Experience the Very First Shaved Ice by Joel Robuchon This Summer!
This summer, a delightful treat is making a comeback at 'L'Atelier de Joel Robuchon' in Roppongi Hills, Tokyo: the renowned 'Glace Pilée Mango'—the world's first icy creation by the illustrious chef, Joel Robuchon. From July 1 to August 31, 2026, this exclusive offering will be available during afternoon tea time, with only a limited number of servings available each day.
Last year, the 'Glace Pilée Mango' garnered rave reviews as an innovative dessert that highlights the natural sweetness of mango. For the summer of 2026, only 15 servings will be available on weekdays, while weekends and holidays will see just 10 servings. To ensure you can savor this enticing dessert, pre-booking begins on June 17, 2026.
Crafted with meticulous care, this shaved ice features fluffy, finely shaved ice accompanied by succulent diced mango. The dessert is enhanced with an exotic syrup, a blend of pineapple, passion fruit, and mango infused with Madagascar vanilla, delivering a vibrant tropical experience. The highlight lies beneath, where caramelized bananas and passion fruit are hidden in a rich 'Crème Passion Banane', offering layers of flavor in every bite. To top it off, a frothy coconut espuma, crispy meringue, and delicate pineapple tuile create a stunning presentation.
For 2026, guests can indulge even more with the option to add a separate serving of the exotic syrup according to personal taste preferences, making each experience even more indulgent.
This culinary masterpiece comes from the creative mind of Kazuhisa Takahashi, the Executive Pastry Chef at Joel Robuchon, who meticulously crafts each serving into an artistic dessert. Come and enjoy this unique shaved ice, which promises to be a feast for both the eyes and the palate.
Details for Glace Pilée Mango
Availability: L'Atelier de Joel Robuchon
Menu Name: Glace Pilée Mango
Price: 3,300 JPY (including tax; service charge 10% extra)
Reservation Start Date: June 17, 2026
How to Reserve: Reservations can be made online or by phone.
Online Reservation URL: Reserve Now
Phone Number: 03-5772-7500 (11:00 AM - 9:00 PM)
Serving Period: July 1 - August 31, 2026
Serving Hours: 2 PM - 3 PM (Last entry)
Close: 4 PM
More Details: More Info
Due to limited servings, customers are advised to reserve in advance as walk-ins may face sold-out situations. Please note that the product's availability, pricing, and other details may change without prior notice.
About Chef Joel Robuchon and Chef Kazuhisa Takahashi
Joel Robuchon
Executive Pastry Chef Kazuhisa Takahashi joined 'La Boutique de Joel Robuchon Laboratoire' in Tokyo as a pastry chef in 2009, and then took command at 'L'Atelier de Joel Robuchon' in Taipei starting in 2012. Currently, he continues to innovate since 2019, creating playful and artistic desserts that respect and elevate the natural flavors of ingredients.
Restaurant Overview - L'Atelier de Joel Robuchon
As the first of its kind, L'Atelier de Joel Robuchon opened in Roppongi Hills in 2003, introducing a unique counter-style French dining experience, allowing guests to enjoy exquisite dishes prepared right before their eyes by chefs in an open kitchen.
Location: 6-10-1 Roppongi, Minato-ku, Tokyo, Hillside 2F
Website: Visit Us
Last year, the 'Glace Pilée Mango' garnered rave reviews as an innovative dessert that highlights the natural sweetness of mango. For the summer of 2026, only 15 servings will be available on weekdays, while weekends and holidays will see just 10 servings. To ensure you can savor this enticing dessert, pre-booking begins on June 17, 2026.
Crafted with meticulous care, this shaved ice features fluffy, finely shaved ice accompanied by succulent diced mango. The dessert is enhanced with an exotic syrup, a blend of pineapple, passion fruit, and mango infused with Madagascar vanilla, delivering a vibrant tropical experience. The highlight lies beneath, where caramelized bananas and passion fruit are hidden in a rich 'Crème Passion Banane', offering layers of flavor in every bite. To top it off, a frothy coconut espuma, crispy meringue, and delicate pineapple tuile create a stunning presentation.
For 2026, guests can indulge even more with the option to add a separate serving of the exotic syrup according to personal taste preferences, making each experience even more indulgent.
This culinary masterpiece comes from the creative mind of Kazuhisa Takahashi, the Executive Pastry Chef at Joel Robuchon, who meticulously crafts each serving into an artistic dessert. Come and enjoy this unique shaved ice, which promises to be a feast for both the eyes and the palate.
Details for Glace Pilée Mango
Availability: L'Atelier de Joel Robuchon
Menu Name: Glace Pilée Mango
Price: 3,300 JPY (including tax; service charge 10% extra)
Reservation Start Date: June 17, 2026
How to Reserve: Reservations can be made online or by phone.
Online Reservation URL: Reserve Now
Phone Number: 03-5772-7500 (11:00 AM - 9:00 PM)
Serving Period: July 1 - August 31, 2026
Serving Hours: 2 PM - 3 PM (Last entry)
Close: 4 PM
More Details: More Info
Due to limited servings, customers are advised to reserve in advance as walk-ins may face sold-out situations. Please note that the product's availability, pricing, and other details may change without prior notice.
About Chef Joel Robuchon and Chef Kazuhisa Takahashi
Joel Robuchon
Executive Pastry Chef Kazuhisa Takahashi joined 'La Boutique de Joel Robuchon Laboratoire' in Tokyo as a pastry chef in 2009, and then took command at 'L'Atelier de Joel Robuchon' in Taipei starting in 2012. Currently, he continues to innovate since 2019, creating playful and artistic desserts that respect and elevate the natural flavors of ingredients.
Restaurant Overview - L'Atelier de Joel Robuchon
As the first of its kind, L'Atelier de Joel Robuchon opened in Roppongi Hills in 2003, introducing a unique counter-style French dining experience, allowing guests to enjoy exquisite dishes prepared right before their eyes by chefs in an open kitchen.
Location: 6-10-1 Roppongi, Minato-ku, Tokyo, Hillside 2F
Website: Visit Us
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