Date: Friday, June 28 / Saturday, June 29
Venue: Intex Osaka, Hall 6
Chef: Koji Ohuchi (Pastry chef, Hyatt Regency Osaka)
Tsuji Culinary Institute Group
Menu
-Hōjicha éclair
-Berry macaron
-Tigre
-Strawberry marble cake
-Financier framboise
-Galette bretonne
-Pâte de fruits
-Chocolat
-Palmiers
-Cake aux griottes
-Tuiles
-Diamants
-Japanese Confectionary - Dried Natural Cane Sugar
-Japanese Confectionary - Matcha Flavored White Beans with Scent of Yuzu
-Torakichi no Torayaki (Naniwasodachi SHOGETSU)
-Kawachi-musume (Matsuya Seika)
-Matthew & Chris.P (Amidaike DAIKOKU corporation)
Beverages
-Hojicha Naniwa (Ujien Co., Ltd.)
-Rikyu no Uta (White) (Tsuboichi Seicha Honpo Co., Ltd.)
-Sakuranoan Bottled Tea (Green Tea) (Trendy Co., Ltd.)
-Grape 100% Juice (Nakamura Original Vineyard)
-Ito Farms Mikan Shibori 100% Pure Juice (Ito Noen Co., Ltd.)
-Fuji Mineral Water (Fuji Mineral Water Co., Ltd.)
-Fuji Premium Sparkling Water (Fuji Mineral Water Co., Ltd.)
-Nose Ginger Ale (Nose Shuzo Co., Ltd.)
-Coca-Cola/Coca-Cola Zero (Coca-Cola (Japan) Co., Ltd.)
-Coffee: Premium Roast (UCC Ueshima Coffee Co., Ltd.)
-Black Tea: Dilmah Darjeeling, Earl Grey, English Breakfast (Waltz Co., Ltd.)