Yokohama Bay Sheraton Hotel & Towers is holding its popular night sweets buffet, Sweets Parade, with a Shine Muscat theme every Wednesday and Thursday from August 5 to October 1, in the Sea Wind lounge on the 2nd floor. Shine Muscat grapes are prized for their jewel-like sparkle, refreshing aroma, and juicy sweetness. Pastry Chef Sato carefully paired the grapes with complementary ingredients to create ten distinct sweets that bring out their character. Guests can spend a luxurious summer evening in the elegant lounge, enjoying an array of refined sweets alongside a full lineup of light meals.
Taking center stage is the special dessert, "Shine Muscat Savarin with Mascarpone Cream and Vanilla Ice Cream." A homemade brioche is soaked in orange syrup and filled with orange custard cream, then finished with smooth mascarpone cream, vanilla ice cream, and Shine Muscat grapes for an elegant balance of orange's tartness and the grapes' sweetness. The buffet also features a cake based on the traditional French fraisier that highlights the grapes' beautiful cross-section and juicy texture, along with Chef Sato's macarons filled with seasonal grapes — a lineup built around the season's finest fruit.
Light meals are just as substantial, including back ribs baked to concentrate their flavor and a special soup that changes monthly. Guests can also enjoy freshly baked, hotel-made favorites from the in-house pastry shop Doré, such as chapeau bread and curry bread.
Spend a cool summer evening in the open, airy Sea Wind lounge, with its 8.5-meter atrium ceiling, and enjoy a selection of sweets that add a special touch to conversation with close friends and family.
Night Sweets Buffet "Sweets Parade" — Shine Muscat Overview
- Location: Sea Wind lounge (2F)
- Period: August 5 to October 1, held every Wednesday and Thursday
- Hours: 6:30 PM to 9:00 PM (last order 8:30 PM)
- Price: ¥7,300 per adult; ¥3,650 for children (age 4 to preschool)
Menu
Special Assiette Dessert (limited to one per guest)
Shine Muscat Savarin with Mascarpone Cream and Vanilla Ice Cream
Shine Muscat Shortcake / Shine Muscat Tart
Shine Muscat Fraisier / Shine Muscat and Green Apple Mousse
Black Tea and Muscat Panna Cotta / Milk Chocolate and Grape Mousse
Fromage and Elderflower Mousse / Vanilla Macaron / Mandarin Jelly
Light Meals
2 kinds of hors d'oeuvres, salad bar, sandwiches, onion soup
Chilled pumpkin soup (August) / clam chowder (September)
Back ribs, onion rings, mini chapeau bread, mini curry bread
Drinks
Sparkling wine, red and white wine, white sangria
Coffee (hot or iced), tea (hot or iced)
Shine Muscat iced tea, Shine Muscat water
Shine Muscat Afternoon Tea Set
From August 1 to October 1, served daily from 12:00 PM, at ¥6,500 per person.
The Sea Wind lounge on the 2nd floor is also offering its popular afternoon tea in a season-limited Shine Muscat theme, letting guests enjoy the fruit's fresh, rich flavor in an elegant tea time that only a hotel can offer.
Sweets: Shine Muscat shortcake, Shine Muscat tart, black tea panna cotta, grape jelly, vanilla macaron
Scones (2 kinds): Plain scone, currant scone
Savory: Bologna sausage and vegetable sandwich, fresh muscat sandwich, smoked salmon and cream cheese waffle sandwich, mini salad
Drinks: Choose from 20 varieties in total, including teas from the long-established German tea maker Ronnefeldt and a selection of coffees.
*Includes a "Sugar Lace®" produced by Folium Floris TAKARAZUKA sugar craft artist and former Takarazuka Revue performer Ai Mizuki.
Pastry Chef Hirokazu Sato
Chef Sato began his career as a pâtissier at Maxim's de Paris in Ginza. After ten years honing his craft, he became captivated by the depths of French confectionery and moved to France. In 2000, he joined Pâtisserie Sadaharu Aoki Paris as sous chef from its founding in Paris and contributed to launching its stores across Japan. He carefully draws out the natural character of each ingredient, combining components with contrasting textures to create cakes with a concentrated depth of flavor. His designs favor simple, stylish restraint over elaborate decoration, earning high praise from many guests. His specialties are cakes and macarons that highlight chocolate's rich aroma and depth, offering delicate textures and memorable flavors to a devoted following. Since August 2025, he has served as Pastry Chef at Yokohama Bay Sheraton Hotel & Towers, where he draws on his international sensibility and experience to bring distinctive sweets suited to Yokohama to guests from around the world.
Notes
*Listed prices include tax and service charge.
*Photos are for illustrative purposes only.
*Menu items and presentation may change depending on ingredient availability.
*Please check the hotel's official website for the latest information.
Official Website: https://ybsh.sotetsu-hotels.com/
Reservations & Inquiries: Restaurant reservations: 045-411-1188 (10:00 AM to 7:00 PM)
Reservation Page: https://ybsh.sotetsu-hotels.com/restaurants/seawind/
