"Jewel Couleur" is a jewel sweet that has evolved into a more sophisticated item by adding a Japanese touch to "Jewel Angel," which was so popular that it sold out on the day reservations opened for the year up until March this year.
This dish was created by pastry chef Yuko Kawano, winner of the 2024 BEST CHEF Cooking Competition, held by the Iconia Hospitality Group with the aim of making food a strong pillar of its hotel brand, after repeated trial and error.
Please look forward to these new jewel sweets that are even more brilliant.

"Couleur" means "color" in French. The name comes from our thorough attention to color. The colors we choose are from traditional Japanese "wairo" colors. Two colors are selected for each season based on the sound of the words and the beauty of their delicate hues, and these colors are layered together to create a visually stunning mousse. The colors that join the two colors are "gold" and "silver." The traditional Japanese technique of "kintsugi," which uses gold to repair lacquerware, is expressed using gold and silver powder.
In addition, by combining two or more ingredients in the mousse and filling, you can experience a new and delicious sensation that you have never tasted before.

In addition, this time we will be serving it with jelly that resembles a jewel. Its beautiful shine and transparent shape make it look just like a real jewel. You will almost feel it is a shame to eat it.
Enjoy the beautiful colors created by layering the Japanese-colored mousse and birthstone jelly, each of which brings out the best in the other.

"Jewel Couleur" will be offered in Japanese colors selected for each season: spring to early summer (April to June), summer to early autumn (July to September), autumn to early winter (October to December), and winter to early spring (January to March). The birthstone jelly will be changed every month.

The autumn dessert is "Fukamurasaki no Kasumi," a deep purple with a hint of white, with a dignified appearance that evokes the transition from late autumn to winter.
The sweetness of pear and apple jam gently wrapped in caramel chocolate mousse is complemented by the lingering aroma of subtle black pepper. Enjoy a moment of relaxation as Japanese style blends with Western aromas.

• Reservations accepted: Saturday, September 27th, 2025 - Sunday, December 28th, 2025
• Delivery period: October 1, 2025 (Wed) - December 31, 2025 (Wed)
• Pick-up location / "KAZE-MACHI TERRACE"
• Selling price / 1,717 yen (diameter approx. 7cm) *Boxed
  *Reservations required at least 3 days in advance
   

<Birthstone Jelly>
October: Watermelon Tourmaline (Pear)
November: Citrine (Lemon)
December: Tanzanite (vanilla)

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The winter sweet is "Hakusui no Hikaru," which reflects the faint breath of spring in the clear air.
The mellow flavor of the mascarpone mousse, with a hint of soy sauce, is softly harmonised with the refreshing acidity of the Hyuganatsu jam with a hint of black vinegar.
Enjoy the gentle and dignified taste with a soft green light that will soothe your soul.

■ Reservations accepted: Monday, December 29, 2025 - Thursday, January 29, 2026
Delivery period: Thursday, January 1, 2026 to Saturday, January 31, 2026
*Please note that the museum will be closed from January 13th (Tue) to January 15th (Thu) and will not be able to accept your order.
* On Friday, January 16th, items will be available for pick-up after 2:00 PM.
■ Delivery location / "KAZE-MACHI TERRACE"
■Sales price / 1,717 yen (diameter approx. 7 cm) *Boxed
*Reservations required at least 3 days in advance

<Birthstone Jelly>
January: Garnet (Strawberry)

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Present a precious moment to remember

We have prepared a variety of plans to help you celebrate wonderful anniversaries, such as birthdays and wedding anniversaries.

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