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2019.7.8

Buffet collaboration with Hilton Tokyo

A course that allows customers to enjoy freshly ground matcha delivered every day

The Hilton Tokyo, a first-class hotel

The Hilton Tokyo is a member of the worldwide hotel chain, Hilton Hotels & Resorts. It opened in Tokyo as the first international hotel in Japan in the year before the Tokyo Olympics. It is located in a good neighborhood in the Shinjuku area, close to the Tokyo Metropolitan Government building next to Shinjuku Chuo Park. It has perfect facilities with a first-class service also known as the "Hilton Standard."

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Reservation-required popular buffet

Since 2015, dessert fairs with unique themes, such as "An Invitation from Alice", "The Marriage of Marie-Antoinette", "Strawberry Psychedelic 60s" and others have been held in the Marble Lounge. Images of the world via these themes created with desserts and decorations have spread on social media. In 2017, they had 95,000 people visit their fair.

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Fromage Fondant, the ultimate matcha, can be enjoyed at the buffet

A melt-in-your-mouth dessert using Yamamasa Koyamaen matcha Ogurayama

Serving an authentic dessert with the most superb timing.

During the planning, Mr. Harita was insistent on providing the authentic matcha flavor, with a rich palate and distinct aftertaste. A dessert that can fully let customers enjoy matcha and one which is suitable for the theme of Japanism. After many trials, Ogurayama was selected. It is an Uji matcha that is widely used at tea ceremonies in the world of tea. This confectionary with Ogurayama has become one of the main sales points of the buffet, because leaves that were just harvested in May right before the fair started were used for the blending, gently ground with a stone mill, to be finally turned into matcha, and sent to Hilton Tokyo from our company every day. Please feel free to contact our sales department if you are considering matcha confectionary menus for hotels, cafes, restaurants, or drinks and matcha fairs.

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Executive Pastry Chef, Mr. Osamu Harita

 Born in 1979. after graduating from the Ecole de Patisserie de Tokyo, he moved to France in 2005. He first practiced under the winner of the Meilleurs Ouvriers de France (MOF), Mr. Élie Cazaussus, before he started working under Mr. Yannik Alleno at the desert division of a Michelin three-star restaurant in a five-star hotel called Le Meurice from 2006. He later became the person in charge of assiette desserts. During his stay in France, he won a prize at one of the most prestigious pastry competitions in France, the Le concours Charles Proust, in 2006, and in 2009, won a prize at the domestic qualifying round of the Deserts et Chocolate of La Coupe du Monde de la Pâtisserie. After returning to Japan, he became the chief pastry chef at his parents' pastry shop, Nuts Berry Farm, in Tokushima Prefecture, and took the position as the executive pastry chef at Hilton Tokyo in January 2017.

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