"GINZA Valentine's World" starts on Wednesday, February 4th!
Matsuya Ginza will be holding "GINZA Valentine's World" in the 8th floor Event Square from February 4th (Wed) to 14th (Sat), 2026. The theme for this year's event is "Enjoying Cacao with All Five Senses." The event will offer an improved dining experience, allowing customers to see, feel, and taste on the spot, with an eat-in area where customers can enjoy freshly baked desserts and a bar counter where customers can sample pairings with alcohol. This year, in particular, will see the debut of a "Dessert Course," where pastry chefs will prepare each dish right before your eyes, along with an immersive live performance. The event will also showcase the appeal of cacao from a variety of perspectives, including chocolates that explore new possibilities between Japanese ingredients and cacao , and products from brands working on sustainable initiatives that connect to the future.
Storefront "GINZA Valentine World"
■Dates: February 4th (Wed) – 14th (Sat) 11 days (last year -4)
■Venue: 8th floor Event Square ■Number of brands: 74 (previous year: 76) Debuts: 8 (previous year: 12)
Eat-in and demonstration sales: 23 brands (previous year: 22)
EC "Matsuya Online Store"
https://store.matsuya.com/cp.html?fkey=valentine
■Dates: Until Saturday, February 14th Some products will be available until Friday, January 30th *Until Friday, January 30th, products from GINZA Valentine World on the 8th floor will be available, and from Saturday, January 31st, Valentine's Day products from the Western confectionery section on the 1st basement floor will be available.
Matsuya Ginza Valentine's Day 2026 highlights
1. Enjoy a live experience with all five senses! Dine-in & BAR
① First appearance! Dessert course prepared right before your eyes by a pastry chef ② Limited edition chocolate dessert by a star pastry chef ③ Enjoy freshly made food and sweets in the eat-in area or through live demonstration sales ④ Chocolate and alcohol pairing bar
⑤ A chocolate salon where you can enjoy the <Coupe Glacé Chocolat x Cold Brew Iced Coffee> and the annually popular <Chocolate Chaud>
2. The fusion of Japanese ingredients and cacao
3. Chocolate that connects to the future
4. Introducing the new Angel Hair Chocolate that's been a hot topic on social media!
1. Enjoy a live experience with all five senses! Dine-in & BAR
Offering freshly made deliciousness and an exciting experience that can only be enjoyed at the venue , a record 23 brands gathered together, offering a variety of eat-in options and live sales demonstrations.
①First appearance! Dessert course prepared right in front of you by a pastry chef
[Advance reservation required] From 11:00 AM on Wednesday, January 21st
Each day there are four sessions: 12 noon, 2 pm, 4 pm, and 6 pm (limited to 10 seats per session).
Introducing our first ever dessert course, where our pastry chefs prepare each dish right before your eyes, creating a lively atmosphere. We recommend pairing the dessert with a drink to enhance the aftertaste. Immerse yourself in the story behind this course, and experience the chef's philosophy that lives in each dish.
Restaurant Robe
[Opening Dates] February 8th (Sun) – 10th (Tue)
*For sale will be a special dessert course prepared by Shoko Hirase, who has honed her skills in Paris and paved the way as a female chef pastry chef, from Wednesday, February 4th.
Please enjoy to your heart's content the diverse expressions of cacao brought out by this delicate technique.
Sachiko Hirase
All Munyucacoa items are exclusive to Matsuya Ginza .<br /> Dessert only: ¥14,300, with drink pairing (as pictured): ¥17,600, with alcohol pairing: ¥18,700
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First dish: "White cacao Bengal spice" x "Amazon cacao water"
This dish features a soufflé made with milk chocolate and Bengal spices, topped with buttery ice cream and macambo, which enhance the chocolate flavor. It is paired with a strong, fruity Amazonian cacao water.
*Before the first dish, an "amuse-bouche" is served to mark the beginning of the course. With four types of finger foods, including "Foie Gras Chocolate," you can enjoy a new side of cacao that goes beyond just sweetness.
Second dish: "Strawberry, Champagne, Cacao Pulp" x "Cacao Vinegar, Jasmine, and Pear Mocktail"
A dish that combines strawberries, cacao pulp, and white chocolate with the gorgeous aroma of rose and lychee. It is paired with a non-alcoholic cocktail made with cacao vinegar, jasmine tea, and pear broth.
Third dish: "Yacon" x "Venison consommé"
This dish makes full use of fresh yacon (a root vegetable in the Asteraceae family) in pickles, mousse, ice cream, and cocoa sables. It is paired with venison consommé. It is truly a dish that allows you to taste the bounty of the earth.
*After the third course, "Mignardises (2 kinds of bonbon chocolates)" will be served. Please enjoy the aftertaste of the entire course.
VERT
[Opening Dates] February 11th (Wednesday, public holiday) – 14th (Sat)
Located in Kagurazaka, Tokyo, this shop specializes in dessert courses incorporating Japanese tea. Owner and chef Shundai Tanaka presents a special chocolate course centered around cacao, showcasing the possibilities of Japanese tea. Experience the unique flavors of Tanaka's unique ingredients, crafted with a unique flair.
Mr. Shundai Tanaka
Both Chaminato Ryusui and Chaminato Ryusui are exclusive to Matsuya Ginza . With drink pairing (as pictured) ¥16,500, with alcohol pairing ¥18,700
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First dish: "Fermented citrus and cacao pulp yokan" x "Blue Heart Oolong Tea, cacao, and magaoka blend"
The first dish is Vert's signature yokan, made with fermented citrus fruits and cocoa pulp. It's a refreshing yet impactful pairing.
*Citrus fruits are seasonal. Images are for illustrative purposes only. *Before the first dish, "Kudzu paste tofu with Brazil nuts and roasted green tea" is served, which will heighten your anticipation for the course.
Second dish: "Fondant au Chocolat (Dark Chocolate), Perilla Sorbet, Whey Sauce" x "VERT Special Matcha Latte (Oat Milk, Matcha, Cardamom)"
A hot and cold dessert of fondant chocolate and shiso sorbet. Enjoy the lingering aftertaste of Vert's special matcha latte.
Third dish: "Strawberry and Rose Smoked Chocolate Parfait" x "Japanese Black Tea, Houjicha, and Gyokuro Blend"
This beautiful parfait features roses and strawberries, with smoked chocolate adding a rich flavor. It is paired with a rich blend of tea, with a sweet, bitter, fragrant, and savory flavor. Enjoy a gorgeous world of layered aromas.
*After the third course, enjoy a memorable aftertaste with the "Grain Chocolate and Matcha Chocolate Terrine x Seishin Juice Chocolate Chau."
② Limited edition chocolate dessert by a star pastry chef
11:00 AM – 7:30 PM each day (last orders at 7:00 PM)
The desserts and parfaits are made right before your eyes by our highly popular pastry chefs every year. Enjoy the special flavors that can only be found at the venue, along with the aroma and texture that can only be experienced when they are freshly made.
<Gen Sasaki La Boutique de Yukinoshita Kamakura>
[Opening Dates] February 4th (Wed) – 9th (Mon)
*Merchandise will be on sale from Wednesday, February 4th for the entire duration by chef pastry chef Gen Sasaki, who has won numerous awards both domestically and internationally.
Gen Sasaki
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Parfait élégance d'agrumes 3,520 yen
Fondant au chocolat rose framboise 3,300 yen
Both are exclusive to Matsuya Ginza
The parfait features citrus fruits such as Odawara's "blood orange" and "Shiranui" paired with tea and chocolate, and a dessert that allows you to enjoy the contrast between warm fondant chocolate and cold vanilla ice cream, as well as the elegant aroma of roses and raspberries.
<Masaharu Kozuma>
[Opening Dates] February 10th (Tue) – 14th (Sat)
*Merchandise will be sold by Masaharu Kamitsuma, an up-and-coming pastry chef who has won numerous awards in various competitions, from Wednesday, February 4th onwards.
Masaharu Agatsuma
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Moonlight lily confit and velouté with the aroma of fermented cocoa butter 3,960 yen
Ecuadorian cacao dessert "Pajarito and seasonal fruits" 3,740 yen
Both are exclusive to Matsuya Ginza . Enjoy these two desserts, created with a focus on ingredients and a spirit of inquiry: one dish featuring Hokkaido-grown "Moonlight Lily Root," whose sweetness is brought out by low-temperature storage, is made into a confit and velouté and paired with an écume of fermented cocoa butter; the other dish features Ecuadorian cocoa "Pajarito," layered with the aromas of fresh seasonal Okinawan passion fruit and Iyokan citrus fruit macerated with timut pepper.
3. Enjoy freshly made food and sweets at the eat-in area or through live demonstrations
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Memento Mori
Cacao's Tacos 1,980 yen Matsuya Ginza exclusive <br /> Slowly simmered pork carnitas topped on a fragrant tortilla kneaded with homemade cacao husk. Finished with a sprinkling of chocolate shavings, the richness of the meat and the aroma of spices are enhanced, resulting in a slightly bitter-sweet flavor. This dish explores the new possibilities of cacao.
<Gart Cocoa>
Cacao Panang Curry (Thai Coffee Set) ¥2,343 Matsuya Ginza Exclusive <br /> Supervised by Thai restaurant "Thai Isan Cuisine Yum Yum." This traditional Thai dish, Panang Curry, boasts the rich flavor of coconut milk and the aroma of spices, is paired with Gat Cocoa's 70% chocolate. Enjoy this innovative marriage of Thai cuisine and Thai cacao with coffee made with Thai coffee beans.
<Amazon Cacao>
[Opening date] February 4th (Wed) – 7th (Sat)
Amazon Cacao Gelato 1,320 yen ( Matsuya Ginza Exclusive ) This rich yet refreshing cacao gelato is made with milk from Hakuba, Nagano Prefecture, and plenty of Amazon cacao paste. It's topped with a daily-changing gelato, creating a two-piece gelato platter.
<Famie by Miho Sato>
Kouign Amann Cacao ¥751 (takeout), ¥756 (dine-in) Matsuya Ginza Exclusive <br /> A traditional baked confectionery from Brittany, France, made with cacao. Slowly roasted Amazonian cacao nibs and granulated sugar are carefully folded together in an exquisite balance of the rich flavor of fermented butter and Hokkaido wheat, resulting in a deep, rich flavor.
*Take-out tax rate is 8%, eat-in tax rate is 10%
④ Chocolate and alcohol pairing bar
12:00 noon – 7:30 pm each day <br /> This year, bar-exclusive chocolates from Atelier Airgead, a bar-exclusive chocolate workshop run by chocolatier Ginya Sudo of Roman Suzukoreito, a craft chocolate specialty store in Hirosaki City, Aomori Prefecture, will be available again. Now in its fifth year, this year's event will focus on cocktails. Enjoy the beautiful movements of the bartenders and the unique worldview embodied in each drink, while also enjoying the pairing of the chocolate with the drink.
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BenFiddich makes its first appearance at Matsuya
[Opening Dates] February 4th (Wed) – 6th (Fri)
Orchard in the Forest Yuzu Herb Set for 2,200 yen <br /> This Shinjuku bar is renowned for its original cocktails made with medicinal plants, herbs, and spices. Fruit-scented cocktails made with singani and pear brandy are enhanced by a refreshing ganache made with yuzu juice, juniper berries, and lemongrass.
SUKIYABASHI SAMBOA
[Opening Dates] February 7th (Sat) – 10th (Tue)
Velvet Amber and Barrel Vanilla set for 1,980 yen
This renowned restaurant was founded in Kobe in 1918 and has branched out to Ginza. The cocktail is smooth and elegant at first sip, followed by a lingering bitter aftertaste. It is paired with a ganache made from carefully extracted vanilla beans, green anise, and tonka beans.
Bar Pálinka
[Opening Dates] February 11th (Wednesday, public holiday) – 14th (Saturday)
Bonito and raspberry in a glass.
A set of kelp and poivre rosé (1 each) for 2,750 yen. <br /> This Kagurazaka bar specializes in the Hungarian distilled spirit "Pálinka." This cocktail, made by stirring raspberry distilled spirit with syrup, citric acid, and bonito flakes, is transformed by the two unique chocolates, creating a taste that is almost like a completely different cocktail. Enjoy a delicious pairing experience twice in one drink.
⑤ A chocolate salon where you can enjoy the <Coupe Glacé Chocolat x Cold Brew Iced Coffee> and the annually popular <Chocolate Chaud>
11:00 AM – 7:30 PM daily . This marks the fourth year of Kuramae Kabuki's coffee and chocolate dine-in service. This year's offering includes a new version of the Coupe Glacé Chocolat, which was a huge hit every day last year.
<Kabuki>
Coupe Glacé Chocolate "Lemon" 2,640 yen
Matsuya Ginza Limited
Cold Brew Iced Coffee 880 yen Kabuki, located in Kuramae, Tokyo, produces and sells chocolate made with house-roasted cacao. This year, they're introducing a glass dessert featuring lemons from Akehama, Ehime Prefecture, alongside chocolate that combines a deep bitterness with a crisp acidity. Enjoy the gradation of lemon flavor with the chocolate and other ingredients. Drinks available for pairing include gorgeously fragrant cold brew coffee and wines carefully selected by the owner.
Kabuki Chocolat Chau 1,210 yen each *All contain alcohol , exclusive to Matsuya Ginza . Chocolat Chau will feature the new "Lemon" flavor, which uses ingredients that complement the dessert, as well as the annually popular "Rouge."
From left to right: "Lemon" and "Rouge"
Kabuki Chocolate Baked Goods Assortment (6 pieces) ¥2,592 Matsuya Ginza Exclusive <br /> An assortment of unique baked goods that showcase the flavors of chocolate and coffee. *Takeout only.
2. The fusion of Japanese ingredients and cacao
Domestic brands using domestic ingredients have increased by 30%! A lineup that allows you to fully enjoy the appeal of Japanese ingredients.
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<Lefleurve>
GINZA2026 (6 pieces) 3,240 yen
[Store opening date] February 8th (Sun) – 14th (Sat) Matsuya Ginza Limited 1/3 ~ EC
Chocolatier Uegaki, who grew up on organic farming, has created a bonbon box that combines whiskey from the local Yabu Distillery with homemade white chocolate made with Peruvian cocoa butter and milk chocolate made with Madagascar cocoa. The box is crafted with carefully selected ingredients, including Sulawesi vanilla from Indonesia, chestnut honey from his own farm , and Namwa bananas from Okinawa .
Amazonia
Black letter box (6 pieces) 3,301 yen
[Store opening date] February 10th (Tue) – 14th (Sat) Matsuya Ginza Limited 1/3 ~ EC
This bonbon chocolate features Kuromoji, a fragrant wood that has been loved in Japan for a long time. The leaves and branches of Kuromoji grown in Ofunato, Iwate Prefecture, and Nakatsu, Oita Prefecture, are used to bring out the depth of the fragrance.
Terroir by Daichi Okuno
TERROIR FUKUI8 (Bonbon Chocolat and Fruit Pâté) (8 pieces) 3,901 yen
Matsuya Ginza Limited 1/3~EC
This box of bonbon chocolates and fruit pâtés (golden plums) is made with ingredients from the chef's hometown, Fukui Prefecture. It's a terroir-rich set that allows you to enjoy the aroma and unique character of the land, including buckwheat praline , sake , crystallized salt, and Japanese pepper hand-picked from the chef's family garden .
<Chocolatory & Bar Ronpoint by Hirofumi Tanakamaru>
Matsuya Limited Edition Les Miels (6 pieces) 3,024 yen Matsuya Ginza Limited
Premium Raw Chocolate Negrita Rum Double Aroma (10g) 216 yen <br /> This limited-time raw chocolate is sold by weight and is made with Les Miels , a chocolatier with a honey manufacturing background who skillfully brings out the aroma of fruits and herbs with the natural sweetness of honey, and Negrita Rum, a traditional French luxury rum known as the "Lady of Rum."
3. Chocolate that connects to the future
The taste is carefully crafted by producers who work closely with cocoa producers around the world and support activities that will connect them to the future.
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<Amazon Cacao>
[Opening Dates] February 4th (Wed) – 7th (Sat)
① Pear and Blood Orange Amazon Butter Sandwich (6 pieces) 4,968 yen (from January 3rd) EC
② Shinshu Prune and Plum Amazon Butter Sandwich (6 pieces) ¥4,968 <br /> Two types of cookies in a tin, made with Amazon cacao. One is a cookie sandwich of homemade pear confiture and blood orange confiture with pistachio butter cream, and the other is a cookie sandwich of homemade Shinshu prune confiture and plum jam with butter cream.
Antidote
100% RAW Tonacatekutori (+nib) (65g) 2,251 yen
84% Panacea (Lavender + Red Salt) (65g) 2,091 yen
1/3～EC
The tablets, made with low-temperature roasted 84% cocoa dark chocolate and lavender and red algae salt, are characterized by a particularly strong, floral flavor. The tablets, made with 100% raw cocoa chocolate and cocoa nibs, create a unique harmony of nutty flavor, rich aroma, and the texture of the cocoa nibs.
<Chocolaterie Camel>
①Setouchi Lemon & Shizuoka Matcha Bonbon Chocolate Set (1 of each) 1,188 yen
② Setouchi Navel Orangette and Samoa Dark Orangette (1 piece) 594 yen
Both are available exclusively at Matsuya Ginza from January 3rd onwards.
This bonbon set includes orangettes made from navel oranges grown in the Setouchi region coated in fragrant Samoan dark chocolate, bonbons made with Setouchi lemon puree and 75% Samoan dark chocolate roasted in-house, and a bonbon set that allows you to enjoy the marriage of rich homemade matcha chocolate and sweet milk.
<Noel Verde>
Chocolate Banana Milkshake Bar (25g) 1,512 yen (from January 3rd) EC
Semillas del Sol (4 pieces) 2,592 yen <br /> This bonbon assortment pays homage to Ecuadorian agricultural products, featuring tablets made with plenty of Ecuadorian Arriba cacao, Andean milk, and bananas grown using Tanabe Farm's natural recycling methods, as well as fruits, macambo, and sea salt harvested in Ecuador, directly under the equator.
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<Okinawa cacao>
OKINAWA CACAO Bean to bar (14g) 3,240 yen
These mini tablets are made using only cacao grown in Okinawa . The cacao is mainly sourced from the Ben Tre Farm in Vietnam, giving the flavor a fruity taste as well as a matte finish that reflects the flavor of fermented cacao.
4. Introducing the new Angel Hair Chocolate that's been all the rage on social media!
A new type of chocolate that is attracting attention as an evolution of Dubai chocolate has arrived at Matsuya.
Divan
Angel Hair Chocolate (1 piece) ¥3,240 <br /> This luxurious and innovative chocolate combines the traditional Turkish sweet "Pishmaniye" with chocolate and pistachios. Its distinctive cross-section, which resembles a thin, hair-like thread, has garnered attention on social media as an evolved version of Dubai chocolate due to its striking visual impact.
Matsuya's Regional Co-creation x GINZA Valentine World
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★Special sale of "Chocobekko" from Aizuwakamatsu City, Fukushima Prefecture
Chocobeko (brown, pink) 2,750 yen each
Wednesday, January 28th – Saturday, February 14th
Available at: Matsuya Online Store . During the event, the Matsuya Ginza store's 1st floor main entrance window will feature a gorgeous chocolate-inspired Akabeko doll, a traditional craft from Aizuwakamatsu City, Fukushima Prefecture.
Matsuya Online Store Exclusive https://store.matsuya.com/goods/list.html?cid=beko
★ Matsuya cardholders only: Gifts with purchases
Wednesday, February 4th – Saturday, February 14th
Pick-up location: Special counter in the Event Square on the 8th floor .<br /> During the campaign period, the first 2,000 Matsuya card members who spend 10,800 yen or more (tax included) (combined purchases accepted) at the Event Square on the 8th floor will receive a free "Tsugaru Glass Bean Plate (1 piece)."
*Available until stock runs out. *Limit one per person. *You cannot choose the type. *Image is for illustrative purposes only.
[Matsuya Co., Ltd.] Press Release
