This annual chocolate festival is irresistible for sweets and chocolate enthusiasts, with items from famous patisseries and directly imported new products from popular chocolatiers!
Ginza Mitsukoshi will be holding the "Ginza Sweets Collection 2025" from January 23rd (Thursday) to February 14th (Friday), 2025, at various venues, including the event hall on the 7th floor of the new building. This year's theme is "connect hearts." We have gathered a lot of sweet treats that will connect your feelings to your loved ones. The venue will be filled with your favorite chocolatiers, brands that are making their first appearance, Ginza Mitsukoshi limited items, and incredibly cute packaging. It's a three-week event that you'll want to visit again and again.
*Special invitation date for MI Card members: January 22nd (Wednesday)
■ For more information, click here
*The site will be available from 10:00 a.m. on Friday, December 27th.
◇New Building 7th floor event venue lineup◇
The venue will feature leading brands in Japan's sweets world, selected by Shibata Shoten, a specialist food publisher!
■Period: January 23, 2025 (Thursday) to January 27, 2025 (Monday)
*Special invitation date for MI Card members: January 22nd (Wednesday)
This is the first collaboration between Ginza Sweets Collection, a gathering place for sweets lovers, and Shibata Shoten, which publishes recipe books for various Western confectionery brands, including the sweets magazines "café-sweets" and "Pâtissier."
Shibata Bookstore, which is well versed in sweets, has selected three brands that make traditional French pastries from among the many patisseries available. Take this opportunity to see the leading brands in Japan's sweets world all in one place and enjoy their proud baked goods and chef specialties. Taste them in person, read about them and bask in the afterglow…Books containing recipes for the products sold at the venue will also be on sale.
<Patisserie de Chef Fujiu>
Chef Yoshiharu Fujio, who says he has been making French pastries for over 50 years, opened this patisserie in Takahatafudo, Tokyo in 1993. The store is filled with about 200 kinds of French pastries, including fresh sweets, baked goods, confectioneries, and viennoiserie, and always offers the deliciousness of freshly baked goods.
Saucisson au Pain Vrut 1,801 yen (Made in Japan/1 bottle)
Chef Fujio has reconstructed and interpreted classical texts from about 100 years ago to create this delicious roll cake. The chewy texture of the cake is complemented by the flavor of lemon and the sweet and sour taste of apricot jam. This is the signature product of Patisserie de Chef Fujio, simple yet full of the chef's unique style.
Chef Yoshiharu Fujio
Born in Tokyo's downtown area in 1947. Travelled to France in 1969, where he trained at the famous Parisian shop Jean Millet and Vienna's long-established Hainer, before returning to Japan in 1972 after graduating from the Koba Confectionery School in Switzerland. In 1980, he was appointed head pastry chef at Emily Froehge in Tachikawa, Tokyo, when it opened. In 1993, he opened Patisserie de Chef Fujiu. He has also served as a technical instructor at French confectionery seminars both in Japan and overseas, and is dedicated to the development of the Western confectionery industry and training the next generation.
<Maison de Petit Fours>
This baked goods specialty store in Nishi-Magome, Tokyo, was talked about as a store without a display case when it opened in 1990. Since 2004, it has also started selling fresh sweets and chocolates.
Petit four sec S 2,268 yen (Made in Japan/4 types)
An assortment of the four most popular cookies (Galette: Nantes-style butter sable, Ni d'Abrico: meaning "bird's nest", apricot jam, Diamant: buttery almond sable, Cornet: cookie meaning "horn", filled with praline cream).
After working at Chef Nishino Yukiaki's Colombin, he studied traditional French pastries under Kawata Katsuhiko as an opening staff member at Au Bon Vieux Temps, and traveled to France in 1983. After gaining experience at Arthur and Maison de Roy in Paris, he returned to Japan and in 1990 opened Maison de Petits Fours (a bite-sized confectionery shop), the first such shop in Japan at the time, with the aim of creating a one-of-a-kind baked confectionery shop.
<La Vieille France>
It opened in 2007 in Chitose-Karasuyama, Tokyo. Inside the antique-style shop, decorated with deep-colored wood and brick, you'll find a wide selection of beautiful, richly flavored sweets that Chef Kimura became familiar with during his time studying in France. The lineup is diverse, including baked tarts and jams made with seasonal fruits, simple regional sweets, chocolates, macarons, viennoiserie, and pickled vegetables.
Bobes 451 yen (Made in Japan/1 piece)
This is a pastry from the Alsace region of France, made of light, crispy buttery pâte sucre rolled with nuts, raisins, and orange confit. A large cinnamon-flavored streusel on top adds texture and aroma.
Chef Shigekatsu Kimura
Born in 1963, he moved to France in 1987 and studied under Rene Elmabessière at the long-established Parisian shop La Vieille France. After 11 years in France, he returned to Japan and became a chef patissier at several shops. He opened this shop in 2007.
In addition to selling each shop's books and the sweets introduced in them, there will also be demonstration seminars by chefs. The seminar will be hosted by Rika Nagai, editor-in-chief of "Pâtissier," who has been involved in interviewing each chef and editing the books.
I've been waiting for this once-a-year moment… I want to get my hands on it! Directly imported chocolate from a popular chocolatier
A must-see for chocolate lovers: directly imported chocolates. Enjoy the taste while feeling like you're traveling.
<Bernachon> Tablet Te Chai Le 5,832 yen (Made in France/1 piece)
This gorgeous new tablet is made of milk chocolate filled with chai tea ganache and crushed tea leaves, and decorated with dried flowers.
<Philippe Bell> Sable Chocolate Caramel 3,456 yen (Made in France/4 pieces)
This new product combines the popular caramel disc and chocolate sable. A buttery sable sandwiched between caramel-filled pastries.
<Frank Kästner> Tablet Noisette Gianduja Citron 3,240 yen (Made in France/1 piece)
The new tablet is a combination of hazelnut and lemon. It is made of hazelnut sable and cream with lemons from Monton, France, coated with milk chocolate.
<Alban Guilmet> Sable Gianduja 5,400 yen (Made in France/1 box) Hazelnut sable and hazelnut gianduja are layered together, topped with a thin chocolate crust. A classic and popular item.
This year, chocolate sweets such as baked goods and gelato are all the rage!
Freshly baked cookies, gelato, chocolate with a new texture…there are so many delicious things you'll want to try.
[First store opening] <Jean-Charles Rocher> Fruit Tablet Strawberry 3,996 yen (Made in Japan/1 piece)
This chocolate shop has its main store in the 6th arrondissement of Paris, France. The shop is known for its tablets made with fresh fruit, which are only sold on weekends at both its Paris and Tokyo stores. Don't miss this opportunity to enjoy the marriage of the sour and sweet taste of strawberries and bitter chocolate.
*This product will only be available on January 29th (Wed), 30th (Thu), February 2nd (Sun), 4th (Tue), 5th (Wed), 6th (Thu), 9th (Sun), 11th (Tue, holiday), 12th (Wed), and 13th (Thu). *Limited to 20 items per day, one item per person.
*On each day of the sale, numbered tickets will be distributed (for the day) from 9:30 AM at the East Ginza entrance (connected to the bicycle parking lot) on the 1st basement floor of the new building, and sales will begin at 1 PM.
■Opening period: January 29th (Wed) – February 14th (Fri)
[Demonstration] <Cacao Hunters> Double Gelato 699 yen (Gelato: Made in Japan, Topping chocolate: Made in Colombia/1 piece)
This chocolate brand was launched in 2013 by Mayumi Ogata, a cacao hunter®, and her friends in Colombia. The gelato melts in your mouth and spreads the unique flavor of cacao. Please choose two flavors from four flavors: "Tumaco", "White", and the Valentine's Day limited edition "Elizabeth" and "Cauca Leche". *Single size is also available.
■Opening period: Wednesday, January 29th to Friday, February 14th
[Demonstration] <Benoît Niant> Cookie Au Morceau de Chocolat Chocolat 713 yen (Made in Japan/1 piece)
The cookies are made with cultured butter and chocolate carefully selected by Benoit Niant, a former engineer with a unique background and a particular focus on single-farm, single-variety cacao. Enjoy the freshly baked treats at the venue.
[Ginza Mitsukoshi exclusive] <Le Chocolat de H> Fondant au Chocolat 1,281 yen (Made in Japan/2 pieces) *Limited to 20 pieces per day
A canelé-shaped fondant au chocolat that overflows with rich, melty chocolate in one bite. Made with Ghanaian chocolate that is free of impurities and has a strong cocoa flavor, this set comes in two flavors, plain and raspberry. When ready to eat, warm it up in the microwave for an even more delicious taste.
■Opening period: February 1st (Saturday) to February 14th (Friday) *Sales start at noon each day
Taste the cacao…THE Chocolate
Each brand has carefully selected cacao and other ingredients to create these bonbon chocolates that you can't miss.
[First store opening] <Yasushi Sasaki> Gracious 8 4,428 yen (Made in Belgium/8 pieces)
A shop opened in 2007 by Japanese pastry chef Yasushi Sasaki in Brussels, the mecca of Belgian chocolate. He was selected as the best chocolatier in the 2024 Gault & Millau guide, and his charm lies in the lustrous beauty and refined taste that are created by carefully selected cacao and artisanal techniques. The shop offers an assortment of eight types of chocolate: pistachio, speculoos, paleo, citron, strawberry & raspberry, all noir, matcha, and Earl Grey.
<Jean-Michel Moltereau> Mariage des Clos 3,375 yen (Made in France/9 pieces)
Jean-Michel Moltereau was born and raised on an organic farm. His bonbons, made with organic cacao and without any unnecessary sweetening or processing, have been awarded the organic certification "AB mark" set by the French government. This box brings out the unique characteristics of the cacao from three countries: the Dominican Republic, Peru, and Grenada, and pursues a perfect marriage with the filling.
<Bruno Lederf> Duo Caramel 2,862 yen (Made in France/6 pieces)
Bruno Ledelph started studying confectionery at the age of 15 and obtained his MOF in 2007. This assortment of six types of chocolate includes caramel made with Bordier butter and two layers of ganache and praline. The caramel overflows from the thinly coated chocolate, creating a harmony with the melt-in-your-mouth ganache and crispy praline.
<Le Chocolat Alain Ducasse> Assortment of Gourmands, 4 types, 3,240 yen (Made in France/4 pieces)
A chocolate specialty store by Alain Ducasse, a master of French cuisine. The chocolates reflect the philosophy of carefully selecting high-quality ingredients and bringing out the full flavor and aroma of the ingredients, making the most of the original flavor of the cacao beans. Enjoy four different flavors, including tablets, dragées, and orangettes.
◇New Building 9th Floor Ginza Terrace Terrace Room Event◇
<Meiji> From the history of cacao to new ingredients – for the future of chocolate –
■Dates: Wednesday, January 29th, 2025 to Friday, February 14th, 2025 [finals at 6pm on the last day / last eat-in orders 30 minutes before closing on each day]
In order to solve the issues surrounding cacao, Meiji is working on its own cacao farmer support activity, "Meiji Cacao Support." In order to further increase the value of cacao, the company is also working on developing new materials from unused parts of the cacao.
Make your own original drink with your favorite chocolate!
Meiji Drinking Chocolate Experience 770 yen (Made in Japan/1 cup)
Step 1
You can taste nine different types of chocolate and choose one or two that suit your taste.
*You can blend up to two types of chocolate from the following: Mexican white cacao, Ecuadorian cacao, Brazilian cacao, Peruvian cacao, Dominican Republic cacao, Venezuelan cacao, Chocolate Efficacy 72% cacao, Meiji Milk Chocolate, and Meiji White Chocolate.
*Mexican white cacao costs an additional 300 yen.
Step 2
Choose the base liquid from water, milk, or soy milk.
Step 3
Simply put the chocolate and base into a drink maker and you'll have your own original "drinkable chocolate"!
■Participating brands■ Ginza Mitsukoshi New Building 7th floor Event Hall
A <br /> Atelier Gateau (France) Alban Guilmer (France) Ansenberg (Poland) Eesk (Belgium)
Wittamer (Belgium) Voisins (France)
Cacao Hanare (Japan) Cacao Hunters (Japan) *January 29th (Wed) – February 14th (Fri) Kazunori Ikeda Andive Duel (Japan) Quentin Baillet (France) Guido Gobino (Italy) Christian Camprini (France) Cruisel (France) * January 29th (Wed) – February 14th (Fri) KOBE CHOCO (Japan)
Sa Jean-Charles Rocher (France) *January 29th (Wed) – February 14th (Fri) Jean-Michel Moltereau (France) *January 29th (Wed) – February 14th (Fri) Showdai Bio Nature (Japan) Sils Maria (Japan) Stettler (Switzerland) Sebastien Bouillet (France) Sento (Belgium)
Ta <br /> Desiree (Belgium) Tourbillon by Yan Bris (France)
Na <br /> Neuhaus (Belgium)
Ha <br /> Pâtisserie de Chef Fujiu (Japan) *January 22nd (Wed) – January 27th (Mon) Flowers, Sake and Chocolate (Japan) Beetle (Japan) Pierre Redon (Belgium) Philippe Bel (France) Benoit Nihant (Belgium) Bubó Barcelona (Spain) *February 5th (Wed) – February 14th (Fri) Frank Kästner (France) Bruyères (Belgium) Bruno Ledelph (France) Belhamer (Japan) Belhamer Kyoto Bettei (Japan) Bernachon (France)
Ma <br /> Minimal Bean-to-Bar Chocolate (Japan) *January 29th (Wed) – February 14th (Fri) Maison Cacao (Japan) Maison Coelacanth (Japan) Maison de Itte (Japan) Maison de Petits Fours (Japan) *January 22nd (Wed) – January 27th (Mon)
Yasushi Sasaki (Belgium)
La La Vieille France (Japan) *January 22 (Wed) – January 27 (Mon) Lilian Bonnefoy (France) Le Chocolat de H (Japan) Le Chocolat Alain Ducasse (France) *January 29 (Wed) – February 14 (Fri) Reve de Bijoux (Belgium)
■Participating brands■ Ginza Mitsukoshi Main Building, 2nd basement floor
□ Ginza Sweets Park I * January 29th (Wed) – February 18th (Tue)
Pierre Marcolini (Belgium)
□ GINZA Stage * All events from February 3rd (Mon) to February 14th (Fri)
Caffarel (Italy) Jean-Paul Hevin (France) Noix de Beurre (Japan) Patisserie Sadaharu Aoki Paris (France)
□ Western and Japanese sweets permanent shops <br /> Akasaka Kakiyama (Japan) Kochuan (Japan) Godiva (Belgium) Saika no Houseki (Japan) Frederic Cassel (France) Hollandische Kakaostube (Germany) Mariette (Japan) Lenôtre (France) Lulu Merry (Japan) Loisdale (Japan)
=Event Summary=
"Ginza Sweets Collection 2025"
■General session: Thursday, January 23, 2025 to Friday, February 14, 2025 [final day ends at 6pm]
*Special invitation for MI Card members: January 22, 2025 (Wednesday) One day only ■Venue: Ginza Mitsukoshi New Building 7th floor Event Hall ■Special Venue
January 22nd (Wed) – February 14th (Fri), 2025 New Building 9th Floor Ginza Terrace Terrace Room [Last day ends at 6pm] *Closed all day on January 28th (Tue)
January 29th (Wed) – February 18th (Tue), 2025 Main Building B2F Ginza Sweets Park 1
February 3rd (Mon) to February 14th (Fri), 2025 Main Building B2F GINZA Stage Special website URL: https://www.mistore.jp/shopping/event/ginza_e/sweets_collection_51
*The site will be available from 10:00 a.m. on Friday, December 27th.
*Some products are limited in quantity, so we apologize if they are out of stock.
*Image is for illustrative purposes only.
*All prices include tax.
From the press release of Isetan Mitsukoshi Holdings Ltd.
