KIHACHI Afternoon Tea: Ibara King Melon Special

Experience a refined taste of early summer at the Kihachi Aoyama Main Store, where the seasonal “Ibara King Melon Special” afternoon tea is available for a limited time. This curated experience centers on the Ibara King melon—a variety specifically prized for its elegant aroma, high sugar content, and exceptionally juicy flesh—offering guests a sophisticated way to celebrate the peak of the melon season.

The menu is designed to evoke a refreshing early summer atmosphere, blending the primary sweetness of the melon with complementary fruit accents. To provide a balanced palate, the chefs have integrated notes of mango, pineapple, and blueberries into the selection. The experience begins with a dedicated welcome drink—available as either a melon-flavored sparkling wine or a non-alcoholic mocktail—before proceeding to a comprehensive array of sweets and savories.

Among the highlights are the “Melon and Coconut Blancmange,” designed for a cooling visual and taste effect, and the “Melon and Pineapple Macédoine.” The transition from sweet to savory is bridged by items such as “Prosciutto and Melon,” combining the fruit’s sweetness with a salty cure.

Menu Selection

Welcome Drink

• Melon-flavored sparkling wine or mocktail

Sweets & Savories

• Melon and coconut blancmange
• Melon shortcake
• Melon and mango tart
• Melon pudding à la mode
• Cheesecake topped with melon
• Cannelé
• Melon and pineapple macédoine
• Melon crepe
• Melon crumble pie
• Mango sorbet
• Prosciutto and melon
• Smoked Date-dori chicken and avocado sandwich
• French fries with Parmigiano

Free-Flow Drinks (90-minute limit)
Guests may select from the following beverages to accompany their meal:

• Red wine
• White wine
• Coffee
• Tea
• Herb tea

Essential Information

Venue and Access
The event takes place at the Kihachi Aoyama Main Store located on the 1F Cafe & Food Hall. The venue is conveniently accessible via Gaienmae Station or Aoyama-itchome Station.

• Address: 〒107-0061 2-1-19 Kita-Aoyama, Minato-ku, Tokyo MAP

Schedule and Pricing

• Period: Thursday, June 18, 2026 – Wednesday, July 22, 2026
• Time Slots: Four sessions are available daily:
  1. 11:30~
  2. 14:00~
  3. 14:30~
  4. 15:00~
     Each session lasts 2 hours, with the last order for free-flow drinks taken 30 minutes before the session ends.
• Price: 7,700 yen (tax included), which covers the welcome drink and the 90-minute free drink service.

Additional Details

• All fresh melons utilized in the menu are of the “Ibara King” variety.
• Reservations are available for parties of one or more guests.
• Please be aware that ingredients, menu items, and implementation periods are subject to change based on procurement conditions and weather.
• For the most current business hours and closing days, please visit the Official Website.

The posted content may have changed. Please check the official website of the venue or organizer for the latest information.

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What is Ibara King Melon?

The Ibara King Melon is a premium muskmelon variety developed in Ibaraki Prefecture, where flat, well-draining soil and significant temperature variation between day and night create favorable conditions for sugar accumulation. The fruit typically weighs between 1.5 and 2 kilograms, with a spherical shape and a distinctive netted rind. The raised cracking of the netting forms patterns of pale cream against emerald green skin—features that develop under the controlled temperature and humidity of greenhouse cultivation, where farmers regulate conditions to within narrow parameters throughout the 100-day growing cycle.

Commercial production focuses on measurable sugar content and texture. Ibara King melons regularly test at 16 to 18 degrees Brix, higher than typical consumer melons that range between 10 and 12 Brix. The flesh is pale orange, softer in hue than the vivid green of standard cantaloupes, with a dense, smooth consistency. Achieving these characteristics requires specific interventions: farmers hand-pollinate flowers to control genetics, remove all but one fruit from each vine to direct the plant’s full nutrient capacity to a single melon, and massage the developing fruit daily to stimulate even ethylene production and prevent irregular netting. As the melon matures, workers suspend it in a sling to support its weight without stressing the stem, adjusting greenhouse shading to limit direct sun exposure and preserve the delicate flesh color.

Within Japanese food culture, high-grade melons serve as formal gifts, and the Ibara King occupies a recognized position in this category. Prime specimens sell at auction for prices that reflect the labor intensity of their production rather than scarcity alone. The harvest peaks in early summer, with controlled autumn cultivation extending availability; this schedule influences purchasing patterns at luxury hotels and patisseries, which acquire specific allocations for seasonal menus. In culinary applications, the melon’s dense flesh maintains structural stability when cut, making it suitable for tarts and molded desserts, while the high sugar content allows it to pair with dairy without additional sweetening. The flavor carries vanilla and honey notes that distinguish it from muskmelons grown in other regions, though these characteristics emerge primarily from the intensive cultivation methods rather than intrinsic varietal differences.

Japanese Afternoon Tea ~Karin~ [The Prince Gallery Tokyo Kioicho]

A temari-sushi style afternoon tea to leisurely enjoy summer flavors and Japanese elegance.

As the summer sunlight intensifies, the morning glory reaches its peak bloom—a seasonal transition that serves as the inspiration for the “Karin” Japanese-style afternoon tea. Themed “Morning Glories Blooming in a Summer Garden,” this curated experience at The Prince Gallery Tokyo Kioicho reimagines the traditional afternoon tea format by replacing sweets and scones with the meticulous artistry of temari-sushi and seasonal Japanese delicacies. By utilizing premium summer ingredients such as isaki (striped beakperch), kuruma prawns, corn, and edamame, the venue creates a sensory bridge between the cool aesthetics of a summer garden and the refined skills of professional sushi chefs.

The experience is centered around a main stand that showcases a sophisticated array of temari-sushi. Guests can expect a luxurious selection of tuna, including otoro (fatty tuna), chutoro (medium fatty tuna) paired with sea urchin, and lean tuna accented with sesame. The seafood variety extends to isaki and scallops topped with caviar-roli, kuruma prawns paired with salmon roe, amadai (tilefish), and anago (conger eel). To complement these, two types of roll sushi are provided: an avocado and dried tomato combination, and a squid pairing with mentaiko (spicy cod roe) mixed with mayonnaise.

What truly distinguishes this offering from standard afternoon teas is the “Asagao Sushi”—two visually striking arrangements designed to mimic the colors of morning glories. The red version utilizes sushi wrapped in red radish, accented with blueberries, raspberries, and red wine agar, while the blue version employs cucumber wraps topped with kiwi fruit and butterfly pea agar to evoke a refreshing, summer-cool palette.

Beyond the sushi, the menu incorporates a progression of flavors designed to balance richness with freshness. Appetizers include seasonal ohitashi (blanched vegetables), a corn mousse with bacon and salted kelp sauce, and edamame kakiage (tempura fritters). This is followed by a savory chawanmushi that preserves the delicate flavor of snow crab. To conclude the experience, the dessert course provides a light contrast through refreshing anmitsu and mango pudding—sweets specifically chosen for their suitability during a humid summer afternoon.

Located high above the city, this event offers the opportunity to savor a fusion of culinary craftsmanship and scenic Tokyo views, making it an ideal destination for those seeking a sophisticated, Japanese-centric alternative to the classic tea service.

Menu Details

ASAGAO SUSHI

• RED: Blueberry, Raspberry flakes, Red radish, Red wine agar
• BLUE: Kiwi fruit, Cucumber, Butterfly pea agar

Main Stand

• Otoro Temari
• Chutoro Temari with Sea Urchin
• Lean Tuna with Sesame
• Isaki with Caviar-roli and Basil
• Scallop Temari with Caviar-roli
• Amadai (Tilefish) Kobu-jime
• Anago (Conger Eel) with Reduced Sauce
• Kuruma Prawn with Salmon Roe
• Avocado and Dried Tomato Roll
• Squid and Mentaiko Mayonnaise Roll

Appetizers

• Seasonal Ohitashi
• Corn Mousse with Bacon and Salted Kelp Sauce
• Edamame Kakiage

Steamed Dish

• Snow Crab Chawanmushi

Dessert

• Assortment of Seasonal Fruits and Sweets

*Images are for illustrative purposes.
*Please check the official website for details on the content.

Basic Information

• Location / Nearest Station
  The Prince Gallery Tokyo Kioicho
  Nagatacho Station / Akasaka-mitsuke Station
• Address
  〒102-8585
  1-2 Kioicho, Chiyoda-ku, Tokyo
  MAP
• Venue
  • WASHOKU 蒼天 SOUTEN (35F)
  • Sky Gallery Lounge Levita (35F)
• Period
  Monday, 2026/06/01 ～ Monday, 2026/08/31
• Time
  • WASHOKU 蒼天 SOUTEN (35F): 11:30 A.M. ～ 2:30 P.M.
  • Sky Gallery Lounge Levita (35F): Weekdays 2:00 P.M. ～ 4:00 P.M.
    *2-hour limit
• Price/Cost
  From \8,000
  *Reservation required for 2 or more people
• Inquiries
  03-3234-1136 (Notes: 10:00 A.M. ～ 7:00 P.M.)
• Other URL
  The Prince Gallery Tokyo Kioicho

*Listed content may be subject to change. For the latest information, please check the official website of the venue/organizer.

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What is temari-sushi?

Temari-sushi takes its name from the embroidered silk balls once used as toys in Japan. The sushi consists of small portions of vinegared rice shaped into round balls and topped with fish or other ingredients. Unlike nigiri, which chefs typically press into rectangles, temari-sushi is formed by hand into a sphere. This shape makes the rice and topping roughly equal in proportion. The presentation tends to highlight color and geometric arrangement rather than the elongated simplicity of traditional pressed sushi. Where nigiri emphasizes the fish slice draped over rice, temari treats the topping and rice as a combined unit, allowing for compositions that would be structurally unstable in other formats.

The form developed during the Edo period as a practical variation that could be eaten in a single bite. The small size allows diners to sample multiple toppings without committing to a large portion of any single type. Because the rice is lightly packed by hand rather than molded, the texture remains distinct from the denser bite of machine-pressed sushi. The round base accommodates toppings that might not balance on oblong nigiri: thin slices of fish gathered at the top, small clusters of roe, or thinly shaved vegetables pressed gently into the surface. This structural flexibility lets chefs pair the rice with ingredients that would slide off or deform the standard rectangular shape.

Today, temari-sushi appears in contexts where individual portions improve service. The format works well for catering, afternoon tea, or multi-course meals where guests try many small dishes rather than a full progression at a sushi counter. In warmer months, chefs often favor toppings that benefit from chilling or deteriorate quickly at room temperature—citrus-marinated fish, scallops, or salmon roe. The small rice base cools rapidly, and because each piece is consumed immediately after preparation, the format avoids the gradual warming and textural softening that affects larger platters left sitting.

Hokkaido Melon Afternoon Tea [The Prince Park Tower Tokyo]

A refreshing tea time limited to summer, enjoyed alongside a magnificent view of Tokyo.

Hokkaido’s melons—cultivated in a climate defined by dramatic temperature swings between day and night—develop an intensity of aroma and a melting sweetness that has made them the region’s signature summer commodity. The Prince Park Tower Tokyo harnesses this agricultural specificity within its Lobby Lounge from July 1 through August 31, 2026, presenting an afternoon tea program that juxtaposes these sweet offerings against savories featuring distinctly northern proteins.

The seasonal menu operates within a three-hour framework (last entry at 18:00), though a condensed Late Afternoon Tea option—guaranteeing tower-view seating in a two-hour format starting at either 17:00 or 18:00—provides an alternative for those prioritizing the vista over extended hours.

The Culinary Program

Pastry presentations center on the Vacherin “Shiny Melon,” where crisp meringue encases juicy green-flesh melon, creating a textural dialogue between shatter and yielding fruit. This anchors a sweet selection that includes a fraisier paired with fresh mint and a granité composed like a frozen cocktail suspended in chilled melon soup. The savory dimension incorporates Hokkaido’s terrestrial and marine resources: a mini-burger sandwiches Ezo deer pâté—one of the island’s representative game meats—within milk-enriched buns, while carpaccio of water octopus arrives dressed with vibrant vegetables. A welcome Sencha Soda opens the progression.

The Menu

◆ Welcome Drink: Sencha Soda

<Sweets>

• Shiny Melon
• Milky Melon
• Melon Mint Cake
• Galette Bretonne
• Melon Mocktail
• Scones (Haskap, Milk)

<Savory>

• Ezo Deer Burger
• Water Octopus Carpaccio
• Vichyssoise
• Salmon Gelee

Ingredients and menus may change depending on procurement conditions.
Photos are for illustrative purposes.
Please check the official website for detailed contents.

Practical Information

In a Tokyo summer where the meteorological designation “kokusho-bi” (extremely hot day) has become standard vocabulary, this afternoon tea offers a literal and figurative cooldown—providing respite from the heat while transporting the aesthetic of Hokkaido’s fields to the capital’s skyline.

Venue & Access

Location: The Prince Park Tower Tokyo
Venue: Lobby Lounge (1F)
Address: 〒105-8563, 4-8-1 Shibakoen, Minato-ku, Tokyo (MAP)
Nearest Stations: Shibakoen Station / Onarimon Station / Akabanebashi Station / Hamamatsucho Station / Daimon (Tokyo) Station

Dates & Hours

Period: Wednesday, July 1, 2026 – Monday, August 31, 2026
Standard Seating: 12:00 – 20:00 (Last entry 18:00) | 3-hour system
Late Afternoon Tea: 17:00 or 18:00 | Tower-view seat guaranteed | 2-hour system

Pricing

Standard Afternoon Tea:

• Weekdays: ¥8,000 per person
• Weekends/Holidays: ¥8,500 per person

Late Afternoon Tea:

• Weekdays: ¥7,500 per person
• Weekends/Holidays: ¥8,000 per person

Reservations

Phone: 03-5400-1170 (Available 10:00–18:00)
Official Website: Prince Hotels – Afternoon Tea 2026

The posted content may have changed. Please check the official website of the venue or organizer for the latest information.

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What are Hokkaido melons?

Hokkaido melons, particularly the Yubari King and Earl’s varieties, are specialty muskmelons grown in Japan’s northernmost prefecture. Unlike standard cantaloupes, these cultivars are bred for extremely high sugar content and uniform appearance, thriving in Hokkaido’s volcanic soil and wide day-night temperature variations that slow sugar accumulation while preserving structural integrity.

The cultivation methods differ significantly from conventional farming. Growers prune each vine to produce a single melon, concentrating the plant’s nutrients into one fruit. Farmers adjust the melon’s position regularly to ensure even sun exposure and prevent ground contact, and some cover the developing fruit with paper caps to prevent sunburn and moderate temperature. The distinctive net-like pattern on the rind develops through careful humidity management, with some farmers wiping the surface to encourage uniform cracking as the fruit expands.

Quality standards are stringent and standardized. Premium specimens exhibit symmetrical roundness, dense orange flesh, and sugar levels exceeding 15%, compared to 10-12% for typical grocery store cantaloupes. Professional inspectors grade the stem end, netting pattern, and fragrance. The stem is cut to leave a T-shaped base, a visual marker of proper harvest technique. Grade labels range from “fuji” (highest) to “yuki” (standard), with perfect specimens selling at auction for thousands of dollars.

In Japanese consumer culture, these melons function as high-value gifts rather than everyday fruit. The gifting season peaks during summer chugen and year-end oseibo exchanges, when presentation carries particular social weight. Department stores sell them in wooden boxes with documentation of their origin farm and individual tracking numbers. The season runs June through August, with prices reflecting both the labor-intensive growing process—some farmers spend over 100 days managing a single fruit—and the market value placed on flawless agricultural products in gift-giving contexts.

Peach Vacation Afternoon Tea

A luxurious moment to fully enjoy the sparkle of summer, woven together by fragrant peaches and mellow melons.

This seasonal afternoon tea celebrates summer’s peak produce through careful craftsmanship rather than novelty for its own sake. The pastry team has constructed a menu around two primary fruits—peaches and melons—treating each with precision that respects their distinct characteristics.

The sweets selection layers technique with seasonal timing. The “Peach Verrine” demonstrates this through structure: sparkling wine jelly set over rich panna cotta, creating textural contrast that keeps the palate engaged. The peach tart uses fully ripened fruit, the kind that yields slightly under pressure and releases concentrated juice. For the “Melon Mousse,” white chocolate provides fat content that carries rather than competes with the melon’s subtle floral notes.

Seven varieties make up the pastry component, each with specific intent. The “Hat Mousse” references summer straw haberdashery; the “Bag-shaped Mousse” carries a Mallorca tile pattern that connects to Mediterranean vacation aesthetics. Financiers receive a saline element—unusual for the typically sweet format—to reset sweetness perception. The “Pesque Dolce,” a traditional French peach-shaped confection, anchors the menu in established technique.

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■ Chef’s Special Savories

Three composed items balance the sweetness density of the pastry program:

• Peach soup: Gentle sweetness with refreshing acidity, served chilled
• Summer vegetable pickles: Mirabelle plum provides sweet-sour brightness against raw and lightly processed vegetables
• Risotto arancini: Bite-sized, with crisp exterior coating and concentrated umami from the rice base, set over grilled zucchini

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■ Tea and Beverage Options

Plan	Inclusions
Standard Plan	All-you-can-drink tea, coffee, soft drinks
Tea Selection Plan	Above plus Mariage Frères teas and flavored teas

The Mariage Frères integration—this is the distinguished French house founded in 1854—offers a measurable upgrade for those who track tea provenance.

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■ Optional Additions

Item	Price	Notes
Tropical Sunset Parfait with Häagen-Dazs	From 2,990 yen (with café)	Yokohama and Omiya stores only; available for individual order
Tropical Sunset Mini Parfait with Häagen-Dazs	1,200 yen	—
Special Drink “Peach Float”	1,200 yen	—
Red Peach and Lychee Rose-scented Semifreddo	1,500 yen	Summer seasonal specialité
Tea Selection upgrade	500 yen	—
Message Plate	500 yen	—

The semifreddo merits particular attention: peach compote, rose-scented mousse, and lychee operate as a composed dessert rather than a simple parfait. The temperature gradient—frozen mousse against room-temperature compote—creates the “moment of elegant vacation” the menu describes.

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■ Lunch Set Options

Afternoon tea without savories; suitable for lighter appetites

Set	Price	Contents
Pasta Lunch	1,500 yen	Chilled cauliflower potage / Short pasta with small shrimp and salsiccia
Chicken Lunch	1,500 yen	Chilled cauliflower potage / Poule Basquaise: Basque-style tomato stew with selected chicken thigh

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Complete Menu

【Sweets】

• Peach Melba Verrine Style
• Bergamot-scented Hat Mousse
• Peach Tart
• Peach Couture Mousse
• Financier Fleur
• Pesque Dolce
• Melon and Citron Gateau

【Savories】

• Risotto Arancini
• Chilled Cauliflower Potage
• Summer Vegetable Pickles with Mirabelle Flavor

【Scone Stand】

• Tea / Plain (with White Peach Jam)

【Drinks】

See plan descriptions above; last order 90 minutes from seating

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Venue-Specific Details

◆ Omiya Riku / Cafe & Restaurant Shikitei

Dates	Wednesday, June 17, 2026 – Monday, August 31, 2026
Closed	Tuesdays
Hours	11:00–16:30 (Last entry 15:00)
Pricing	Weekdays from 4,580 yen / Weekends & Holidays from 4,800 yen
Note	Consumption tax included; 15% service charge separate

Location details | Nearest stations: Toro Station, Kamomiya Station

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◆ Applause Square Tokyo Geihinkan

Dates	Select dates June 19 – August 29, 2026 (see full schedule below)
Weekday hours	12:00–14:00
Weekend/Holiday hours	1st session 12:00–14:00 / 2nd session 16:15–18:15

Date key: ◎ Dogs allowed | ☆ 1st session only | ★ 2nd session only

June	July	August
19 ◎Fri	3 ◎Fri	1 ◎Sat
26 ◎Fri	5 ★Sun	2 ☆Sun
28 ◎Sun	10 ◎Fri	7 ◎Fri
	12 ★Sun	8 ★Sat
	17 Fri	9 Sun
	20 ◎Mon (Holiday)	11 ☆Tue (Holiday)
	24 Fri	14 ◎Fri
	26 Sun	15 Sat
	31 Fri	16 ☆Sun
		28 Fri
		29 ★Sat

Plan	Weekdays	Weekends/Holidays
Standard Plan	5,000 yen	5,500 yen
Tea Selection Plan	5,500 yen	6,000 yen
With Lunch Set	from 6,500 yen	from 7,000 yen

Location details | Nearest station: Akebonobashi Station

Inquiry: 03-5368-4700
Note: Closed every Monday and Tuesday (except holidays) and dates specified by the company

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◆ Ristorante Mangiare Iseyama (Yokohama)

Dates	Wednesday, June 17, 2026 – Monday, August 31, 2026
Closed	Tuesdays
Weekday hours	12:00–17:00 (Last entry 15:00)
Weekend/Holiday hours	14:00–16:30 (Last entry 15:00)
Pricing	Weekdays from 5,500 yen / Weekends & Holidays from 6,000 yen

Location details | Nearest station: Sakuragicho Station

Inquiry: 045-260-8845

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◆ Contact Information

Venue	Phone
Omiya Riku Cafe & Restaurant Shikitei	048-662-5551
Applause Square Tokyo Geihinkan	03-5368-4700
Ristorante Mangiare Iseyama	045-260-8845

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Official Website

All prices include consumption tax and 15% service charge unless otherwise noted. Items other than the “Tropical Sunset Parfait with Häagen-Dazs” must be ordered as a set with the afternoon tea. Menu contents may change based on ingredient availability. Listed content may have changed; confirm current details with the venue or official website.

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What is Tokyo Geihinkan?

Tokyo Geihinkan, also known as the Tokyo State Guest House, occupies the former Akasaka Palace in Tokyo’s Minato ward. The building has served as one of Japan’s official state guest houses since 1947, when the Imperial household transferred it to government use.

The structure itself dates to 1909, when architect Katayama Tokuma completed it as a residence for the Crown Prince. Katayama worked in a Neo-Baroque idiom that looked toward European models—an approach shared by several prominent Meiji-era architects who had trained abroad. The result is a building that sits somewhat apart from the Japanese architectural mainstream of its period, though its construction involved Japanese craftsmen and materials throughout.

As a functioning guest house, the building receives foreign heads of state, monarchs, and diplomatic visitors. The Main Hall, with its ceiling chandeliers and parquet flooring, serves as the principal reception space. The Sairan Room contains woodwork by the Imperial Household carpenters, executed in traditional techniques that offset the building’s European envelope. The grounds follow formal garden conventions with some adaptation to the hillside site.

The Geihinkan opens to the public on designated days throughout the year, and has occasionally hosted seasonal dining events. These are ticketed affairs with limited seating, offering access to parts of the building not included in standard tours. The food and service follow the protocols developed for official hospitality. Whether the experience justifies the logistical effort and cost depends on one’s interest in the building itself—there is little else to warrant the trip, as the surrounding Akasaka district offers more convenient dining elsewhere.

For those who do visit, the value lies in observing how the space accommodates both its ceremonial functions and its occasional public role. The building was designed to impress, and it continues to do so. What has changed is the context: a residence built for an heir to an empire now serves a democratic state, and a space once entirely private now admits visitors who observe the machinery of diplomatic hospitality from a distance.

THE NATIONAL GALLERY LONDON AFTERNOON TEA ～ Inspired by Monet & Van Gogh～

When Two Artistic Visions Converge on Your Plate

Claude Monet and Vincent van Gogh—two masters whose works rarely share the same physical space—find unexpected harmony in an afternoon tea experience that translates their paintings into edible form. Drawing from the collection of the National Gallery, London, this limited collaboration reimagines Water Lilies Pond and Sunflowers as a multi-course menu served across two distinctive Tokyo venues.

What distinguishes this event from conventional art-themed dining is its narrative foundation: both artists harbored a documented fascination with Japan. Monet constructed his Giverny garden with deliberate Japanese aesthetic influences, while Van Gogh collected Japanese prints and studied their compositional techniques. The tea service constructs a bridge between their European masterpieces and the “ideal place they hoped to visit someday”—realized here through Japanese ingredients and culinary interpretation.

The Experience: Two Artistic Sessions

The menu operates on a seasonal rotation tied to the artists’ respective palettes.

Monet Session (July 1–31, 2026): “Harmony of the Water Surface”

The July service translates Monet’s preoccupation with light on water into transparent and layered constructions. The Muscat and White Wine Jelly captures shifting luminosity through suspended clarity, while Pistachio and Raspberry Mousse and Matcha Tapas render the greenery of Giverny’s pond edge. The cumulative effect suggests standing at the water’s perimeter—an impression that accumulates across successive bites rather than arriving all at once.

Van Gogh Session (August 1–September 13, 2026): “Yellow Palette”

The August-September transition shifts to the saturated warmth of Arles. A Mango and Coconut Verrine delivers concentrated fruit intensity, while a soup course evokes the Provençal sun that Van Gogh chased during his most productive period. The menu favors bold, unmodulated color over subtle gradation—appropriate to an artist who wrote that he wanted to express “hope” through yellow.

The Full Menu

Desserts

• Pistachio and Raspberry Mousse with Spinach Biscuit
• Mango and Coconut Verrine
• National Gallery Chocolate Plate
• Grape and White Wine Jelly
• Lime and Milk Chocolate Tart
• Mango Passion Baked Cheesecake
• Orange Passion Cream Puff

Savories

• Domestic Pork Rillettes Japonisme Style
• Salmon and Dill Pickle Tartlet with Shiso Aroma
• Shrimp and Turnip Mousse with Peruño-flavored Jelly

Scones & Condiments

• Scones (Milk / Tea varieties)
• Condiments (Confiture / Clotted Cream)

Beverage Service

Standard Plan
One cup of Mariage Frères tea (the established French house founded 1854) plus unlimited access to tea selections, coffee, and soft drinks.

Tea Selection Plan
Expanded Mariage Frères selection plus unlimited access to the Standard Plan’s beverage range.

Prices below include 15% consumption tax and service charge.

Plan	Weekdays	Sat/Sun/Holidays
Standard	¥5,800	¥6,300
Tea Selection	¥6,300	¥6,800

Optional Additions

Item	Price	Availability
Special Drink (¥1,300)
“Monet Blue ~White Grape and Water Lily Style~”		July 1–31, 2026
“Passionate Sunflower ~Mango & Roasted Coconut~”		August 1–September 13, 2026
Special Dessert (¥1,800)
“Water Lilies and Water Surface Grape Parfait”		July 1–31, 2026
“Sunflowers and Sunlight Mango Parfait”		August 1–September 13, 2026
Lunch (¥2,000)
“Wind of Giverny: Colorful Summer Vegetable Genovese”		July 1–31, 2026
“Colors of Southern France: Pork Fillet Confit”		August 1–September 13, 2026

Venues & Schedule

Aoyama St. Grace Cathedral — “St.GRACE Lounge & Dining”

Location details

• Access: 2-minute walk from Omotesando Station
• Dates: July 1, 2, 3, 6, 8, 9, 10, 13, 15, 16, 17, 22, 23, 24, 27, 29, 30, 31 / August 3, 5, 6, 7, 10, 12, 13, 14, 17, 19, 20, 21, 24, 26, 27, 28, 31 / September 2, 3, 4, 7, 9, 10, 11, 13, 2026
• Hours: Weekdays Part 1: 12:00–14:00, Part 2: 14:30–16:30

Shirokane Geihinkan Art Grace Club

Location details

• Access: Near Meguro Station
• Dates: July 4, 5, 9, 10, 17, 20 (Monday/Holiday), 23, 24, 26, 30 / August 2, 6, 7, 23, 27, 28 / September 2, 3, 4, 10, 11, 13, 2026
• Hours: 12:00–14:00 (single seating)

Note: Shirokane operates on July 20 (holiday) with two seatings: Part 1: 12:00–14:00, Part 2: 15:00–17:00.

Practical Information

• Overall Period: July 1 – September 13, 2026
• Closed: Mondays and Tuesdays at both venues (except holidays), plus designated company holidays

Reservations & Inquiries

• Aoyama St. Grace Cathedral: 03-5766-8838
• Shirokane Geihinkan Art Grace Club: 03-5475-3388

Official Website: https://www.bestbridal.co.jp/guestparty/event%5Ftheme/2026event%5Ftheme-9/

Posted content subject to change. Confirm current details through official venue channels.

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What is the National Gallery London?

The National Gallery London holds a collection of over 2,300 paintings dating from the mid-13th century to 1900. It sits at the north side of Trafalgar Square, where it has occupied its current building since 1838, though the institution itself was founded in 1824.

The collection covers the major European schools, with particular depth in Italian Renaissance, Dutch Golden Age, and French Impressionist work. Leonardo, Michelangelo, Raphael, Rembrandt, Vermeer, Velázquez, Turner, and Constable are all represented here. The gallery also holds the two artists featured in this Tokyo exhibition: Van Gogh’s Sunflowers (1888) and several of Monet’s water lily paintings, including The Water-Lily Pond (1899).

The National Gallery differs from many European museums in that it was not assembled from a royal collection. It was created by Parliament specifically for public access, with free admission written into its founding principles. That policy continues today. The building, designed by William Wilkins and expanded several times since, houses the collection in a sequence of galleries that allow visitors to move chronologically through Western painting.

The gallery’s educational role has been substantial. Its early directors established conservation practices and scholarly standards that influenced museums elsewhere. Its collection has remained relatively stable compared to institutions that sell and acquire aggressively, which means the works on view have shaped several generations of public understanding about what painting can do.