Summer Garden Party: Seasonal Fruit and Shaved Ice at Keio Plaza Hotel Tokyo

Keio Plaza Hotel Tokyo invites guests to a “Summer Resort Garden Party” at its All Day Dining Jurin, running from July 1 to August 31, 2026. The buffet centers on a curated selection of seasonal fruits, including peach, mango, and melon, presented through both traditional patisserie and live kitchen demonstrations.

Summer sweets buffet spread at Keio Plaza Hotel Tokyo — The full Summer Resort Garden Party buffet selection at All Day Dining Jurin.

A Seasonal Fruit Celebration with Live Kitchen Creations

The dessert lineup features the hotel’s traditional white peach shortcake, where delicate sponge is layered with fresh fruit and cream. Elegant glass desserts, such as the Melon and Amaretto Verrine, offer a lighter alternative for the summer heat. A dedicated live kitchen station provides a multi-sensory experience, serving freshly prepared treats like mango mille-feuille and made-to-order craft crepes, allowing guests to witness the assembly of their desserts.

White peach shortcake with rose-patterned fruit slices — The hotel’s traditional white peach shortcake featuring decorative fruit work.

Assorted fruit verrines in glass — Melon and peach verrines served in elegant glassware.

Freshly prepared mango mille-feuille — Mango mille-feuille prepared at the live kitchen station.

Craft crepes with fruit toppings — Made-to-order craft crepes featuring seasonal summer fruits.

Evolutionary Shaved Ice: From Sake Lees to Saikyo Miso

A central feature of this year’s event is the introduction of “evolutionary” kakigori (shaved ice), supervised by pastry chef and ice sculptor Mitsuyuki Yamazaki. Moving beyond standard fruit syrups, the menu includes experimental flavors designed for an adult palate. Notable selections include the Dassai Sake Lees Espuma, utilizing the renowned sake brand, and the MISO NOIX, which pairs sweet Saikyo miso with roasted walnuts. For those seeking a savory-sweet profile, the Roasted Corn with Butter Soy Sauce flavor offers a unique take on a classic Japanese summer staple.

Experimental shaved ice flavors including sake lees and miso — Innovative shaved ice flavors including Dassai sake lees and Saikyo miso.

Chef Mitsuyuki Yamazaki — Pastry chef and ice sculptor Mitsuyuki Yamazaki, who supervised the shaved ice menu.

Savory Contrasts: Spicy Mala Tang and Signature Curry

To balance the sweetness of the fruit and kakigori, the buffet incorporates a selection of robust savory dishes. Guests can sample the hotel’s long-standing traditional curry alongside Mala Tang—a spicy Sichuan-style noodle soup that has become a popular trend in Tokyo. The dining experience is supported by a range of specialty beverages developed by certified tea instructors, such as Fruit Tea Squash and Tropical Passion Tea, designed to refresh the palate.