#Japan #Tokyo #Keio Plaza Hotel #Vegan Sweets #Plant-Based Desserts

New Plant-Based Sweets at Keio Plaza Hotel

Starting September 1, 2026, Keio Plaza Hotel in Tokyo will introduce three delicious plant-based desserts that cater to all customers, regardless of dietary preferences. Located on the second floor at the Food Boutique 'Poppins', these new items include two types of cakes and one baked treat made entirely without animal-derived ingredients. The creations include ‘Soleil’ and ‘Maple Rouge’, alongside a baked good known as 'Cake au Banane Noix' that will debut in early October.

The New Plant-Based Delights

1. Soleil
- Price: Slice - ¥820, Whole (12cm x 8.5cm) - ¥3,200 (requires one-week advance reservation)
- Description: This cake features a moist chocolate base with roasted, roughly chopped walnuts layered with smooth homemade praline buttercream. Sweetened with banana and natural cane sugar, alongside soy butter for depth, the cake is crowned with fresh orange slices and orange jelly, creating a refreshing taste that invites you to take another bite.

2. Maple Rouge
- Price: Slice (6cm diameter) - ¥880, Whole (16cm diameter) - ¥4,800 (requires one-week advance reservation)
- Description: A luscious maple mousse conceals rich salted caramel, topped with tangy raspberry jelly and accompanied by a subtly bitter green tea streusel. The mousse, prepared with almond milk and soy butter, boasts a light and creamy texture. The delightful contrast between the smooth mousse and the crunchy streusel makes this an enjoyable treat.

3. Cake au Banane Noix
- Price: ¥2,600
- Launch Date: Early October
- Description: This baked good does not use any animal products or wheat. Made with rice flour, it provides a moist texture with the sweetness of banana and natural cane sugar, complemented by the nutty aroma of walnuts. The robust flavor pairs wonderfully with straight tea, making it an ideal choice for tea time.

Insights from Chef Patissier Peita Mogi

Chef Mogi emphasized the objective of creating simple, delicious desserts without resorting to making something 'special' for those avoiding certain ingredients. Despite the limitations in available ingredients, he focused on enhancing richness and achieving a light and fluffy texture. His vision was to create sweets that everyone can enjoy together, fostering smiles over a single cake, regardless of dietary choices.

Sales Information

• - Available from: September 1, 2026
• - Location: Food Boutique ‘Poppins’, 2nd Floor
• - Access: A five-minute walk from the west exit of Shinjuku Station, or immediately at the top of the stairs outside Exit B1 of Toei Oedo Line ‘Tocho-mae Station’.
• - Website: Food Boutique ‘Poppins’

Keio Plaza Hotel's Commitment to Sustainability

As a reflection of its 'Plaza Philosophy', Keio Plaza Hotel has always aimed to be a welcoming space for a diverse range of customers. The hotel promotes sustainability through initiatives like wastewater and used oil recycling, rooftop greening, reducing plastic use, and minimizing greenhouse gas emissions. This new line of plant-based sweets reaffirms their commitment to food waste reduction, respect for diversity, and consideration for the natural environment.

For further details on their SDGs initiatives, visit: SDGs Initiatives

About Keio Plaza Hotel

• - Company Name: Keio Plaza Hotel Corp
• - Location: 2-2-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo
• - CEO: Katsumasa Wakabayashi
• - Opened: June 5, 1971
• - Business: Operating as an international tourist hotel and related businesses
• - Website: Keio Plaza Hotel