#Japan #Tokyo #Kumamoto #Pierre Hermé #Rihei

Support Kumamoto Through Gourmet Treats

Beginning on September 9th, a unique Mont Blanc dessert, featuring the renowned "Rihei" chestnuts from Kumamoto, is set to make its debut at Ginza Mitsukoshi, thanks to a collaboration between Pan & Cake "Patisserie SATSUKI" and the internationally acclaimed Pierre Hermé Paris. This initiative is part of Hotel New Otani Tokyo's efforts to uplift local communities through food, particularly in the wake of the recent natural disasters that have impacted the region.

The Concept Behind the Collaboration

The introduction of the Kumamoto Recovery Support Mont Blanc is aligned with the Hotel New Otani’s "STAY TOKYO EAT JAPAN" project. Launched to safeguard local culinary traditions during the challenges of the COVID-19 pandemic, this project has engaged with various municipalities and producers to foster regional revitalization through gastronomy. Following the devastating earthquake that struck Kumamoto in July 2026, the hotel has doubled down on its commitment to support the area by showcasing its rich agricultural products, including the prized Rihei chestnut.

The partnership between Patisserie SATSUKI and Pierre Hermé dates back 28 years to when Hermé opened the first-ever Pierre Hermé Paris pastry shop in Hotel New Otani Tokyo. Since then, both establishments have continuously refined their culinary offerings, attracting a loyal clientele. Pierre Hermé is often celebrated as the "Picasso of Pastry" due to his innovative techniques and artistic approach to dessert making.

An Exquisite Dessert Experience

The Kumamoto Recovery Support Mont Blanc is priced at ¥1,728 and will initially be available for takeout starting September 9 at Ginza Mitsukoshi. After a week-long exclusive sales period, it will also be available at Patisserie SATSUKI from September 16 through October 31.

This exquisite dessert features a base of tart pastry from Pierre Hermé, complemented by semi-dried pears, a flavorful maple almond cream, tart cranberry compote, and fragrant maple meringue. The Patisserie SATSUKI utilizes Rihei chestnut puree to envelop the Mont Blanc in a velvety chestnut cream. The result is a delightful symphony of flavors, combining the luxurious richness of chestnuts with layers of maple syrup, the sweet subtlety of pear, and a refreshing hint of cranberry acidity, all harmonizing to offer a multi-dimensional tasting experience.

Sales Details

• - Location: Ginza Mitsukoshi, Basement Level 2, GINZA Stage
• - Sales Period: September 9 (Wed) to September 15 (Tue)
• - Follow-up Sales: From September 16 (Wed) to October 31 (Sat) at Hotel New Otani's main lobby.
• - Contact Information: For inquiries, call 03-3221-7252 for direct assistance with Patisserie SATSUKI.

Through this collaboration, both culinary leaders meticulously blend their skills and artistry to not only create a delicious dessert but also to fortify the future of Kumamoto, showcasing that even in challenging times, the power of food can unite and encourage recovery for local communities.