Patisserie Satsuki at Hotel New Otani Osaka is serving a variety of chocolate treats until Valentine's Day on February 14th. This time, Grand Chef Shinsuke Nakajima of Hotel New Otani Tokyo is introducing a new addition to his "Super Series," a cake created with carefully selected ingredients and meticulous craftsmanship, in pursuit of "the ultimate cake no one has ever tasted before." The cake features Santander chocolate from Colombia, one of the finest cacao varieties, characterized by its soft acidity and unique aroma. Each of the three sponge layers features a different flavor. The first white layer is made with brown rice eggs and wasanbon syrup, achieving the moist texture unique to Japanese ingredients. The center sponge is light and fluffy, with a rich chocolate aroma, while the third layer is made with an original blend of J-cereal grains, resulting in a smooth and fluffy texture. Finally, the cake is covered in a snow-like layer of fresh cream made with almond milk and wasanbon sugar. Also available are Valentine's Day-exclusive macarons (7 pieces for 1,800 yen, 14 pieces for 3,500 yen). These macarons feature a light and crispy exterior and a moist interior filled with rich chocolate and cream. The lineup includes "Bitter Chocolate," made with high-quality bitter chocolate; "Caramel Cell," made with caramel cream and salt for a sophisticated flavor; "Caramel Praline," made with almonds; and seven other flavors: "Caramel Vanilla," "Pistachio," "Earl Grey," and "Hojicha." Bonbon Chocolat, presented in a distinctive bright red box, is also available. The "Premium 3-Tier" (24 pieces for 7,500 yen) is perfect for sharing with a partner or friends, while the "Regular 1-Tier" (9 pieces for 2,200 yen) is perfect as a treat for yourself. Also available is "Gâteau au Chocolat" (2 pieces/1,000 yen), which is a chocolate dough containing walnuts mixed with the finest Belgian chocolate.