Holiday Events at at The Ritz-Carlton, Osaka

We are pleased to present a premium Christmas cake with an elegant texture reminiscent of velvet, adorned with The Ritz-Carlton logo. A white chocolate vanilla mousse is layered with strawberry panna cotta and gelée, then luxuriously topped with fresh strawberries. Finished with a large ribbon, this is a gift that will elegantly enhance the moments spent with your loved one.

This is a cheesecake that expresses a nocturne (night song) echoing across a snowy field, captured in pure white and navy blue. A rich cream cheese mousse envelops fruity layers of orange jelly and cassis cream. The flavors melt together smoothly in your mouth, creating a brilliant harmony.

Our strawberry shortcake is our most popular cake year after year, a creation where simple elegance allows the flavors of high-quality ingredients and the pastry chef's skill to truly shine. A moist, fine-textured sponge is layered with fresh strawberries and an incredibly smooth fresh cream, rich with a milky flavor. Savor the delicate and gentle taste, born from a commitment to quality in every ingredient.

We have crafted a Mont Blanc, made with rich Japanese chestnut (Waguri) cream, into a classic "Bûche de Noël." Inside the chestnut mousse, a center of Waguri cream and a pear gelée that enhances the chestnut's sweetness are concealed, topped with a layer of Darjeeling panna cotta. The exterior is coated in white chocolate with the textural accent of feuillantine, aand a wood grain effect is created with cream.

With its cute snowman and Christmas tree motifs, this is an item perfect for any holiday season party. Differences in texture and flavor are expressed through the delicate layering of pistachio sponge, pistachio panna cotta, and pistachio Chantilly cream, along with raspberry gelée and milk chocolate mousse. The tree is recreated with milk chocolate and pistachio. Please fully enjoy the rich flavor of pistachio.

This is a traditional Italian pastry enjoyed during the Christmas season. The dough is made with Italian flour and Chef Frederic's own natural yeast starter, then allowed to ferment slowly over a long period. To this, we add milk chocolate and our hotel-made confit of domestic Japanese citrus (dekopon, hyuganatsu, yuzu, and lemon), finished with a topping of fragrant almonds and pearl sugar.