Layers of house-made praline and lime ganache rest on a fragrant vanilla-scented almond tart crust. The tart is finished with a generous topping of house-made bean-to-bar chocolate mousse—made from richly aromatic Ghanaian cacao—and fresh strawberries, so you can fully savor the intense chocolate flavor.

A shortcake crafted entirely without any animal-derived ingredients. The whipped cream is made from soy milk, while the sponge uses soy flour and rice flour. Our patissier has refined the ingredient ratios and mixing methods through extensive research to eliminate the dryness and lack of richness often found in egg- and dairy-free cakes, producing a perfectly balanced, satisfying texture and flavor. The cake is generously topped with Marihime strawberries from Wakayama Prefecture.

A subtly sweet, pure-white Chantilly cream is lavishly topped with Wakayama’s premium “Marihime” strawberries. The sponge cake is made with Tosa Jiro eggs from Kochi Prefecture, giving it a moist, tender texture and a rich flavor. Enjoy the bright, sweet-tart strawberries paired with the gentle, melt-in-your-mouth sweetness of the Chantilly cream.

A luxuriously topped dessert of bright white, lightly sweetened Chantilly cream crowned with Wakayama’s premium strawberries, "Mari-hime." The sponge is made with Tosa Jiro eggs from Kochi Prefecture, resulting in a moist, tender texture and a rich, satisfying flavor. Enjoy the delightful contrast of the strawberries’ sweet-tart brightness with the Chantilly cream’s gentle, melt-in-your-mouth sweetness.

We are pleased to offer a weekly weekly lunch course, which is popular at Lounge & Dining G in the Tokyo Marriott Hotel, with a special price for takeout reservations! !!
*A plastic bag will be charged from July 1st.

We are pleased to offer a weekly weekly lunch course, which is popular at Lounge & Dining G in the Tokyo Marriott Hotel, with a special price for takeout reservations! !!
*A plastic bag will be charged from July 1st.

We are pleased to offer a weekly weekly lunch course, which is popular at Lounge & Dining G in the Tokyo Marriott Hotel, with a special price for takeout reservations! !!
*A plastic bag will be charged from July 1st.

We are pleased to offer a weekly weekly lunch course, which is popular at Lounge & Dining G in the Tokyo Marriott Hotel, with a special price for takeout reservations! !!
*A plastic bag will be charged from July 1st.

We are pleased to offer a weekly weekly lunch course, which is popular at Lounge & Dining G in the Tokyo Marriott Hotel, with a special price for takeout reservations! !!
*A plastic bag will be charged from July 1st.

We are pleased to offer a weekly weekly lunch course, which is popular at Lounge & Dining G in the Tokyo Marriott Hotel, with a special price for takeout reservations! !!
*A plastic bag will be charged from July 1st.

A Japanese-style stollen with a matcha scent. Dainagon red beans, black beans, and chestnuts are kneaded into the elegant matcha dough. You can enjoy the collaboration of the moist dough, the texture of chestnuts and black beans, and the rich flavor. Enjoy this special Christmas item at home.

A Japanese-style stollen with a matcha scent. Dainagon red beans, black beans, and chestnuts are kneaded into the elegant matcha dough. You can enjoy the collaboration of the moist dough, the texture of chestnuts and black beans, and the rich flavor. Enjoy this special Christmas item at home.

[Due to popular demand, reservations have sold out. Thank you for all your reservations.]

[We are sold out. Thank you for all your reservations!]

ベルベーヌとモリンガが爽やかに香るサブレ生地の上にバラのジャムと軽やかな食感のパータシュクセを乗せ、豆乳や米粉などでできたカスタード風クリームとフランス産の栗、ヴィーガンのスポンジ生地に豆乳のホイップクリームを重ねました。マロンペーストには、幻の栗とも呼び声高い愛媛県産の“中山栗”を贅沢に使用。天然由来の食材にこだわることで栗本来の味わいと上品な甘さ、そしてサクサクとしたサブレや歯ごたえ感じる栗・なめらかなクリームなど様々な食感も楽しめるように仕上げた贅沢な一品です。