Valentine's Day Special: Collaboration Treats by Celebrity Chefs at Amour du Chocolat
This Valentine's Day season, renowned chefs Takao Yamamoto from Club Harie and Takeshi Shibata from Chez Shibata join forces to create a delightful conundrum for chocolate lovers—"Which do you prefer, Kinoko no Yama or Takenoko no Sato?" From January 16 through February 14, 2026, you can find their specially crafted treats at the prestigious Amour du Chocolat event held at JR Nagoya Takashimaya.
The enticing collaboration features miniature indulgences like "MONTAGNE À LA TRUFFE (Montagnes Truffes)" made with Kinoko no Yama and crafted by Chef Yamamoto, which celebrates the rich flavors of black truffles and porcini mushrooms enclosed in creamy chocolate ganache. The luxurious two-layer chocolate is then enveloped in a rich, bittersweet shell, creating a sophisticated and aromatic experience perfect for the discerning palette.
On the other hand, Chef Shibata’s version of Takenoko no Sato, known as "Ultimate Takenoko" combines unique flavors sourced from around the globe: a strawberry spice infused with cacao from the Dominican Republic, an exquisite white chocolate from Mexico, and a matcha essence from Venezuelan cacao. Each variant showcases the rich taste of chocolate in a new light, highlighting Chef Shibata’s innovative approach.
Additionally, two new iterations of beloved classics are introduced: "meiji Kinoko no Yama x CLUB HARIE Hazelnut Praline & Matcha Crush Candy" and "meiji Takenoko no Sato x Chez Shibata Yuzu-scented Hazelnut Praline with Fleur de Sel". Both creations perfectly align with the theme of 'wa' or harmony, bringing an unexpected twist to these iconic snacks without compromising their original flavor allure. This year’s limited selections also come with collectible acrylic stands of the culinary artists, allowing fans to elevate their 'oshikatsu' (support activities) with these much-loved chefs.
Each product ensures a memorable chocolate experience, thoughtfully created to be savored and shared. For example, the Kinoko no Yama boasts a two-layer chocolate filled with hazelnut praline, enhanced by matcha. Meanwhile, the Takenoko no Sato’s dairy chocolate is blended with yuzu, accentuating its zestful essence.
Both Chefs Yamamoto and Shibata have had illustrious careers and a love for creating delectable confections that resonate nationally and internationally. Chef Yamamoto has championed several desserts at world-renowned competitions, while Chef Shibata has established himself as an ambassador of fine Japanese sweets on global platforms like the Salon du Chocolat in Paris.
This collaboration celebrates the friends’ culinary journey and love for these chocolate delights that many hold dear.
In summary, these remarkable Valentine's treats are not merely sweets; they are a testament to the creativity and artistry of two of Japan’s finest pastry chefs. As you ponder over which camp to join—Team Kinoko or Team Takenoko—prepare for a bold flavorful adventure this season of love. Don’t miss out on the chance to experience the magic that unfolds when culinary innovation meets timeless tradition at Amour du Chocolat.
The enticing collaboration features miniature indulgences like "MONTAGNE À LA TRUFFE (Montagnes Truffes)" made with Kinoko no Yama and crafted by Chef Yamamoto, which celebrates the rich flavors of black truffles and porcini mushrooms enclosed in creamy chocolate ganache. The luxurious two-layer chocolate is then enveloped in a rich, bittersweet shell, creating a sophisticated and aromatic experience perfect for the discerning palette.
On the other hand, Chef Shibata’s version of Takenoko no Sato, known as "Ultimate Takenoko" combines unique flavors sourced from around the globe: a strawberry spice infused with cacao from the Dominican Republic, an exquisite white chocolate from Mexico, and a matcha essence from Venezuelan cacao. Each variant showcases the rich taste of chocolate in a new light, highlighting Chef Shibata’s innovative approach.
Additionally, two new iterations of beloved classics are introduced: "meiji Kinoko no Yama x CLUB HARIE Hazelnut Praline & Matcha Crush Candy" and "meiji Takenoko no Sato x Chez Shibata Yuzu-scented Hazelnut Praline with Fleur de Sel". Both creations perfectly align with the theme of 'wa' or harmony, bringing an unexpected twist to these iconic snacks without compromising their original flavor allure. This year’s limited selections also come with collectible acrylic stands of the culinary artists, allowing fans to elevate their 'oshikatsu' (support activities) with these much-loved chefs.
Each product ensures a memorable chocolate experience, thoughtfully created to be savored and shared. For example, the Kinoko no Yama boasts a two-layer chocolate filled with hazelnut praline, enhanced by matcha. Meanwhile, the Takenoko no Sato’s dairy chocolate is blended with yuzu, accentuating its zestful essence.
Both Chefs Yamamoto and Shibata have had illustrious careers and a love for creating delectable confections that resonate nationally and internationally. Chef Yamamoto has championed several desserts at world-renowned competitions, while Chef Shibata has established himself as an ambassador of fine Japanese sweets on global platforms like the Salon du Chocolat in Paris.
This collaboration celebrates the friends’ culinary journey and love for these chocolate delights that many hold dear.
In summary, these remarkable Valentine's treats are not merely sweets; they are a testament to the creativity and artistry of two of Japan’s finest pastry chefs. As you ponder over which camp to join—Team Kinoko or Team Takenoko—prepare for a bold flavorful adventure this season of love. Don’t miss out on the chance to experience the magic that unfolds when culinary innovation meets timeless tradition at Amour du Chocolat.
Topics Consumer Products & Retail）
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