Bonbon Chocolates

4 pieces for ¥2,400
4 pieces
8 pieces for ¥4,800
8 pieces

Bonbon chocolates

These hotel-original bonbon chocolates are meticulously crafted by Satoshi Takasu of Chocolaterie Takasu, who is also our hotel's special guest chocolatier.

Price: ¥2,400 (4 pieces)
¥4,800 (8 pieces)

Sales period: April 3, 2026 onwards

Box size: 13.3 x 5.5 x 1.9 cm (4 pieces included)
13.3 x 8.2 x 1.9 cm (8 pieces)

*Prices shown are inclusive of taxes and other fees.
*Photographs are for illustration purposes only.

Characteristics of each flavor

≪Nib≫
Made with high-sugar Madagascar cocoa and cocoa nibs, it features a rich, aromatic fragrance.

Honey
This single-origin chocolate combines honey from Aichi Prefecture, France, and Champagne, France, with cocoa from Madagascar.
The rich flavor of cocoa and the natural sweetness of honey spread elegantly in your mouth.

≪Raspberry Vanilla≫
The refreshing tartness of raspberries is richly complemented by the deep, sweet aroma of Madagascar vanilla.

Roasted green tea
Made with roasted green tea from Nishio City, Aichi Prefecture, the hometown of Mr. Takasu.
Instead of using white chocolate, we've opted for a milk chocolate base to allow you to enjoy the perfect pairing of chocolate and hojicha (roasted green tea). This hojicha chocolate has an unprecedentedly beautiful aroma.

Matcha
The matcha selected by Mr. Takasu for these bonbon chocolates is characterized by its smooth texture, rich aroma, and sweetness. It is paired with white chocolate that has been aged until the aroma of cocoa is fully developed.

Salted Caramel
By making the caramel first and then adding the chocolate, a texture similar to soft caramel is achieved. Kakukyu's Hatcho miso is used for the salty flavor.

≪Rum Raisin≫
Takasu's favorite green raisins are soaked in Philippine rum, known for its mellow sweetness and rich aroma, and then combined with Philippine cocoa.

Cardamom
To complement the delicate flavor and intense aroma of cardamom from Guatemala, the world's largest producer, we've paired it with Venezuelan cocoa, which offers a good balance of richness, acidity, and bitterness, and Dominican cocoa, which boasts a deep, rich aroma. According to Mr. Takasu, this cardamom chocolate is "so delicious it makes you dizzy."