Maison Cacao will hold the grand opening of its aroma raw chocolate specialty store, "Cacao Hanare Hase Store," on May 30, 2020. Additionally, "ca ca o Kamakura Komachi Main Store" will celebrate its 5th anniversary and reopen on the same day as "MAISON CACAO Kamakura Komachi Main Store." To commemorate the opening, both stores will be selling "Vinegar Soda Hydrangea" (550 yen excluding tax), inspired by hydrangeas, a symbol of Kamakura. They will also be releasing a number of new products exclusive to each store, including "Aroma Raw Chocolate Tart Kinako Mochi Kuromitsu" (350 yen excluding tax) and "Raw Chocolate Eclair Rich Pistachio" (600 yen excluding tax). *Takeout only available at both stores.
Cacao Hanare Hase Store
Born as "Hanare" of the Kamakura Komachi main store. We offer the main store's signature products, tarts and eclairs, with a Japanese twist. We offer a variety of Hanare-exclusive products, such as "Aroma Raw Chocolate Tart with Kinako Mochi and Black Honey" (350 yen excluding tax) and "Raw Chocolate Eclair with Hojicha" (400 yen excluding tax). We change our lineup regularly so that you can always discover something new whenever you visit.
Address: 1-15-9 Hase, Kamakura City, Kanagawa Prefecture
Phone number: 0467-50-0288
Business hours: 11:00 - 17:00
Closed: Mondays
In April 2015, driven by our CEO, Ishihara's desire to "create a culture that enriches everyday life through chocolate," we opened "ca ca o Kamakura Komachi Main Store" in Kamakura, an innovative city where the old and the new intertwine. Celebrating its 5th anniversary, the store will be reborn as "MAISON CACAO" on May 30, 2020. To commemorate the renewal, new products will be released, including the "Raw Chocolate Eclair Rich Pistachio" (600 yen excluding tax).
Address: 2-9-7 Komachi, Kamakura City, Kanagawa Prefecture
Phone number: 0467-61-3307
Business hours: 10:00 - 18:00
Closed: Irregularly
Going forward, Maison Cacao will continue to explore many unknowns and propose new cacao experiences, based on its corporate philosophy of "ENJOY THE UNKNOWN."
[New product information]
Vinegar Soda Hydrangea (Lemonade): 550 yen excluding tax
A refreshing drink made by soaking a whole lemon in our original "cacao vinegar" made from the fresh fruit part (pulp) of the cacao bean, then mixing it with soda. It is inspired by the beautiful hydrangeas that are a symbol of Kamakura. The pink color will be sold at the Kamakura Komachi main store, and the purple color at the Hase store.
Aroma Raw Chocolate Tart - Kinako Mochi and Brown Honey: 350 yen (excluding tax)
A rich tart made with smooth chocolate cream and brown honey, made with generous amounts of soybean flour, and chewy gyuhi rice cake, inside a crispy, hand-baked tart. A masterpiece that combines Japanese sweets and chocolate that can only be enjoyed at the Hase store. *Available only at Hase store
Nama Chocolate Eclair Hojicha: 400 yen (excluding tax)
A 17cm long eclair with an exquisite texture that is crispy, gooey, and crunchy. Freshly baked eclair dough is sandwiched between smooth cream made from lightly sweet white chocolate and fragrant hojicha tea, cocoa-scented milk chocolate ganache, and a crisp bar of chocolate. *Available only at Hase store
Rich Pistachio Raw Chocolate Eclair: 600 yen (excluding tax)
A rich flavor of the main store's signature product, the eclair, is now available in limited quantities. Carefully selected pistachios are carefully roasted to bring out their fragrant aroma and sweetness. Pistachios are used in all of the creamy raw chocolate cream, rich ganache, and colorful toppings. No matter where you bite, you can enjoy the aroma and rich flavor of pistachio. *Available only at the Kamakura Komachi main store, limited quantities available Profile of Shingo Ishihara (President and CEO of Maison Cacao, Cacao Director) Born in 1984. As a fourth-year student, he was appointed the first player-coach of the Teikyo University Rugby Club. The team subsequently won the national championship nine times in a row. After graduating, he worked in planning and sales at an advertising agency, as a brand creative, and as a president's secretary. Ishihara, who had never been able to eat chocolate before, was captivated by the freshness of the cacao he ate in Colombia and the scenes filled with smiles brought about by cacao. In 2015, he founded the aromatic raw chocolate brand "ca ca o," wanting to "create a culture in Japan where chocolate enriches everyday life." With a strong commitment to deliciousness and sustainability, he owns his own farm in Colombia and has realized a "Farm to Customer" approach. He combines art and science to design unprecedented chocolate offerings and experiences. He is exploring cacao in a wide range of areas, without being bound by conventional wisdom, including the opening of the cacao gastronomy restaurant ROBB and projects with the medical industry.
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Cacao Hanare Hase Store
Born as "Hanare" of the Kamakura Komachi main store. We offer the main store's signature products, tarts and eclairs, with a Japanese twist. We offer a variety of Hanare-exclusive products, such as "Aroma Raw Chocolate Tart with Kinako Mochi and Black Honey" (350 yen excluding tax) and "Raw Chocolate Eclair with Hojicha" (400 yen excluding tax). We change our lineup regularly so that you can always discover something new whenever you visit.
Address: 1-15-9 Hase, Kamakura City, Kanagawa Prefecture
Phone number: 0467-50-0288
Business hours: 11:00 - 17:00
Closed: Mondays
In April 2015, driven by our CEO, Ishihara's desire to "create a culture that enriches everyday life through chocolate," we opened "ca ca o Kamakura Komachi Main Store" in Kamakura, an innovative city where the old and the new intertwine. Celebrating its 5th anniversary, the store will be reborn as "MAISON CACAO" on May 30, 2020. To commemorate the renewal, new products will be released, including the "Raw Chocolate Eclair Rich Pistachio" (600 yen excluding tax).
Address: 2-9-7 Komachi, Kamakura City, Kanagawa Prefecture
Phone number: 0467-61-3307
Business hours: 10:00 - 18:00
Closed: Irregularly
Going forward, Maison Cacao will continue to explore many unknowns and propose new cacao experiences, based on its corporate philosophy of "ENJOY THE UNKNOWN."
[New product information]
Vinegar Soda Hydrangea (Lemonade): 550 yen excluding tax
A refreshing drink made by soaking a whole lemon in our original "cacao vinegar" made from the fresh fruit part (pulp) of the cacao bean, then mixing it with soda. It is inspired by the beautiful hydrangeas that are a symbol of Kamakura. The pink color will be sold at the Kamakura Komachi main store, and the purple color at the Hase store.
Aroma Raw Chocolate Tart - Kinako Mochi and Brown Honey: 350 yen (excluding tax)
A rich tart made with smooth chocolate cream and brown honey, made with generous amounts of soybean flour, and chewy gyuhi rice cake, inside a crispy, hand-baked tart. A masterpiece that combines Japanese sweets and chocolate that can only be enjoyed at the Hase store. *Available only at Hase store
Nama Chocolate Eclair Hojicha: 400 yen (excluding tax)
A 17cm long eclair with an exquisite texture that is crispy, gooey, and crunchy. Freshly baked eclair dough is sandwiched between smooth cream made from lightly sweet white chocolate and fragrant hojicha tea, cocoa-scented milk chocolate ganache, and a crisp bar of chocolate. *Available only at Hase store
Rich Pistachio Raw Chocolate Eclair: 600 yen (excluding tax)
A rich flavor of the main store's signature product, the eclair, is now available in limited quantities. Carefully selected pistachios are carefully roasted to bring out their fragrant aroma and sweetness. Pistachios are used in all of the creamy raw chocolate cream, rich ganache, and colorful toppings. No matter where you bite, you can enjoy the aroma and rich flavor of pistachio. *Available only at the Kamakura Komachi main store, limited quantities available Profile of Shingo Ishihara (President and CEO of Maison Cacao, Cacao Director) Born in 1984. As a fourth-year student, he was appointed the first player-coach of the Teikyo University Rugby Club. The team subsequently won the national championship nine times in a row. After graduating, he worked in planning and sales at an advertising agency, as a brand creative, and as a president's secretary. Ishihara, who had never been able to eat chocolate before, was captivated by the freshness of the cacao he ate in Colombia and the scenes filled with smiles brought about by cacao. In 2015, he founded the aromatic raw chocolate brand "ca ca o," wanting to "create a culture in Japan where chocolate enriches everyday life." With a strong commitment to deliciousness and sustainability, he owns his own farm in Colombia and has realized a "Farm to Customer" approach. He combines art and science to design unprecedented chocolate offerings and experiences. He is exploring cacao in a wide range of areas, without being bound by conventional wisdom, including the opening of the cacao gastronomy restaurant ROBB and projects with the medical industry.
Click here for company press release details
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