Patisserie SATSUKI

A top-tier shortcake that has evolved further, representing the 'Super Sweets Series' born from carefully selected ingredients and artisan skills, focusing on deliciousness, health, and environmental consideration, a new era of luxury shortcake.

Limited to 10 pieces per day, the Super Melon Shortcake features the exquisite aroma and sweetness of musk melon. Since its launch in 2005, it has maintained unwavering popularity, using luxurious musk melons with a sugar content of over 14 degrees. This masterpiece by Executive Chef Shinsuke Nakajima is crafted with meticulous attention to all ingredients, resulting in a light and fluffy texture that concentrates rich flavors, making it an exceptional shortcake.

This is a pudding that focuses on cream, pudding, and caramel, with a commitment to the harmony of flavors and a smooth texture. It is a combination of cream, pudding, and caramel that emphasizes the quality of each ingredient, ensuring a harmonious taste and a silky mouthfeel.

A new cheesecake that pursues the deliciousness of Jersey milk from Hachijo Island, Tokyo, has arrived! The richness of Jersey milk from Hachijo Island (Tokyo) and the harmony of homemade rum raisins create a moist and perfectly baked cheesecake, topped with a generous amount of light almond milk cream that is visually distinctive. Upon tasting, the first impression is the hidden crunchy sugar beneath the almond milk cream. The pleasant crunch and the sweetness that spreads with each bite enhance the deliciousness of the Jersey milk and cheese base. Additionally, the sweet aroma that lingers in the aftertaste comes from the large rum raisins, which are a key flavor point of this creation. Each raisin, about 2 centimeters in size, provides an excellent texture and contributes to an overall adult flavor profile.

We have created a luxurious fruit cake using only the finest ingredients and with a meticulous manufacturing process. This exquisite product is completed with a focus on quality ingredients and craftsmanship. It is a luxurious sweet for adults that we can confidently recommend as a gift for someone special, the Super Fruit Cake.

Please enjoy the 'Basque Cheesecake' brought to you by Hotel New Otani, which is committed to 'deliciousness and health', featuring a light and melting texture that allows you to truly appreciate the taste of cheese.

This is a cute strawberry shortcake that everyone loves. It features fluffy sponge cake specially made by Hotel New Otani, along with smooth whipped cream that has a hint of vanilla fragrance. It is packed with a commitment to enhance the tartness and sweetness of the star ingredient, strawberries.

This cake features a smooth texture with ultra-rich Colombian chocolate ganache, complemented by a fragrant almond base and refreshing vanilla-flavored cream, layered in eight distinct textures to enjoy the rich aroma of chocolate.

This cheesecake uses Edam cheese, which is rich and mild in flavor, originating from the Netherlands. It has a refreshing aftertaste with a subtle hint of lemon aroma, making it a delightful cheesecake.

A luxurious chocolate chiffon made with fragrant cocoa, generously enveloped in hotel-special vanilla-flavored whipped cream. The combination of caramel cream and chocolate ganache is outstanding.

Renewed as 'New Mont Blanc' wrapped in carefully selected Japanese chestnut paste. It is filled with rich and smooth chestnut paste made from Ibaraki Prefecture's Iwama chestnuts, combined with sweet chestnuts and fresh cream. The base also uses chestnuts, allowing you to taste chestnuts in every bite, showcasing the pastry chef's dedication.

The filling of the cream puff is a pure white cream made from wasanbon custard cream. Additionally, hidden within the cream is a black syrup jelly. This cream puff is a complete commitment to a Japanese taste that overturns common sense.

1 piece 950 yen (tax included) Half 2,376 yen (tax included) A roll cake beautifully decorated with strawberries, blueberries, melons, mangoes, raspberries, and lychees. Enjoy the luxurious marriage of bursting fresh fruits, fluffy roll cake, and smooth whipped cream.

We carefully simmer domestic apples 'Kougyoku' and 'Fuji' in caramel to bring out their luxurious flavor. The aroma of cinnamon and vanilla provides a pleasant accent. The pairing with the pie crust enhances the juiciness of the fruit.

A glass dessert that spreads the refreshing acidity and sweetness of mask melon. Enjoy a jelly concentrated with the flavor of melon, topped with mask melon flesh coated in kuzu sauce, using filling konjac for a satisfying texture.

A genuine coffee jelly that offers a moderate bitterness. The fresh cream garnishing it hides the chef patissier's dedication. It uses luxurious fresh cream that enhances the fragrant vanilla and the gentle sweetness of wasanbon sugar.

A muffin made with soy milk that has a chewy texture and a subtle vanilla aroma, gentle on the body and healthy.

This is a butter pastry from Brittany, France, reimagined for your enjoyment. Please savor the harmony of the caramel on top and the dough.

The surface is crispy, while the inside is soft and fluffy sweet dough, wrapped around a generous amount of custard cream with a hint of vanilla flavor.

This is a hearty dish made with the hotel's traditional sweet dough, woven with maple cream.

1 piece 648 yen, mini baguette 454 yen. Fully enjoy the original flavor of wheat. A premium baguette born from French ingredients and a commitment to 'long fermentation'! Executive Chef Shinsuke Nakajima of Hotel New Otani and Chef Patissier Kaoru Hatano have meticulously crafted this masterpiece with a focus on ingredients and methods. Enjoy the combination of a crispy, fragrant crust and a chewy, satisfying crumb.

This exquisite item is made using rich brioche dough, generously mixed with rum raisins, and finished with a carefully crafted almond cream using wasanbon and black syrup.

Blended with hotel original eight-grain rice 'J Cereal' using Hokkaido wheat 'Spring Breath'. A healthy and flavorful toast with a commitment to quality.

Limited to 3 boxes per day, each handmade with care by a pastry chef, this plant-based 'Next Generation Raisin Sandwich' aims to deliver delicious sweets without compromise to various food lifestyles. Born from the thoughts of Executive Chef Shinsuke Nakajima, the 'SATSUKI Raisin Sandwich' uses soy-based plant butter 'Soy Revere' in the cookie dough and cream. Being soy-based, it does not burden the environment, and its light flavor is gentle on the body. This next-generation sweet is perfect for gifts and presents, filled with the spirit of hospitality.

Limited quantity: Two flavors sandwiched between thick, crispy vanilla and chocolate cookie dough, filled with soy milk-based vanilla and caramel cream. The chocolate hidden inside the cookie dough and the rich, melting caramel cream create a fragrant dessert, perfect for gifts.

Blue can size: 99mm tall × 139mm wide × 50mm high. A crunchy and satisfying original cookie paired with chocolate in a 'blue can' gift sweet. Enjoy the fragrant mini-sized cookies and rich chocolate. <Clockwise from the top right of the photo> (Cookies) Matcha Sable Earl Grey Cookie Sable Vanilla Sable Chocolate Sable Cinnamon Parmesan Cheese Cookie Croquant Meringue (Chocolate) Orange Noir Almond Ore Almond Noir

Blue can size: 150mm height × 208mm width × 70mm depth. A crunchy and satisfying original cookie along with chocolate in a 'blue can' gift sweet. Enjoy the fragrant mini-sized cookies and rich chocolate. <Clockwise from the top right of the photo> (Cookies) Pie Cookie, Matcha Sable, Parmesan Cheese Cookie, Chocolate Sable, Earl Grey Cookie, Meringue, Croquant, Vanilla Sable, Cinnamon. (Chocolate) Orangeette Noir, Almond Ore, Almond Noir.

Baked with dough made from 'Taiyo Eggs' used for Castella in Nagasaki Prefecture, Tokushima-produced wasanbon sugar, and saltwater-produced Koshihikari brown rice flour, generously wrapped with fluffy black beans from Tanba. This dish shines with the traditional techniques of the hotel, featuring a gentle aroma of fresh butter and a rustic flavor. *Brandy is used.

A combination of chocolate and caramel that everyone loves. The mildly sweet marbled batter enhances the gentle deliciousness with the bitter taste of chocolate ganache.

This is a traditional pound cake from Hotel New Otani topped with apricots, prunes, cherries, and angelica. The moist dough is accented with raisins and orange peel. *Rum is used.

Diameter 7.5cm × Height 3cm 345 yen, Diameter 10.5cm × Height 6cm 1,944 yen, Diameter 13.5cm × Height 6cm 2,700 yen. Developed over the years based on a carefully crafted recipe by Executive Chef Shinsuke Nakajima, who has been featured in numerous media outlets. Each layer is baked with great care, ensuring that the flavor will never disappoint. Eggs: Using carefully selected ingredients, we use Nagasaki Prefecture's Taiyo eggs. These eggs are raised in a good environment and are safe, while also being rich in vitamin E. Texture: We have created a moist flavor that suppresses dryness and leaves a refreshing sensation in the mouth. Secret ingredient: Sugar is coated on the inner and outer layers to enhance the depth of flavor.

Baked with chocolate dough infused with the finest Belgian chocolate and walnuts to achieve a moist texture. We offer two varieties: 'Milk' and 'Sweet'.

This exquisite item is made with carefully selected ingredients, including sun eggs from Nagasaki Prefecture, wasanbon sugar from Tokushima Prefecture, and honey from mandarin orange blossoms that cultivate a deep flavor, all infused with plenty of passion and finished to a fluffy perfection.

Size 4 (12cm) 3,780 yen (tax included) Size 5 (15cm) 5,184 yen (tax included) Size 6 (18cm, 2 layers of sponge) 6,156 yen (tax included) Size 6 (18cm, 3 layers of sponge) 7,776 yen (tax included) Size 7 (21cm, 2 layers of sponge) 9,180 yen (tax included) Size 7 (21cm, 3 layers of sponge) 12,960 yen (tax included) This is a classical cake made with plenty of juicy large strawberries and rich whipped cream. *The photo shows Size 6 (18cm, 3 layers of sponge).

Available from early December to early May. Size 4 (12cm) - 6,480 yen (tax included), Size 5 (15cm) - 8,424 yen (tax included), Size 6 (18cm) - 11,340 yen (tax included), Size 7 (21cm) - 15,120 yen (tax included). The sponge cake made with plenty of eggs is fluffy like castella. The super micro cream has an exquisite melt-in-your-mouth texture. Strawberries marinated in honey have a softened acidity and are richer in flavor. With a faint and gentle aroma, all the ingredients come together to create this super shortcake.

Size 4 (12cm) 8,640 yen (tax included) Size 5 (15cm) 12,096 yen (tax included) Size 6 (18cm) 15,984 yen (tax included) Size 7 (21cm) 22,140 yen (tax included) Made with the highest grade musk melon with a sugar content of 14 degrees or more, the sponge is made from castella-style eggs, and the cream is low-temperature pasteurized cream from Kumamoto. Sugar is also carefully selected, using wasanbon and cane sugar, making it the ultimate delicacy.

10cm × 10cm 2,700 yen (tax included) 15cm × 15cm 5,940 yen (tax included) 20cm × 20cm 9,504 yen (tax included) 25cm × 25cm 13,500 yen (tax included) 30cm × 30cm 20,520 yen (tax included) A traditional French chocolate cake made with the hotel's original biscuit joconde and ganache, crafted to a perfect balance, this is a luxurious and rich chocolate cake for adults. *The candy art in the image is available for an additional fee.

We will include your desired message. Candles will be provided for free.