셰 시바타 나고야 Chez Shibata Cakes and Cafe

A luxurious shaved ice dessert topped with homemade sauce made from fragrant Senga Sengana strawberries and raspberries, served on a crispy almond crust resembling tart dough. *Not available for sale at the Tajimi store.

A combination of Earl Grey aroma and homemade caramel sauce. The crunchy caramelized nuts provide a delightful texture. Inside, there is a hidden tea jelly. *Not available at the Tajimi store.

A luxurious dish made with syrup from Sicilian lemons, lemon compote with natural Madagascar vanilla, extravagant natural vanilla syrup, lemon jelly, and almond rocher, using the finest ingredients. *Not available for sale at the Tajimi store.

Homemade vanilla ice cream made with plenty of Tahitian vanilla, said to be the highest quality in the world. *Not available for sale at the Tajimi store.

As the ambassador for France's largest chocolate maker, Semoire, I participate every year in the Salon du Chocolat in Paris. I am one of three ambassadors in the world, receiving support from many chocolate enthusiasts. Additionally, as a demonstrator in the Asia Pacific region, I expand the Shibata brand in three countries, including Japan. Please enjoy the carefully crafted chocolate.

As the chocolate ambassador for the major French company 'Semoa', we made our debut at an event in Paris. Featuring chocolate from Côte d'Ivoire, we created original chocolates by matching it with Japanese ingredients. We received high praise from chocolate enthusiasts in Europe, particularly in Paris. Currently, we are launching unique products that combine Japanese ingredients and chocolate, based in Asia. This Valentine's Day, we will deliver 'SAMURAI CHOCOLAT', which was showcased in Paris, to everyone.

In 2016, I became an ambassador for the French chocolate maker 'CEMOI' and participated in the inauguration party in the cocoa bean producing country of Africa, Côte d'Ivoire. I was selected as one of three representatives from America, Asia, and Europe to convey high-quality chocolate to the world.

Please check in-store for the products currently on sale.

A dessert that the chef has been making since his training days. The excellent compatibility of chocolate and banana has been enhanced with a new form.

An evolved version of opera featuring mousse made with Mexican white cacao, combined with crème brûlée coffee and homemade coffee praline.

Added a light acidity and aroma of raspberry to the white chocolate and pistachio bavarois.

A mushroom-shaped confection accented with the tartness of passion fruit combined with Earl Grey and caramel.

A flan-style cheese tart made with cream cheese.

Made with the finest Iranian pistachios. Finished with griotte cherries and homemade praline.

Hazelnut roll with butter cream filled with cassis jelly.

A Mont Blanc made with Japanese chestnuts from Ibaraki Prefecture and French chestnuts, finished with a refreshing tartness of green apple.

Made with 100% premium Japanese chestnuts from Ibaraki Prefecture. A Mont Blanc styled after chestnut paste. You can enjoy its luxurious flavor and taste.

Made with a ratio of 80% French chestnuts and 20% Japanese chestnuts, crafted to deliver a strong Mont Blanc flavor.

A strawberry tart topped with rhubarb jam and domestic strawberries, finished with whipped cream.

Generously uses two types of the finest vanilla from Tahiti and Madagascar. Accented with a light aroma of lime, this is a rich and carefully crafted dish.

Homemade pecan praline, caramelized banana, and vanilla, accented with rhubarb.

Made with high cocoa chocolate and milk chocolate. Layered with brownie and ganache, accented with salted caramel sauce.

Domestic strawberries and kirsch custard cream, sandwiched between pie crust and choux pastry with Hokkaido cream.

A sweet made with yuzu and milk chocolate, blending sweetness and acidity.

A carefully crafted shortcake sandwiched with rich Hokkaido cream and domestic strawberries, made with finely textured sponge cake.

A nutty chocolate mousse made from cocoa sourced from Côte d'Ivoire, paired with vanilla crème brûlée and homemade praline.

Renewed version of the chocolate banana created by Chef Shibata. Added a taste of salted caramel.

Mushroom-shaped confectionery accented with the tartness of passion fruit combined with Earl Grey and caramel.

A cake with dacquoise base, vanilla bavarois, and a hidden berry jelly in the center

Using French AOP Montégut butter. Homemade hazelnut praline adds an accent.

Caramel eclair topped with French AOC salted butter and Guérande salt

Caramel eclair made in the traditional Paris style

A luxurious Shibata special pudding made with a rich, smooth pudding plus Hokkaido fresh cream.

Almond-flavored cream puff, a specialty of Shibata

Homemade strawberry confiture combined with a sour-tasting mousse body and Madagascar natural vanilla.

Cream puff baked with almond and macaron dough.

A popular tart topped with figs from Aichi Prefecture on our signature tart crust.

Maximizing the rich aroma of European pears, it is finished with the toasted flavor of caramel for an adult taste. Enjoy the rich fragrance.

Using the finest Iranian pistachios. A harmony of 7 parts including dark cherry confiture.

Rare cheese made with two types of peaches. A seasonal treat finished richly with almond dough.

A refreshing dessert based on lychee and tea with berry clafoutis.

A tart with strawberries and condensed milk topped with Sengan Sengan jelly and cheese.

A cake that brings out the umami of matcha layered with chocolate and bitter orange, using Nishio matcha.

An eclair made with three types of strawberries, adding an accent to a gentle taste.

A rich New York cheesecake luxuriously made with French cream cheese.

A chocolate tart made with two types of chocolate, finished with pistachio bavarois, griotte cherries, and praline.

Homemade confiture, jelly, and other blueberry flavors crafted into a Santonore.

Homemade apple compote, sautéed, caramel cream, Shibu-su-to cream.

A combination of two types of cheese: rare cheese and baked cheese, accented with homemade blueberry confiture.

A popular fruit tart made with fresh seasonal fruits.

White chocolate mousse and pistachio bavarois. Finished with raspberry sauce.

Using 100% chocolate from France, Semoire company, and two types of 68%, accented with Guérande salt.

Dice-shaped sweets inspired by the casinos of Macau. The center adds a tangy touch with berry compote.

A French strawberry cake made with plenty of seasonal strawberries. Crafted with original mousseline.

A fragrant tart filled with homemade pistachio praline, mousseline, and anglaise, all centered around pistachios.

A traditional French Paris Brest made with pistachios and Sengana strawberries, arranged in a modern style.

Coconut blancmange with a hint of sour-tasting biscuit.

Original summer dessert, lemon Mont Blanc. A rich taste finished with pudding, rhubarb, raspberry, and Sicilian lemon.

Strawberry tart made with domestically produced strawberries.

Generously made with domestically produced Japanese chestnuts. A Mont Blanc in the style of chestnut paste that fully brings out the flavor of the chestnuts.

Generously used Tahitian and Madagascar vanilla.

Made with French AOP Monteguy butter. A millefeuille accented with homemade hazelnut praline.

Cream made from purple sweet potatoes from Kagoshima Prefecture with a gentle acidity of cassis.

Harmony of chocolate and caramel, crème brûlée.

A traditional French Paris-Brest arranged in a modern style using matcha and hazelnuts.

A fusion of exotic cultures that adds impact to texture and flavor with chocolate and macadamia.

A dessert inspired by mojito, made with rich almond dough and lime mousse.

Using seasonal American cherries in three places, with pistachio cream and griotte confiture.

A tartlet inspired by the tropics, featuring a compote of banana, coconut, and passion fruit.

A chocolate cake made with two types of chocolate from the French company Semoir, 72% and 38%, accented with pistachio and griotte.

Combining strawberries, pistachios, and lychee with two types of crispy chocolate for added texture.

Mont Blanc style with Ehime grown Japanese chestnuts and homemade orange confit.

Milk chocolate and chestnut mousse. Homemade cassis jelly as an accent.

Millefeuille made with 72% cocoa chocolate from Côte d'Ivoire.

An original rare cheesecake made with French cream cheese and Japanese yuzu.

A cake made with chocolate and banana that the chef has been making since his training days.

Mont Blanc style with strawberries and pistachios. Accented with cocoa from Côte d'Ivoire.

A mousse made with 72% chocolate from Ivory Coast, subtly infused with bavarois and raspberry confiture.

Chestnut, praline, cassis cinnamon. A collection of sweetness and acidity for autumn and winter.

Luxuriously made with French cream cheese, accented with raspberry jelly and confiture.

Mango pudding served in a verrine style, enhanced with the aroma of lemongrass.

Mango and cream cheese tart. Raspberry accent.

A combination of chocolate and lemon, inspired by the town in southern France, with hazelnuts.

A classic and modern fusion of strawberry and maple chocolate confection.

Combined French chestnuts from Ardèche with Japanese chestnuts, crafted into an adult Mont Blanc with Canadian maple.

Finished with chestnut mousse, green apple jelly, sable dough, and chestnut chantilly.

A traditional French pastry. A popular millefeuille made using authentic methods.

Strawberry jelly, mascarpone mousse, finished with piped strawberry cream.

Brownie made with 70% cocoa from Ecuador and peanut cream. Topped with yuzu cookie puff.

A sweet treat made from salt caramel, black sesame, and homemade orange confit to enjoy the gap.

A confection inspired by angel wings. Rare cheese, yuzu, sesame praline.

Fresh strawberry and pistachio bavarois, sandwiched with homemade raspberry confiture in a macaron.

Tarte Tatin made with Shinshu apples.

Two types of chocolate, raspberry, and yuzu with an accent of eau-de-vie.

A dessert accented with caramel and green apple on chestnut mousse.

Mont Blanc layered with Mont Blanc cream and macarons.

Caramel mousse combined with yuzu and chocolate.

A cake combining baked cheese and rare cheese, accented with yuzu confiture.