The chocolate festival "Salon du Chocolat" kicks off at Isetan Shinjuku on January 22nd. Approximately 80 brands from 10 countries will gather. Approximately 50 of the world's top chocolatiers will attend, making this a major annual chocolate event.

This year's Salon du Chocolat will be held in two locations, expanding its scale. Brands and items will be displayed separately in the event halls on the 6th and 7th floors of the main building.

The popular "Selection Box," which draws long lines upon opening every year, will be available on the 7th floor. Four types will be available, excluding the "Paris Salon du Chocolat Exclusive Selection Box." The 7th floor will also feature new brands such as "Mori Yoshida" and "Vincent Guerel," as well as globally acclaimed brands such as "Patrick Roger," "Christophe Bergé," and "Bernard Loiseau." Also available for eat-in dining is the "Baguette au Chocolat" (630 yen), a collaboration between the French chocolate brand Bonat, known as the "phantom chocolate" due to its limited production, and the baguette from the popular boulangerie Viron (Bonat chocolate is sold on the 6th floor). Approximately 70 popular brands, including Jean-Paul Hévin, Pâtisserie Sadaharu Aoki Paris, and Christine Ferber, will be on display on the 6th floor. New chocolates will be unveiled under the theme of "La Magie (Magic)." This year, in addition to chocolate, there will be a wide selection of takeout items. Pâtisserie Sadaharu Aoki Paris will be strengthening its takeout corner with the addition of popular items such as pain au chocolat and croissants (351 yen each), as well as "Tokyo Yaki" (381 yen), which typically has a 30-minute wait. Guests can enjoy freshly baked sweets such as "Éclair Bamboo" (481 yen), an eclair version of Aoki's signature dessert "Bamboo," which combines rich matcha and chocolate, and "Fondant au Marron Gifu" (381 yen), which combines Japanese chestnuts from Gifu Prefecture with white bean paste and almonds. Approximately 20 takeout items will also be available, including "Brioche aux Foie Gras" (1,050 yen), a hugely popular burger from Musée du Chocolat Théobroma, featuring pan-fried foie gras, figs stewed in red wine, and chocolate sauce, and "Caramel Chocolat" (315 yen), a new kouign-amann from Henri Leroux that sells out almost immediately after being released.