Seasonal Japanese Fruits Inspire the New Autumn Afternoon Tea at Four Seasons Hotel Kyoto

As glowing reds and yellows sweep across the landscape, Four Seasons Hotel Kyoto brings Japan’s autumn fruits to the forefront in a limited-time afternoon tea – served alongside the seasonal transformation of its heritage pond garden.

Available from September 1 to November 30, 2026, the Autumn Reflections Afternoon Tea brings together prized fall harvests, refined pastry craftsmanship and nature’s changing colours. Joining the Four Seasons culinary team for this seasonal event is Yusuke Aoki, acclaimed pastry chef and winner of the Valrhona C3 World Competition in 2018, who presents richly layered expressions of Japanese fruits at their peak.

Served at EMBA KYOTO GRILL, the experience can be enjoyed in the comfort of the dining room or out on the terrace, offering a closer view of autumn’s arrival across Shakusui-en pond garden. From the first colours of kōyō to the deepening brilliance of leaves, a captivating journey unfolds through the season, with touches of delicate mist creating atmospheric moments amid the fall foliage.

“Autumn transforms Kyoto in quiet yet remarkable ways,” says Fanny Guibouret, General Manager of Four Seasons Hotel Kyoto. “We welcome guests to experience the season through Japanese harvests and views of our 800-year-old pond garden, where every visit offers a different perspective.”

The Autumn Reflections Afternoon Tea brings together the award-winning craft of Visiting Pastry Chef Yusuke Aoki with the elegant technique of Executive Sous Chef Takashi Harada of Four Seasons. United by their shared passion for seasonal Japanese produce and a distinctly French sensibility, the chefs invite carefully selected ingredients to shine through a balance of creativity and restraint.

Shine Muscat grapes, figs, persimmons and pears shape the collection, offering a fruit-forward celebration of autumn’s abundance. Among the signature pastry creations, the Shine Muscat Tart Feuilletée pairs crisp, flaky pastry with fragrant almond sponge, vanilla cream and juicy Shine Muscat grapes for a perfect harmony of tastes and textures. Poached pear compote is at the centre of the Chestnut Savarin, layered with traditional French baba, chestnut cream and a maple leaf chocolate that echoes the colours beyond the table.

Savoury highlights include the galette-inspired Smoked Salmon Galette, featuring salmon, pear and mascarpone wrapped in delicate layers of crepe for a light, balanced bite. The Wagyu Beef and Raisin Puff Pastry pairs wagyu beef, slow braised in red wine for melt-in-the-mouth tenderness, with sweet raisins and flaky pastry – a warm, hearty expression of the season. Besides free-flow tea, the culinary selection can also be paired with curated wines or champagne.

Framed by seasonal views of the Hotel’s heritage pond garden, the Autumn Reflections Afternoon Tea is an invitation to slow down, watch the colours deepen, and experience autumn in Japan through some of its most cherished flavours.

• September 1 to November 30, 2026
• EMBA KYOTO GRILL Lounge
• JPY 7,000 on weekdays, JPY 7,800 on weekends/public holidays
• Two-hour seatings start at 12:00 pm noon, 12:30 pm, 2:30 pm, 3:00 pm
• Terrace seating available at an additional fee, starting at JPY 2,000 per table
• For reservations, here