Tokyo Ento's chiffon cake, filled with acai yogurt and cream, and Premium Mario Gelateria's acai and banana gelato.

Macarons from "Sebastian Bouillet Fascination" made with cupuaçu puree, lime, and yogurt (200 yen each)

Hediard's brioche (280 yen) made with tapereba, a fruit beloved in northeastern Brazil

Stroganoff, a beloved home-cooked dish in Brazil, can be enjoyed at La Table Hediard, restaurant on the 7th floor of the main building.

Frango a Parmesan, a Brazilian chicken dish, is served at the bistro cafe "Ladies and Gentlemen" on the third floor of the main building.

A set of pancakes topped with meat sauce and cheese, served with an acai bowl. You can enjoy this classic menu at Isetan Dining on the restaurant floor on the 7th floor of the main building.