Hotel InterContinental Tokyo Bay has begun accepting reservations for Christmas cakes and sweets produced by Executive Chef Patissier Junji Tokunaga. These will be available at The Shop N.Y. Lounge Boutique on the first floor.

For the 2020 Christmas season, Hotel InterContinental Tokyo Bay offers four types of cakes, two types of stollen, four types of chocolates, and three types of chocolate puzzles. This season, Executive Chef Patissier Junji Tokunaga has once again created delightful, festive sweets that showcase his unique knowledge and skills.

Among the Christmas cakes are the "Christmas Shortcake" and the glamorous "ROSY," made with ruby chocolate. The shop's most popular cake, "Marron Rum Raisin," has been reimagined for Christmas, alongside "Noël Fruité," which features fresh fruits generously encased in vanilla cream. The collection offers a variety of options, differing in both design and ingredients.

The moist stollen comes in a "Plain" version, kneaded with plenty of dried fruits and fragrant spices, as well as "Yomogi Dainagon," which features aromatic kinako (roasted soybean flour) and mugwort, boasting a beautiful green cross-section.

The Christmas chocolates are also exquisitely designed with various motifs evoking Christmas, such as reindeer and Santa Claus. Additionally, there are playful items like the "Christmas Puzzle," which depicts scenes of Christmas, including Santa Claus, on plates of French chocolate.

New this year are six types of house-made icing cookies, perfect as small gifts.

Cakes will be available from Tuesday, December 15, 2020, to Friday, December 25, 2020. Other items have been available since Sunday, November 1, 2020.