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.
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.
