Summer 2026 at The Kitano Hotel Tokyo: Rooftop High Tea & Dining

From June through August 2026, The Kitano Hotel Tokyo introduces a series of seasonal culinary experiences designed for the height of the Japanese summer. As a member of Relais & Châteaux, the property emphasizes precise craftsmanship across its dining venues, offering a range of refreshments from traditional chilled noodles to a flexible evening high tea on the rooftop.

High tea set with champagne — The High Tea & Summer Bubbles experience at Kitano Arms Lounge.

Seasonal Japanese Flavors at Tea Lounge Kafu

Located on the second floor, Tea Lounge Kafu serves staples intended to provide relief from the summer heat. The menu includes Sudachi Udon, featuring the bright acidity of thinly sliced Japanese citrus, and Tada Somen, a dish of chilled thin wheat noodles prepared according to a secret recipe from the hotel’s concierge. A notable addition is the Homemade Consommé with Sihanouk Lime. Created by Executive Chef Takeshi Kamo, this signature dish draws on his culinary background in Cambodia, adding a citrus-forward, exotic element to the traditional French preparation.

Sudachi Udon with citrus slices — Sudachi Udon featuring the bright acidity of Japanese citrus.

Chilled Tada Somen noodles — Tada Somen, prepared according to a secret concierge recipe.

Consommé with Sihanouk Lime — Executive Chef Takeshi Kamo’s signature lime-infused consommé.

Rooftop High Tea and Summer Bubbles

On the ninth floor, the Kitano Arms Lounge has launched the “High Tea & Summer Bubbles” program. This evening service pairs a glass of champagne with a selection of ten savory items. The assortment includes an onion tart, a quiche Lorraine, and a monaka (wafer shell) filled with caponata and firefly squid. The offering is designed for flexibility, welcoming single guests and requiring no prior reservation, allowing visitors to watch the sunset transition into the evening over the city skyline.

Close-up of high tea savory items — A selection of ten savory items paired with champagne.

Craft Cocktails and Artisanal Pairings

The hotel’s mixology program for the season includes the “Tropic Alchemy” and “Farmers Smash” cocktails, the latter utilizing a gin base made from sake lees and fresh herbs. For those seeking a non-alcoholic option, the “Wabi-Sabi” mocktail combines wasabi and green tea for a profile rooted in Japanese ingredients. Complementing the beverage program is a new “OTSUMAMI Pairing,” which features seasonal cheeses selected by Erwan Quenach of the specialty shop Le Comptoir, served alongside charcuterie and a curated wine list.