Pullman Tokyo Tamachi - Luxury hotel - Seasonal High Tea
Seasonal High Tea
An Evening Inspired by Circular Value
Pullman Tokyo Tamachi will celebrate its eighth anniversary on 1 October 2026.
To commemorate this milestone, the hotel will present a Sustainable High Tea and a special bonsai exhibition from Tuesday, 1 September to Saturday, 31 October 2026, inspired by the theme “Circular Value for the Future.”
The experience features refined creations that give imperfect produce and surplus ingredients a second life through the creativity of our chefs, the original anniversary cocktail “Second Harvest,” inspired by circular value, and a bonsai exhibition that reflects the preservation of Japanese culture and a commitment to a more sustainable future.
Through food, craftsmanship and culture, discover the hidden potential of familiar ingredients and the lasting value passed from one generation to the next.
◆ Pullman Tokyo Tamachi 8th Anniversary Sustainable High Tea
Period: Tuesday, 1 September–Saturday, 31 October 2026
Hours: 5:00 p.m.–8:30 p.m. (L.O. 8:30 p.m.)
Seating: 120 minutes / Free-flow drinks: 90 minutes
Venue: JUNCTION
Location: Pullman Tokyo Tamachi 2F, 3-1-21 Shibaura, Minato-ku, Tokyo
Access: Directly connected to JR Tamachi Station, one minute on foot / Three minutes on foot from Toei Subway Mita Station
Price per person:
1. JPY 9,500 — Savouries with 31 free-flow drink selections, including Champagne and the original anniversary cocktail
Champagne / Eighth-anniversary original cocktail / Wine / Beer / Whisky / Jasmine Shochu / Lemon Sour / Coffee / Tea / Soft drinks
2. JPY 7,500 — Savouries with 30 free-flow drink selections, including sparkling wine
Sparkling wine / Wine / Beer / Whisky / Jasmine Shochu / Lemon Sour / Coffee / Tea / Soft drinks
※Reservations must be made by 6:00 p.m. on the previous day.
※All prices include tax. No service charge applies.
※The drinks selection may be subject to change depending on availability.
Sustainable High Tea: Giving Ingredients a Second Life
Created to celebrate the hotel’s eighth anniversary, the Sustainable High Tea showcases the hidden potential of ingredients by transforming imperfect produce and surplus ingredients into refined savouries and sweets.
Through the creativity of our chefs, each ingredient is given a second life while embracing environmental and social responsibility.
Guests can enjoy inventive creations such as a fresh spring roll inspired by “Yatara,” a traditional dish from Nagano Prefecture, made with imperfect vegetables sourced as part of the hotel’s support for local farmers, and Agrumes Guimauve crafted using orange and grapefruit peels that might otherwise have gone unused.
【MENU】
Eight Savouries and Sweets:
Yatara Fresh Spring Roll / Organic Soba Prawn Roll / Lamb Keema Shepherd’s Pie / Mushroom Crêpe / Sustainable Fish Fritters & Potatoes / Vegetarian Panini / Plant-Based Chips & Mixed Nuts / Agrumes Guimauve
View Details of the Eight Menu Items
Yatara Fresh Spring Roll
“Yatara,” a traditional dish from Nagano Prefecture, has been reimagined by the chef as an elegant and colourful fresh spring roll.
Imperfect vegetables sourced as part of an initiative supporting local farmers are combined with miso, creating a dish with a crisp vegetable texture and a gently savoury richness.
Organic Soba Prawn Roll
Prawns, traditionally associated with celebratory occasions in Japan, are wrapped in organic soba noodles and fried until crisp and aromatic.
The rich flavour of the prawn harmonises with the roasted fragrance of the soba in this special creation celebrating the hotel’s eighth anniversary.
Lamb Keema Shepherd’s Pie
The traditional British shepherd’s pie, a dish rooted in the idea of reducing food waste, has been reimagined in a special high-tea size.
Lamb keema made with secondary cuts of sustainably produced Australian lamb is layered with lasagne sheets and mashed potatoes, then baked until golden and aromatic.
Mushroom Crêpe
A vegetarian crêpe filled with four varieties of mushroom—maitake, shimeji, shiitake and king oyster—celebrating the flavours of autumn.
The fragrant, galette-inspired crêpe complements the distinctive texture and aroma of each mushroom.
Sustainable Fish Fritters & Potatoes
Lightly battered fritters made with redfish sourced with consideration for marine resources and the environment.
The crisp coating seals in the fish’s natural flavour and is served with fluffy, hand-cut potatoes in a refined interpretation of fish and chips.
Vegetarian Panini
Avocado, beetroot, marinated red cabbage and plant-based soy chips are layered inside a gluten-free bun.
Colourful vegetables and satisfying textures come together in a wholesome and flavourful panini.
Plant-Based Chips & Mixed Nuts
Plant-based chips made with soy protein are served with mixed nuts in a light and aromatic snack that pairs particularly well with drinks.
The dish incorporates environmentally conscious, plant-derived ingredients while delivering a crisp texture and satisfying roasted flavour.
Agrumes Guimauve
This interpretation of the traditional French confection guimauve is made with a preserve crafted from orange and grapefruit peels, which are often discarded during food preparation.
The result captures the full character of the fruit, offering a refreshing citrus aroma and gentle sweetness.
“Second Harvest”: An Original Cocktail Inspired by Circular Value
Created to celebrate the hotel’s eighth anniversary, the original cocktail “Second Harvest” combines a house-made cordial crafted from surplus ingredients generated within the hotel with upcycled craft gin.
Surplus red wine, coffee and orange peel are transformed with fruit into a syrup that reveals fresh aromas and a delicate sweetness.
For the base spirit, guests can choose from six varieties in the “LAST” and “REVIVE” ranges—upcycled craft gins made from by-products such as sake lees—according to their preferred aroma and flavour profile.
Finished with a garnish of dried orange, the cocktail invites guests to enjoy both the flavour of ingredients used to their fullest potential and the sustainable story behind every glass.
View the Free-Flow Drinks Selection
Available Exclusively with the JPY 9,500 Plan:
Champagne / Eighth-anniversary original cocktail “Second Harvest”
Sparkling Wine
Red and White Wine
Beer
Whisky
Japanese Shochu and Sour:
Jasmine Shochu / Lemon Sour
14 Ronnefeldt Teas:
Choco Chai / Rooibos Amaretto Cocktail / Rooibos Lemon / Morgentau / English Breakfast / Assam Bari / Earl Grey / Darjeeling Summer Gold / Irish Whiskey Cream / Chill Out with Herbs / Chamomile / Peppermint / Vital Grapefruit / Ayurveda Herbs & Ginger
Coffee:
Coffee (hot or iced) / Espresso (single or double) / Café Latte (hot or iced) / Cappuccino
Soft Drinks:
Oolong Tea / Ginger Ale / Orange Juice / Jasmine Tea / Soda Water
※The drinks selection may be subject to change depending on availability.
Check Availability for the High Tea
Bonsai: A Living Legacy
To celebrate its eighth anniversary, Pullman Tokyo Tamachi will present a bonsai exhibition in the hotel lobby, showcasing one of Japan’s most internationally recognised traditional art forms.
Bonsai is a living tradition in which trees are nurtured and passed down through generations. Through its close relationship with nature and its emphasis on preserving value over long periods of time, bonsai is deeply connected to contemporary ideas of sustainability.
Throughout the exhibition, a variety of bonsai will be displayed on a rotating weekly basis, including an approximately 200-year-old Itoigawa Shimpaku juniper.
Guests are invited to discover the distinctive character of each tree and the story shaped by its history, environment and season.
Learn More About the Approximately 200-Year-Old Itoigawa Shimpaku
Shimpaku junipers are renowned for the striking contrast between the white, weathered deadwood known as “shari” and the living green foliage, expressing the strength of a tree that has survived demanding natural conditions.
The exhibited tree was cultivated from naturally collected mountain material, which has become exceptionally rare today.
It is distinguished by its remarkable shari, formed naturally over many years, and its light, elegant “bunjin” or literati-style silhouette, which makes expressive use of a slender trunk and open space.
By keeping the branches and foliage restrained, the composition highlights the tree’s natural sculptural beauty and the expressive surface of its trunk, revealing both the strength and delicate beauty created over approximately two centuries.
Discover a new perspective on sustainability through food, craftsmanship and Japanese culture.
Reservations are available online.
For further information, please contact us by telephone or email.
Telephone: 03-6400-5855
Email: hb137@accor.com
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