From June 1st to August 31st, Palace Hotel Tokyo will be offering limited-edition summer sweets and cocktails for a refreshing summer experience.

For summer sweets, the hotel's all-day dining restaurant, Grand Kitchen, on the first floor, will be offering a "Summer Glass Selection." Two types of summer sweets are available, priced at 1,600 yen each (tax included): "Tropical," featuring passion fruit granita topped with yogurt sauce and sweet pinchos, and "Matcha & Azuki," featuring matcha ganache and granita garnished with azuki bean cream.

In addition, the lobby lounge, The Palace Lounge, on the same floor, will be offering a "Summer Afternoon Tea" (4,000 yen tax included / 5,800 yen tax included, including a glass of champagne). The tea is served in an original three-tiered box, featuring summery and seasonal ingredients such as chilled lobster bisque, muffin sandwiches, and mango pudding.

In addition, the pastry shop "Sweets & Deli" on the first basement floor will offer three types of cakes, each priced at 650 yen including tax: "Tentation," a chocolate cake accented with banana cream and blackberry jam; "Exotic," a refreshing lychee mousse; and "Rhubarb Tart," made with sweet and sour rhubarb.

For summer cocktails, the main bar "Royal Bar" on the first floor will offer the "Fresh Bellini" (from July 1st), which combines seasonal peaches and sparkling wine, the "Mango Margarita," which combines soft tequila with smooth mango, and the "Watermelon Salty Dog" (2,300 yen each including tax), a popular vodka cocktail adapted with watermelon. At the lounge bar "Privé" on the 6th floor, you can enjoy a Japanese cocktail made with yuzu, "Privé Punch" (1 glass 1,600 yen including tax / 5 glasses (carafe) 5,000 yen including tax), "Fresh Peach Punch" (1 glass 1,800 yen including tax / 5 glasses (carafe) 5,600 yen including tax), which uses seasonal peaches to create a summery feel, "Mojito de Privé" (2,200 yen including tax) made with gold rum, and "Luxury Punch of Melon and Brandy" (14,000 yen including tax), which is made by pouring brandy directly into a whole melon.