FILOU, a patisserie on the second floor of Hilton Tokyo, will begin accepting reservations for Christmas cakes on November 1st, the same day the hotel's Christmas decorations begin to appear. For 2017, Executive Pastry Chef Osamu Handa will showcase his skills in creating four unique Christmas cakes, based on the theme of "Christmas Windows," a delight for Christmas shoppers on New York's Fifth Avenue. The jewel-like, romantic "Love Story" (limited to 50 pieces, 17cm diameter, 4,800 yen) features an almond sponge and cookie base, topped with lime-flavored mint and white chocolate mousse, accented with a raspberry ganache. The "Posh Strawberry Shortcake" (limited to 100 pieces, 16cm diameter, 4,400 yen) is a classic shortcake with a bold strawberry accent, combining fluffy sponge cake with milky whipped cream. The sides are decorated with polka dot chocolate, and when cut, crisp chocolate is layered with sliced strawberries.

Opening the box made of textured chocolate, "Christmas Vacation" (limited to 50 pieces/diameter 18cm, 6,800 yen) reveals another Christmas cake inside, full of surprises. Hidden within the chocolate is a white cake made of matcha pound cake with raisins, topped with raspberry jelly and white chocolate mousse.

The mini log cake "Artisan Log Cake" (length 17cm/limited to 50 pieces, 4,400 yen) is a vibrant orange cake with adorable button-like toppings, decorated with a crispy praline feuilletine base and a rich chestnut bavarois combined with citrus jelly and cream.

In addition, the "Advent Christmas Cakes & Takeout Sweets" range, which uses dried fruit soaked in spices and liqueur, will feature stollen, gingerbread with motifs of boots and Santa Claus, and Christmas chocolates, all priced from 375 yen.

Reservations can be made until December 20th, and deliveries will be available from December 1st to 25th.