Seating: 2-hour limit
Service times: 11:30~, 11:45~, 14:00~, 14:15~, 16:30~, 16:45~

※Contents may vary depending on the season and availability of ingredients.
※Photos are for reference only.
-------------------------------------
Menu
<Welcome Drink>

<Stands>
■ First tier
Afternoon tea-exclusive sweets inspired by three themes:
– Classic: Apple Tatin × Long Pepper Swiss Roll
– Modern: Ylang-Ylang × White Grapes × Almond Milk
– Wagashi: Pear × Salted Lemon × Ramune

■ Second tier
A dish featuring seasonal vegetables
· Seasonal vegetables with brandade

■ Third tier
Four amuse-bouches packed with the patissier’s signature elements:
· Polenta fries with pickled ginger agrodolce and ricotta salata
· Bamboo shoot quiche with shiitake mushrooms and sansho pepper
· Ghost pepper mousse with thyme
· Eggplant fries with black garlic and cocoa

<Bread>
Brioche
Served with homemade mascarpone cream and two kinds of homemade jam

<Soup>
Chilled edamame potage / Tea bean powder

<Parfait>
Parfait Bijou AS: Chestnuts and grapes

<Petit Fours>
Choose as many favorites from our selection of tea-time treats as you like.
-----------------------------------
[ASAKO IWAYANAGI Special Free-Flow Drinks]
We offer a menu of around 40 drinks.
Carefully selected by our specialists—ranging from premium teas and coffees to dessert wines—this selection lets you savor seasonal flavors and diverse aromas.
(Some items incur an additional charge.)
-------------------------------------

Seating: 2-hour limit
※Contents may vary depending on the season and availability of ingredients.
※Photos are for illustration purposes only.
-------------------------------------
Menu
<Welcome Drink>

<Stands>
■ First tier
Afternoon tea-exclusive sweets inspired by three themes:
Classic (Apple Tatin and Long Pepper Swiss Roll)
Modern (Ylang-Ylang, white grapes, and almond milk)
Wagashi-style (Pear, salted lemon, and ramune)

■ Second tier
A dish featuring seasonal vegetables
· Seasonal vegetables with brandade

■ Third tier
Four amuse-bouches packed with the patissier’s signature elements:
· Polenta fries with ginger agrodolce and ricotta salata
· Bamboo shoot quiche with shiitake mushrooms and sansho pepper
· Physalis with gastric acid and thyme
· Eggplant fries with black garlic and cocoa

<Bread>
Brioche
Served with homemade mascarpone cream and two kinds of homemade jam

<Soup>
Cool edamame potage / Tea bean powder

<Parfait>
Parfait Bijou AS – Chestnuts and grapes

<Petit Fours>
Choose as many favorites from our selection of tea sweets as you like.
-----------------------------------
[ASAKO IWAYANAGI Special Free-Flow Drinks]
We offer a menu of approximately 40 drinks.
Carefully selected by our specialists, it includes premium teas, coffees, and dessert wines—allowing you to enjoy a variety of flavors and seasonal delights.
(Some items incur an additional charge.)
-------------------------------------

Seating: 2-hour limit
Serving times: 11:30~, 11:45~, 14:00~, 14:15~, 16:30~, 16:45~
※Contents may vary depending on the season and availability of ingredients.
※Photos are for illustration purposes only.
-------------------------------------
Menu
<Welcome Drink>

<Stands>
■ First tier
Afternoon tea-exclusive sweets inspired by three themes:
Classic (Apple Tatin × Long Pepper Swiss Roll)
Modern (Ylang-Ylang × White Grapes × Almond Milk)
Wagashi-style (Pear × Salted Lemon × Ramune)

■ Second tier
A dish featuring seasonal vegetables
· Seasonal vegetables with brandade

■ Third tier
Four amuse-bouches packed with the patissier’s signature elements:
· Polenta fries with pickled ginger agrodolce and ricotta salata
· Bamboo shoot quiche with shiitake mushrooms and sansho pepper
· Ghost lantern-inspired dish with gherkins and thyme
· Eggplant fries with black garlic and cocoa

<Bread>
Brioche
Served with homemade mascarpone cream and two kinds of homemade jam

<Soup>
Chilled edamame potage / Tea bean powder

<Main Dish>
Pie-wrapped taro and Comté cheese, served with a cuttlefish ink sauce

<Parfait>
Parfait Bijou AS – Chestnuts and grapes

<Petit Fours>
Choose as many favorite tea-time treats as you like.
-----------------------------------
[ASAKO IWAYANAGI Special Free-Flow Drinks]
We offer a selection of around 40 drinks.
Carefully chosen by our specialists—ranging from premium teas and coffees to dessert wines—this lineup promises delightful seasonal flavors and aromatic experiences.
(Some items incur an additional charge.)
-------------------------------------

お席：2時間制
ご案内時間：12:00〜,14:30〜
※季節や仕入れ状況により内容が変更となる場合がございます
※写真はイメージです
-------------------------------------
メニュー
＜ウェルカムドリンク＞

＜スタンド＞
■ 一段目
3つのテーマに沿った、アフタヌーンティー限定のお菓子
　クラシック（りんごのタタン×ロングペッパーのスワンシュー）
　モダン（イランイラン×白葡萄×アーモンドミルク）
　和菓子（洋梨×鹹檸檬×ラムネ）

■ 二段目
季節の野菜を使ったひと皿
・季節の野菜×ブランダード

■ 三段目
パティシエのエレメンツを詰め込んだ、4つのアミューズブッシュ
・ポレンタフリット（茗荷のアグロドルチェ、リコッタサラータ）
・筍のキッシュ（舞茸、山椒）
・鬼灯（ガストリック、タイム）
・茄子のフリット（黒ニンニク、カカオ）

＜パン＞
ブリオッシュ

自家製マスカルポーネクリームと、自家製ジャム2種を添えて

＜スープ＞
冷製えだまめポタージュ/ 茶豆パウダー

＜メインディッシュ＞
里芋とミモレットのパイ包み、イカ墨セート風ソース

＜パフェ＞
パルフェビジュー AS　栗と葡萄

＜ミニャルディーズ＞

お茶菓子よりお好きなものをお好きなだけ
-----------------------------------
【ASAKO IWAYANAGI スペシャル フリーフロードリンク】
約40種から成るドリンクリストをご用意。
専門スタッフの厳選した茶葉やコーヒー、デザートワインまで、季節や香りの広がりをお楽しみいただけるラインナップをご用意しております。
(一部メニューは追加料金となります)
-------------------------------------

Seating: 1.5-hour slots
--------------------------
Parfait Bijou AS: Chestnuts and Grapes

A autumnal parfait featuring rich Japanese chestnut purée as the star ingredient, paired with juicy and fragrant grapes.
The smooth, rich chocolate crème is enhanced by the tartness of blackcurrants and the refreshing aroma of shiso, which beautifully complement the exquisite flavor of the chestnuts.
-------------------------
＜Menu＞
Welcome drink

Amuse-bouche

Parfait Bijou AS / Pairing drink

Mignardises (served on a tray)

After-dinner drink
-------------------------
Allergens [among 28 listed items]
Eggs, milk, wheat, sesame, soybeans, apples, gelatin

The origins of toppings and fruits may vary depending on availability and the chef’s discretion.

Seating: 2-hour limit
Service times: Mon–Thu 1:30 PM & 3:15 PM / Sat–Sun 11:30 AM
--------------------------
Parfait Bijou AS – Autumn Fruits –

Figs, grapes, chestnuts, persimmons, apples.
Fruits rich in aroma and flavor come into season one after another.

This autumn, Parfait Bijou AS transforms into an experience designed to help you savor seasonal fruits more deeply.

From appetizers to a multi-course kaiseki-style meal, and finally a hot apple tart prepared right before your eyes—each dish offers different temperatures, aromas, and flavors unique to freshly made cuisine, all served at the counter within close proximity.

To conclude, there’s the Parfait Bijou featuring an elegant arrangement of autumn fruits. This time, we’ve chosen juicy and fragrant Shine Muscat grapes as the star ingredient.

Immerse yourself in the myriad flavors of autumn through all five senses, and enjoy this fleeting seasonal moment.
-------------------------
<Menu>
Appetizer
Brandy mousse with figs

Multi-course meal
Mont Blanc with grapes
Charred figs with Camembert cheese
Arrowroot jelly with dried figs
Green yuzu jelly
White miso dish with persimmons
Lotus root chips

Apple tart
Tonka beans

Parfait Bijou AS with Shine Muscat
-------------------------
Allergens [among 28 listed items]
Eggs, milk, wheat, almonds, oranges, sesame, soybeans, apples, gelatin
This menu contains some alcoholic ingredients.

Toppings and fruit origins may vary depending on availability and the chef’s discretion.

Availability: Until October 19
Serving time: 1.5 hours per seat
----------------------------
An autumnal parfait featuring Saga Prefecture’s Tomita Orchard’s black fig “Violet Soliel” as the star ingredient, paired with fragrant osmanthus and Nilgiri tea.

The rich flavor of the black figs is complemented by the depth of red wine, the lovely aroma of osmanthus, and the refreshing aftertaste of Nilgiri milk tea.

White pepper and olive oil add subtle accents—enjoy how the flavors and aromas evolve with each bite.

You may choose your preferred beverage from coffee, tea, or dessert wine.

Allergens [among 28 listed items]:
Eggs, dairy, wheat, almonds, walnuts, soybeans, sesame, apples, gelatin
This dish contains a small amount of alcohol.

The origins of toppings and fruits may vary depending on availability and the chef’s preference.
※Images are for reference only.

Seating: 1.5-hour slots
----------------------------
A young patissier from Yamanashi wrapped strawberries in coulis and placed them on top of a shortcake.
As a tribute to this creative idea, I wrapped chestnut sorbet in coulis and placed it atop the Parfé Bijou®.

Wrapping one thing with another—this act carries the promise of a story beginning anew.
That was the inspiration behind this parfait.

Having honed his skills in Etchujima, the patissier set off to Kakinokuchi in Kōshū City to further refine his craft.
It took great determination for him to leave his familiar surroundings and embark on a journey to new lands.

This dish also embodies my respect for such a dedicated patissier.

You may choose your preferred beverage from coffee, tea, or dessert wine.

Allergens [among 28 listed]
Eggs, milk ingredients, wheat, oranges, soybeans, apples, gelatin.

The origins of toppings and fruits may vary depending on availability and the chef’s preference.
※ Images are for reference only.

Seating: 2-hour limit
Serving times: Friday 13:30~ / Saturday & Sunday 13:30〜 ,14:00〜
Drinks included
Some menu items contain trace amounts of alcohol. Changes cannot be accommodated, so please kindly note this in advance.
----------------------------
A Feast for the Senses

Appetizers – 2 kinds

■ Plate 1
Carrot / 🥕

■ Plate 2
Feuilletage Ambellece, Daikoku shimeji mushrooms, Van Jonne

■ Plate 3
Straw / White chocolate / Caviar

■ Plate 4
Aged chestnuts / Guinness beer

■ Plate 5
Irflottant, Macadamia nuts / Baileys

Tea sweets – 2 kinds

Allergens [among 28 listed items]:
Eggs, milk, wheat, peanuts, almonds, oranges, beef, chicken, bananas, pork, macadamia nuts, gelatin

Toppings and fruit varieties may vary depending on availability and the chef’s discretion.
※ Images are for reference only.

シャンパーニュ Louis Roederer
世界で最も権威ある専門誌のランキングで5年連続首位を獲得するなど、最高峰の評価を受けるシャンパン・メゾン。大手企業傘下が多い中、現在も家族経営を貫き、自社畑のブドウのみを使用した妥協のない最高品質のシャンパンを造り続けています。