At AMAN TOKYO's Italian restaurant "Alva," "Dolce in Alva," a course featuring a variety of seasonal desserts, will be held this spring on Saturday, April 25th and Sunday, April 26th, with a limit of 20 guests per day. Guests can enjoy delicate desserts made with spring fruits such as cherries, dekopon, and strawberries, crafted by AMAN TOKYO's Executive Pastry Chef Yoshihisa Miyakawa.

Alva offers authentic Italian cuisine that highlights the ingredients. The sophisticated dolce served à la carte at the end of the course is also highly popular. "Dolce in Alva" is a two-day event where guests can savor desserts made with carefully selected spring fruits, presented as a course.

The desserts are prepared by Executive Pastry Chef Yoshihisa Miyakawa. Since the opening of AMAN TOKYO in 2014, he has overseen all pastries in the hotel, including those at Alva and other restaurants, as well as the "Black Afternoon Tea" at The Lounge by AMAN. In particular, the seasonal "Dolce in Alva" is highly acclaimed.

Featured in "Dolce in Alva" is the "Tropézienne," said to have originated in Saint-Tropez, southern France. This light and airy brioche is paired with a delicate cream and the dekopon from Kumamoto Prefecture, creating a refreshing dish with a subtle, accentuating tartness.

Additionally, "Foret Noire," which translates to "Black Forest" in French, is prepared with Nagano Prefecture's sour cherries, a rare variety in Japan. Layers of chocolate biscuit and grappa-infused crème chantilly create an elegant marriage of tart cherry sweetness and rich chocolate.

Other offerings include classic seasonal desserts like "Fraisier," combining Japanese strawberries with pistachio mousse terrine, as well as petit sweets, primarily baked goods.

The live element, where the chef demonstrates his meticulous techniques, and the personal touch of finishing desserts at the table are what make "Dolce in Alva" so popular. It's an ideal way to enjoy a special afternoon in a relaxed setting.

Dolce in Alva
Dates | Saturday, April 25th & Sunday, April 26th, 2020
Time | 3:00 PM - 5:00 PM
Capacity | Limited to 20 guests
Price | ¥7,000 (excluding tax and service charge)