Eight Beadlece Toyonaka

This is a classic strawberry shortcake made with gluten-free sponge cake baked using rich and frothy 'dragon eggs' and rice flour, filled with a moderate sweetness of whipped cream and plenty of strawberries.

An original Mont Blanc cake finished by squeezing a generous amount of exquisite Mont Blanc paste made from domestically grown Japanese chestnuts and Italian chestnuts. Inside, there is gluten-free cocoa sponge, custard cream, and chopped chestnuts.

A rich and fluffy roll made with 'dragon eggs' and baked using rice flour, making it gluten-free and low in carbs.