie
Roast Chicken Sandwich
Persimmon and Burrata Cheese Tart
Two kinds of scones, plain and fig with cinnamon, are served alongside apple jam and clotted cream.
Pastry Sous Chef Nambu (left) / sweets menu supervisor Pâtissier Yusuke Aoki (center) / Executive Sous Chef Takashi Harada (right)
An Elegant Autumn Tea Time in a Space Away From the Everyday
On the terrace, guests can spend a special moment feeling the pleasant autumn breeze against the backdrop of Sekisui-en dyed in autumn colors. Step away from the bustle of daily life and enjoy an elegant tea time with all five senses, taking in the beauty of the changing season.
Autumn Fruit Afternoon Tea Details
Period: September 1 (Tuesday) to November 30 (Monday), 2026
Time:
First seating: 12:00 PM to 2:00 PM / 12:30 PM to 2:30 PM
Second seating: 2:30 PM to 4:30 PM / 3:00 PM to 5:00 PM
Price: ¥7,000 per person (weekdays) / ¥7,800 (weekends and holidays), tax and service charge included
Venue: 1st Floor, EMBA KYOTO Grill Lounge
Reservations: Click here
