From June 1st (until July 31st), 2026, the Hyatt Regency Tokyo (Nishi-Shinjuku), which completed a major renovation in 2025, will begin offering a new dinner experience called "Modern Chinese High Tea" at its Chinese restaurant, Hisuikyu.
While typical Chinese afternoon teas focus on dim sum, "Modern Chinese High Tea" combines savory dishes (savory snacks and appetizers) that are closer to full meals with artistic desserts.
Therefore, the service is also available from 17:30 to 19:30.
A feast by two talented chefs
The savory dishes will be handled by head chef Shinya Matsumoto, who has honed his skills at "Hisuikyu" for 35 years, and the desserts will be in charge of pastry chef Yu Min-je.
Originally, afternoon tea was a way of enjoying tea (black tea) by alternating between sweet and savory flavors.
In this modern Chinese high tea, both the desserts and savory items not only feature sweet and salty flavors, but also incorporate a wide variety of spices throughout, creating a profound and enriching high tea experience.
It's an experience that can be enjoyed through sight, taste, and smell, but it's also a creation that makes you realize once again that Chinese cuisine is primarily about color and aroma.
Of course, the tea selection is mainly Chinese tea, with choices including Longjing tea, Dongding Oolong tea, Tieguanyin tea, and dark tea, as well as black tea and champagne.
"Scallops with fermented chili sauce and potato basket" (top left), "Lobster and mango spring rolls"
Savory is a kaleidoscope of spices
Looking at it in more detail, there are four savory items available.
The Wagyu beef shank is heavily seasoned with spices to bring out its flavor. The Peking duck, finished with spices and smoke, is served with chocolate shortbread, and I was surprised by the unexpected compatibility of Peking duck and chocolate. The fried scallops with chili sauce tasted like the shrimp chili we're usually familiar with. The spring rolls, which combine the richness of lobster with the sweet and sour taste of mango, also offered a fresh flavor.
It's truly like looking into a kaleidoscope of spices.
From left to right: "Luck," "Bloom," and "Jinsha."
A dessert that awakens new taste buds
The six desserts are based on Chinese ingredients and aromas, using ingredients such as soy milk, ginger, Sichuan peppercorns, white jasmine, and five-spice powder.
"Luck," a chocolate mousse infused with Sichuan peppercorns and paired with mango compote; "Bloom," a choux pastry blending white peony tea, lychee, and strawberry; and "Jinsha," a tart with soy milk and ginger mousse topped with white sesame caramel—each of these treats offers a world of surprises and awakens new taste buds.
With 4 x 6 = 24 possible permutations of eating savory and dessert items, there are many ways to enjoy it. It's sure to be like an "encounter with the unknown" on your taste buds.
◆Modern Chinese High Tea
Period: Monday, June 1, 2026 to Friday, July 31, 2026, weekdays only (Monday to Thursday, excluding public holidays)
Location: Chinese restaurant "Hisuikyu" (1st floor of the hotel)
Reservation hours: 17:30 - 19:30 (Last order for high tea: 19:30) *Limited to 10 servings
Price: 7500 yen per person (tax and service charge included), or 9000 yen per person (tax and service charge included) with rosé sparkling sake or a seasonal original cocktail from Hisuikyu.
Reservations: High tea only, reservations required by 6:00 PM the day before. 2-hour limit.
TEL：03-3403-5328
Text by Toshizumi Ishibashi
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Toshizumi Ishibashi
Former editor-in-chief of "Claire Traveler" and "Claire."
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