A cake made of seasonal fruits. This creation allows you to savor the most delicious fruits of the season, along with a raw cream delicately melting into Chef Santos’s signature fluffy yet firm sponge cake.
Seasonal Blanc Manger
A Blanc Manger made with a abundance of carefully selected fruits by the Chef, with the idea “I just want customers to experience the taste of delicious fruits!”. This Blanc Manger, a signature taste by Chef Santos, brings out the flavor of the fruit.
Seasonal crème brûlée
A rich crème brûlée with textured and smooth vanilla, using fruits carefully selected by the Chef. A creation using this season’s fruits.
This creation, topped with an abundance of caramel cream and mousse, has a true hazelnut flavor. The crystalized hazelnut decorating the top of the creation bring color contrast and texture to the cake.
A sweet low carb rare cheese cake. This cake has been featured on a wide variety of media. A popular cake, so delicious that you completely forget that it is low carb! A strawberry compote is layered in between a sponge biscuit and a rare cheese cream, containing a generous amount of cream cheese made in France. This cake allows you to enjoy a smooth texture in your mouth along with the gorgeous flavor of the strawberry.
[Quantity of sugar] approx. 3.5g*
*The quantity of sweetener is not included in this figure
This smiling bear face is definitely cute, but this chocolate cake’s authentic flavor will also please adult gourmets. This cake is made using three types of chocolate created by Valrhona. Smooth, fluffy, crispy, creamy: a single bite of this cake lets your experience a mouthful of textures.
Chef Santos’s signature chocolate cake. Each bite brings you a wide palette of textures, with the fluffy chocolate light creams, the soft praline cream and the crispy dry crepe. The light chocolate cream contains a hint of coffee flavor that matches well with the flavor of the nuts.
The whole cake is also available (upon reservation only).
Also sold online (please click the button below).
This cake had the honor of being chosen as the best Mont Blanc of Tokyo’s 23 districts by a famous Japanese morning TV show. The base is made of a meringue coated with chocolate, topped by a thin sponge biscuit, protecting the crisp of the meringue. The marron cream is made of marron mousse and rum cream. It is a complex and sophisticated Mont Blanc that requires time and effort.
The grand winner masterpiece of the “Top of Patissier Japan” competition by our in-house ex-Sous-Chef, Shohei. The creation is a combination of caramel, vanilla and chocolate. The chocolate sponge biscuit is supported by a crispy base, into which are inserted cookie dough, caramel and praline. They are topped with a chocolate and a vanilla-flavored caramel creams, contained in a light chocolate cream. A very elaborate cake, undoubtedly a competition creation that lets you enjoy a wide variety of textures.
The individual size of the very popular “Cloud Cheesecake”, decorated with fresh cream. This creation characteristic is a moist, fluffy texture, floating in your mouth as a cloud. The rich cheese flavor is followed by a light aftertaste.
Also sold online (please click the button below).
This cake won the award of the Petits Gateaux category at the 2009 International Patisserie Grand Prix. The ingredients of this cake, caramel and vanilla, may sound simple, however the balance of textures is the key of the success of this creation. This creation is composed of a soft, melting vanilla light cream, a thin layer of smooth caramel, a crispy nut base and a moist almond sponge cake. This cake’s flavor can suit everyone, from the youngest to the most sophisticated taste.
The whole cake is also available (upon reservation only).
Also sold online (please click the button below).
This cake won the award of the Petits Gateaux category at the 2009 International Patisserie Grand Prix. The creation is the meeting of a smooth chocolate and blackberry tea mousse with a blackberry jelly. This chocolate cake really lets you appreciate the gorgeous flavor of the blackberry.
The whole cake is also available (upon reservation only).
Also sold online (please click the button below).
This creation is made of a cream channeling the deep flavor of matcha green tea delicately rolled up in a moist fluffy matcha sponge cake. Inside the cream are inserted homemade brown sugar glutinous warabi-mochi (bracken-starch dumplings). This creation has many fans among our staff.
This pudding’s recipe has been updated following the relocation of Criollo’s Flagship boutique. This rich pudding is made of Jersey milk made in Biei, Hokkaido. The smoothness of the pudding is Chef Santos’s pride. “Chef’s Signature Pudding” is a simple sweet treat, yet we came with this name as this pudding was carefully designed to please the heart and the palates of gourmets of all ages.
[Summer limited edition cake]
This creation is a combination of mango jelly and a rich and smooth rare cream cheese, focusing on the softness of the mango. The dessert softly spreads in your mouth and you can gently embrace the texture of the rare cheese and the sponge biscuit. Please enjoy this simple-looking yet complex flavor summer-limited cheese cake.
[Summer limited edition cake]
For this creation, we made the choice of cutting big pieces of a ripe mango as ornament. This dessert lets you have a taste of tropics by perfectly a rich-flavored coconut sauce and a smooth mango pudding.
[Summer limited edition cake]
Seasonal Blanc Manger
A Blanc Manger made with a abundance of carefully selected fruits by the Chef, with the idea “I just want customers to experience the taste of delicious fruits!”. This Blanc Manger, a signature taste by Chef Santos, brings out the flavor of the fruit.
[Summer limited edition cake]
An abundance of fresh peaches! This creation is made of sweet stewed peaches, a glittering and cool-looking lemon and cassis jelly, completed by a light cheese mousse. As the variety harvested changes according to the season, you can enjoy a wide range of peach flavors at each dégustation.
[Summer limited edition cake]
Answering the requests of our loyal customers, we made this summer-limited special creation. The dry ginger ale jelly has a firm finish that lets you enjoy the feeling of the bouncy jelly smoothly sliding down your throat. A pineapple compote decorates the top of the creation. Please have a try at this unique summer taste.
[Summer limited edition cake]
This year sees the launch of a very playful and photogenic summer-limited sweet creation: the watermelon-looking “watermelon crème brûlée”. Although the container and the design resemble the shape of a real watermelon, the content is actually a crème brûlée and a raspberry cream, and chocolate chips imitate the watermelon’s seeds.
Not only cute, definitely delicious!
[Summer limited edition cake]
Balancing the sweet and sour cassis with the tropical flavor of coconut, this cake is a chef’s favorite. This creation is a combination of an abundant sweet a sour cassis mousse, a fresh red fruits compote, balanced by the milky and sweet coconut.
[Summer limited edition cake]
A summer limited edition using lychee, a seasonal fruit.
A colorful flavor combining a smooth raspberry mousse with a bouncy, juicy lychee jelly. This creation is a Criollo’s original, incorporating aloe to the lychee puree, giving it its unique texture.
[Summer limited edition cake]
This seasonal creation incorporates a fresh, bright red plant called “rhubarb”. This plant, however rare in Japan, benefits of a certain popularity in France, where it is used for the confection of jam and sweets. The flavor of rhubarb, resembling the ones of acerola and plum, matches well with sugar. By being boiled with it, the acidity of rhubarb is balanced, therefore only its unique and full-bodied taste is kept, resulting in a perfect match with the fresh cream flavor. Although the rhubarb can easily break down when heated, Criollo cooks it in such an exquisite manner that you can enjoy the texture of the plant.