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Tokyo, 25 May 2015 (amended 3 June 2015) – Shangri-La Hotel, Tokyo announces the launch of exclusive Afternoon Tea and After Five menus in collaboration with FAUCHON Paris.  Available from 1 to 30 June 2015, the special menus will showcase original recipes that highlight the creative art of pastry.

FAUCHON Paris’ Chef Anthony Stettler and Shangri-La Hotel, Tokyo’s Executive Pastry Chef Naoya Okamura have combined their considerable expertise and creativity to create an original Afternoon Tea.  The result is a marriage of French and Asian flavours that delight the senses for a truly unique experience.

The collaboration highlights FAUCHON Éclairs decorated with Shangri-La Hotel, Tokyo’s logo and two savoury éclairs—Foie Gras and Salmon—that Chef Stettler will offer in Japan for the first time.  The afternoon tea will be accompanied by a selection of FAUCHON teas, including one of its highly acclaimed flavoured teas: Apple Tea.

In addition, Shangri-La Hotel, Tokyo will present its signature Mango Pudding.  Rich with coconut milk, it is a testament to the hotel’s Asian roots, with a silky-smooth texture contrasted by the addition of tapioca pearls.  Chef Okamura’s Green Tea Cake, a hallmark of Japanese confectionery, is characterised by its astringent flavour unionised with the subtle sweetness of green tea cream.

Guests who visit Shangri-La Hotel, Tokyo’s The Lobby Lounge after 6 p.m. are welcome to indulge in FAUCHON’s After Five menu.  Light small bites, including FAUCHON Salmon, Foie Gras and Pistachio Éclairs, will be served.  They can also add a glass of FAUCHON Champagne to complement the food items (supplement charge applies). 


Date: 1–30 June 2015
Place: The Lobby Lounge, Shangri-La Hotel, Tokyo
¥4,300 (subject to tax and service charge)
Monday to Friday 14:00 – 17:30 and Saturday, Sunday and public holidays 13:30 to 17:30


Date: 1–30 June 2015
Place: The Lobby Lounge, Shangri-La Hotel, Tokyo
¥5,000 (subject to tax and service charge)
Monday to Friday 18:00 – 21:00 for two hours only


About FAUCHON Paris
FAUCHON was established in Paris in 1886 by Auguste Fauchon.  He arrived in Paris from Calvados in 1880 and started to sell fruit and vegetables at Place de la Madeleine.  In 1886, he opened his first store on the square.

Ever since, FAUCHON has pursued a single ambition underpinned by innovation and tradition: to be an international ambassador for French gastronomic excellence.  Building on its original commitment to quality and exclusiveness, the brand has also gained a pioneering reputation for creativity.

FAUCHON was one of the first companies to create flavoured teas.  With its famous Apple Tea, FAUCHON opened its first store in Japan at Nihombashi Takashimaya in 1972 as the first overseas shop.  In 2002, FAUCHON reinvented the éclair pastry with a colourful Orange Éclair, then created more than 80 recipes.

About Anthony Stettler
Born in Lorraine, France, Chef Stettler graduated from la-Rochelle and was educated by Philippe Conticini as a pastry chef.  He has worked for Four Seasons Hotel George V Paris and Taillevent.  Since 2004, he has resided in Japan, where he has worked for Pierre Hermé Paris and La Tour d’Argent.  He joined FAUCHON in 2014 as a Japan development chef.


About The Lobby Lounge
The Lobby Lounge at Shangri-La Hotel, Tokyo offers an elegant, refined atmosphere.  It serves a host of international fare, from Asian specialties, such as Sautéed Chicken and Spring Rolls, to more sumptuous Oriental and orthodox Continental breakfast dishes.  It also offers an extensive selection of fine teas and coffees to accompany a delectable range of light snacks and signature afternoon tea sets.  Suspended from the ceiling above the bar counter is a chandelier of 890 pieces of crystal gingko leaves.  These leaves have been individually strung on highly polished stainless steel rods, creating a graceful and glorious atmosphere together with the flower arrangement by Nicolai Bergman.  Guests sitting around the counter feel that they are enjoying ohanami (the Japanese flower-viewing tradition in spring).  The venue is suitable for enjoying before- and after-dinner cocktails and late-night drinks with live music.


About Naoya Okamura
During his 20-year tenure at the Hotel New Otani, Tokyo, Naoya Okamura nurtured his talent while he was pastry chef at the hotel’s Pierre Hermé Paris boutique.  His career blossomed when he became pastry chef at La Tour d’Argent Tokyo, where he mastered the art of creating sophisticated French pastries.  In March 2013, he was appointed executive pastry chef at Shangri-La Hotel, Tokyo.

Okamura’s repertoire of pastries varies from classical deserts to innovative sweets.  He also incorporates flavours and ingredients to suit the Japanese palate.  His artistic endeavour mirrors the unique flavours of his dishes and Shangri-La Hotel, Tokyo’s designs.  His specialties include afternoon tea and wedding cakes, just to name a few.


About Shangri-La Hotel, Tokyo
The 200-room Shangri-La Hotel, Tokyo opened on 2 March 2009 as Shangri-La Hotels and Resorts’ first property in Japan.  The hotel occupies the 11 high floors of the 37-floor, mixed-use Marunouchi Trust Tower Main building located adjacent and with direct access to Tokyo Station, which serves as the terminus of the Shinkansen bullet train network that extends nationwide, as well as the city’s railway hub that connects local train and subway lines with regional services.

The hotel’s dining facilities include Piacere, a signature Italian restaurant; Nadaman, which serves authentic Japanese kaiseki cuisine; and The Lobby Lounge.  CHI, The Spa at Shangri-La features ancient Chinese healing therapies and is the first CHI spa to open in Japan.  CHI offers six treatment rooms that are the largest self-contained spa suites in Tokyo.  Shangri-La Hotel, Tokyo was selected “No. 1 among the Top 25 Luxury Hotels in the World” at TripAdvisor’s Travelers’ Choice Award 2012 and bagged the main spot at Institutional Investor’s the World’s Best Hotels of 2013.


About Shangri-La Hotels and Resorts
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 90 hotels under the Shangri-La brand with a room inventory of over 37,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at

Os Hotéis e Resorts localizados em Hong Kong atualmente operam mais de 100 hotéis com mais de 41.000 quartos. Os Hotéis Shangri-La são propriedades de luxo com cinco estrelas que possuem instalações e atendimento de luxo. Os Hotéis Shangri-La estão localizados na Austrália, Canadá, China Continental, Fiji, França, Índia, Indonésia, Japão, Malásia, Maldivas, Mongólia, Maurício, Mianmar, Filipinas, Catar, Cingapura, Sri Lanka, Sultanato de Omã, Taiwan, Tailândia, Turquia, Emirados Árabes Unidos e Reino Unido. O grupo tem um canal de desenvolvimento substancial com projetos futuros na Austrália, China Continental, Camboja, Indonésia, Malásia e Arábia Saudita. Para mais informações e reservas, acesse o site pelo