Afternoon tea, which is said to have originated in England, has recently become known as “Nun Katsudo,” but since it is basically for “just the two of you,” I had no connection to this event. …… I was thinking that I had no chance to be a part of this event when I was offered this opportunity. I thought to myself, “If that’s the case, I can enjoy the event by myself. I accepted the request with a simple “yes” and “no”.
The year 2025 is just around the corner. It is almost time for the event to decide the word that was popular this year. When I personally look back and think about the past year, “afternoon tea” is definitely at the top of the list. It was an early spring event, so many people may have forgotten about it, but as a sweets ojisan (not a sweets guy), it left quite an impression on me.
The table was not only the standard three-tier stand, but also a separate plate of savory, which was absolutely gorgeous. The elaborate finishing of each dish and the contrasting colors of the greens of the chein muscat and melon, and the warm colors of the puff pastry, scones, and red flesh melon, are visually vivid and beautifully “appealing” to the eye.
Not long after being seated, the food is brought to the table. The contents are as follows. This time, I chose the melon muscat sorbet from the “Recommended Fair Drinks” menu. The photos are for two people.
From the hotel entrance, take the elevator to the top floor. At the end of the elevator floor is the Artists’ Cafe. From the entrance, pass by the standing bar to the seating area. On the large floor, there are various types of seating to suit the number of people and purpose, including the north dining room, south dining room, balcony, and center lounge, and this time I was seated on the window side of the north dining room. The 43rd floor is 150 meters above the ground and offers a panoramic view of the Tokyo Dome, Tokyo Dome City Attractions, and the skyscrapers of Ikebukuro in the distance. For a while, I was lost in the spectacular view.
Our destination this time is the Sky Lounge & Dining “Artist Cafe” on the 43rd floor, the top floor. This is where the “Shine Muscat & Melon Afternoon Tea” is being held.
I actually tried it.
After the photo shoot, it’s time to eat. Incidentally, my impressions of the food are simply the subjective opinions of an old man with a sweet tooth. It is said that the basic rule of afternoon tea is to eat from the bottom of the stand, but I did not care about that at all, and decided to eat from what I wanted to eat first. But I just eat from the top to the bottom.
So the first thing I reached for was melon soup. This was made by mixing and jellied melon with non-alcoholic sparkling wine and topped with a yogurt sorbet. The soup has a sweet finish along with the fleshiness of the melon, and when you drink only that part of the soup, it is as refreshing as a drink. When the rich and sour yogurt sorbet is added to the soup, the taste becomes richer and richer all at once. Incidentally, this time they used Earl’s melons with a beautiful reticulated pattern, but they choose the best kind from time to time.
Next is the same first tier, melon panna cotta. The panna cotta is topped with a white wine and melon jelly and red and green melon pulp. The difference in texture and taste between the full-flavored gelée and the melon pulp is delightful. At the bottom of the glass is a rich and creamy panna cotta. The sweetness of the panna cotta is naturally sweet, but when you eat the flesh before and after the panna cotta, you can feel the sweetness of the fruit.
The second tier features three types of petit gâteaux that are stylish to look at. The shortcake is a combination of melt-in-your-mouth sponge, sweet cream and pear. The Shine Muscat on top gives it a different flavor and freshness from the standard strawberry. The cream puff sandwiched between custard cream and pine muscat is a small size, but it is different from the shortcake in that it is more satisfying.
And finally, a petite tart with a crispy tart base filled with sweet and sour lemon cream and topped with apricot accents. The lemon cream is a slightly sour type, which refreshes the sweet taste in the mouth.
The third tier is a collection of mouth-watering scones that are an essential part of afternoon tea. Both plain and Earl Grey flavor scones are crispy and satisfying types. Served with a dollop of accompanying clotted cream and honey, they are sure to satisfy your hunger. The Italian fritters are cheese balls made with mozzarella cheese. The texture is firm and satisfying, and the strong saltiness helps to reset the palate. The bite-sized macarons are “today’s macarons” and the contents change daily.
And finally, the savory. The melon used in the cured ham melon was “Hihara melon” from Yubari, Hokkaido. I usually don’t think of this dish as being very tasty, but perhaps it was the deliciousness of the melon, or perhaps it was the combination of the melon and the other items on the menu, but this was a very special dish. For the first time, I was convinced that it might be a good choice.
Vichyssoise is a creamy and smooth cold potage of potatoes. The Potato Galette, a potato bowl filled with squid and tomatoes, was a completely different flavor combination from the rest of the menu, and as one might expect from its appearance, it was the red-hot spot on the menu. It was the perfect dish to end the afternoon tea with a strong and stimulating flavor amidst a menu that tends to be sweeter.
I ate in silence by myself, but suddenly realized that more than an hour had already passed. The afternoon tea was a luxurious experience, with a spectacular view 150 meters above the ground to spice things up, and a wide variety of items and tastes to enjoy. Reservations are almost always required, especially on weekends, so be sure to make a reservation when you go out!
© Source travel watch