The Sea Wind Lounge (2F) at Yokohama Bay Sheraton Hotel & Towers will host "Sweets Parade: Peach & Mango," a night sweets buffet themed around the season's signature fruits. The event runs every Wednesday and Thursday from June 3 (Wednesday) to July 30 (Thursday), 2026.
The buffet features 10 seasonal sweets crafted by Pastry Chef Hirokazu Sato, with peaches and mangoes as the starring ingredients. The standout item is the Peach Melba, limited to one serving per guest: a combination of vanilla ice cream, fresh white peach, yogurt cream, peach espuma, and raspberry sauce.
Other sweets on the lineup include a peach shortcake layered with peach compote and fresh cream, a peach tart, a white chocolate and peach mousse, a mango and coconut mousse, a mango and passion fruit éclair, mango pudding, almond milk and peach panna cotta, lime jelly, and exotic macarons.
In addition to the sweets, a selection of light meals is available, including the hotel's signature beef curry, a chilled vichyssoise soup, and a corn cream soup. From the hotel bakery, guests can enjoy freshly baked items such as the Danoise Mangue — a tropical mango danish pastry — along with a bacon roll, sandwiches, and a salad bar. Beverages include sparkling wine, red and white wine, sangria, coffee, tea, and peach tea.
The event is held at the Sea Wind Lounge, which features an 8.5-meter open atrium ceiling, creating a relaxed and expansive atmosphere well-suited for an evening out.
Event Details
Venue: Sea Wind Lounge, Yokohama Bay Sheraton Hotel & Towers, 2F
Period: Every Wednesday and Thursday from June 3 to July 30, 2026
Hours: 6:30 PM to 9:00 PM (Last Order: 8:30 PM)
Price:
- Adults: ¥7,000 per person
- Children (ages 4 to preschool): ¥3,500 per person
Prices are inclusive of tax and service charge. Sweets are served as an order buffet.
Reservations: 045-411-1188 (10:00 AM to 7:00 PM)
Menu
Sweets
Special Dessert Plate
- Peach Melba (one serving per guest)
Order Buffet Sweets
- Peach Shortcake
- Peach Tart
- White Chocolate and Peach Mousse
- Mango and Coconut Mousse
- Mango and Passion Fruit Éclair
- Mango Pudding
- Almond Milk and Peach Panna Cotta
- Lime Jelly
- Exotic Macaron
Light Meals
- Danoise Mangue / Bacon Roll
- Salad Bar / Sandwiches
- Corn Cream Soup / Vichyssoise
- Beef Curry & Rice / French Fries
- Assorted Fruits / Two types of hors d'oeuvres
Beverages
- Sparkling Wine / Wine (Red & White) / Sangria
- Coffee (Hot & Iced) / Tea (Hot & Iced) / Peach Tea
About the Pastry Chef
Pastry Chef Hirokazu Sato began his pâtissier career at "Maxim's de Paris" in Ginza. After a decade of honing his craft, he developed a deep passion for French confectionery and moved to France. From the founding of "Pâtisserie Sadaharu Aoki Paris" in 2000, he served as sous-chef and contributed to the launch of multiple locations across Japan. His desserts are known for combining contrasting textures with concentrated flavors, characterized by a simple and stylish aesthetic. His specialties include cakes and macarons that highlight the rich aroma and depth of chocolate. Sato joined Yokohama Bay Sheraton Hotel & Towers as Pastry Chef in August 2025.
