– Use the AI diagnosis "KAORIUM" to select the cacao that's perfect for you. We'll take you on a little journey to experience the different flavors of cacao from each producing region with all your senses.-
Meiji Co., Ltd. will be holding a pop-up event called "meets THE Cacao – The One and Only Cacao Experience Shop by meiji THE Cacao" at Yurakucho Marui from January 27th (Tue) to February 14th (Sat), 2026, during the Valentine's Day period. This pop-up event allows customers to experience the products and taste of cacao from Meiji THE Cacao, a premium cacao brand that is particular about cacao origins and manufacturing methods and brings out the original aroma and flavor of cacao with all five senses.
With Valentine's Day just around the corner and the cold winter weather making chocolate taste even better, Meiji The Cacao, a brand that offers new flavors and ways to enjoy cacao, is hosting a pop-up event featuring special experiences and limited-edition products that allow you to enjoy the different flavors of cacao from each producing region.
The main content of the event will be available during the first half of the event (Tuesday, January 27th to Monday, February 2nd), where Meiji and KAORIUM have jointly developed the "meiji THE Cacao Chocolate Diagnosis," which uses AI to select the perfect chocolate for you based on the aroma and words of cacao. During the second half of the event (Tuesday, February 3rd to Saturday, February 14th), the "meiji THE Cacao Original Gift Box," a gift box with a specially prepared event-only design, will be on sale, where you can choose your favorite assortment from recommended assortments as well as new and limited-edition products.
In terms of merchandise, we will have a number of noteworthy new products available, including the new "Amber Ganache <Izumo Matcha>," a new item in the "Amber Ganache" series, which became a hot topic as it sold out every day at a department store event in January 2025; the "Horori Ganache <Sakura-scented Strawberry>," a moist and dense ganache made using Meiji's unique "nama-neri" method, wrapped in a crumbly baked confectionery; and the "Madagascar Cacao <Terrine Style>," which uses fruity cacao from Madagascar, a product that we have been working on with JICA for five years. In addition, various products using Meiji's "nama-neri" (raw paste) manufacturing method will be gathered together, including all "Amber Ganache" products and "Mexican White Cacao Terrine Style," which uses rare Mexican white cacao for a creamy taste and rich aroma. These products can be stored at room temperature without refrigeration and will last until White Day, making them ideal for a variety of occasions, including as a treat for yourself or as a gift.
Additionally, a dine-in corner will be set up at the event venue, where you can enjoy exclusive chocolate drinks and limited-edition sweets made with freshly kneaded ganache. The fragrant special drink from Meiji The Cacao will be available throughout the event, while the limited-edition sweets will have different lineups in the first and second halves of the event. Enjoy exclusive treats, such as the one-of-a-kind dessert "Madagascar cacao kneaded pastry and golden plum 'fresh marshmallows'" created by Chef Yamamoto of Ginza's French restaurant "Aile," which combines seasonal and sustainable ingredients, as well as two types of "freshly kneaded sandwich mini rolls" made with mini rolls from "Pan no Pelican," a long-established bakery in Kuramae, Tokyo.
Collaborations are not limited to dine-in options; there are also numerous limited-edition collaborative products created in collaboration with craft brands from around Japan, showcasing new ways to enjoy cacao. These include the "Floral Cacao Valentine's Day Premium Fresh Confections" from Echigoyuki Honpo Yamatoya in Nagaoka, Niigata; the "Fruity Cacao Moist Financier" and "Madagascar Cacao Fresh Raspberry Meringue Sandwich" from MONT-NOM, a confectionery shop in Jiyugaoka, Tokyo; the "Nutty Cacao Spice Sable Can" and "Nutty Cacao Caramel Sable Can" from bion, a confectionery shop in Mojiko, Fukuoka; and the "Daigakuimo Sweet Potatoes" and "Mitsuimo Kenpi Chips" from Nakameguro & OIMO TOKYO, Tokyo. These limited-edition sweets highlight the allure of cacao.
Meiji The Cacao is a brand that not only pursues optimal fermentation conditions together with cacao farmers, but also uses its unique chocolate processing techniques, the "Rich Aroma Method" and the "Nama-maki Method," to maximize the cacao's inherent aroma and flavor. It is committed to every step of the process, from the origin to the blending. We deliver quality that is just like that made by a chocolatier, in a form that is within your reach.
Why not enjoy the new charm of cacao with all your senses at the event "Meets THE Cacao – The One and Only Cacao Experience Shop by Meiji THE Cacao"?
■Event Overview
Event name: "Meets THE Cacao" The world's only cacao experience shop by meiji THE Cacao
Date and time: Tuesday, January 27th, 2026 to Saturday, February 14th, 2026, 11:00-20:00 *Follows the facility's opening hours Location: Yurakucho Marui, 1st floor event space, 2-7-1 Yurakucho, Chiyoda-ku, Tokyo
Contents: Experiential main content "meiji THE Cacao Chocolate Diagnosis" and "meiji THE Cacao Original Gift Box" (second half of the event: 2/3~2/14), sales of new products, popular products, and collaboration products, and eat-in of limited menu items
■Main content
Meiji THE Cacao Chocolate Diagnosis
[Dates: Tuesday, January 27, 2026 – Monday, February 2, 2026 (First half of the exhibition period)]
Based on Meiji's proprietary "Flavor Wheel," a tool that classifies the aroma elements of chocolate, 12 representative cacao aromas have been selected. Developed in collaboration with Centmatic's AI system "KAORIUM," which translates aromas into words, participants will be diagnosed with recommended chocolates based on their preferred aroma preferences. This experience allows participants to learn about the differences in cacao aromas and discover their own preferences. The results also include recommendations for exclusive products, such as "Mexican White Cacao Paste and Kuromoji Canelé," "Madagascar Cacao Paste and Golden Plum Marshmallow," "Nutty Cacao Café Mocha," "Fruity Cacao Chai Latte," "Madagascar Cacao Paste and Raspberry Meringue Sandwich," "Nutty Cacao Spiced Sable Can," "Nutty Cacao Caramel Sable Can," and "Floral Cacao Valentine's Day Fresh Sweets." Enjoy the results of this experience, including exclusive product pairings and experiences only available at this event.
Meiji THE Cacao Original Gift Box
[Dates: Tuesday, February 3, 2026 – Saturday, February 14, 2026 (Second half of the exhibition period)]
In addition to Meiji The Cacao's standard flavors of Nutty Cacao, Fruity Cacao, Fruity Cacao Latte, and Floral Cacao Latte, we are also offering Amber Ganache (Cacao/Strawberry/Izumo Matcha), Crumbly Ganache (Sakura-scented Strawberry), and Mexican White Cacao (Terrine Style), all individually wrapped and packaged to your liking in an original gift box.
Small gift box (contents: approx. 40g) Price: 660 yen (tax included)
*The venue image may be subject to change.
■ Eat-in products
[Restaurant Ale] Mexican white cacao paste and black letter canelés (Tuesday, January 27th – Monday, February 2nd)
This dish connects Ginza's Restaurant Ale with the forests of Fukui. It was born from a sustainable initiative that uses the fragrant Kuromoji tree, which is subject to thinning, as an ingredient. This canelé is paired with Mexican white cacao, made using Meiji's unique "nama-neri" method. The sweet and gorgeous aroma of the Kuromoji blends with the creamy, nutty flavor of the cacao, creating a deep, lingering aftertaste that combines the life of the forest with the sophistication of Ginza.
Price: 550 yen (tax included)
[Restaurant Ale] Madagascar cacao paste and golden plum "fresh marshmallow" (January 27th (Tue) – February 2nd (Mon))
The "Golden Plum" is a rare plum from Fukui Prefecture that is harvested for just three days and has a mellow fragrance. It is made into a soft marshmallow and wrapped around a "nama-neri" paste made from Madagascar cacao. The bright acidity of the cacao and the fruity aroma of the ripe plum blend together to create a sweet treat that is like a work of art, with a texture that melts in your mouth.
Price: 550 yen (tax included)
[Pelican Bread] Set of 2 Freshly Kneaded Sandwich Mini Rolls (2/3 (Tue) – 2/14 (Sat))
Founded in 1942, Pelican Pan is a beloved, long-established bread shop in Kuramae, Tokyo. Their chewy rolls are filled with a ganache made using a new Meiji-era method called "nama-neri." Creamy Mexican white cacao is paired with fresh caramel, and the vibrantly tart Madagascar cacao is paired with raspberries. The combination of the finely textured, moist bread and the rich, melt-in-your-mouth texture of the cacao creates a truly blissful experience.
Price: 770 yen (tax included)
[Coffee Valley] Nutty Cacao Cafe Mocha (Tuesday, January 27th – Saturday, February 14th)
This drink was the overwhelming winner of the most popular poll on social media. The depth of the medium-dark roasted Colombian coffee, carefully selected by Coffee Valley, a specialty coffee shop in Ikebukuro, Tokyo, brings out the richness of the nutty Venezuelan "Nutty Cacao." This cacao-centric cafe mocha offers an overwhelming aroma and a refined finish.
Price: 550 yen (tax included)
Fruity Cacao Chai Latte (Tuesday, January 27th – Saturday, February 14th)
This coffee, chosen through a social media popularity poll, is a long-awaited drink for THE Cacao fans. It is made with an original blend of spices to bring out the rich fruity flavor of the Dominican Republic cacao to the fullest.
Price: 550 yen (tax included)
Left: Nutty cacao cafe mocha, Right: Fruity cacao chai latte
■ Merchandise (※Some products are excerpted)
Amber Ganache (Cacao/Strawberry/Izumo Matcha) 《January 27th (Tue) ~ February 14th (Sat)》
The rich ganache, full of the aroma of Peruvian cacao, is kneaded using a unique "raw kneading" method and wrapped in a soft coating that crumbles easily.
The cacao/strawberry flavors have been brushed up to be more fragrant, and a new limited edition "Amber Ganache <Izumo Matcha>" has been released. This special single piece is made with fragrant and delicious Izumo matcha.
Enjoy the harmony of the vibrant green, savory, and sweet high-quality matcha grown in the natural "kabuse" environment unique to Sanin, where hours of sunlight are short, and the gorgeously fragrant Peruvian cacao ganache.
Amber Ganache 2-Type Box (Cacao/Strawberry) Price: 1,080 yen (tax included)
Amber Ganache Izumo Matcha Price: 1,500 yen (tax included)
Crumbly Ganache <Sakura-scented Strawberry> 《January 27th (Tue) ~ February 14th (Sat)》
Introducing the new "Horori Ganache <Sakura-Scented Strawberry>," a baked confectionery with a crumble-like texture, encased in a rich, "nama-neri" ganache. The sweet and sour strawberry flavor with a hint of cherry blossoms brings out the unique floral notes of Peruvian cacao.
Price: 1,500 yen (tax included)
Madagascar Cacao Terrine ( January 27th (Tue) – February 14th (Sat))
The vibrant fruitiness of Madagascar cacao is reminiscent of red fruits like raspberries. This bite-sized terrine is made using a moist, dense "nama-mushi" method, which allows the rich aroma of cacao to spread the moment you put it in your mouth. This product is available again this year in limited quantities, along with the Mexican White Cacao Terrine, which has a nutty, creamy taste with little bitterness or astringency.
Price: 1,250 yen (tax included)
■ Limited collaboration products (※Some products are excerpted)
Niigata Nagaoka [Echigoyuki Honpo Yamatoya] Floral Cacao Valentine's Day Fresh Sweets (January 27th (Tue) – February 2nd (Mon))
Founded in 1778, Echigoyuki Honpo Yamatoya, a long-established company in Nagaoka, Niigata Prefecture, produces Echigoyuki, one of Japan's three most famous sweets. A master craftsman who blends tradition and innovation, has created a premium confection just for Valentine's Day. Made with Peruvian "floral cacao," the bean paste, as its name suggests, is kneaded with a sweet and gorgeous floral fragrance. Enjoy the harmony of the delicate sweetness of Wasanbon and the rich, lingering aroma of cacao, as well as its beautiful appearance.
Price: 480 yen (tax included)
Inuyama, Aichi [Confectionery shop Shirushi] Fruity Cacao Lemon Rusk (5 pieces) 《2/3 (Tue) ~ 2/14 (Sat)》
Confectionery shop Shirushi is located in the castle town of Inuyama Castle, a national treasure. The shop values the warmth of handmade products and combines its popular rusks with fruity cacao from the Dominican Republic. The fruity acidity unique to fruity cacao and the refreshing scent of lemon create a perfect match. The rich, sweet and sour flavor that spreads across your palate along with the crispy texture is perfect for a refreshing afternoon tea.
Price: 580 yen (tax included)
Fukuoka Mojiko Port [bion] Nutty Cacao Caramel Sable Tin (January 27th (Tue) – February 14th (Sat))
"bion," a confectionery shop in Mojiko, Fukuoka, values the flavor of its ingredients. They combine Venezuelan cacao, with its nutty aroma, with bittersweet caramel. The natural richness of the cacao and the rich sweetness of the caramel are a perfect match with the simple sable crust. Enjoy the refined aftertaste of "nutty cacao" that spreads with every bite, making this a perfect gift.
Price: 2,700 yen (tax included)
Tokyo Nakameguro [&OIMO TOKYO] Craft Cacao Truffe: Chocolate-covered Annou Sweet Potatoes – THE Cacao Edition – 2/3 (Tue) ~ 2/14 (Sat)
& OIMO TOKYO is a popular shop specializing in aged sweet potato sweets in Nakameguro and The Peninsula Tokyo. The honey-like Anno sweet potato is deep-fried to concentrate its sweetness and stickiness, then coated with fragrant "nutty cacao." The rich aroma and bittersweetness of the cacao precede the sweetness, followed by the melt-in-your-mouth sweet potato, creating an exquisite harmony. This luxurious candied sweet potato combines two rich flavors.
Price: 2,400 yen (tax included)
*All images are for illustrative purposes only and may differ from the actual product.
■About the "raw paste" manufacturing method of "Meiji The Cacao"
Meiji's unique patented manufacturing process maximizes the aroma of the cacao, creating a moist, soft, and rich flavor.
Using a special manufacturing method that kneads with great force, we have achieved a quality that is moist and smooth, even in a moisture range between "chocolate" with a moisture content of 3% or less and "raw chocolate" with a moisture content of 10% or more, and does not require refrigeration.
The moment you put it in your mouth, the soft texture spreads with a rich aroma, and the rich flavor that slowly dissolves in your mouth over time, even to the lingering aftertaste, further bringing out the unique characteristics of Meiji The Cacao.
■About Meiji The Cacao
In order to bring out the original flavor and aroma of cacao, we don't skimp on even a single bean.
We are particular about every step, from the origin to the blending.
Enjoy the same quality as if it were made by a chocolatier, in a form that is accessible to everyone.
Is this cacao? Is this also cacao?
We bring you not only delicious food but also exciting fun.
A mouthful that will satisfy your soul. And more.
https://www.meiji.co.jp/products/brand/the-cacao/
"Meiji The Cacao" is made with cacao beans from areas where Meiji's unique cacao farmer support initiative, "Meiji Cacao Support," is implemented, and is a chocolate that brings out the original cacao flavor that only Meiji can bring out, with a focus on everything from the cacao's origin to the manufacturing method. The lineup is centered around three cacao flavors: "Nutty Cacao," made with nutty Venezuelan cacao beans; "Floral Cacao Latte," made with floral Peruvian cacao beans; "Fruity Cacao," made with fruity Dominican Republic cacao beans; and "Fruity Cacao Latte," a fruity cacao base combined with milk.
As a brand that goes beyond the realm of traditional chocolate to deliver new flavors and ways to enjoy cacao, we will continue to deliver exciting products in the future.
[Meiji Co., Ltd.] Press Release
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