Hilton Tokyo is holding its summer sweets buffet “Lemon Beach House” from May 8.
The buffet offers 20 types of beach house-inspired sweets made with lemon, melon, mango, muscat grapes, and more, served as whole cakes and bite-sized portions.
The lineup includes cakes and mousses such as “Lemon Squeezy,” a chiffon cake scented with honey and rosemary and coated with chantilly cream; “Emerald Lagoon,” which layers fresh melon on vanilla sponge; “Citrus Parasol,” featuring layers of pistachio dacquoise and lemon jelly topped with vanilla crémeux; and “Fancy Float Ring,” a peach mousse filled with a sweet-and-tangy strawberry compote.
As glass desserts, the hotel offers items such as “Watermelon Breeze,” “Blue Muscat,” and “Mango Sunset.” Guests can also enjoy six kinds of ice cream including raspberry, cherry, and vanilla, as well as sorbets such as Kyoho grape and mango lemon, plus soft-serve ice cream. At the “Tiki Bar” corner, four kinds of non-alcoholic cocktails, including “Blue Hawaii” and “Amber Tropicana,” are also served.
For light meals, eight items are available, including “Watermelon and Japanese Tomato Smoothie,” “Lemon-Flavored Savory Cake with Cream Cheese Mousse,” “Chilled Beet and Potato Soup,” “Greek-Style Lemon Roast Chicken,” and “Hawaiian Baguette Pizza.” Drinks can be chosen from 19 varieties, including 10 types of Ronnefeldt tea. Limited-time teas such as “Piña Colada” and “Rooibos Amaretto Cocktail” are also on offer.
The venue is the “Marble Lounge” on the first floor of Hilton Tokyo. The buffet is available from 2:30 p.m. to 5:00 p.m. The price is 5,700 yen on weekdays and 6,500 yen on Saturdays, Sundays, and Japanese public holidays, tax and service charge included.
