Conrad Tokyo will be offering a takeout version of the "Early Summer Victoria Cake," which won the Platinum Jubilee Cake Contest, held by the British Embassy in Japan and the British Consulate-General in Osaka to celebrate the 70th anniversary of Her Majesty Queen Elizabeth II's accession to the throne, for a limited time from July 16th.
Early Summer Victoria Cake Takeout
The "Early Summer Victoria Cake," created by Mieko Uozumi of Conrad Tokyo's pastry department, is an adaptation of the traditional British Victoria Cake, perfect for the early summer season. This refreshing cake features marmalade made with organic sweet oranges from Kumamoto Prefecture and yuzu-flavored buttercream sandwiched between a smooth sponge cake, adorned with floral ornaments made with British sugarcraft. British Scotch whisky is added as a secret ingredient to the marmalade, adding a touch of sourness, sweetness, and bittersweetness. Wanting to make this special cake available to as many people as possible, we've created a takeout pound cake shape and garnished it with edible flowers instead of sugarcraft.
Enjoy this "Early Summer Victoria Cake" at home with family and friends for tea time, or as a gift for a loved one. Due to the limited availability and quantity of organic sweet oranges from Kumamoto Prefecture, sales will end once the ingredients are gone. Don't miss this opportunity to try this limited-time flavor.
The winning "Early Summer Victoria Cake"
Sales information
Sales period: Saturday, July 16, 2022 - sales end as soon as organic sweet oranges are in stock
Price: 4,800 yen *Limit 2 per person
Sales location: "Abiste" on the 28th floor
Opening hours: 10:30-15:00 / 16:00-19:30
Inquiries: 03-3571-9851 (direct line to Abiste)
Official website https://conrad-tokyo.hiltonjapan.co.jp/plans/restaurants/takeout/abiste-2207
*Takeout only. No delivery available.
*Tax is included in the displayed price.
*Discount coupons, vouchers, member benefits, etc. cannot be used.
*The displayed contents and prices may change without notice depending on the supply situation.
*Images are for illustrative purposes only.
Conrad Tokyo Pastry Mieko
Uozumi Mieko (Uozumi Mieko) Biography
Mieko joined the pastry team at Conrad Tokyo in 2010 and is currently in charge of the baked goods department for cakes and sweets served in the hotel. The scones served at the afternoon tea, held daily at bar and lounge "Twenty Eight," are well-received for their moist texture and seasonal flavors, with 2,400 baked a week. The sweets buffet served on weekends at all-day dining restaurant "Cerise" is renowned for its high-quality sweets and the unique atmosphere displayed on the buffet table. She demonstrates her diverse talents by coming up with and designing decorations to match themes that change with each season. Since starting her career as a pastry staff member, she has actively honed her skills and participated in numerous competitions. Her awards include the Excellence Award in the Beginners' Division of the Sugar Competition (2018), the Grand Prize in the Sugar Craft Competition (2019), the Second Place in the Tarte-1 Grand Prix (2019), and the Grand Prize in the Baked Goods Division of the Fonterra Grand Prix (2019). In addition to focusing on her own growth, she is also dedicated to mentoring junior confectioners, including supporting them in their competitions.
About Conrad Tokyo
Located in Shiodome, close to Ginza, Conrad Tokyo is a hotel with a modern Japanese design concept, offering panoramic views of Hama-rikyu Gardens, Rainbow Bridge, and Tokyo Bay. The hotel boasts 291 spacious guest rooms, with even the standard rooms boasting a size of 48 square meters, making it one of the largest in Tokyo; four vibrant restaurants, a bar and lounge; large, medium and small banquet facilities equipped with cutting-edge equipment; and the 1,400 square meter "Suigetsu Spa & Fitness" with a spa, pool and fitness center. The hotel has consistently received top ratings both domestically and internationally, including in the Michelin Guide Tokyo, Condé Nast Traveler "Gold List", and TripAdvisor's "Top 25 Hotels".
Early Summer Victoria Cake TakeoutThe "Early Summer Victoria Cake," created by Mieko Uozumi of Conrad Tokyo's pastry department, is an adaptation of the traditional British Victoria Cake, perfect for the early summer season. This refreshing cake features marmalade made with organic sweet oranges from Kumamoto Prefecture and yuzu-flavored buttercream sandwiched between a smooth sponge cake, adorned with floral ornaments made with British sugarcraft. British Scotch whisky is added as a secret ingredient to the marmalade, adding a touch of sourness, sweetness, and bittersweetness. Wanting to make this special cake available to as many people as possible, we've created a takeout pound cake shape and garnished it with edible flowers instead of sugarcraft.
Enjoy this "Early Summer Victoria Cake" at home with family and friends for tea time, or as a gift for a loved one. Due to the limited availability and quantity of organic sweet oranges from Kumamoto Prefecture, sales will end once the ingredients are gone. Don't miss this opportunity to try this limited-time flavor.
The winning "Early Summer Victoria Cake"Sales information
Sales period: Saturday, July 16, 2022 - sales end as soon as organic sweet oranges are in stock
Price: 4,800 yen *Limit 2 per person
Sales location: "Abiste" on the 28th floor
Opening hours: 10:30-15:00 / 16:00-19:30
Inquiries: 03-3571-9851 (direct line to Abiste)
Official website https://conrad-tokyo.hiltonjapan.co.jp/plans/restaurants/takeout/abiste-2207
*Takeout only. No delivery available.
*Tax is included in the displayed price.
*Discount coupons, vouchers, member benefits, etc. cannot be used.
*The displayed contents and prices may change without notice depending on the supply situation.
*Images are for illustrative purposes only.
Conrad Tokyo Pastry MiekoUozumi Mieko (Uozumi Mieko) Biography
Mieko joined the pastry team at Conrad Tokyo in 2010 and is currently in charge of the baked goods department for cakes and sweets served in the hotel. The scones served at the afternoon tea, held daily at bar and lounge "Twenty Eight," are well-received for their moist texture and seasonal flavors, with 2,400 baked a week. The sweets buffet served on weekends at all-day dining restaurant "Cerise" is renowned for its high-quality sweets and the unique atmosphere displayed on the buffet table. She demonstrates her diverse talents by coming up with and designing decorations to match themes that change with each season. Since starting her career as a pastry staff member, she has actively honed her skills and participated in numerous competitions. Her awards include the Excellence Award in the Beginners' Division of the Sugar Competition (2018), the Grand Prize in the Sugar Craft Competition (2019), the Second Place in the Tarte-1 Grand Prix (2019), and the Grand Prize in the Baked Goods Division of the Fonterra Grand Prix (2019). In addition to focusing on her own growth, she is also dedicated to mentoring junior confectioners, including supporting them in their competitions.
About Conrad Tokyo
Located in Shiodome, close to Ginza, Conrad Tokyo is a hotel with a modern Japanese design concept, offering panoramic views of Hama-rikyu Gardens, Rainbow Bridge, and Tokyo Bay. The hotel boasts 291 spacious guest rooms, with even the standard rooms boasting a size of 48 square meters, making it one of the largest in Tokyo; four vibrant restaurants, a bar and lounge; large, medium and small banquet facilities equipped with cutting-edge equipment; and the 1,400 square meter "Suigetsu Spa & Fitness" with a spa, pool and fitness center. The hotel has consistently received top ratings both domestically and internationally, including in the Michelin Guide Tokyo, Condé Nast Traveler "Gold List", and TripAdvisor's "Top 25 Hotels".
