To seasonal fruit which is the most delicious at the time, it is sherbet and vanilla ice cream. We spread Cointreau jelly and apple all over bottom, and angle appropriate for what we serve fruit in and original glass of depth are used for parfait served for cutting to see fruit most deliciously. Above all, taste of cantaloupe is particular. Please enjoy juicy sweetness.
Photograph: Fruit parfait 1,404 yen
Address: 3-26-11, Shinjuku, Shinjuku-ku Takano Fruit Parlor Shinjuku Main Store building 5F
Regular holiday: No fixed holiday
Taiwanese sweets to make with soybean milk, beans flower. Soybean milk was made from soybean of 8kg every morning, and machines to squeeze were imported from Taiwan. As it is taste, the manufacturing method that patissier trains itself locally for several months and learned, we can enjoy local taste. Beans flower with seasonal fruit is popular and, let alone Japanese, is pleased with repeater of Chinese area.
Photograph: imo*mamehana 780 yen
Address: 1-1-3, Nishishinjuku, Shinjuku-ku Shinjuku MYLORD 7F
Regular holiday: Without holiday
Cafe which popular restaurant deals with. Cake to cook using material from Tokyo as much as possible is various, and it is prepared to seasonally limited thing other than shortcake to be able to have all year. Popular shortcake is adjusted in taste to enhance strawberry so that fresh cream does not disturb taste of strawberry and, with sponge of light melting, keeps acidity of strawberry alive.
Photograph: Shortcake 490 yen
Address: 1-18-6, Wakaba, Shinjuku-ku
・From Tuesday to Saturday 11:30-18:00
Regular holiday: On Monday
Tart which poured two levels of chocolate sauce into dough which we kneaded chocolate into. Original homemade sauce that chocolate sauce blended seven kinds of chocolate made in France. We use Hokkaido fermented butter and wheat flour for dough.
Though it is heavy, aftertaste is refreshing. It is special dish of being enchanted in charm of refined, deep chocolate that chocolate enthusiast groans.
Photograph: Tart chocolate 600 yen
Address: 1-2, Tsukudohachimancho, Shinjuku-ku
Open: We confirm the pivot at HP or store (5-6 days/around one month opening)
Regular holiday: We confirm the pivot at HP or store (5-6 days/around one month opening)
We distribute egg white and egg yolk and stir, and Baumkuchen which we baked for labor and time is made with simple material such as egg, wheat flour, sugar, butter.
In taste that kept texture and material which played at doneness that studied until understood softly alive in taste of the one and only.
"dekobaumu" where we put chocolate and nuts on is recommended.
Photograph: Anni BAUM plane 1,620 yen (tax-included)
Address: 519, Wasedatsurumakicho, Shinjuku-ku
Regular holiday: On Monday
Elasticity and agar characterized by gold-like color which we did well are made with the pressure manufacturing method using Ceylon moss of Izu. As for the bean jam, beans use peas from Furano in adzuki bean from Tokachi, Hokkaido. The subject matter of one one of motchimochi including Turkish paste rice cake to make only with rice cake powder is doing carefully. Seasonally limited sweets are popular.
Photograph: Cream white ball anmitsu 648 yen
Address: 3-46-11, Takadanobaba, Shinjuku-ku
Regular holiday: On Wednesday