Christmas cakes shine brightly on tables illuminated by flickering lights on winter nights. The cakes created by luxury hotels such as the Palace Hotel Tokyo, Okura Tokyo, Grand Hyatt Tokyo, Westin Tokyo, Fairmont Tokyo, Hotel Chinzanso Tokyo, Andaz Tokyo, and Hotel New Otani, as well as the renowned patisserie Wako, are not only beautiful to look at, but are also works of art with aromas and textures that fill the soul the moment they are put in the mouth. For 2025, the Premium Japan editorial team tasted them and carefully selected 12 masterpieces that they wholeheartedly recommend.
1. Noel a la Neige (Palace Hotel Tokyo)
Limited to 50 pieces | Diameter 21cm x Height 9cm | ¥15,000
Head pastry chef Osami Kubota has created a new and unique taste with an arrangement of the traditional British Victoria cake. The theme color, purple, is unusual for a Christmas cake, but it is beautiful nonetheless. The cake is made with mascarpone cream and blueberry jam sandwiched between moist sponge cake, creating a fantastical cake. The harmony of elegant sweet and sour flavors and refreshing acidity fills your mouth.
Editorial team's thoughts
"The design and flavor created by Chef Kubota's techniques will make you feel happy with just one bite."
2. Fleur de Noel (Palace Hotel Tokyo)
27cm length x 6.5cm width x 6cm height | ¥15,000
This cake, created by pastry chef Kohei Nakazawa of the French restaurant "Estelle by Alain Ducasse," is reminiscent of a single flower blooming in winter. Layers of fragrant almond dough, elderflower cream, tarte tatin, and caramel cream combine to create a unique flavor that melts in your mouth with every bite. The gorgeous design and layers of flavor make this a truly satisfying masterpiece.
Editorial team's thoughts
"You can fully enjoy the world of Estelle by Alain Ducasse in both taste and design."
◆Palace Hotel Tokyo
Reservation period: Wednesday, October 1st - up to 6 days before the pick-up date
Collection period: December 20th (Sat) - December 25th (Thu)
Pick-up location: Pastry shop "Sweets & Deli" (in-store pickup only)
Reservation:Palace Hotel Tokyo Online Shop
* "Fleur de Noel" can also be reserved at the French restaurant "Estelle by Alain Ducasse" on the 6th floor.
Inquiries: 03-3211-5320 (reservation only)
Palace Hotel Tokyo
3. La Vie en Neige (Okura Tokyo)
Diameter 12cm｜¥12,000
This cake, created by the team of pastry chefs at the Okura Tokyo, led by Chef Pastry Chef Masayuki Aomori, sold out immediately last year, so this year they are offering more in stock. Made with a generous amount of fresh cream from Hokkaido and Kyushu and Nara Prefecture's Kotoka strawberries, the cream sandwiched between three layers of sponge cake has a gentle sweetness and richness, and is exquisitely intertwined with the tartness and aroma of the strawberries. Making the most of the finest ingredients, this is a classic yet special Christmas treat.
Editorial team's thoughts
"The ultimate shortcake, showcasing the Aomori chef's dedication to ingredients and skill."
◆Okura Tokyo
Reservation period: Wednesday, October 1st - 5 days before the pick-up date
Collection period: December 21st (Sun) to 25th (Thu)
引き取り場所：プレステージタワー1階 平安の間（21日12:00～19 :00）、7階 チェルシー（22日～25日12:00～19;00）、オーキッド スイーツ＆デリ（21日～25日19:00～20:00）
Reservation:Okura Tokyo Christmas cake reservation site
Inquiries: 03-3505-6072 (Orchid Sweets & Deli)
オークラ Tokyo
4. Santa Strawberry Mousse
Limited to 80 pieces | Diameter 12cm | ¥10,000
The Santa Strawberry Mousse, created by a team led by Chef Junichi Goto, whose pastry team has won numerous international competitions, is a gorgeous and sophisticated Christmas cake that combines a charming appearance with a meticulously balanced flavor. Fragrant pistachio cream and sweet and sour strawberry jelly are enveloped in smooth strawberry mousse, and the surface is coated in a lustrous crimson chocolate. The top is lavishly garnished with fresh strawberries, raspberries, and blueberries, and adorned with chocolates resembling Santa Claus' hat, white beard, and belt, creating a playful design.
Comments from the editorial department
"The lightness of the first bite, the aroma of pistachios, and the lingering tartness of berries. Every layer is perfectly calculated, and the feeling of happiness spreads with each bite. This is a masterpiece that will delight your heart with both its design and taste."
◆Grand Hyatt Tokyo
Reservation period: October 1st (Wed) to December 22nd (Mon) *Up to 3 days before the pick-up date
Collection period: December 1st (Monday) to 25th (Thursday)
Pick-up location: Fiorentina Pastry Boutique storefront from December 1st to 19th, special Christmas counter (in front of Fiorentina Pastry Boutique) from December 20th to 25th * After 8pm, pick-up will be available at the pastry boutique storefront (until 9pm)
Reservation:Grand Hyatt Tokyo Christmas cake reservation site
Inquiries: 03-4333-8713 (Fiorentina Pastry Boutique)
grand hyatt tokyo
5. Buttercream Cake "Noel Fleur" (Westin Hotel Tokyo)
Limited to 10 pieces | Diameter 21cm x Height 10cm | ¥16,000
Pastry chef Kanai Tomoyuki's butter cream cake combines nostalgia with modernity. The cake is made with a special meringue-based cream made with special fresh butter and layers of fruit cake made with plenty of dried fruit, which melt in your mouth, and the apricot jam adds depth. The hand-finished rose decoration is a skill only a select few chefs can master.
Editorial team's thoughts
"This cake overturns the idea of buttercream cake, allowing you to enjoy the light cream and tart fruit flavors."
◆The Westin Tokyo
Reservation period: October 1st (Wed) - December 10th (Wed)
Pick-up period: Thursday, December 18th to Thursday, December 25th, 11:00-20:00
Pick-up location: Patisserie by Westin, December 18th-19th, Banquet Hall "Kusunoki", December 20th-25th
Reservation:Westin Tokyo Christmas cake reservations
Inquiries: 03-5423-7865 (Westin Tokyo Restaurant Reservations)
6. Scarlet Top Hat (Fairmont Tokyo)
Limited to 25 pieces | Height 12cm x Diameter 15cm | ¥18,000
Fairmont Tokyo, which opened in July 2025, is excited about its first Christmas cake. Executive Pastry Chef David Guimaraes created a cake inspired by Bellteam's top hat. White, milk, and dark chocolate mousse are combined with pearl crackers, hazelnuts, and praline to create a harmony of aromas and textures. The rich cocoa flavor melts in your mouth, bringing surprise and happiness with every bite.
Editorial team's thoughts
"This cake is a fusion of Chef Guimaraes' playfulness and technique. The deep aroma of chocolate and the texture of nuts dance delicately in your mouth, bringing a smile to your face."
◆Fairmont Tokyo
Reservation period: October 25th (Sat) - December 14th (Sun)
Pick-up period: December 20th (Sat) - 25th (Thu) 11:00-20:00
Pick-up location: 35th floor lobby lounge "Vue Mer"
Reservation:Fairmont Tokyo Christmas cake reservation site
Inquiries: 03-4321-1111 (Fairmont Tokyo Main Line)
Fairmont Tokyo
7. Goku Gateau aux Fraises (Hotel Chinzanso Tokyo)
Limited quantity | Diameter 15cm x Height 6cm | ¥15,000
Chef pastry chef Atsushi Takagi creates the classic Christmas shortcake, which sells out instantly every year. The sponge cake is made with free-range fertilized eggs from Tamagokou, and is complemented by the gentle sweetness of Wasanbon and the richness of fermented butter. The rich cream, made primarily from raw milk from the Konsen region of Hokkaido, is layered with domestic strawberries to create an exquisite sweet and sour taste. This is a masterpiece that will leave you feeling happy with every bite.
Editorial team's thoughts
"The combination of ingredients reflects Chef Takagi's dedication. The aroma of strawberries and the rich flavor of the cream melt softly in your mouth, creating a truly enjoyable experience."
◆Hotel Chinzanso Tokyo
Reservation period: October 1st (Wed) - November 30th (Sun)
Collection period: December 23rd (Tue) - 25th (Thu)
Pick-up location: Hotel building 3rd floor salon
Reservation:Hotel Chinzanso Tokyo Christmas cake reservation site
Inquiries: 03-3943-7613 (Hotel Shop "Selections")
Hotel Chinzan-so Tokyo
8. Buche de Noel (Andaz Tokyo)
Length 20cm x Width 11cm x Height 6cm | ¥7,500
Chef Normand Jubin will be celebrating his second Christmas at Andaz Tokyo this year. This year's cakes are inspired by the essence of Japan. Among them is a Japanese-Western fusion cake that incorporates the traditional Japanese craft of Kumiko koto (Japanese-Japanese kumiko) into its design. Layered with richly cocoa-flavored bitter chocolate cream, chocolate sponge, crunch, and milk chocolate mousse with white miso, it evokes a Japanese flavor while offering a fun change of texture.
Editorial team's thoughts
"This is a dish that shines with the originality of Chef Jubin and his team. The essence of Japanese cuisine and the richness of chocolate are exquisitely intertwined, and every bite brings surprise and delight."
◆Andaz Tokyo
Reservation period: Wednesday, October 1st to Thursday, December 18th
Collection period: December 21st (Sun) to 25th (Thu)
Pick-up location: Andaz Tokyo "Pastry Shop"
Reservation:Andaz Tokyo Christmas cake reservation site
Inquiries: 03-6830-7765 (Andaz Tokyo "Pastry Shop")
アンダーズTokyo
9. Extra Super Double Shortcake (Hotel New Otani)
Diameter 18cm x Height 9cm | ¥34,000
This is an evolved version of the "Super Shortcake" created by Executive Chef Nakajima Shinsuke to commemorate the 40th anniversary of the restaurant's opening. It is made with a generous amount of ingredients, including Hakata Amaou strawberries, muskmelon with a sugar content of over 14%, a sponge cake made from brown rice and eggs, and fresh cream from Omuta, Kyushu. The fruit aroma and rich cream blend perfectly in your mouth, making this the ultimate luxury shortcake.
Editorial team's thoughts
"You'll be blown away by how delicious it is, just as rumored. Chef Nakajima's expert technique and selection of ingredients shine through, and the gorgeous aroma of strawberries and melon is perfectly balanced with the rich cream, making it feel special every time you eat it."
10. New Super Amaou Shortcake (Hotel New Otani)
Diameter 18cm x Height 6.5cm | ¥14,040
Made with a generous amount of carefully selected Hakata Amaou strawberries, it is delicately layered with fresh cream from Omuta, Kyushu, and a sponge cake made with brown rice and eggs. The cream, which is low in sugar, brings out the tartness and aroma of the strawberries, and melts away in your mouth with a surprising lightness. It is a simple yet highly refined cake that makes the most of the deliciousness of the ingredients themselves.
Editorial team's thoughts
"Chef Nakajima has created the 'ultimate classic.' It may look simple, but once you taste it, you'll be amazed at the perfectly calculated balance of sweetness and tartness. This is Japan's most iconic shortcake. Recommended for those who can't afford the extra super shortcake."
◆Hotel New Otani (Tokyo)
Reservation period: Wednesday, October 1, 2025 to Monday, December 22, 2025 *Up to 3 days before the pick-up date
Collection period: Saturday, December 20th, 2025 to Thursday, December 25th, 2025, 11:00-21:00
Pick-up location: Bread & Cake "Patisserie SATSUKI"
How to book:Hotel New Otani (Tokyo) official website
Inquiries: 03-3221-7252 (Bread & Cake "Patisserie SATSUKI")
Hotel New Otani (Tokyo)
◆Hotel New Otani Makuhari
Reservation period: Wednesday, October 1, 2025 to Monday, December 22, 2025 *Up to 3 days before the pick-up date
Collection period: Saturday, December 20th, 2025 to Thursday, December 25th, 2025, 11:00-19:00
Pick-up location: Bread & Cake "Patisserie SATSUKI"
How to book:Hotel New Otani Makuhari Official Website
Inquiries: 043-299-1639 (Bread & Cake "Patisserie SATSUKI")
Hotel New Otani Makuhari
◆Hotel New Otani Osaka
Reservation period: Wednesday, October 1, 2025 to Tuesday, December 23, 2025 *Up to two days before the pick-up date
Pick-up period: Friday, December 19th, 2025 to Thursday, December 25th, 2025, 10:00-20:00
Pick-up location: Bread & Cake "Patisserie SATSUKI"
How to book:Hotel New Otani Osaka Official Website
Inquiries: 06-6920-7325 (Bread & Cake "Patisserie SATSUKI")
Hotel New Otani Osaka :
11. Noël de WAKO (Wako)
Limited to 10 units | 30cm length x 30cm width x 30cm height (box size) | ¥108,000
The cake is a representation of the Wako building, a symbol of Ginza. The chef's handcrafted dacquoise pastry is fragrant and light, and the fresh fruits of strawberries, kiwis, pineapples, and mangoes are encased in cream. The delicate chocolate work on top is reminiscent of the sparkling lights of Ginza at night, making it as delicious as it is beautiful to look at.
Editorial team's thoughts
"The chef's delicate handiwork shines through in every detail, and the changing flavors of each layer of fruit and cream create a feeling of bliss."
12. Neige de Noel (Wako)
Length 17.5cm x Width 9cm | ¥6,480
This masterpiece embodies the serenity and splendor of snow, reminiscent of the shop windows of Wako in Ginza.
Chef Yudai Ono's Neige de Noel features a layered chestnut aroma. Domestic Japanese chestnuts are used as the base, and Italian chestnut paste and French marron glacés are delicately combined to bring out the natural depth and aroma of the chestnuts.
The smooth sweetness of the vanilla mousse and the tartness of the blackcurrant jam create an exquisite contrast, with a rich flavor that spreads with every bite. This cake evokes a sense of quiet happiness, like finding warmth in a snowy landscape.
Editorial team's thoughts
"This is a highly refined dish that conveys Chef Ono's passion for chestnuts.
The moment you put it in your mouth, the sweet and mellow aroma of chestnut gently rises, accompanied by vanilla and cassis.
The beautiful appearance and the lingering flavor are both the epitome of Wako's fine quality."
◆Wako
Reservation period: Wednesday, October 15th, 2025 to Tuesday, December 16th, 2025
Collection period: Saturday, December 20th, 2025 to Thursday, December 25th, 2025
Pick-up location: Wako Annex 1st floor Cake & Chocolate Shop
How to book:Wako Christmas cake reservations
Inquiries: 03-3562-2111 (Wako Representative)
Wako
*Price includes tax.
*Please check with each hotel or shop regarding how to reserve and collect Christmas cakes.
*Please check for allergy-related measures.
*All Christmas cakes are available for take-out.
*The contents of the cake may change depending on the supply situation.
Text by Yuko Taniguchi
