TRUNK(HOTEL) CAT STREET Debuts Summer Seasonal Menus in Shibuya

TRUNK(HOTEL) CAT STREET in Shibuya has unveiled its summer culinary program, headlined by a collaboration with the acclaimed PÂTISSERIE ASAKO IWAYANAGI. The seasonal update spans the property’s dining venues, introducing a premium peach parfait alongside a series of light dishes and frozen cocktails designed for the warmer months.

Parfait Bijou Pêche featuring fresh peaches and green tea gelato — The Parfait Bijou® Pêche, a collaboration with PÂTISSERIE ASAKO IWAYANAGI.

A Sensory Parfait Collaboration

At TRUNK(KITCHEN), the hotel partners with PÂTISSERIE ASAKO IWAYANAGI to present the ‘Parfait Bijou® Pêche.’ Available from July 18 to August 31, this creation layers fresh domestic peaches with Tsuyuhikari green tea gelato from Shizuoka, elderflower, and roasted green tea. The collaboration is built on the shared concept of ‘Socializing,’ treating the dessert as a sensory experience. Guests can opt for the full Parfait Bijou, which includes tea pairings from EN TEA such as Yuzu Green Tea or Makibi Bancha, or a simplified ‘Parfait Pêche’ served as a course dessert.

Chef Asako Iwayanagi preparing a parfait in the kitchen — Chef Asako Iwayanagi during the preparation process.

Seasonal Gastronomy at KITCHEN and KUSHI

The hotel’s primary dining room, TRUNK(KITCHEN), has updated its menu to feature ingredients characteristic of the season. Notable additions include sautéed swordfish served with a spelt risotto and roasted Iwate Iwai chicken finished with a diavola sauce. For those seeking more robust, stamina-focused flavors, TRUNK(KUSHI) offers a selection of summer small plates. These include grilled young corn with salt butter, chilled fried Kamo eggplant—a traditional variety from Kyoto—with lemon-infused daikon, and spicy grilled cartilage seasoned with cumin and Sichuan pepper.

Selection of summer dishes at TRUNK(KITCHEN) — Summer seasonal offerings at TRUNK(KITCHEN).

Grilled young corn and skewers at TRUNK(KUSHI) — Stamina-boosting small plates and skewers at TRUNK(KUSHI).

Summer Refreshments at the LOUNGE and STORE

TRUNK(LOUNGE) provides a selection of cooling beverages, including the ‘Frosty Violet,’ a frozen blueberry cocktail available in both alcoholic and non-alcoholic versions. The menu also features an Orange Affogato, which functions as a dessert-style cocktail. At TRUNK(STORE), the focus turns to plant-based options with the Matcha Coconut Latte. This dairy-free beverage uses organic matcha from THE NODOKA, blended with coconut and oat milk for a creamy finish.