Dessert from JAPAN

MATCHA CHEESE TERRINE 抹茶チーズテリーヌ –

–10–

A rich and creamy, indulgent matcha cheesecake terrine with a subtle bitterness, ideal for adults.

We use cream cheese from Australia, fragrant and flavorful matcha powder from Kyoto, and fresh cream from Hokkaido to create the smooth texture of the terrine. You can savor the intense matcha bitterness in every bite, and each one is carefully wrapped to perfection.

THEOBROMA CAKE CHOCOLAT テオブロマ ケイク ショコラ –

–10–

The “Cake Chocolat,” a best-seller for over a decade, is a masterpiece by Chef Tsuchiya. It’s a product born from numerous trials and adjustments in collaboration with Chef Tsuchiya and the manufacturing factory.

What stands out is the harmony of its layers. It consists of a light cocoa sponge, delicately baked to bring out the cocoa’s flavor, with layers of cocoa syrup and ganache cream. These three layers create a delightful combination.

Furthermore, the cake is coated with “Bitter Chocolate” to provide a contrast in taste. This choice enhances the rich cocoa depth, allowing you to experience a stronger harmony with the moist texture of the less sweet sponge. This balance is truly remarkable.

KAKI ENSEMBLE 干し柿 & バターサンド –

-15-

Dried persimmons are a type of dried fruit made by drying persimmon fruit, typically on sunny autumn days. When carefully selected and paired with butter, they become a premium sweet treat, and they also pair exceptionally well with alcohol.