The "Cool & Cool! Sweets Collection," a "cool"-themed sweets festival, will be held from July 3rd to 8th at the event hall on the 6th floor of the Isetan Shinjuku Main Building.
Fashion Headline will be introducing some of the hottest sweets being exhibited at the event.
This time, we'll be introducing new cool sweets created in collaboration between "Ecole Vantan," which has produced many food professionals, and the sweets creation studio "Laboratry."
The theme is "Japanese Summer Traditions." Water balloons, paper lanterns, bamboo... items unique to Japanese summers are expressed in chocolate. Among the three signature sweets are the "Water Balloon Chocolate and Mint Jelly Verrine" (581 yen), "Bamboo Chocolate Roll and Passion Cream Eclair" (381 yen), and "Paper Lantern Chocolate Ball and Milk Mousse with Mango Sauce" (521 yen), each of which will be available in limited quantities of 50 per day.

"This time, I wanted to express the summer scenery of Tokyo through sweets. I used chocolate to create cool designs of traditional items like lanterns and bamboo," says pastry chef Miyagawa Yoshihisa.

Mr. Miyagawa, who came up with these sweets, is a talented chef who studied authentic confectionery making in Paris before working as pastry sous chef and chef de chocolatier at the Mandarin Oriental Hotel Tokyo. In addition, a macaron specialty store from Paris, overseen by Mr. Miyagawa, will open in Japan for the first time. It will be on sale for a limited time.