Trunk Hotel Cat Street in Tokyo has introduced a series of limited-time seasonal menus and experiences across its signature venues for the summer season.

A collaboration between Pâtisserie Asako Iwayangi and Trunk Kitchen is at the heart of the offerings. Available for a limited time, Parfait Bijou® Pêche showcases Japanese peaches at their seasonal peak. The parfait is layered with Tsuyuhikari green tea gelato alongside delicate elderflower, aromatic roasted hojicha, and Japanese black tea, creating a jewel-like composition that reveals new flavours and textures with every spoonful.

“I am truly delighted to have had the opportunity to collaborate with the team at Trunk Hotel, says Asako Iwayanagi. Through our conversations, I felt a strong affinity with the team’s commitment to fostering meaningful connections with people and the local community, which naturally resonated with our own philosophy of delivering confectionery as an experience.”

In addition to the collaboration parfait, Trunk Kitchen will debut a new seasonal menu inspired by the changing expressions of ingredients at their peak.

Lunch
• Pan-seared swordfish with Bbroccoli, clams, and spelt risotto
• Roasted Daisen chicken thigh with green mustard and ripe tomato salsa
• Grilled Japanese pork shoulder with curried carrot salad and lime vinaigrette.

Dinner
• Swordfish carpaccio with tequila-infused cucumber cauce
• Roasted Iwai chicken thigh with diavola sauce
• Hokkaido Ezo venison with shikerepe pepper sauce.

Elsewhere, and at the hotel’s main lounge, Trunk Lounge, a selection of seasonal summer cocktails is available. Frosty Violet is a refreshing frozen blueberry cocktail delicately accented with the subtle aroma of yogurt. Also joining the seasonal lineup is Orange Affogato, a dessert cocktail that pairs affogato with orange liqueur, and Berry Pop Frozen, a vibrant frozen drink with mixed berries, inspired by the festive spirit of a Japanese summer festival.

A series of seasonal dishes designed to energise the summer palate is also showcased at Trunk Kushi, with dishes including chilled fried kamo eggplant with lemon daikon oroshi, and spicy grilled chicken cartilage.