Hilton Tokyo Bay will offer the second installment of their strawberry afternoon tea, “Strawberry×Chocolate Afternoon Tea,” from January 29 to March 17.
The sweets include the “Strawberry Jam Brownie Cube,” which layers sliced brownies made with strawberries and white chocolate with sweet and sour strawberry jam in between; the “Heart Ruby Chocolate Macaron,” which features heart-shaped macarons filled with ruby chocolate cream with a berry-like tartness and topped with heart-shaped chocolate; and the “Strawberry and Earl Grey Pound Cake,” which is baked moistly with “Dilmah’s” “Original Earl Grey” and honey, condensed milk, along with a citrus fragrance.
For savory selections, indulge in “Pumpkin Velouté,” a rich edible soup made with pureed smooth pumpkin, butter, and cream; “Shrimp and Scallop Marinade with Strawberry Dressing,” featuring tender scallops and shrimp marinated with anchovies, garlic, and olive oil; and “Pistachio and Walnut Cocoa Cake Sable,” a cocoa-based savory cake that resembles a chocolate cake sandwiched with sour cream.
Additionally, free-flowing tea and coffee will be available, along with the “Sogno Vermiglio” mocktail, a deep and spicy drink combining strawberry puree, Dilmah’s “Original Earl Grey,” star anise, cinnamon, vanilla syrup, and butter, available for an additional 900 yen.
The location is the lobby-floor bar lounge “silva.” Service is from 11 AM to 5 PM with advance reservation required. The price is 5,200 yen, and takeaway is 9,900 yen for two people. Prices include tax and service charge.
