KARIN Kitashinchi

Chiffon dough made with Hokkaido flour and mineral-rich sudakito (sugar with a rich flavor) is mixed with condensed milk and cream cheese to create a milky, fluffy cream. No additives such as preservatives, coloring agents, or expanders are used. Please enjoy this gently sweet chiffon cake.

A melt-in-your-mouth smooth richness with a hint of bitterness and sourness. You cannot imagine from its sharp appearance that it is moist, smooth, and exquisite.

Enjoy this supreme product made with Hokkaido flour, Sudaki sugar, and lutein eggs.

Please enjoy "KARIN's Birthday Cake" at home for your birthday this year.

Orange" is also kneaded into the dough using fermented butter, and the bitterness of the orange peel softly cooked in balsamic enhances the flavor. Enjoy this supreme delicacy made with Hokkaido flour, Sudaki sugar, and lutein eggs, with special attention paid to the ingredients and flavors.

In response to customer feedback, the popular sweets served at that "Plaza Kobe Breakfast" are now available for take-out at KARIN Kitashinchi! Rutin eggs are used for its richness and smooth texture. Maple syrup from the virgin maple forests of Quebec, Canada is used, and the top is topped with Hokkaido's "pure" fresh cream and accented with crushed caramel. The pudding is additive-free, so it is gentle on the body, and its exquisite softness melts on the tongue, leaving a lasting impression.