Fiorentina Pastry Boutique, a sweets boutique located inside the Grand Hyatt Tokyo hotel in Roppongi, Tokyo, has introduced a limited-edition summer menu centered around sweet treats. The menu features a luxurious selection of summer fruits, as well as curry bread and quiches in collaboration with popular restaurants. The "Summer Verrine Collection" (750 yen each) features seasonal fruits served in clear glasses. Eight varieties are available, including seven new creations. New additions include the "Mango and Coconut Verrine," featuring a generous layer of mango slices topped with almond-flavored coconut mousse, and the "Ananas and Passion Fruit Verrine," featuring a harmonious blend of the sweet and sour fruit and the sweet vanilla mousse. The "Lime and Lemongrass Verrine" features a refreshing combination of lemongrass mousse, melon, and lime jelly. The "Peach and Black Tea Verrine" features peach-flavored black tea mousse, peaches, and black tea jelly. Other new creations include the "Rose and Raspberry Verrine," "Grape and White Wine Verrine," and "Caramel and Rum Raisin Trifle," as well as the "Peach and Spumante Verrine." The "Summer Fruit Collection" also features cakes centered around fresh fruit. The "Watermelon Shortcake" (700 yen) combines the quintessential summer fruit of juicy, seasonal watermelon with fresh cream and sponge cake for a perfect harmony. Other treats include the "Melon Shortcake" (700 yen per piece, 2,900 yen per whole cake), made with vibrant red and green melon, and the "Hibiscus Pound Cake" (2,400 yen), made with fruit jelly containing hibiscus oil.

In addition, from July 1st to August 31st, eight types of "Summer Cookies" (800 yen each) will be available, all handmade in the shape of summery motifs such as dolphins, watermelons, jellyfish, and hibiscus.

In addition, in July, curry bread will be released for a limited time only during the summer, created in collaboration with bakery chef Shuichi Honda and the hotel's various restaurants. In collaboration with Italian cafe Fiorentina, the bread is a beef curry bread (300 yen) made with original beef curry wrapped in pizza dough and deep-fried. In collaboration with all-day dining restaurant French Kitchen, the bread is an escargot curry bread (380 yen) made with escargot, and in collaboration with Keyakizaka, which serves seasonal ingredients on a teppanyaki grill, the bread is a wagyu beef curry bread (380 yen) made with wagyu beef curry wrapped in soft roll dough. Also available will be Fiorentina Pastry Boutique's original curry bread, "Spicy Curry Bread with Soft-Boiled Egg" (300 yen), which is a soft-boiled egg and spicy curry wrapped in milk roll dough.

Also available in July will be the "Summer Vegetable Quiche" (600 yen), which uses zucchini and peppers. In August, a limited edition quiche (800 yen) will be available, which uses summer vegetables as well as porcini mushrooms and two types of cheese.