This cute monster-shaped cheesecake is made with Italian meringue, the same kind used in macarons, stuffed with rare cheese and raspberry sauce with pulp, for a refreshing taste. The overall texture is light and easy to eat.

A rich pudding made with domestic pumpkin paste, milk, and fresh cream. To add texture, it is sprinkled with bittersweet crumble chocolate, walnuts, and almonds, and topped off with a fragrant cinnamon cream.

A monster-shaped purple sweet potato Mont Blanc perfect for Halloween. Rich vanilla mousse and bittersweet caramel sauce are hidden inside the refreshingly sweet purple sweet potato cream. The chocolate ganache base adds a nice accent.

This pound cake is full of autumn flavors, with large Japanese chestnuts lined up in a vertical row. Chestnuts are also kneaded into the dough, adding a nice accent to the moist texture.

*Reservations must be made at least 5 days in advance.

The moist sponge cake is gently rolled up with fresh cream made with Japanese chestnuts preserved in syrup and wasanbon sugar, and the entire outside is gorgeously decorated with chestnut cream.

*Reservations must be made at least 3 days in advance.