AMAN TOKYO | AMAN TOKYO Pastry Chef Yoshikazu Miyakawa presents AMAN TOKYO's first original Christmas cake. Luxuriously made with Fukuoka-grown strawberries, offering a perfect balance of sweetness and tartness. The sponge cake, crafted with rich Honwakato sugar from Okinawa, creates a simple, gentle flavor. The decoration features a pure white cake reminiscent of snow, adorned with red balls resembling ornaments. The festive color contrast is truly captivating.

"AMAN TOKYO Christmas Cake"
Price | ¥5,500 (12cm diameter), ¥7,500 (15cm diameter)
Reservations now open
Pickup Period | December 19 (Sat) - 25 (Fri)
Pickup Location | AMAN TOKYO, 33rd Floor "The Restaurant by AMAN"
Reservation Method | Phone *Reservations required 5 days prior to pickup

Contact

AMAN TOKYO

Tel. 03-5423-3339 (Restaurant Reservations)

https://www.aman.com/resorts/aman-tokyo

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ANDAZ TOKYO TORANOMON HILLS | ANDAZ TOKYO This year marks the second Christmas for Andaz Tokyo, offering a diverse selection of Christmas cakes, from classic to adult-oriented. Among them, the "Apricot Hazelnut Cake" is a delightful creation with a new texture, featuring white chocolate mousse, apricot compote & sauté, and hazelnut mousse. The intricate decoration, a testament to the skill of Pastry Chef Masaki Okazaki, a winner of international competitions, is also noteworthy.

"Apricot Hazelnut Cake"
Price | ¥4,320 (12cm diameter)
Reservations now open
Pickup Period | December 19 (Sat) - 25 (Fri)
Pickup Location | Andaz Tokyo, 1st Floor "Pastry Shop"
Reservation Method | Phone, 1st Floor "Pastry Shop"

Contact

Andaz Tokyo

Tel. 03-6830-7765 (Pastry Shop)

http://restaurants.andaztokyo.jp/jp/pastry-shop/menu/

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ANDAZ TOKYO TORANOMON HILLS | ANDAZ TOKYO The "Blue Cheese Fig Honey Cake" offers a sophisticated flavor profile. Gorgonzola and acacia honey are combined with figs, steeped in port wine for three days, and then baked, a meticulous process that enhances its deliciousness. It pairs wonderfully with wine and other alcoholic beverages, making it ideal for a Christmas party attended by discerning guests. Its unique decoration also promises to add a special touch to any festive occasion.

"Blue Cheese Fig Honey Cake"
Price | ¥4,104 (12cm diameter)
Reservations now open
Pickup Period | December 19 (Sat) - 25 (Fri)
Pickup Location | Andaz Tokyo, 1st Floor "Pastry Shop"
Reservation Method | Phone, 1st Floor "Pastry Shop"

Contact

Andaz Tokyo

Tel. 03-6830-7765 (Pastry Shop)

http://restaurants.andaztokyo.jp/jp/pastry-shop/menu/

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ISETAN SHINJUKU | ISETAN SHINJUKU Pastry chef Yoshinori Asami presents "Forêt Noire Alsacienne," a reimagining of the traditional Alsatian cake he encountered in France. This cake, which he considers a life-changing bite, has been evolved to suit Japanese palates. Made without alcohol to be enjoyed by the whole family, it features chocolate and vanilla cream, complemented by the sweet and tart flavor of syruped cherries for a mellow taste.

"Forêt Noire Alsacienne" by Yoshinori Asami*Limited to 100 pieces
Price | ¥5,616 (approx. 14x14x6 cm)
Reservation Period | Until December 10 (Thu) *Website reservations until December 9 (Wed) 10 AM
Pickup Period | December 23 (Wed, Holiday) & 24 (Thu)
Pickup Location | Isetan Shinjuku Main Building, 7th Floor Event Hall
Reservation Method | Phone, Main Building B1F "Christmas Cake Special Counter", Website

Contact

Isetan Shinjuku

0120-002-544 (Reservations)

0120-102-102 (Inquiries after order)

http://isetan.mistore.jp/cake/

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ISETAN SHINJUKU | ISETAN SHINJUKU Chef Yoriyoshi Morita considers the "Charlotte Poire," the first whole cake he ever made for a loved one, as his starting point as a pastry chef. This Christmas version of his cherished pear cake is an arrangement featuring a refreshing compote and bavaroise made with "Le Lectier" pears from Niigata, known for their elegant aroma. It is crowned with a Charlotte cake delicately scented with rose and raspberry cream. The scattered rose petals add a romantic and festive touch.

"Philosophy" by Libertable*Limited to 50 pieces
Price | ¥5,940 (15cm diameter)
Reservation Period | Until December 10 (Thu) *Website reservations until December 9 (Wed) 10 AM
Pickup Period | December 23 (Wed, Holiday) & 24 (Thu)
Pickup Location | Isetan Shinjuku Main Building, 7th Floor Event Hall
Reservation Method | Phone, Main Building B1F "Christmas Cake Special Counter", Website

Contact

Isetan Shinjuku

0120-002-544 (Reservations)

0120-102-102 (Inquiries after order)

http://isetan.mistore.jp/cake/

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ISETAN SHINJUKU | ISETAN SHINJUKU Pastry chef Yohei Nakayama states that his journey in cake making began with the juicy blueberries he tasted while training in France. "Noel Myrtille" allows you to fully savor the intense flavor of these small but powerful blueberries. A confit of blueberries is rolled in a rich white chocolate mousse infused with plenty of vanilla, creating a unique fruitiness and juiciness. Enjoy it with the crunchy texture of the chocolate crisp base.

"Noel Myrtille" by Eclat de Jour Patisserie*Limited to 50 pieces
Price | ¥5,400 (9x12x7.5 cm)
Reservation Period | Until December 10 (Thu) *Website reservations until December 9 (Wed) 10 AM
Pickup Period | December 23 (Wed, Holiday) & 24 (Thu)
Pickup Location | Isetan Shinjuku Main Building, 7th Floor Event Hall
Reservation Method | Phone, Main Building B1F "Christmas Cake Special Counter", Website

Contact

Isetan Shinjuku

0120-002-544 (Reservations)

0120-102-102 (Inquiries after order)

http://isetan.mistore.jp/cake/

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GRAND HYATT TOKYO | GRAND HYATT TOKYO Last year's highly popular, colorful mosaic cake returns this year in two sizes: 12cm and 15cm. Combining eight flavors including rose raspberry, pistachio, mango, apricot, chocolate mousse, and caramel, it's a delight to enjoy a variety of tastes in one cake. Its beautiful visual, reminiscent of tile art, is also sure to lift your spirits.

"Mosaic Cake"
Price | ¥5,400 (12x12 cm), ¥8,100 (15x15 cm)
Reservation Period | Until December 13 (Sun)
Pickup Period | December 18 (Fri) - 25 (Fri)
Pickup Location | Grand Hyatt Tokyo, 1st Floor "Fiorentina Pastry Boutique"
Reservation Method | Phone, Website

Contact

Grand Hyatt Tokyo

Tel. 03-4333-8713 (Fiorentina Pastry Boutique)

http://tokyo.grand.hyatt.com/

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THE PENINSULA TOKYO | THE PENINSULA TOKYO The "Christmas Thompson," our most popular cake since opening, is back. Between sponge cake soaked in raspberry sauce, a rich cream made from a blend of custard and fresh cream is layered with strawberries. The adorable decoration itself is enough to bring a smile to your face. Incidentally, the cake is named after Malcolm Thompson, the General Manager of The Peninsula Tokyo.

"Christmas Thompson"
Price | ¥5,000 (12cm diameter)
Reservation Period | Until December 21 (Mon) *Ends when sold out
Pickup Period | December 22 (Tue) - 25 (Fri)
Pickup Location | The Peninsula Tokyo, B1F "The Peninsula Boutique & Cafe"
Reservation Method | Phone

Contact

The Peninsula Tokyo

Tel. 03-6270-2717 (The Peninsula Boutique & Cafe)

http://www.peninsula.com/boutiqueandcafe/jp

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THE PENINSULA TOKYO | THE PENINSULA TOKYO Executive Pastry Chef Shigeru Nojima proudly recommends the "Christmas Log Cake." Inside a fromage mousse made with two types of cheese—cream cheese and fromage blanc—lies a hidden layer of mixed berry jam, orange compote, and strawberry mousse. A romantic aroma of elderflower liqueur subtly wafts from the sponge base, creating a sweet ambiance perfect for couples.

"Christmas Log Cake 'Amour Noel'"
Price | ¥3,500 (10cm diameter)
Reservation Period | Until December 21 (Mon) *Ends when sold out
Pickup Period | December 22 (Tue) - 25 (Fri)
Pickup Location | The Peninsula Tokyo, B1F "The Peninsula Boutique & Cafe"
Reservation Method | Phone

Contact

The Peninsula Tokyo

Tel. 03-6270-2717 (The Peninsula Boutique & Cafe)

www.peninsula.com/boutiqueandcafe/jp

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SHANGRI-LA HOTEL, TOKYO | SHANGRI-LA HOTEL, TOKYO The "Maple & Mascarpone Mousse," exuding adult sophistication, is an original Christmas cake by Executive Pastry Chef Naoya Okamura. Layers of rich mascarpone from Hokkaido and maple syrup mousse are interspersed with pistachio dacquoise and fruit compote, creating a beautiful cross-section. Fresh berries and a gift-box-like square design contribute to an elegant and refined Christmas.

"Maple & Mascarpone Mousse"
Price | ¥7,020 (12x12 cm)
Reservations now open
Pickup Period | December 13 (Sun) - 25 (Fri)
Pickup Location | Shangri-La Hotel, Tokyo, 28th Floor Lobby (December 13-20)
27th Floor Special Venue (December 21-25)
Reservation Method | Phone, Website *Reservations required 3 days prior to pickup

Contact

Shangri-La Hotel, Tokyo

Tel. 03-6739-7888

http://www.shangri-la.com/jp/tokyo/shangrila/

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SHANGRI-LA HOTEL, TOKYO | SHANGRI-LA HOTEL, TOKYO The charming yet elegant "Mont Blanc" offers a delightful texture and rich flavor. A cookie base generously made with butter is topped with meringue, fresh cream from Hokkaido, and Italian chestnuts, all enveloped in a luscious chestnut cream. From the choice of ingredients to the toppings, such as snowflake-inspired decorations, every detail reflects meticulous care.

"Mont Blanc"
Price | S size ¥5,724 (12cm diameter), L size ¥6,912 (18cm diameter)
Reservations now open
Pickup Period | December 13 (Sun) - 25 (Fri)
Pickup Location | Shangri-La Hotel, Tokyo, 28th Floor Lobby (December 13-20)
27th Floor Special Venue (December 21-25)
Reservation Method | Phone, Website *Reservations required 3 days prior to pickup

Contact

Shangri-La Hotel, Tokyo

Tel. 03-6739-7888

http://www.shangri-la.com/jp/tokyo/shangrila/

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TAKASHIMAYA | TAKASHIMAYA "Ecole Criollo," created by Antoine Santos, a chef with numerous awards including a silver medal at the "World Pastry Cup 2009," offers a sweet experience as if lost in a fruit forest. Inside the sparkling compote are red fruits such as raspberries, blueberries, strawberries, and cherries. The vanilla cream and almond sponge beneath further enhance the fruit's flavor.

"Fruits Rouges Noel" by Ecole Criollo
Price | ¥4,860 (approx. 15cm diameter)
Reservation Period | Until December 16 (Wed) *Website until December 15 (Tue)
Pickup Period | December ● (●) - ● (●)
Pickup Location | Nihonbashi Store, Shinjuku Store, Tamagawa Store, Yokohama Store, Kashiwa Store
Reservation Method | Phone, Website

Contact

Takashimaya

Tel. ●●-●●

http://www.takashimaya.co.jp

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TAKASHIMAYA | TAKASHIMAYA "Couronne de Noel Blanche," a circus-themed cake full of excitement. Inside the vanilla-scented white chocolate cream are layers ofタイベリー cream, strawberry jelly, and pistachio cream, all on a tart base with strawberry compote. Experience a succession of delightful flavors. The dazzling and gorgeous decoration is also a highlight.

"Couronne de Noel Blanche" by Patisserie Voisin
Price | ¥6,800 (approx. 15cm diameter)
Reservation Period | Until December 16 (Wed) *Website until December 15 (Tue)
Pickup Period | December ● (●) - ● (●)
Pickup Location | Nihonbashi Store, Shinjuku Store, Tamagawa Store, Yokohama Store, Kashiwa Store
Reservation Method | Phone, Website

Contact

Takashimaya

Tel. ●●-●●

http://www.takashimaya.co.jp

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TOKYO MARRIOTT HOTEL | TOKYO MARRIOTT HOTEL The hotel's ever-popular shortcake returns in a pink hue, with raspberry infused into the sponge. The pure white chantilly cream is low-fat and lightly sweetened for a refreshing taste. It melts in your mouth like freshly fallen snow. The fruits include a luxurious mix of strawberries, blueberries, and raspberries, known for their rich aroma and sweet-tart flavor. This American-style Christmas cake features a simple and rustic open-sandwich design.

"Christmas Berry Shortcake"
Price | ¥3,500 (9x12 cm)
Reservation Period | Until December 15 (Tue)
Pickup Period | December 18 (Fri) - 25 (Fri)
Pickup Location | Tokyo Marriott Hotel, 1st Floor "Pastry & Bakery GGCo."
Reservation Method | Phone, 1st Floor "Pastry & Bakery GGCo.", Website

Contact

Tokyo Marriott Hotel

Tel. 03-5488-3929 (Pastry & Bakery GGCo.)

http://www.tokyo-marriott.com/restaurants/

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TOKYO MARRIOTT HOTEL | TOKYO MARRIOTT HOTEL The "New York Double Cheesecake" captivates with its playful, pop design featuring a cube shape and checkerboard pattern. The plain part uses cream cheese and cheddar cheese, while the purple part combines blueberry jam and mascarpone for a refreshing taste. The surface is topped with cookie crunch and a generous mix of American nuts like almonds, walnuts, and pistachios for a satisfying crunch.

"New York Double Cheesecake"
Price | ¥3,500 (11x11 cm)
Reservation Period | Until December 15 (Tue)
Pickup Period | December 18 (Fri) - 25 (Fri)
Pickup Location | Tokyo Marriott Hotel, 1st Floor "Pastry & Bakery GGCo."
Reservation Method | Phone, 1st Floor "Pastry & Bakery GGCo."

Contact

Tokyo Marriott Hotel

Tel. 03-5488-3929 (Pastry & Bakery GGCo.)

http://www.tokyo-marriott.com/restaurants/

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PÂTISSERIE SADAHARU AOKI PARIS | PÂTISSERIE SADAHARU AOKI PARIS "Paris-Brest Noel" features a robust Paris-Brest choux pastry filled with rich matcha custard cream and plenty of strawberries. The exquisite balance of matcha's slight bitterness and strawberry's tartness is its hallmark. The Christmas wreath-inspired decoration uses matcha powder from Nanzan-en in Aichi Prefecture, topped with blackberries, raspberries, and anise. This creation showcases the patissier's unique style and skill, elevating tradition with a modern twist.

"Paris-Brest Noel"
Price | ¥5,400 (approx. 15x5 cm)
Reservation Period | Until December 15 (Tue)
Pickup Period | December 22 (Tue) - 25 (Fri)
Pickup Location | Marunouchi Store, Tokyo Midtown Store, Shibuya Hikarie ShinQs Store, JR Nagoya Takashimaya Store, Iwataya Main Store
Reservation Method | Phone, at each store, Website *Iwataya Main Store only accepts reservations via dedicated catalog

Contact

Pâtisserie Sadaharu Aoki Paris

0120-013-590

http://www.sadaharuaoki.jp

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PÂTISSERIE SADAHARU AOKI PARIS | PÂTISSERIE SADAHARU AOKI PARIS Presenting a new interpretation of the contemporary classic gaining attention in Paris, in the signature Aoki style. "Millefeuille de Noel" is a millefeuille featuring crisp feuilletage (puff pastry) made with French fermented butter. It is filled with custard cream and layered with fresh strawberries. Caramelizing the surface ensures a crisp texture even after time. Accented with dark chocolate and macaron rusks, it enhances the Christmas mood.

"Millefeuille de Noel"
Price | ¥7,351 (approx. 8.5x16.5x8.5 cm)
Reservation Period | Until December 15 (Tue)
Pickup Period | December 22 (Tue) - 25 (Fri)
Pickup Location | Marunouchi Store, Tokyo Midtown Store, Shibuya Hikarie ShinQs Store, JR Nagoya Takashimaya Store, Iwataya Main Store
Reservation Method | Phone, at each store, Website *Iwataya Main Store only accepts reservations via dedicated catalog

Contact

Pâtisserie Sadaharu Aoki Paris

0120-013-590

http://www.sadaharuaoki.jp

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HOTEL OKURA TOKYO | HOTEL OKURA TOKYO Hotel Okura Tokyo presents its interpretation of the traditional British Christmas essential, "Christmas Pudding." Dried fruits soaked in cognac, beer, and rum are baked with nuts and spices like cardamom, ginger, and cinnamon in a dough of butter and brown sugar. Its deep flavor and rich aroma are perfect for an adult Christmas.

"Christmas Pudding"*Limited to 50 pieces
Price | ¥6,000 (Kugelhopf mold / 16cm diameter)
Reservations now open
Pickup Period | December 20 (Sun) - 25 (Fri)
Pickup Location | Hotel Okura Tokyo, 1st Floor "Chef's Garden Camellia"
Reservation Method | Phone, 1st Floor "Chef's Garden Camellia" *Reservations required 2 days prior to pickup

Contact

Hotel Okura Tokyo

Tel. 03-3224-6654 (Chef's Garden Camellia)

http://www.hotelokura.co.jp/tokyo/

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HOTEL OKURA TOKYO | HOTEL OKURA TOKYO Experience a moist, sweet, and melt-in-your-mouth delight. Hotel Okura Tokyo offers its unique recipe for the traditional German confection, Stollen. A special seasonal flavor featuring original spices, maple sugar, and sweet, port-wine-stewed apples inside. Enjoy this authentic German traditional taste at home to savor the anticipation of Christmas.

"Apple and Maple Stollen"*Limited to 100 pieces
Price | ¥4,200 (17x6.5 cm)
Reservations now open
Pickup Period | December 20 (Sun) - 25 (Fri)
Pickup Location | Hotel Okura Tokyo, 1st Floor "Chef's Garden Camellia"
Reservation Method | Phone, 1st Floor "Chef's Garden Camellia" *Reservations required 2 days prior to pickup

Contact

Hotel Okura Tokyo

Tel. 03-3224-6654 (Chef's Garden Camellia)

http://www.hotelokura.co.jp/tokyo/

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MANDARIN ORIENTAL, TOKYO | MANDARIN ORIENTAL, TOKYO This special strawberry shortcake generously uses "Amaou," large strawberries from Fukuoka Prefecture. The vibrant red Amaou, fine-textured sponge, and carefully selected fresh cream create a perfect harmony. Unlike sliced strawberries, whole strawberries are used between the sponge and cream layers, bringing a smile to your face as you discover them one after another. Indulge in this luxurious flavor.

"Fraise de Luxe Amaou Limited Edition"*Limited to 50 pieces
Price | ¥19,440 (18x15 cm)
Reservations now open
Pickup Period | December 1 (Tue) - 25 (Fri)
Reservation Method | Phone, Email, Website *Reservations required 2 days prior to pickup

Contact

Mandarin Oriental, Tokyo

0120-806-823 (Restaurant Reservations)

E-mail. motyo-christmascake@mohg.com

http://www.mandarinoriental-wedding.com/christmascake/

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MANDARIN ORIENTAL, TOKYO | MANDARIN ORIENTAL, TOKYO The quintessential cake for a holy night is, of course, the strawberry shortcake, loved across generations. "Fraise de Noel" captivates with the exquisite harmony of a rich sponge made with abundant egg yolks, carefully selected fresh cream, and plenty of strawberries. This classic yet luxurious taste, made with high-quality ingredients, is sure to bring smiles to everyone, from children to adults.

"Fraise de Noel"
Price | ¥6,048 (15cm diameter), ¥4,968 (12cm diameter)
Reservations now open
Pickup Period | December 1 (Tue) - 25 (Fri)
Reservation Method | Phone, Email, Website *Reservations required 2 days prior to pickup

Contact

Mandarin Oriental, Tokyo

0120-806-823 (Restaurant Reservations)

E-mail. motyo-christmascake@mohg.com

http://www.mandarinoriental-wedding.com/christmascake/

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GINZA MITSUKOSHI | GINZA MITSUKOSHI "Pourpre Clair," the Christmas cake from "Matieres," created by Chef Pâtissier Masaaki Hayashi, a winner of various pastry competitions. This is Chef Hayashi's proud creation, combining the refreshing, juicy flavors of blueberry and cassis with the milky richness of fromage. Enjoy the marriage of sweet-tartness and richness. The lovely pink hue is also enchanting.

"Pourpre Clair" by Matieres*Limited to 70 pieces
Price | ¥5,400 (approx. 18x8x10 cm)
Reservation Period | Until December 13 (Sun)
Pickup Period | December 22 (Tue) - 24 (Thu)
Pickup Location | Ginza Mitsukoshi, 9th Floor "Ginza Terrace Special Venue"
Reservation Method | Phone, B3F "Western Confectionery Special Counter", Website

Contact

Ginza Mitsukoshi

Tel. 03-3562-1111 (Main Operator)

http://www.mitsukoshi.co.jp/cake

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GINZA MITSUKOSHI | GINZA MITSUKOSHI Ginza Mitsukoshi's Christmas cakes are themed around the chefs' most cherished specialties. Cakes showcasing each artisan's unique skills and favorite ingredients are gathered here. From "Occitanien," a French pastry shop supervised by MOF (Meilleur Ouvrier de France) Stéphane Tréand, comes "Rennes," a special cake using marron in the dough, crème brûlée center, bavarois, and coating. Chocolate decorations of reindeer and stars add to the dreamy atmosphere.

"Rennes" by Occitanien*Limited to 50 pieces
Price | ¥5,400 (approx. 10x22x4 cm)
Reservation Period | Until December 13 (Sun)
Pickup Period | December 22 (Tue) - 24 (Thu)
Pickup Location | Ginza Mitsukoshi, 9th Floor "Ginza Terrace Special Venue"
Reservation Method | Phone, B3F "Western Confectionery Special Counter", Website

Contact

Ginza Mitsukoshi

Tel. 03-3562-1111 (Main Operator)

http://www.mitsukoshi.co.jp/cake

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NIHOMBASHI MITSUKOSHI | NIHOMBASHI MITSUKOSHI This cake expresses the joyful Christmas of little fairies. It resembles a fairytale house with a red roof made of sugar chocolate, perfect for a special family gathering. The taste features fluffy sponge and gently sweet fresh cream that fills the mouth, with crispy almond cookies adding a textural accent. It promises a happy Christmas that will delight children.

"House at Little Christmas" by Anniversary*Limited to 50 pieces
Price | ¥7,560 (approx. 13cm diameter)
Reservation Period | Until December 13 (Sun)
Pickup Period | December 22 (Tue) - 24 (Thu)
Pickup Location | Nihonbashi Mitsukoshi Main Building, B1F Western Confectionery side, next to elevator "Christmas Special Counter"
Reservation Method | Phone, Main Building 7F "Christmas Reserved Items Pickup Area", Website

Contact

Nihonbashi Mitsukoshi Main Store

Tel. 03-3241-3311 (Main Operator)

http://mitsukoshi.mistore.jp/store/nihombashi/

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NIHOMBASHI MITSUKOSHI | NIHOMBASHI MITSUKOSHI If you want to fully enjoy the various delicious flavors of strawberries, this is the recommended choice. "Noel de Neige" offers a cake where you can savor the full charm of strawberries, arranged as compote, mousse, and more. Its light texture, which pairs well with fresh cream and chocolate-flavored sponge, brings happiness with every bite. The gorgeous, large size is perfect for sharing with family and friends.

"Noel de Neige" by Ginza Wako*Limited to 60 pieces
Price | ¥10,800 (approx. 21cm diameter)
Reservation Period | Until December 13 (Sun)
Pickup Period | December 22 (Tue) - 24 (Thu)
Pickup Location | Nihonbashi Mitsukoshi Main Building, B1F Western Confectionery side, next to elevator "Christmas Special Counter"
Reservation Method | Phone, Main Building 7F "Christmas Reserved Items Pickup Area", Website

Contact

Nihonbashi Mitsukoshi Main Store

Tel. 03-3241-3311 (Main Operator)

http://mitsukoshi.mistore.jp/store/nihombashi/

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