Among the seasonal afternoon tea offerings, the one featuring Kyotamba chestnuts is particularly popular. Every year, the menu features creative dishes—such as roasted chestnuts cooked on a shichirin grill and Mont Blanc—which always build anticipation. This year’s theme is “An Afternoon Fragrant with Autumn,” and a course-style menu will be served featuring sweets and savory dishes that bring out the rich, deep flavors of abundant autumn ingredients, including Kyoto Tamba chestnuts. With pairing drinks also available, this is a culinary experience unlike any other—one you won’t want to miss.

The first dish served was “Kyoto Tanba Chestnuts and Fushimi,” featuring a warm soup made with Kyoto Tanba chestnuts and water from Fushimi in Kyoto, topped with a foam of Kari Bancha tea. It had just the right amount of saltiness, allowing me to fully enjoy the rich, creamy flavor of the chestnuts. The menu also featured dishes that perfectly balanced sweetness with the natural flavors of the ingredients, such as a specialty made with seasonal persimmons briefly poached in dashi broth, a non-sweet sweet potato made with Shishigatani pumpkin, and a madeleine salée made with Kyoto Tanba honey and accented with prosciutto. For the pairing, we were served a sparkling grape beverage made with persimmon vinegar to complement the persimmons.

The signature dish, “Kyoto Tanba Chestnut and Osmanthus Mont Blanc,” is a light, fragrant dessert with a subtly sweet flavor. Each one is hand-piped, with a filling of meringue infused with the scent of osmanthus flowers and a cream made with Wasanbon sugar. Finished with a sprinkling of shredded chestnuts, it pairs perfectly with the subtle bitterness of the apple compote. This Mont Blanc, available exclusively here, highlights the natural aroma and flavor of the chestnuts.

There are also plenty of other treats to enjoy, such as whole, steaming-hot Kyoto-Tamba chestnuts roasted on a shichirin grill. What’s more, this time the sweets are served in “okamochi”—handcrafted wooden containers made from wood sourced in Kyoto-Tamba Town. These pieces were crafted one by one by artisans specifically for this afternoon tea, and reportedly contain absolutely no nails or other fasteners. In addition to the food, there are opportunities to experience the charm of Kyotamba Town.

As an additional premium option, for an extra 2,000 yen, you can enjoy the “Roasted Kyotamba Chestnut and Vanilla Miso Parfait.” The Kyotamba chestnuts arranged around the rim of the bowl are plentiful, allowing you to savor them to your heart’s content. With the variety of textures—from the chips to the chocolate crunch—it’s a treat you’ll polish off in no time. It was a truly indulgent parfait well worth ordering as an extra.

There’s also an abundance of sweets and savory treats made with ingredients sourced from Kyoto. Cold dishes are served cold, and hot dishes are served hot. It’s precisely because the chef prepares each course right before your eyes in the open kitchen that we’re able to offer an afternoon tea experience that delights all five senses. Come and savor Kyoto’s autumn with this luxurious afternoon tea.

“Kyotanba Chestnut Afternoon Tea: ”An Afternoon Fragrant with Autumn'"
Duration: Through Monday, November 30, 2026
Time: 12:00 p.m. / 12:30 p.m. / 2:30 p.m. / 3:00 p.m. *Four sessions, each lasting 2 hours
Price: 7,800 yen per person *Includes three types of food pairings and all-you-can-drink beverages
For an additional 2,000 yen, you can add the premium option, the “Roasted Kyotanba Chestnut and Vanilla Miso Parfait.”
Venue: HOTEL THE MITSUI KYOTO, 1st Floor, Bar & Lounge [THE GARDEN BAR]