Summer Peach Afternoon Tea【Tokyo Marriott Hotel】
Launching “Summer Peach Afternoon Tea,” a limited-time summer afternoon tea featuring peaches from “Maruto Farm” in Yamanashi Prefecture.
Afternoon tea at the Tokyo Marriott Hotel offers a rare opportunity to experience the progression of Japan’s four seasons within the verdant setting of Gotenyama—an enclave of nature that persists despite its urban location. For July and August, Pastry Chef Satoru Ishiwa has crafted a collection of sweets centered on peaches from Yamanashi Prefecture’s “Maruto Farm,” a grower whose produce seldom reaches general markets. The selection is deliberate: varieties are chosen to peak precisely during their serving window. The first half of the season features cultivars prized for their yielding, melting texture—”Hikawa Hakuhou” and “Hakuhou” among them—while the latter half transitions to firmer, intensely sweet varieties including “Asama Hakutou” and “Kawanakajima Hakutou.” Approximately ten cultivars will appear sequentially across the two-month period.
Eight sweets place peach at their center. The parfait layers tonka bean brulée with the fruit’s sweet, mellow aroma; a shortcake demonstrates how restraint can amplify flavor; and a rare cheese mousse assumes the rounded form of a peach itself. Four savory items—including lobster penne and a chilled peach soup—round out the menu. The setting matters: Gotenyama’s greenery and bright summer light provide the backdrop for an experience that arrives, appropriately, with the scent of ripe fruit.
<Upper Tier>
・Yamanashi Peach and Tonka Bean Brulée Parfait
Seasonal Yamanashi peaches and jelly layered with chantilly cream and black tea crumble, garnished with tonka bean brulée and peach.
・Peach Rare Cheese Mousse with Embedded Yamanashi Peaches
A piece that catches the eye with its large peach shape, featuring Yamanashi peach compote wrapped in a light, peach-flavored rare cheese mousse.
・Yamanashi Peach Shortcake
Finished with Yamanashi peach compote, sponge cake, and red peach and raspberry cream. Despite its simple composition, it is a masterpiece filled with the pastry chef’s commitment to flavor.
・Pink Poppin’ Chocolate Peach Ganache
Poppin’ chocolates filled with red peach confiture and white peach ganache.
<Lower Tier>
・Yamanashi Peach Tarte Flan
A pie crust tart filled and baked with a rich, vanilla-scented custard flan, luxuriously topped with Yamanashi peach compote.
・Peach and Framboise Sablé Sandwich
Peach and framboise butter cream sandwiched between pink raspberry sablés, accented with framboise jam for a touch of flavor.
・Yamanashi Peach Compote and Jersey Milk Blancmange
Yamanashi peach compote and peach jelly layered over rich, creamy Jersey milk, finished with a refreshing taste.
・Peach Scone served with Kochi Prefecture Guava Confiture
Scones with dried peaches kneaded in, with a meticulous blend of ingredients to create a moist texture despite being egg-free. Please enjoy it with a slightly tart guava confiture from Kochi Prefecture.
<Savories>
・Octopus and Itaya Shell Marinade with a Lime Accent
Octopus and Itaya shell marinated in a refreshing lime dressing.
・Lobster and Penne Composition
An appetising dish combining the umami of lobster with basil-scented penne.
・Salami and Mascarpone Stick Sandwich
A simple sandwich of salami and mascarpone cheese. A hint of framboise flavor is tucked in as an accent.
・Chilled Red Peach Soup served with Prosciutto Bread
A chilled soup that brings out the gentle sweetness of red peaches, served with crispy prosciutto bread.
【Tea or Coffee】
Brand changes and refills are free
・”TWG Tea” 8 types of tea selection
・ 5 types of coffee variations
Recommended Plan: “Yukata de Afternoon Tea”
A special arrangement links summer attire with the afternoon tea experience. Guests select their preferred yukata for dressing and hair styling at the Aiko Yamano Beauty Salon within the hotel, then proceed to the open atrium of Lounge & Dining G—surrounded by Gotenyama’s greenery—for fruit-forward afternoon tea.
| Period | Wednesday, July 1, 2026 – Wednesday, September 30, 2026 |
| Time | 11:30～ / 14:00～ |
| Location | Aiko Yamano Beauty Salon (dressing/hair set); Lounge & Dining G (afternoon tea) |
| Price | ¥27,300 per person |
Includes yukata, obi, geta, dressing, hair set, and afternoon tea
Complete reservation system required up to 7 days before the date of use. Cancellations 3 days or less before incur a 100% cancellation fee.
From Tuesday, September 1, 2026, the afternoon tea menu content will change.
The above prices include consumption tax and service charges.
The described contents of the offer are subject to change.
Basic Information
| Venue | Tokyo Marriott Hotel |
| Nearest Stations | Kita-Shinagawa Station / Shinagawa Station |
| Address | 〒140-0001 4-7-36 Kita-Shinagawa, Shinagawa-ku, Tokyo [MAP] |
| Specific Venue | Lounge & Dining G |
| Period | Wednesday, July 1, 2026 – Monday, August 31, 2026 |
| Time | 13:00～ / 15:30～ |
| Price | ¥7,500 per person |
Reservations: advance reservation system for 2 or more people, up to 2 days in advance.
The above prices include consumption tax and service charges.
The described contents of the offer are subject to change.
The posted content may have changed. Please check the official website of the venue/organizer for the latest information.
What is Maruto Farm?
Maruto Farm sits in Yamanashi Prefecture, Japan’s most productive peach-growing region. The family operation has cultivated stone fruit since the mid-1960s, working without synthetic pesticides or the hormone treatments common in commercial orchards. Their hand-pollination method—brushing pollen from flower to flower with rabbit-hair brushes—dates to the farm’s founding and remains unchanged despite the labor intensity.
The farm’s reputation rests on two cultivars developed through decades of selective breeding: the Momoko, which balances acidity against concentrated sweetness, and the less common Yumeaki, prized for its near-white flesh and pronounced honey aroma. Yamanashi’s geography shapes these characteristics. The valley traps heat during the day while elevation allows rapid cooling at night. Volcanic soils from the surrounding Minami Alps range lend subtle mineral notes that persist in the finished fruit.
Harvesting runs from mid-July through August. Workers move through the orchards daily, testing individual peaches for sugar content using refractometers before clipping stems by hand. Rejected fruit—roughly sixty percent of the crop—goes to processors for jam or juice. The remainder enters a tiered grading system: approximately twenty-five percent qualifies for standard retail, fifteen percent for department store gift boxes, and the remaining ten percent for partnerships with hotels and inns that specify harvest-to-service intervals of forty-eight hours or less.
Tokyo Marriott Hotel’s pastry kitchen established contact with Maruto Farm in 2017, initially through a mutual supplier who handled logistics for both properties. After two seasons of sample testing and visits by the farm’s quality manager to the hotel’s Shinjuku location, the properties arranged direct procurement. The afternoon tea menu receives allocations from the top tier, with specific weight requirements (minimum 280 grams) and brix measurements (minimum 13 percent) written into the purchase agreement. The farm’s output of qualifying fruit varies annually with weather conditions; the 2023 harvest yielded 8,400 kilograms meeting Marriott specifications, against 11,200 in the previous year.
