High tea

Period: September 11 (Mon.) – November 30 (Thr.)
Time: 5:00 p.m. – 8:00 p.m. (L.O.)
Restaurant: ART colours Dining 25F
*Tax and service charge included
Reservation:Advance reservation required 2 days in advance before 2:00 p.m.

Takeshi Kojima

Head Chef

Began at Shiba Park Hotel in 1994. Starting with restaurant “Primula”, studied the essence of “Escoffier” at French restaurant “Four Seasons”. Assumed position as head chef of ART Lounge and The Society at Park Hotel Tokyo. Offers a diverse selection of cuisine centered on the “freedom of creation” that represents the atmosphere of Park Hotel Tokyo.


Foie Gras Torchon with Walnuts & Figs

[1st Tier]
Marinated Salmon with Rehl and Dill Sauce
Potato Salad

[2nd Tier]
1, Red Leaf Sea Bream & Mushroom Falci with Sauce Vin Blanc
2, Shrimp Papillotte with Japanese Parsley Genovese Sauce

[3rd Tier]
Braised Beef Cheek in Red Wine with Porcini kneaded Pasta

Chestnut Nougat Glace with Cassis Sauce

“Infinite Time and Space Amid Cognizant Japanese Beauty”

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