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All ingredients are carefully selected from Hokkaido. Please enjoy the power of Hokkaido in this roll cake that matures daily.
Award-winning product of the Sapporo Sweets Competition 2014, featuring Tokachi wine Kiyomi, Hokkaido aronia, and Hokkaido cream cheese in a tart, representing our store.
A shortcake made with freshly laid eggs from Ota Farm in Ebetsu, fermented butter from Tokachi, a superb sponge cake made with wheat flour, a perfect blend of cream from Root Kankun and Tokachi, and fresh strawberries delivered from the Mulberry Orchard Market, all carefully selected by the chef.
Gâteau chocolat meaning crater in French Smooth chocolate cream, almonds, hazelnuts, pistachios center ganache Crispy crunchy chocolate Microwave for about 15 seconds to warm up
A rare cheesecake made with plenty of cream cheese from Hokkaido and France. Please enjoy the sweet and sour lemon curd, almond sponge, and sablé for the best melting texture.
A marriage of five flavors: white chocolate, raspberry, dark chocolate with pistachio, and chocolate feuillantine
A rich center of French white chocolate infused with smooth chestnut cream and rum, with a light ganache made from Tokachi cream and crispy meringue
A sponge cake with a fluffy vanilla cream center infused with maple syrup, made with honey from Kuniko-fu Bodhi tree, and topped with a hint of cinnamon and caramel sauce.
Smooth cream almond crunchy chocolate marron pound with the scent of cocoa and vanilla from French Valrhona's milk chocolate Jivara Lacté
A chocolate mousse made with chocolate that combines the rich flavor of South American cocoa and the strong cocoa sensation of West African cocoa, and a ganache made with carefully extracted cream from tea leaves with a selected noble Bergamot aroma.
A combination of four types of mousse made with Italian pistachios and French chocolate, topped with red berry compote.
Cream puff made with choux pastry baked with almond dice and rich custard cream made with Ota Farm's pure domestic chicken and Momiji eggs from Ebetsu
A luxurious pudding made with milk from Ota Farm in Hamanaka-cho with a fat content of 4.0%, pure domestic eggs from Maple chickens, and plenty of vanilla beans
Crispy choux pastry filled with a rich cream infused with the fragrant aroma of South American cocoa and the vibrant acidity of Madagascar cocoa glaze
Fresh eggs from Ota Farm in Ebetsu and fermented butter made from wheat flour from Tokachi create a superb sponge cake. The cream is a blend of roots from Nekan and products from Tokachi, with fresh strawberries from the Mulberry Orchard Market. This is a chef's special shortcake.
A rare cheesecake made with plenty of cream cheese from Hokkaido and France. Please enjoy the sweet and sour lemon curd, almond sponge, and sablé for the best melting texture.
Smooth cream almond crunchy chocolate marron pound with the aroma of Valrhona's cocoa and vanilla milk chocolate JIVARA Lacte from France
A marriage of five flavors: white chocolate, raspberry, dark chocolate pistachio, chocolate feuillantine
Shokupan made with Tokachi wheat only, baked slowly in a stone oven. The inside is soft and fluffy, while the crust is crispy. Recommended for toasting.
Croissant made with plenty of rich Hokkaido fermented butter
Chocolate croissant wrapped with chocolate from Valrhona, France
A baguette that can be eaten every day, rich in flavor, made by fermenting and aging at low temperature for over 12 hours using only wheat from Hokkaido
Assorted set of 9 of our proud baked confectioneries: Madeleine Vanille x1, Financier Noisette x1, Weekend Citron x1, Dacquoise Caramel x1, Florentin x1, Sable Vanille x1, Sable Li x1, Sable Noisette x1, Sable Chocolat Amande Cannelle x1
A set of 14 of our proud baked confectioneries: Madeleine Vanille x2, Financier Noisette x2, Weekend Citron x2, Florentin x2, Dacquoise Caramel x1, Rocher x1, Sable Vanille x1, Sable Li x1, Sable Noisette x1, Sable Chocolat Amande Cannelle x1
All ingredients are carefully selected from Hokkaido. Please enjoy the power of Hokkaido in this roll cake that matures daily.
Award-winning product of the Sapporo Sweets Competition 2014, featuring Tokachi wine, Hokkaido aronia, and Hokkaido cream cheese in a tart, representing our store.
Fresh eggs from Ebetsu's Ota Farm, Tokachi flour and fermented butter, a superb sponge, a perfect blend of fresh cream from Nekushiro and Tokachi, and fresh strawberries from the Kuwazono market.
SAOTOBO means crater in French. It is a smooth chocolate cream with almonds, hazelnuts, pistachios, and a crunchy chocolate center ganache. It is delicious even when warmed in the microwave for about 15 seconds.
A rare cheesecake made with plenty of cream cheese from Hokkaido and France, with a sweet and sour lemon curd, almond sponge, and sablé for the best melting texture. Please enjoy it.
A marriage of five flavors: white chocolate, raspberry, dark chocolate with pistachio, and chocolate feuillantine
A rich center of French white chocolate infused with smooth chestnut cream and rum, and a light ganache made with Tokachi cream and crispy meringue
A sponge cake with a fluffy vanilla cream center infused with maple syrup, made with honey from Kuniko-fu Bodhi tree, and topped with a hint of cinnamon and caramel sauce.
Smooth cream almond crunchy chocolate marron pound with the aroma of cocoa and vanilla from French Valrhona milk chocolate Jivara Lacté
A chocolate mousse made with chocolate that combines the rich flavor of South American cocoa and the strong cocoa sensation of West African cocoa, and a ganache made with carefully extracted cream from tea leaves with a selected noble Bergamot aroma.
A combination of four types of mousse made with Italian pistachios and French chocolate, topped with red berry compote.
A rich custard cream made with choux pastry baked with almond dice and using pure domestic chicken eggs from Ota Farm in Ebetsu
A luxurious pudding made with milk from Ota Farm in Hamanaka-cho with a fat content of 4.0%, pure domestic eggs from Maple chickens, and plenty of vanilla beans
Crispy choux pastry filled with a rich cream with the fragrant aroma of South American cocoa and a vibrant acidity from Madagascar cocoa glaze
Freshly laid eggs from Ota Farm in Ebetsu and fermented butter made from wheat flour from Tokachi create a superb sponge cake. The cream is a blend of roots from Nekan and products from Tokachi, with fresh strawberries from the Mulberry Orchard Market. A shortcake crafted with the chef's dedication.
A rare cheesecake made with plenty of cream cheese from Hokkaido and France. Please enjoy the sweet and sour lemon curd, almond sponge, and sablé for the best melting texture.
Smooth cream almond crunchy chocolate marron pound with the aroma of cocoa and vanilla from French Valrhona milk chocolate Jivara Lacte
A marriage of five flavors: white chocolate, raspberry, dark chocolate pistachio, chocolate feuillantine
Shokupan made only with Tokachi wheat, baked slowly in a stone oven. The inside is soft and fluffy, while the crust is crispy. Highly recommended for toasting.
Croissant made with plenty of rich Hokkaido fermented butter for a fragrant aroma
Chocolate croissant wrapped with chocolate from Valrhona, France
A baguette that can be eaten every day, rich in flavor, made by fermenting and aging at low temperature for over 12 hours using only wheat from Hokkaido
A set of 9 of our proud baked sweets: Madeleine Vanille x1, Financier Noisette x1, Weekend Citron x1, Dacquoise Caramel x1, Florentin x1, Sable Vanille x1, Sable Riz x1, Sable Noisette x1, Sable Chocolat Amande Cannelle x1
A set of 14 of our proud baked sweets: Madeleine Vanille x2, Financier Noisette x2, Weekend Citron x2, Florentin x2, Dacquoise Caramel x1, Rocher x1, Sable Vanille x1, Sable Li x1, Sable Noisette x1, Sable Chocolat Amande Cannelle x1
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