Jean-Paul Hévin

 

Welcome to a World of Sweet Madness

 

This year, Jean-Paul Hévin's Christmas is inspired by a world of "sweet madness." For those who might be intimidated by the word "madness," rest assured. It's a passion for exploring new flavors, a madness that is intensely sweet and gentle. Among the offerings, the "Bûche Maboule," inspired by macarons, is a crystallization of extraordinary skill and creativity. Inside the beautifully shining chocolate sphere lies a ganache infused with the flavor of vin chaud (mulled wine), sandwiched between orange confit and ginger biscuit.

"Bûche Maboule"
Price | ¥12,960 (14.5×19 cm)
Reservations now open
*Refer to the website for reservation and pickup details

Jean-Paul Hévin
http://www.jph-japon.co.jp/product/noel/

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Jean-Paul Hévin

 

A Bûche de Noël to Bring Happiness

 

This Bûche de Noël carries the overwhelmingly positive message of "Be Happy." The base is a mousse made with a renowned Grand Cru cacao from Madagascar, boasting a fruity aroma. Scattered generously within, like bursts of laughter, are jellies crafted from a cocktail of strawberries, yuzu, and rosé champagne. Share the happiness of enjoying delicious food with loved ones, along with this "sweet madness."

"Bûche Be Happy"
Price | ¥5,940 (6×17.5×11.5 cm)
Reservations now open
*Refer to the website for reservation and pickup details

Jean-Paul Hévin
http://www.jph-japon.co.jp/product/noel/

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Andaz Tokyo

 

Let Pistachio Brighten Your Table

 

Andaz Tokyo, which opened in June, captivates people worldwide with its stimulating ideas that go beyond the framework of a hotel, embodying the meaning of "Andaz" in Hindi: "personal style." Their Christmas offering is an at-home European Christmas. "Lumière," with its exquisite balance of acidity and sweetness, is a creation layered with various textures and flavors, including pistachio mousse, chocolate mousse, and raspberry ganache. Its vibrant pistachio color is sure to add a festive touch to your table.

"Lumière"
Price | ¥4,428 (12 cm)
Reservation period | Until December 15 (Mon)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Andaz Tokyo, 1F Pastry Shop
How to reserve | Phone, 1F Pastry Shop

Andaz Tokyo
1-23-4 Toranomon, Minato-ku, Tokyo
Tel. 03-6830-7765 (Pastry Shop)
http://www.andaztokyo.jp

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Andaz Tokyo

 

A Mont Blanc with the World's Best Title

 

This Mont Blanc, made with luxurious Japanese chestnuts from Aso, Kumamoto Prefecture, is a larger version of the popular cake from the 1st-floor Pastry Shop, specially prepared for the festive season. It's a proud creation of Pastry Chef Masaki Okazaki, who won the "Le Mondial des Arts Sucrés 2012" international pastry competition. Boiled chestnuts and marron paste are mixed with rich fresh cream (35% milk fat) to form a mountain shape, then coated with meringue. Inside, a cassis sauce with a sweet and tart flavor is hidden. The tart base, offering a crispy texture, is a special edition just for this season.

"Cassis Mont Blanc"
Price | ¥3,780 (12 cm)
Reservation period | Until December 15 (Mon)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Andaz Tokyo, 1F Pastry Shop
How to reserve | Phone, 1F Pastry Shop

Andaz Tokyo
1-23-4 Toranomon, Minato-ku, Tokyo
Tel. 03-6830-7765 (Pastry Shop)
http://www.andaztokyo.jp

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The Westin Tokyo

 

A Toy Box for Adults

 

The Westin Tokyo, celebrating its 20th anniversary, presents a collection of exquisite special cakes. "Toy Box," a chocolate cake limited to 10 pieces, truly embodies the motto of Executive Pastry Chef Kazuo Suzuki: "Sweets are meant to be eaten with a smile." Adorned with playful chocolate motifs such as chess pieces, a globe, a racing car, and a soccer ball, the cake resembles an adult's "toy box." The 12 layers of sponge and ganache are generously soaked in brandy, making it a sophisticated treat. Best enjoyed with a drink on the side.

"Toy Box"
Price | ¥12,000 (10×26 cm) *Limited to 10 pieces
Reservation period | Until December 18 (Thu) 6:00 PM
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | The Westin Tokyo, 1F Gingerbread House
How to reserve | Phone, 1F The Westin Deli, Website

The Westin Tokyo
1-4-1 Mita, Meguro-ku, Tokyo
Tel. 03-5423-7778 (The Westin Deli)
http://www.westin-tokyo.co.jp

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The Westin Tokyo

 

An Exquisite Classic with Thoughtful Details

 

The eternal classic, strawberry shortcake. Even this familiar cake, enveloped in fresh strawberries and pure white cream, is elevated to a new level by Chef Kazuo Suzuki. The moist sponge cake, lightly soaked in strawberry syrup, is layered with strawberries and a delicately sweet fresh cream in perfect balance. Each bite fills your mouth with the exquisite taste of sponge cake, strawberries, and cream united as one.

"Strawberry Shortcake"
Price | ¥4,600 (Diameter 15 cm)
Reservation period | Until December 18 (Thu) 6:00 PM
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | The Westin Tokyo, 1F Gingerbread House
How to reserve | Phone, 1F The Westin Deli, Website

The Westin Tokyo
1-4-1 Mita, Meguro-ku, Tokyo
Tel. 03-5423-7778 (The Westin Deli)
http://www.westin-tokyo.co.jp

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Henri Le Roux

 

A Gingerbread House Made by a Chocolatier

 

The "Hexenhaus" or gingerbread house, an indispensable part of Western Christmas, is reimagined by Henri Le Roux, the chocolatier. This year, they've created a gingerbread house not from cookies, but from their signature tablets, which boast a fragrant crispness and subtle sweetness. Removing the roof reveals a Bûche de Noël made with their rare "Chuao" cacao. Layers of melt-in-your-mouth crème brûlée, rich ganache, and biscuits soaked in cassis and raspberry syrup offer a dazzling culinary experience.

"Bûche Déclinaison Chuao"
Price | ¥10,800 (House: 20×11.5×13 cm, Bûche: 15×7×6.5 cm)
Reservation period | Until December 7 (Sun) *Sales end when sold out
Pickup period | December 22 (Mon) - 25 (Thu)
Pickup location | Tokyo Midtown Store, Isetan Shinjuku Store
How to reserve | Tokyo Midtown Store, Isetan Shinjuku Store

Henri Le Roux
http://www.henri-leroux.com

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Henri Le Roux

 

Concentrated Cacao Flavor

 

"Venezuela-Lait," a ganache with a floral and smooth texture, coated in milk chocolate, is presented in a Bûche de Noël format for this season. The smooth flavors of crème brûlée and rich chocolate mousse are complemented by two types of biscuits—one with hazelnuts and another with chocolate—and a crispy caramelized layer. The chocolate motif, resembling a cacao pod, highlights this creation that allows you to fully savor the "bounty of the sun"—cacao.

"Bûche Déclinaison Venezuela-Lait"
Price | ¥5,400 (15×7×9 cm)
Reservation period | Until December 7 (Sun) *Sales end when sold out
Pickup period | December 23 (Tue, holiday), 24 (Wed)
Pickup location | Isetan Shinjuku Store, Isetan Niigata Store
How to reserve | Isetan Shinjuku Store, Isetan Niigata Store *Reservations for Isetan Niigata Store have already closed.

Henri Le Roux
http://www.henri-leroux.com

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Grand Hyatt Tokyo

 

A "Mosaic" for Your Party

 

Grand Hyatt Tokyo presents a new cake featuring a delightful mosaic pattern. Ten different cakes—including tiramisu, banana caramel, pistachio cake, raspberry, strawberry, coconut, and fromage blanc—are cut into 3cm squares and arranged in one box. With dimensions of 21cm by 30cm, it's perfect for parties of 10 or more. Enjoy not only the variety of flavors and textures from biscuits and mousses but also the beautiful tile-art-like presentation that will surely liven up your festive table.

"Mosaic Cake"
Price | ¥21,600 (21×30 cm) *Limited to 20 pieces
Reservation period | Until December 15 (Mon)
Pickup period | December 19 (Fri) - 25 (Thu)
Pickup location | Grand Hyatt Tokyo, 1F Fiorentina Pastry Boutique
How to reserve | Phone, Website

Grand Hyatt Tokyo
6-10-3 Roppongi, Minato-ku, Tokyo
Tel. 03-4333-8713 (Fiorentina Pastry Boutique)
http://restaurants.tokyo.grand.hyatt.co.jp/fiorentina-pastry-tokyo/news/christmas-cake.html

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Grand Hyatt Tokyo

 

A Popular Southern Italian Dessert, Reimagined

 

"Delizia Limone" (lemon dessert), originating from the Sorrento Peninsula in Southern Italy, is boldly reimagined by the award-winning pastry chefs at Grand Hyatt Tokyo. The cake, baked with a raised center, is generously filled with lemon-infused custard cream and lemon cream. Lemon zest is added as a final touch. Coated with meringue and lightly torched, it achieves an elegant Christmas appearance.

"Tarte Citron"
Price | ¥4,104 (Diameter 12 cm)
Reservation period | Until December 15 (Mon)
Pickup period | December 19 (Fri) - 25 (Thu)
Pickup location | Grand Hyatt Tokyo, 1F Fiorentina Pastry Boutique
How to reserve | Phone, Website

Grand Hyatt Tokyo
6-10-3 Roppongi, Minato-ku, Tokyo
Tel. 03-4333-8713 (Fiorentina Pastry Boutique)
http://restaurants.tokyo.grand.hyatt.co.jp/fiorentina-pastry-tokyo/news/christmas-cake.html

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John Kanaya

 

An Unexpected Fusion of East and West

 

In the 1970s, gourmet "John" Senji Kanaya was inspired by flavors experienced in Europe and dreamed of recreating them. The spirit of his legendary Azabu restaurant, "John Kanaya," lives on in the chocolatier "John Kanaya." Following the restaurant's aim to fuse East and West, the chocolatier offers "Wa-Modern" chocolates for adults, elevating Japanese craftsmanship to a modern global standard. This year's Christmas offering is a chocolate tart luxuriously made with Japanese single malt whisky. Its profound flavor is perfectly suited for an adult Christmas.

"Christmas Tart"
Price | ¥3,780 (Diameter 12 cm)
Reservation period | Until December 20 (Sat)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Ebisu Store, Skytree Town Solamachi Store, Printemps Ginza Store, and other directly managed stores
How to reserve | Phone, Directly managed stores

John Kanaya
Tel. 03-5704-1548 (Ebisu Store)
*Closed Sundays and holidays
http://johnkanaya.jp

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Tokyo Marriott Hotel

 

A Surprise to Brighten Your Holy Night

 

Tokyo Marriott Hotel, which opened last year, presents a special cake to commemorate its first anniversary. "Dissoudre," meaning "to dissolve" in French, creates a Christmas scene filled with playful surprises. The first thing that catches the eye is the unique and bold form, crafted entirely from chocolate by the esteemed French chocolatier Valrhona, from the base to the sphere and decorations. This cake is completed only when the accompanying Dom Pérignon and berry sauce are warmed and gently poured over it. Enjoy the harmony of fresh fruits hidden inside and the chocolate.

"Dissoudre"
Price | ¥21,600 (Height 20×Sphere width 10 cm, Base width 12 cm) *Limited to 10 pieces
Reservation period | Until December 15 (Mon)
Pickup period | December 19 (Fri) - 25 (Thu)
Pickup location | Tokyo Marriott Hotel, 1F Pastry & Bakery GGCo.
How to reserve | Phone, 1F Pastry & Bakery GGCo., Website

Tokyo Marriott Hotel
4-7-36 Kita-Shinagawa, Shinagawa-ku, Tokyo
Tel. 03-5488-3929 (Pastry & Bakery GGCo.)
http://www.tokyo-marriott.com/restaurants/

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Tokyo Marriott Hotel

 

A Harmony of Refreshing Tartness and Gentle Sweetness

 

"Trois Parfums," meaning "three scents," lives up to its name. Hidden within the pure white white chocolate mousse are three flavors: mixed berry, passion fruit, and pistachio. The top is adorned with a colorful array of fruits, including star fruit, green apple, raspberry, blueberry, redcurrant, strawberry, mango, and pomegranate. Each bite offers a refreshing tartness and gentle sweetness as the mousse, three sauces, and fresh fruits meld together.

"Trois Parfums"
Price | ¥4,320 (8×8.5×17 cm)
Reservation period | Until December 15 (Mon)
Pickup period | December 19 (Fri) - 25 (Thu)
Pickup location | Tokyo Marriott Hotel, 1F Pastry & Bakery GGCo.
How to reserve | Phone, 1F Pastry & Bakery GGCo., Website

Tokyo Marriott Hotel
4-7-36 Kita-Shinagawa, Shinagawa-ku, Tokyo
Tel. 03-5488-3929 (Pastry & Bakery GGCo.)
http://www.tokyo-marriott.com/restaurants/

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Hyatt Regency Kyoto

 

A Graceful and Elegant Kyoto Christmas

 

Hyatt Regency Kyoto presents a cake that embodies the graceful "hannari" Christmas spirit of Kyoto. "Higashiyama," for example, is a Christmas-themed version of the popular "Pierrot" from the 2nd-floor Pastry Boutique, with a white color scheme. The motif is inspired by the majestic Higashiyama mountains visible from the hotel. The pure white cream and rare cheesecake on top evoke the occasional snowfall in Kyoto during midwinter. Inside, French marron paste is combined with roasted chestnuts and baked Rall apple, creating a subtly elegant yet festive flavor.

"Higashiyama"
Price | ¥3,500 (12×13 cm)
Reservation period | Until December 20 (Sat)
Pickup period | December 1 (Mon) - 25 (Thu)
Sales period | December 1 (Mon) - 25 (Thu)
Pickup location | Hyatt Regency Kyoto, 2F Trattoria Sette Pastry Boutique
How to reserve | Phone, 2F Trattoria Sette Pastry Boutique, Email

Hyatt Regency Kyoto
644-2 Sanjusangendo-mawari, Higashiyama-ku, Kyoto
Tel. 075-541-3204 (Trattoria Sette Pastry Boutique)
E-mail. trattoriasette.kyoto@hyatt.com
http://kyoto.regency.hyatt.jp

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Hyatt Regency Kyoto

 

An Artistic Cake to Delight Both Eye and Palate

 

African cacao, grown in vast lands, is characterized by its powerfully rising aroma. The mousse, packed with this robust flavor, harmonizes with Uji matcha cream to create a spectacular Christmas night. The charming decoration, featuring chocolate gently folded into a "chiffon fold," is a signature of Pastry Chef Shunji Yasuda, who loves chocolate. This creation is like a unique piece of art, delighting both the eyes and the palate.

"Noel 2014"
Price | ¥3,400 (Diameter 12 cm)
Reservation period | Until December 20 (Sat)
Pickup period | December 1 (Mon) - 25 (Thu)
Sales period | December 1 (Mon) - 25 (Thu)
Pickup location | Hyatt Regency Kyoto, 2F Trattoria Sette Pastry Boutique
How to reserve | Phone, 2F Trattoria Sette Pastry Boutique, Email

Hyatt Regency Kyoto
644-2 Sanjusangendo-mawari, Higashiyama-ku, Kyoto
Tel. 075-541-3204 (Trattoria Sette Pastry Boutique)
E-mail. trattoriasette.kyoto@hyatt.com
http://kyoto.regency.hyatt.jp

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Pâtissier es KOYAMA

 

A Rich Marriage of Cacao and Cassis

 

This creation by Susumu Koyama of Pâtissier es KOYAMA, renowned as both a pâtissier and chocolatier, pays homage to the master chocolatier Fabrice Gillotte (FG). The mousse, rich with dark chocolate, conceals a cassis jelly enhanced with apple juice. The deep chocolate flavor is further accentuated by a biscuit made from finely crushed caramel and a crème vanille infused with Tahitian vanilla. This dessert offers a dense marriage of the richness of Madagascan cacao and the full-bodied tartness of cassis.

"Hommage à FG"
Price | ¥4,500 (Diameter 15 cm)
Reservation period | Until December 16 (Tue)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | es Koyama "FRAME" Special Outdoor Venue
How to reserve | Phone, es Koyama Gift Salon "KOYAMA EX!", Website

Pâtissier es KOYAMA
5-32-1 Yurino-ki-dai, Sanda City, Hyogo Prefecture
0120-931-395
Tel. 079-564-3392 (Mobile/PHS)
http://www.es-koyama.com

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Pâtissier es KOYAMA

 

Four Sisters from the Rose Family: A Perfect Match

 

White peach, Nanko ume (Japanese plum), almond, and almond. This cake offers a delightful marriage of ingredients from the same Rosaceae family, aptly named "Quatre Sœurs" (Four Sisters) in French. Just like sisters, they complement each other not only in texture but also in flavor. The unique flavor of the almond mousse is enhanced by rosemary-sautéed peaches. However, the stars are the jelly made from ripe Nanko ume and white peach, whose distinct tartness and sweetness create a pleasant balance. The dacquoise base at the bottom crumbles with the fork, adding rhythm to the texture.

"Quatre Sœurs"
Price | ¥3,800 (Diameter 15 cm), ¥4,500 (Diameter 18 cm)
Reservation period | Until December 16 (Tue)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | es Koyama "FRAME" Special Outdoor Venue
How to reserve | Phone, es Koyama Gift Salon "KOYAMA EX!", Website

Pâtissier es KOYAMA
5-32-1 Yurino-ki-dai, Sanda City, Hyogo Prefecture
0120-931-395
Tel. 079-564-3392 (Mobile/PHS)
http://www.es-koyama.com

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Pierre Hermé Paris

 

A Flakeon in a Red Dress

 

Pierre Hermé, known as the "Picasso of Pastry" for his innovative creations, presents a charming "flocon" (snowflake) in a vibrant red dress this winter. Unveiling the dress reveals a multi-colored striped pattern in red, yellow, beige, green, and light orange. A lime-flavored biscuit rests on a layer of pâte sablée, topped with a white chocolate mousse enveloping strawberry and rhubarb compote, further enhanced with lime zest. Enjoy this light "snowflake" where the abundant aroma of lime complements the flavor of each fruit.

"Flocon Bayadère"
Price | ¥5,670 (14×10 cm)
Reservation period | Until December 16 (Tue)
Pickup period | December 19 (Fri) - 25 (Thu)
Sales period | December 19 (Fri) - 25 (Thu)
Pickup location | Aoyama Main Store
How to reserve | Directly managed stores

Pierre Hermé Paris Aoyama
1F-2F La Porte Aoyama, 5-51-8 Jingumae, Shibuya-ku, Tokyo
Tel. 03-5485-7766
http://www.pierreherme.co.jp

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Pierre Hermé Paris

 

Is it a Cake or a Sculpture?

 

This new creation, meaning "winter solstice" in French, uses pure cacao from the Paineras plantation in Brazil. Its intriguing form, resembling both a cake and a sculpture, challenges the traditional image of a Christmas cake. The block of chocolate, reminiscent of stacked Bûche de Noël and angular sculptures, undeniably proves itself to be a cake with its intense cacao flavor. Experience Pierre Hermé's innovative dessert at your festive gathering.

"Gâteau de Noël Solstice d'Hiver"
Price | ¥27,000 (18×18×7.5 cm)
Reservation period | Until December 16 (Tue)
Pickup period | December 19 (Fri) - 25 (Thu)
Sales period | December 19 (Fri) - 25 (Thu)
Pickup location | Aoyama Main Store
How to reserve | Aoyama Main Store, Website

Pierre Hermé Paris Aoyama
1F-2F La Porte Aoyama, 5-51-8 Jingumae, Shibuya-ku, Tokyo
Tel. 03-5485-7766
http://www.pierreherme.co.jp

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Pierre Marcolini

 

A Luxurious Treat Filled with Chocolate

 

Almond-infused chocolate biscuit layered with dark chocolate ganache flavored with Grand Marnier. This Bûche de Noël from Pierre Marcolini is a dream for chocolate lovers, simple yet exquisite. The decorations, including the holly and dome, are all made of chocolate. The bold aroma from their original couverture is enhanced by the elegant orange notes of Grand Marnier, creating a luxurious cake perfect for a special night.

"Bûche de Pierre 2014"
Price | ¥6,300 (11×5.5 cm) *Frozen delivery only
Reservations now open *Sales end when sold out
Pickup period | December 12 (Fri) - 26 (Fri)
How to reserve | Phone, Directly managed stores, Website

Pierre Marcolini
Tel. 03-3248-0470 (The Cream of the Crop and Co., Mail Order Division)
http://www.pierremarcolini.jp

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Pierre Marcolini

 

Red Chocolate and a Snowman to Adorn Your Holy Night

 

The mousse chocolate, imbued with the bold aroma of couverture, harmonizes beautifully with the sweetness of rich crème brûlée and the fragrant crunch of nougat with cacao nibs. While many chocolatiers source ingredients and add their own flavors and aromas, Marcolini handles everything from sourcing cacao beans to blending and roasting himself. The meticulously layered flavors and the vibrant red color, like a jewel, beautifully adorn the holy night, reflecting his conviction and passion for chocolate making.

"Noël de Pierre 2014"
Price | ¥6,300 (12×4 cm)
Reservations now open *Sales end when sold out
Pickup period | December 12 (Fri) - 26 (Fri)
How to reserve | Phone, Directly managed stores, Website

Pierre Marcolini
Tel. 03-3248-0470 (The Cream of the Crop and Co., Mail Order Division)
http://www.pierremarcolini.jp

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Pierre Gagnaire Pain et Gateaux

 

A Gagnaire-Style Christmas Wreath

 

Pierre Gagnaire Pain et Gateaux, produced by three-Michelin-star chef Pierre Gagnaire, presents an artistic creation for the holiday season. "Pistache Mandarine," accented with red chocolate, is shaped like a Christmas wreath envisioned by Chef Gagnaire. On a pistachio-flavored tart, mandarin orange and praline mousse, with their lovely roundness, are alternately arranged with pistachio and raspberry mousse. These are then connected by a red chocolate plate. Each bite bursts with refreshing tartness and sweetness.

"Pistache Mandarine"
Price | ¥6,480 (Diameter 18 cm)
Reservation period | Until December 12 (Fri)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Pierre Gagnaire Pain et Gateaux, 2F, ANA InterContinental Tokyo
How to reserve | Phone, Website

Pierre Gagnaire Pain et Gateaux
2F, ANA InterContinental Tokyo, 1-22-33 Akasaka, Minato-ku, Tokyo
Tel. 03-3505-1111
http://www.anaintercontinental-tokyo.jp

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Pierre Gagnaire Pain et Gateaux

 

A Chestnut-Colored Cake to Brighten Your Table

 

This Bûche de Noël, with its lustrous chestnut color, is perfect for the festive season, bringing surprise and delight to gatherings with family, friends, or loved ones. The base is a light and airy chestnut mousse, decorated with milk chocolate and yogurt for a visually appealing and delicious finish. The texture of the hidden chestnut confit and the tartness of Amarena cherries add a delightful accent.

"Bûche de Noël Marron"
Price | ¥6,480 (16×8×6.5 cm)
Reservation period | Until December 12 (Fri)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Pierre Gagnaire Pain et Gateaux, 2F, ANA InterContinental Tokyo
How to reserve | Phone, Website

Pierre Gagnaire Pain et Gateaux
2F, ANA InterContinental Tokyo, 1-22-33 Akasaka, Minato-ku, Tokyo
Tel. 03-3505-1111
http://www.anaintercontinental-tokyo.jp

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Le Chocolat de H

 

A Perfect Balance of Bitterness and Sweetness

 

Chef Hiroyuki Tsujiguchi, whose "Le Chocolat de H" has received the highest rating at the "C.C.C. (Club des Croqueurs de Chocolat)" awards for two consecutive years, presents a Christmas cake featuring striking chocolate artistry. Hazelnut cream is enveloped in chocolate cream, with a crunchy nut topping for accent. The exterior is entirely finished with chocolate glaze, creating a sophisticated chocolate cake for adults with a perfect balance of bitterness and sweetness.

"Noel Hikarie"
Price | ¥5,400 (17 cm) *Limited to 50 pieces
Reservation period | Until December 18 (Thu)
Pickup period | December 23 (Tue, holiday), 24 (Wed)
Sales period | December 23 (Tue, holiday), 24 (Wed)
Pickup location | Shibuya Hikarie ShinQs Store
How to reserve | Phone, Shibuya Hikarie ShinQs Store

Le Chocolat de H
B2F Shibuya Hikarie ShinQs, 2-21-1 Shibuya, Shibuya-ku, Tokyo
Tel. 03-5468-3167
http://lcdhpb.jp

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Palace Hotel Tokyo

 

This Year's Wreath is Made of Chocolate

 

Christmas wreaths, which beautifully adorn walls and doors, have origins dating back to the Roman Empire. Used as symbols of prestige in special ceremonies like weddings, they were often made of flowers, branches, vines, and laurel leaves. Palace Hotel Tokyo has created a cake this year inspired by this festive item. Based on a white chocolate mousse, the wreath is finished with a beautiful green chocolate powder. Decorations like reindeer and snowflakes on top further enhance the festive mood.

"Couronne de Noël"
Price | ¥4,104 (15×4.5 cm)
Reservations now open
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Palace Hotel Tokyo, B1F Sweets & Deli
How to reserve | Phone, B1F Sweets & Deli *Reservations required 3 days prior to pickup

Palace Hotel Tokyo
1-1-1 Marunouchi, Chiyoda-ku, Tokyo
Tel. 03-3211-5315 (Sweets & Deli)
http://www.palacehoteltokyo.com

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Palace Hotel Tokyo

 

Santa Claus's Leftover Gift?

 

A cake with a delightful red and white contrast has arrived. It's "Bonnet de Père Noël," meaning "Santa Claus's Hat" in French. Gently remove the red chocolate hat to reveal a cheesecake adorned with chocolate figures of Santa Claus himself. From the hat to the cheesecake base, everything is edible. Enjoy savoring this "edible hat" on Christmas night while awaiting Santa's arrival.

"Bonnet de Père Noël"
Price | ¥8,640 (17×25 cm)
Reservations now open
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Palace Hotel Tokyo, B1F Sweets & Deli
How to reserve | Phone, B1F Sweets & Deli *Reservations required 3 days prior to pickup

Palace Hotel Tokyo
1-1-1 Marunouchi, Chiyoda-ku, Tokyo
Tel. 03-3211-5315 (Sweets & Deli)
http://www.palacehoteltokyo.com

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Park Hyatt Tokyo

 

A Modern Bush Reminiscent of Pure White Snow

 

Park Hyatt Tokyo, celebrating its 20th anniversary, presents a collection of timeless desserts embodying this year's theme, "Timeless Passion." A standout is this modern take on the classic Bûche de Noël. Four types of berries, including raspberries and blueberries, marinated in a special sauce, are combined with a refreshing mascarpone mousse. The tartness of the fruits, the smooth melt of the mousse, and the elegant sweetness of the meringue create a beautiful harmony.

"Bûche de Noël"
Price | ¥4,300 (16 cm)
Reservation period | Until December 19 (Fri)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Park Hyatt Tokyo, 2F Pastry Boutique
How to reserve | Phone, 2F Pastry Boutique, Website

Park Hyatt Tokyo
3-7-1-2 Nishi-Shinjuku, Shinjuku-ku, Tokyo
Tel. 03-5323-3462 (Pastry Boutique)
http://www.parkhyatttokyo.com/Christmas/

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Park Hyatt Tokyo

 

An Exquisite Marriage of Chestnut and Coffee

 

This new cake boasts a chic color palette. The base is a coffee mousse, featuring the mellow taste of Japanese chestnuts enhanced with aromatic marc (a spirit made from re-fermenting and distilling grape pomace used for wine). This is paired with a coffee biscuit made with Nocello liqueur (walnut liqueur), known for its rich nutty flavor. The marriage of chestnut and coffee, further elevated by the two spirits, creates a sophisticated dessert for adults.

"Café Marron"
Price | ¥4,500 (Diameter 12 cm)
Reservation period | Until December 19 (Fri)
Pickup period | December 20 (Sat) - 25 (Thu)
Pickup location | Park Hyatt Tokyo, 2F Pastry Boutique
How to reserve | Phone, 2F Pastry Boutique, Website

Park Hyatt Tokyo
3-7-1-2 Nishi-Shinjuku, Shinjuku-ku, Tokyo
Tel. 03-5323-3462 (Pastry Boutique)
http://www.parkhyatttokyo.com/Christmas/

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