Hotel Chinzanso Tokyo will offer the ‘KUBOTA Afternoon Tea’ in collaboration with the Japanese sake ‘Kubota’ from September 17 to November 7.
The sweets include six varieties such as the crushed jelly made with ‘Kubota Benifuji’, featuring muscat and pomegranate, titled ‘Benifuji Jelly with Muscat and Pomegranate’, and ‘Junmai Daiginjo Tsukimi Usagi’, made by kneading ‘Kubota Junmai Daiginjo’. Plain scones will be served with clotted cream mixed with ‘Kubota Aojiru’. The savories feature seven varieties including ‘Persimmon Tofu with Cream Cheese’, topped with cream cheese diluted with ‘Kubota Senjyu Junmai Ginjo’, and ‘Maron Fritters’, fried sweet chestnuts stewed in a syrup with ‘Kubota Midori’. Separately, a ‘Sweet Osmanthus Tea Jelly’ with ‘Kubota Manju’ and wasanbon sugar is prepared. Drinks include ‘Kubota Junmai Daiginjo’ enjoyed on the rocks with green tea ice, tasting sets of sake, and tea, along with a stay plan that includes a Japanese sake souvenir.
The location is the ‘Kinsui’ restaurant. The time is divided into two sessions, starting from noon and 1 PM. The price is 10,000 yen, tax included, service charge excluded.
