The Prince Park Tower Tokyo (Address: 4-8-1 Shibakoen, Minato-ku, Tokyo) will be offering the second installment of its "Sky French Afternoon Tea" from April 1 to June 30, 2023, at restaurant Breeze Vert, where guests can enjoy French-style afternoon tea. This time, the theme is "Vert = green," as in the restaurant's name, to coincide with the season of fresh greenery.
Sky French Afternoon Tea Image
The Grand Dessert will feature desserts that will have you wanting to take videos. "Le Printemps," inspired by the arrival of spring, is served at your table, creating a sea of cloud-like smoke accompanied by the faint scent of cherry blossoms, creating the image of swans soaring through the sky. Guests can also choose from two seasonal desserts, including "Saison des Filles," which depicts flowers blooming on a land of fresh greenery.
Hors d'oeuvre Plate Image
The hors d'oeuvre plate was designed by Ryo Moteki, head chef of Restaurant Brise Vert, which won third place overall at the "Trophée Passion 2022," an international French cuisine competition held in Paris last year. Seafood is presséd with seasonal green vegetables and served with an egg yolk sauce fragrant with herbs.
View from inside the restaurant
Sky French Afternoon Tea ImageThe Grand Dessert will feature desserts that will have you wanting to take videos. "Le Printemps," inspired by the arrival of spring, is served at your table, creating a sea of cloud-like smoke accompanied by the faint scent of cherry blossoms, creating the image of swans soaring through the sky. Guests can also choose from two seasonal desserts, including "Saison des Filles," which depicts flowers blooming on a land of fresh greenery.
Hors d'oeuvre Plate ImageThe hors d'oeuvre plate was designed by Ryo Moteki, head chef of Restaurant Brise Vert, which won third place overall at the "Trophée Passion 2022," an international French cuisine competition held in Paris last year. Seafood is presséd with seasonal green vegetables and served with an egg yolk sauce fragrant with herbs.
View from inside the restaurantOverview of the "Sky French Afternoon Tea" during the Fresh Green Season
[Period] Saturday, April 1, 2023 - Friday, June 30, 2023 *Reservations required by the day before, 2-hour limit
[Time] 11:30 A.M. - 2:30 P.M. (Last entry 12:30 P.M.)
[Price] ¥8,000 per person
Free-flow sparkling wine included: ¥10,000 per person
[Location] Restaurant Breeze Vert (33F)
[Reservations & Inquiries] Restaurant Reservations: TEL: 03-5400-1170 (10:00 A.M. - 6:00 P.M.) Mocktail: A mocktail combining the floral aroma of elderflower and the refreshing flavor of kiwifruit. ● Kiwish Flower ● Savory: Created by Restaurant Breeze Verte's Executive Chef, Ryo Moteki. A savory dish, "Potager Vert (Green Garden)," represents the budding of spring. Each dish on this savory plate exudes a French flair. ● Faux Olives: A dish with a rich olive flavor that melts in your mouth.
●Potage “Saint-Germain”...A small green pea soup with the sweetness and richness of the ingredients.
●Mozzarella Cheese Sphères...Cheese coated in tomato consommé, with a Caprese-like flavor.
●Shrimp and Herb Tabbouleh...Refreshing with the texture of couscous and the aroma of herbs.
●Prosciutto Tartine...Inspired by a French-style open sandwich.
●Squid and Ginger Confit...A dish in which the ginger brings out the flavor of the squid.
●Leaf chips…Green bean chips
Savory hors d'oeuvre plate image
＜Hors d'oeuvre plate＞※Created by Moteki Ryo, head chef of Restaurant Breeze Vert
A visually vibrant dish made with seafood and fresh seasonal green vegetables solidified in a flavorful consommé jelly.
● Presse of seafood and green vegetables with a refreshing sauce vert
＜Sweets＞
You can enjoy petit choux with a crispy texture and fromage blanc mousse covered in green apple jelly.
●Matcha petit choux
Trofée Passion 2022 entry>
●Coconut almond and melon verrine
●Green apple mousse
●White grape tart
●Scones (plain, matcha)
Image of Grande Desserts
＜Grande Dessert＞
Choose from two types of Grande Dessert. Choose from "Le Printemps," a ruby chocolate mousse and chocolate swan soaring through the sky served on a plate made of dry ice smoke to represent the sky, or "Saison des Filles," a rich pistachio mousse and vanilla ice cream topped with a tangy orange sauce.
●Le Printemps
Ruby chocolate mousse, red fruit sorbet
●Saison des Filles
Pistachio mousse, vanilla ice cream and citrus sauce
*Drinks include free-flowing tea and coffee.
*The above information is current as of the time of release (February 9th) and is subject to change.
*Photos are for illustrative purposes only.
*Restaurant prices include consumption tax. A separate service charge (15%) will be added.
*In regards to food allergy support at our restaurants, we will only cater to the seven specific ingredients (shrimp, crab, wheat, buckwheat, eggs, milk, and peanuts) that manufacturers (our food suppliers) are required to display under the Food Labeling Act. Customers who wish to accommodate the seven specific ingredients should let us know in advance.
*Ingredients and menus may change depending on the purchasing situation.
[Period] Saturday, April 1, 2023 - Friday, June 30, 2023 *Reservations required by the day before, 2-hour limit
[Time] 11:30 A.M. - 2:30 P.M. (Last entry 12:30 P.M.)
[Price] ¥8,000 per person
Free-flow sparkling wine included: ¥10,000 per person
[Location] Restaurant Breeze Vert (33F)
[Reservations & Inquiries] Restaurant Reservations: TEL: 03-5400-1170 (10:00 A.M. - 6:00 P.M.) Mocktail: A mocktail combining the floral aroma of elderflower and the refreshing flavor of kiwifruit. ● Kiwish Flower ● Savory: Created by Restaurant Breeze Verte's Executive Chef, Ryo Moteki. A savory dish, "Potager Vert (Green Garden)," represents the budding of spring. Each dish on this savory plate exudes a French flair. ● Faux Olives: A dish with a rich olive flavor that melts in your mouth.
●Potage “Saint-Germain”...A small green pea soup with the sweetness and richness of the ingredients.
●Mozzarella Cheese Sphères...Cheese coated in tomato consommé, with a Caprese-like flavor.
●Shrimp and Herb Tabbouleh...Refreshing with the texture of couscous and the aroma of herbs.
●Prosciutto Tartine...Inspired by a French-style open sandwich.
●Squid and Ginger Confit...A dish in which the ginger brings out the flavor of the squid.
●Leaf chips…Green bean chips
Savory hors d'oeuvre plate image＜Hors d'oeuvre plate＞※Created by Moteki Ryo, head chef of Restaurant Breeze Vert
A visually vibrant dish made with seafood and fresh seasonal green vegetables solidified in a flavorful consommé jelly.
● Presse of seafood and green vegetables with a refreshing sauce vert
＜Sweets＞
You can enjoy petit choux with a crispy texture and fromage blanc mousse covered in green apple jelly.
●Matcha petit choux
Trofée Passion 2022 entry>
●Coconut almond and melon verrine
●Green apple mousse
●White grape tart
●Scones (plain, matcha)
Image of Grande Desserts＜Grande Dessert＞
Choose from two types of Grande Dessert. Choose from "Le Printemps," a ruby chocolate mousse and chocolate swan soaring through the sky served on a plate made of dry ice smoke to represent the sky, or "Saison des Filles," a rich pistachio mousse and vanilla ice cream topped with a tangy orange sauce.
●Le Printemps
Ruby chocolate mousse, red fruit sorbet
●Saison des Filles
Pistachio mousse, vanilla ice cream and citrus sauce
*Drinks include free-flowing tea and coffee.
*The above information is current as of the time of release (February 9th) and is subject to change.
*Photos are for illustrative purposes only.
*Restaurant prices include consumption tax. A separate service charge (15%) will be added.
*In regards to food allergy support at our restaurants, we will only cater to the seven specific ingredients (shrimp, crab, wheat, buckwheat, eggs, milk, and peanuts) that manufacturers (our food suppliers) are required to display under the Food Labeling Act. Customers who wish to accommodate the seven specific ingredients should let us know in advance.
*Ingredients and menus may change depending on the purchasing situation.
