Four Seasons Hotel Kyoto is celebrating the autumn harvest with an afternoon tea running from 1 September through 30 November 2026. The service pairs Japanese fruits and crafted pastries with views over the hotel's centuries-old pond garden.
Visiting pastry chef Yusuke Aoki, winner of the 2018 Valrhona C3 World Competition, joins the hotel team for the programme. Executive sous chef Takashi Harada contributes the savoury direction.
The view changes with the season
Guests can take tea at EMBA Kyoto Grill or on its terrace overlooking Shakusui-en, the hotel's historic pond garden. Autumn leaves gradually bring reds and yellows to the setting across the programme.
The garden is described as approximately 800 years old and provides a distinctive sense of place. A little mist adds atmosphere, but the changing foliage is driven by the season.
Japanese fruit takes centre stage
Aoki's pastry approach places fruit from the autumn harvest ahead of decorative novelty for its own sake. The tea is designed to show seasonal flavours at a particular point in the year.
The chef's work brings French pastry technique into a distinctly Japanese setting. Visitors should ask for the current menu because produce and details can change across the three-month run.
Savouries and tea complete the ritual
Harada's contribution ensures the experience includes a balanced savoury element rather than a sequence only of desserts. Guests can make the service a meal or a slower afternoon stop.
The restaurant and terrace provide different weather-dependent settings for the same seasonal idea. Terrace availability should be confirmed during the booking.
A time-limited Kyoto visit
The afternoon tea finishes on 30 November, covering much of Kyoto's celebrated foliage season. It presents another way to experience the city between garden and temple visits.
Reservations are recommended for visitors seeking a particular time or terrace view. The announcement does not mean the autumn menu remains available year-round.
