Christmas Afternoon Tea
A wreath-inspired three-tier stand and a tree adorned with ornament-like petits fours bring the spirit of Christmas to the table. Sweets in red, white and green are paired with savouries prepared by the hotel's chefs. Panoramic views of Osaka provide the backdrop for an afternoon with family and friends.
Date: 13th November (Fri), 2026 – 25th December (Fri), 2026
Time:
Weekdays (Nov 13 – Dec 18): 12:00- / 14:30- (2 sessions, 3-hour seating)
Weekends & Public Holidays: 11:00- / 13:30- / 16:00- (3 sessions, 2-hour seating)
Dec 21–23: 12:00- / 14:30- (2 sessions, 2-hour seating)
Dec 24–25: 11:00- / 13:30- / 16:00- (3 sessions, 2-hour seating)
Venue: 33F Smoke & Spin
Prices: 6,800 JPY per person (Nov 13 – Dec 18) / 7,800 JPY per person (Dec 19 – 25, Christmas special menu)
All prices include tax and service charge.
Includes: Welcome mocktail, 5 petits fours, 4 sweets, 4 savouries, 2 scones, and 15 free-flow beverage selections. Three additional items from December 19–25.
Reserve a Table
For Enquiries:
Centara Grand Hotel Osaka, Restaurant Reservations
TEL: 06-6695-7204 (Monday to Saturday 10:00-18:00)
Email: [email protected]
Petit Four Tree
Beyond their decorative appearance, the five petits fours offer different textures and flavours, from fruit jellies and airy guimauve to matcha and chocolate.
Apple Pâte de Fruit
Basil Strawberry Guimauve
Matcha Cream Puff
Tree-Shaped Chocolate
Boule de Neige
Sweets on a Wreath-Adorned Stand
Executive Pastry Chef Shinji Ito combines strawberry, cherry, chocolate and pistachio across four creations. A macaron inspired by Santa's belt adds a playful detail to the selection.
Strawberry Verrine
Forêt Noire
Noël Macaron
Pistachio Tart
Additional item from 19–25 December: Stollen
Savouries
The four savouries, created by Chef Kento Fukuda of the hotel's steakhouse, provide a more substantial counterpart to the sweets, with a balance of rich and refreshing flavours.
New York-Style Reuben Sandwich
Crispy Shrimp and Broccoli Croquette
Ponzu Duck
Mushroom Velouté
Additional items from 19–25 December:
Lobster, Mushroom and Truffle Cream Soup in a Pastry Dome
Freshly Baked Focaccia
Scones & Welcome Mocktail
A green-hued welcome mocktail offers a refreshing start. Two scone varieties bring a classic teatime element alongside the more elaborate sweets.
Welcome Mocktail
Plain Scone
Cranberry Cocoa Nib Scone
Served with Clotted Cream and Raspberry Jam
Upcoming Events
A wreath-inspired three-tier stand and a tree adorned with ornament-like petits fours bring the spirit of Christmas to the table. Sweets in red, white and green are paired with savouries prepared by the hotel's chefs. Panoramic views of Osaka provide the backdrop for an afternoon with family and friends.
Date: 13th November (Fri), 2026 – 25th December (Fri), 2026
Time:
Weekdays (Nov 13 – Dec 18): 12:00- / 14:30- (2 sessions, 3-hour seating)
Weekends & Public Holidays: 11:00- / 13:30- / 16:00- (3 sessions, 2-hour seating)
Dec 21–23: 12:00- / 14:30- (2 sessions, 2-hour seating)
Dec 24–25: 11:00- / 13:30- / 16:00- (3 sessions, 2-hour seating)
Venue: 33F Smoke & Spin
Prices: 6,800 JPY per person (Nov 13 – Dec 18) / 7,800 JPY per person (Dec 19 – 25, Christmas special menu)
All prices include tax and service charge.
Includes: Welcome mocktail, 5 petits fours, 4 sweets, 4 savouries, 2 scones, and 15 free-flow beverage selections. Three additional items from December 19–25.
Reserve a Table
For Enquiries:
Centara Grand Hotel Osaka, Restaurant Reservations
TEL: 06-6695-7204 (Monday to Saturday 10:00-18:00)
Email: [email protected]
Petit Four Tree
Beyond their decorative appearance, the five petits fours offer different textures and flavours, from fruit jellies and airy guimauve to matcha and chocolate.
Apple Pâte de Fruit
Basil Strawberry Guimauve
Matcha Cream Puff
Tree-Shaped Chocolate
Boule de Neige
Sweets on a Wreath-Adorned Stand
Executive Pastry Chef Shinji Ito combines strawberry, cherry, chocolate and pistachio across four creations. A macaron inspired by Santa's belt adds a playful detail to the selection.
Strawberry Verrine
Forêt Noire
Noël Macaron
Pistachio Tart
Additional item from 19–25 December: Stollen
Savouries
The four savouries, created by Chef Kento Fukuda of the hotel's steakhouse, provide a more substantial counterpart to the sweets, with a balance of rich and refreshing flavours.
New York-Style Reuben Sandwich
Crispy Shrimp and Broccoli Croquette
Ponzu Duck
Mushroom Velouté
Additional items from 19–25 December:
Lobster, Mushroom and Truffle Cream Soup in a Pastry Dome
Freshly Baked Focaccia
Scones & Welcome Mocktail
A green-hued welcome mocktail offers a refreshing start. Two scone varieties bring a classic teatime element alongside the more elaborate sweets.
Welcome Mocktail
Plain Scone
Cranberry Cocoa Nib Scone
Served with Clotted Cream and Raspberry Jam