Summer Afternoon Tea: A New Expression of a Signature Favourite ＜July 1st to September 15th, 2026＞

From 1 July 2026, HOTEL THE MITSUI KYOTO presents a reimagined Summer Afternoon Tea, thoughtfully composed as a seasonal course in which each dish unfolds as part of a wider narrative. Centred on the theme of a Japanese summer festival, Pastry Chef Yuki Itagaki brings his distinctive, story-driven approach to life through a series of sweets, savouries and original beverages, each contributing to a singular and immersive experience.

A Scenic Course Inspired by the Spirit of Summer
Drawing on the lively atmosphere of a summer festival, each course is carefully composed to evoke a sense of movement and occasion. Prepared and finished before you at the counter, the experience offers a refined sense of theatre, inviting you to engage all the senses.

Moments of Discovery from Innovative Pairings
A hallmark of Chef Itagaki’s work lies in his inventive combinations of ingredients. Seasonal Kyoto vegetables such as Kamo aubergine and Manganji pepper are paired with fruit in imaginative savoury dishes, while playful creations evoke scenes from summer festivals—most notably a dish inspired by goldfish gliding just beneath the surface of water, recalling the traditional pastime of goldfish scooping. Each element brings a sense of seasonality and quiet delight to the course.

Drink Pairings to Deepen the Experience
A curated selection of three original non-alcoholic drinks is offered to accompany the course, each designed to enhance the character of the dishes and bring cohesion to the experience. An optional alcoholic pairing, featuring original cocktails crafted with Japanese distilled spirits, is also available.

Menu :

• "Drops of the Season" : Sweet Corn, Fushimi Water, Vanilla

• "Unsweetened Fruits" : Fruit Tomato & Strawberry / Kamo Eggplant, Pine Nut & Comté Cheese / Manganji Pepper, Mango & Prosciutto

• "Awai" (Interlude) : White Peach & Red Shiso Sorbet

• "Emerald Mountain" : Melon & Herb Bavarois

• "Dancing Water Surface" : Flash-Compoted Watermelon / Herb Mizu-manju / Green Yuzu Taiyaki with Banana & Chocolate Mousse / Red Bell Pepper & Raspberry Mousse / Green Shiso Kohakukan (Amber Jelly)
  

* All quoted prices include service charges(15%) and consumption tax
* Prices include service charge and consumption tax.
* Please note that all images shown are depictions

Following the success of previous events, we are pleased to present the third edition of the Chef’s Table hosted by Pastry Chef Yuki Itagaki.

This intimate dessert course showcases a sequence of narrative-led creations, prepared before you using the finest seasonal ingredients. Limited to just eight seats, the counter offers a rare opportunity to observe the chef’s craftsmanship at close quarters. Engage directly with the chef while enjoying thoughtfully composed drink pairings, designed to complement each dish and create a deeply immersive, multi-sensory experience.

Yuki ITAGAKI - Pastry Chef

He honed his craft at renowned hotels and pâtisseries in the Tokyo metropolitan area, and in 2013 was appointed Head Pastry Chef at a Michelin one-star restaurant. After joining Mandarin Oriental, Tokyo in 2015, he was promoted to Pastry Sous Chef the following year, leading the creation of restaurant desserts, wedding cakes, and boutique pâtisserie items. In 2020, he took on the role of Pastry Chef at HOTEL THE MITSUI KYOTO, where he continues to create desserts that celebrate the essence of each ingredient, beautifully uniting flavor, aesthetics, and storytelling.

For inquiries or reservations,
please contact: +81 75 468 3166 (Restaurant Reservation) or email.