TEA AND BAR, the café and bar on the second floor of THE THOUSAND KYOTO hotel near JR Kyoto Station, will be serving "THE SHINE MUSCAT SEASON Parfait Afternoon Tea" from August 28 (Friday) to October 12 (Monday, national holiday), 2026.
This afternoon tea is the third installment of the "THE FRUITS SEASON Parfait Afternoon Tea" series, which runs through autumn with a different seasonal fruit as the theme each time, following melon and peach. The theme for this round is fragrant, in-season Shine Muscat grapes, with a lineup that highlights their refreshing sweetness and juiciness.
Welcome Drink and Welcome Parfait
Guests are first greeted with a welcome drink and parfait duo built around Shine Muscat.
Parfum Muscat
The welcome drink "Parfum Muscat" is a non-alcoholic cocktail blending muscat juice with fragrant jasmine tea, finished with a fruity, refreshing taste. It is served alongside a Shine Muscat garnish.
Shine Muscat Parfait
Fresh Shine Muscat grapes are arranged like a tiara around the rim of the glass. Rich fromage blanc mousse and lime cream with a pleasant tartness are layered with house-made Shine Muscat ice cream and refreshing muscat jelly, then finished with Shine Muscat and meringue. A crunchy crumble, Kyoho grapes, and a touch of shiso flower bring out the juicy flavor of the Shine Muscat in every bite.
Tea Stand Sweets
The tea stand features six sweets that draw out the appeal of Shine Muscat and Kyoho grapes in different ways.
Grape Roll — A roll cake carefully wrapped around grape cream and delicately topped with sliced Kyoho grapes.
Grape Mousse — A smooth Kyoho grape mousse with a hidden layer of cassis jelly, topped with blueberries for an elegant finish.
Muscat Verrine — A glass dessert with two layers, lychee-scented panna cotta and juicy muscat jelly, finished with delicate chocolate.
Muscat Tart — A classic fruit tart that makes the most of the bursting juiciness of in-season Shine Muscat and the crisp texture of a fragrant, baked tart shell.
Muscat Terrine — A refreshing, clear lime jelly terrine with Shine Muscat sealed inside, standing out for its cool, elegant beauty.
Muscat Tuncaron — A satisfying treat where a whole, juicy Shine Muscat grape that bursts with juice is gently wrapped in refreshing, rich lemon cream.
Shine Muscat Sandwich
The "Muscat Sandwich" pairs soft bread with light whipped cream and Shine Muscat. The clean, elegant sweetness of the cream brings out the fruit's naturally juicy flavor in a simple yet refined treat.
Savories
The savory selection rounds out the spread with a playful lineup of five bites:
- Dashimaki Roll — A rich, thick dashi-rolled egg made with the signature dashi of Japanese restaurant "KIZAHASHI" and Yadorigi brand eggs, wrapped softly in bread dough for a dish unique to TEA AND BAR.
- Fresh Spring Roll — Crisp vegetables paired with creamy guacamole and spicy sweet chili sauce for a well-balanced bite.
- Vegetable Mousse — A rich, fragrant baked brioche base topped with a smooth beet and pumpkin mousse.
- Salmon Rillette — Carefully prepared, smooth salmon rillette wrapped elegantly in cucumber and topped with salmon roe.
- Pani Puri with Cajun Beans — India's popular street snack "pani puri" filled with mixed beans seasoned with spicy Cajun spice.
Free-Flow Drinks (approx. 30 varieties)
The free-flow drink lineup is subject to change without notice.
Japanese Black Tea
Wazuka-grown Japanese black tea / Kagoshima Yume Fuki (Beni Fuki) / Shizuoka Yabukita / Flower Ginger Tea / 5-Apple & Spice Honey Tea / Smoked Black Tea Oak Barrel
Tea
Pure Egyptian Chamomile / White Tea with Goji Berry / Earl Grey Blue Star / Rooibos Orange Citrus / Ayurveda Bliss Tea / Manuka Flower Tea / Sleepy Dream Time / Berry Peach Crumble Tea / Darjeeling Second Flush
Japanese Traditional Tea & Green Tea: Lotus Leaf Tea / Hojicha
Coffee
THE THOUSAND KYOTO Original Blend / Amarelo Bourbon / Mandheling Lintong / Espresso / Americano / Café Latte / Café au Lait / Cappuccino / Decaf Hot Coffee
Other: Jin Xuan Oolong Tea / Jasmine Tea / Matcha Latte / Hojicha Latte
Prices include a 15% service charge and consumption tax. Menu items and ingredient origins are subject to change depending on availability. Business hours are subject to change without notice — please check the official website for details. All photos are for illustrative purposes only.
THE FRUITS SEASON Parfait Afternoon Tea Series
From summer through autumn 2026, "THE FRUITS SEASON Parfait Afternoon Tea" features a different seasonal fruit each time across four sessions:
- Melon: May 29 (Friday) – July 12 (Sunday) — ended
- Peach: July 17 (Friday) – August 23 (Sunday)
- Shine Muscat: August 28 (Friday) – October 12 (Monday, national holiday)
- Apple & Pear: October 16 (Friday) – November 23 (Monday, national holiday)
Chef's Special Sweets Stamp Campaign
Guests who visit any of the four seasonal afternoon teas can collect stamps via THE THOUSAND KYOTO's official LINE account Shop Card — one stamp per visit. Those who collect all four stamps will receive a complimentary limited sweet created by TEA AND BAR pastry chef Kunitomo, with the special sweet's details kept a surprise until the day.
- Stamp collection period: May 29, 2026 (Friday) – November 23, 2026 (Monday, national holiday)
- Redemption period: January 4, 2027 (Monday) – February 28, 2027 (Sunday) (reservation required 2 days in advance)
Only one stamp is awarded per day, regardless of multiple visits, and the benefit is limited to one use per account. It is available for dine-in only, and a separate drink order (paid) is required to redeem. Reservations can be made via the booking URL sent automatically once all four stamps are collected. Benefit details are subject to change, and the special sweet's ingredients are kept secret, so please inform staff of any allergies at the time of booking.
About the Pastry Chef
The sweets are crafted by Yasuhiro Kunitomo, born in Kanagawa Prefecture in 1993. He trained for 10 years at renowned hotels in Kanagawa and Tokyo, winning numerous confectionery competition awards along the way, and specializes in sugar and chocolate artistry. He became pastry chef at THE THOUSAND KYOTO in 2025.
Awards
- 2017 Japan Cake Show Tokyo — Bronze, Chocolate Pièce Montée
- 2018 Kanagawa Confectionery Association Exhibition — Silver, Chocolate Pièce Montée
- 2018 Japan Cake Show Tokyo — Bronze, Chocolate Craftsmanship category
- 2019 Kanagawa Confectionery Association Exhibition — Kanagawa Governor's Award and Convention Chairman's Award, Sugar Pièce Montée
- 2021 Belcolade Cacao Trace Contest — Award recipient
- 2023 First Trial Competition — Overall Winner, Pièce Award, and Taste Award
- 2025 32nd Luxardo Gran Premio Finals — Award recipient
Afternoon Tea Overview
| Weekday | Weekend / Holiday | |
|---|---|---|
| Price | ¥7,000 | ¥7,500 |
| With a glass of champagne | ¥9,000 | ¥9,500 |
Prices are per person and include approximately 30 free-flow beverages.
Period: August 28 (Friday) – October 12 (Monday, national holiday), 2026
(Reservation required by noon, 2 days in advance)
Venue: TEA AND BAR (2nd floor), THE THOUSAND KYOTO
Hours:
- 11:30 AM – 2:00 PM (L.O. 1:30 PM)
- 3:00 PM – 5:30 PM (L.O. 5:00 PM)
- 6:30 PM – 9:00 PM (L.O. 8:30 PM)
Reservations: TEL 075-351-0700 (Restaurant reception 10:00 AM – 7:00 PM)
THE THOUSAND KYOTO
Address: 570 Higashishiokojicho, Shimogyo-ku, Kyoto 600-8216
Access: Approximately 2 minutes' walk east from JR Kyoto Station
Floors: B1F to 9F (guest rooms: 3F–9F / 222 rooms)
