MUNIANKASSHOKU Matsuya Ginza

We combined white chocolate with stone-ground matcha from Uji, Kyoto. A touch of traditional white miso from Kyoto adds depth and smoothness. Allergen information: dairy, soy.

A refreshing flavor combining stone-ground matcha from Uji, Kyoto with the bright taste of raspberry. Enjoy this colorful marriage of flavors. Allergen information: Dairy, Soy.

Blended with white chocolate and roasted green tea from Uji, Kyoto, for a fragrant taste. A hint of soy sauce, loved by the people of Kyoto, adds a refined flavor. Contains: wheat, milk, soybeans.

Combining British gin and white chocolate to achieve a texture and flavor reminiscent of light snow. The melt-in-your-mouth sensation is exquisite. Contains specific ingredients: milk, soy. *Contains alcohol (less than 1%).

A combination of white chocolate flavored with gin and dark chocolate infused with Kyoto's powdered sansho, creating a delicate yet innovative and refreshing taste. Contains specific ingredients: milk, soybeans. *Contains alcohol (less than 1%).

French Champagne meets ruby chocolate for a vibrant and fruity flavor. You can almost feel the delicate bubbles on your palate. Contains specific ingredients: milk, soy. *Contains alcohol (less than 1%).

Our brand's pride, a very rich chocolate cake. The ingredients include eggs, butter, flour, plenty of chocolate, and refined honey sourced from Ginza. The amount of flour used is kept to less than a few percent of the total batter, resulting in an extremely moist and rare melt-in-your-mouth texture. Not too sweet, not too bitter, it has a chocolate flavor that everyone loves. It pairs well not only with coffee but also with wine and whiskey, and we recommend trying it with whipped cream or fruit confit for a delightful twist. Please enjoy this signature item of our brand, evolved through the encounter with Ginza honey, in your preferred way.

Chocolate cookies baked with a special recipe by chocolatiers. Rich and firm flavor with dark chocolate and added wine salt. A rich flavor marriage of white chocolate and truffle salt.

A classic raw chocolate made with 58% cocoa couverture chocolate, enriched with fresh cream and butter for richness and smoothness, captivating everyone. Its simplicity allows for no deception in flavor, making it a dish that showcases the true value of our craftsmanship.

Based on white chocolate, this dish uses a generous amount of elegant aroma matcha sourced from a long-established shop in Uji, Kyoto, allowing you to feel the rich flavor of the tea leaves gently spreading on your tongue. The entire dough incorporates melted marshmallows, making it possible to store at room temperature and resulting in a unique chewy texture.

This dish features white chocolate combined with fragrant hojicha sourced from a long-established shop in Uji, Kyoto, creating a flavor that bursts with a toasty aroma and a refreshing sweetness in your mouth. The dough incorporates melted marshmallows, allowing for room temperature storage and resulting in a unique chewy texture.

A financier baked cutely in the shape of a cocoa pod. The batter is mixed with chocolate and other ingredients throughout, resulting in a moist and rich texture. In addition to the three flavors we introduce throughout the year, we also offer seasonal limited flavors. ●Ginza Honey x Chocolate ●Cinnamon x White Chocolate ●Matcha x White Chocolate ●Strawberry x White Chocolate (Winter-Spring Limited) ●Raspberry x White Chocolate (Summer-Autumn Limited)

A chocolate-flavored yokan made by blending melted chocolate with strained sweet red bean paste and setting it with agar. It has a rich texture that is closer to a terrine than regular yokan, which is popular. When you take a bite, the aroma of chocolate spreads first, followed by the gentle flavor of adzuki beans. It pairs well not only with Japanese tea but also with coffee and black tea, making it a proud specialty.

This recipe for a traditional Italian sweet is finished with rich dark chocolate. The cookie dough is generously infused with powdered Sichuan pepper from Nagabunya in Kyoto, giving it a fragrant aroma, while the cream sandwiched inside is blended with orange marmalade for a flavor and texture accent. It's an unexpected combination of ingredients, but once you taste this unique flavor, you'll be captivated.

Essence extracted from cacao husks, which would normally be discarded, using a unique method. It has been finished into a smooth, rich jelly. The source of the cacao husks is Okinawa Cacao. The recipe development and jelly production are by the Saitama Welfare Business Association Akashia no Mori. We contribute, albeit modestly, to upcycling food waste and providing employment support.

This rich-textured warabi mochi is made with real warabi starch and has been flavored with melted chocolate. You can enjoy the combination of the chewy texture of the warabi mochi and the richness of the chocolate. It is delicious at room temperature, but during hot seasons, it is also recommended to chill it in the refrigerator. Unsweetened roasted soybean flour can be added to your liking. ● Chocolate ● Matcha x White Chocolate ● Hojicha x White Chocolate

A chocolate-flavored shiruko that can be easily made by pouring hot water or hot milk. It is wrapped in a 'fugu' shaped monaka skin, which is a good luck charm, filled with smooth red bean paste in powdered form and plenty of chocolate chips. Available in limited quantities from November to December each year. It is very popular among repeat customers for year-end gifts and New Year's gifts, so early reservations are recommended.