Event Schedule

Bar & Lounge Melody at Hilton Yokohama (Minato Mirai, Nishi-ku, Yokohama; General Manager: Takuya Kimura) will be offering a limited-time afternoon tea, "Chestnut and Chocolate Harmony," from Monday, September 1, 2025 to Friday, October 31, 2025, where you can enjoy the flavors of autumn. Featuring domestically grown Japanese chestnuts as the main ingredient, the tea will be paired with sweets that complement each other, such as chocolate and caramel, making each dish stand out, allowing you to enjoy a more luxurious autumn tea time.

Bar & Lounge Melody "Afternoon Tea - Chestnut and Chocolate Harmony"

The Afternoon Tea "Harmony of Chestnut and Chocolate" features chestnuts, a classic autumn sweet, as its centerpiece, and features a lineup of sweets made with seasonal ingredients, including a Mont Blanc showcasing the chef's skill, and a fragrant homemade mille-feuille chocolate garnished with Japanese chestnuts. The "Pear and Shine Muscat Parfait" is a must-try dish that not only tastes great, but also adds a visual accent to any table. Furthermore, the Afternoon Tea, which began in February 2025, has been completely redesigned and upgraded to a more satisfying experience, based on customer feedback. Enjoy a teatime experience at Hilton Yokohama that captures the autumn in all its flavors, aromas, and visuals.

Recommended Menu

■Mont Blanc with chestnut cream and hazelnuts
This unusual Mont Blanc cake is made with a chestnut paste sponge cake, layered with hazelnut cream and crunchy crumble, and wrapped in a thin milk chocolate tube. Finished with a piping of chestnut cream, it's a dish that allows you to enjoy the flavors of autumn.
■Millefeuille chocolate
This autumn-only mille-feuille is made with homemade chocolate-flavored pie dough, "Feuilletage Inverse." It is filled with custard and chestnut cream, and garnished with Japanese chestnuts and whipped cream, creating a fragrant yet gentle sweetness.
■Pear and Shine Muscat Parfait
This parfait is made with a base of tart raspberry sauce, layered with white chocolate mousse, vanilla ice cream, and pear-shaped mousse. It is accented with jelly made with Shine Muscat grapes and Dom Pérignon.

Menu details

■Tea stand upper level
Chestnut Macaron / Rum Chestnut / Caramel and Nut Tart / Millefeuille Chocolate /
Mont Blanc with chestnut cream and hazelnuts
■Tea stand lower level
Opera / Madeleine / Chestnut scone / Clotted cream and homemade blackcurrant and apple jam
■Savoury
Roast beef sandwich / Shrimp cutlet sandwich /
Marinated seafood and mushrooms with kabosu dressing, carrot soup and consommé jelly
Vanilla-flavored snow crab / Chicken breast and sweet potato tart
■ Pear and Shine Muscat Parfait