In our 430-square-foot Kuramae kitchen, our Tokyo Pastry team hand-makes these delicate, French-style Gâteaux au Chocolat in very limited batches. Developed to highlight the distinctive tasting notes of Dandelion Japan 70% Anamalai, India chocolate, this fudgy, subtly tangy, almost cheesecake-like confection is crafted from single-origin chocolate, organic cane sugar, orange-yolked eggs, and unsalted butter. It contains no flour, and its silky texture is achieved by precise mixing and careful monitoring of ingredient temperature.
Our 2025 Gâteau highlights 2019 Harvest chocolate, whose notes of apple caramel, yogurt, and black tea transform subtly during baking, so the finished cake tastes of grapefruit, cream cheese, and vanilla. The cake may be enjoyed at any temperature: Chilled, the cake has a texture similar to soft cheese; at room temperature, the chocolate flavor intensifies; and when warmed gently in the oven, the cake transforms into something akin to a soufflé — incredibly light and airy. We’ve never had anything quite like it.
Each Gâteau serves seven to ten people.
Single or Duo
Our Tokyo Gâteau is available as a single cake made from 70% Anamalai, India, 2019 Harvest chocolate; or you may select a Tokyo Gâteau Duo, which pairs one delicately fruity Anamalai cake with a rich Bến Tre, Vietnam, 2020 Harvest chocolate cake, featuring notes of semi-dried apricot, gingerbread, and caramel.
Shipping and Storage
Each cake is wrapped in parchment paper and protected in a reusable paulownia wood box. The Gâteaux are shipped via USPS Priority Mail, with ice packs; upon receipt, we recommend storing in the refrigerator for up to one month. These cakes also freeze beautifully.
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