Grand Hyatt Tokyo will begin offering 13 summer-only sweets from mid-June to late August. The "Summer Mosaic Cake" (12cm x 12cm/5,000 yen), a summer version of the popular Christmas mosaic cake, will be available for the first time. Each 3cm square mousse cake is packed with eight distinct flavors, including passion fruit, mango, peach, coconut, and rose and raspberry, and its vibrant colors evoke the summer. The "Summer Verrine," which embodies the delicious flavors of seasonal summer fruits, will also be available with a new design. This summer, eight flavors will be available, each priced at 750 yen: "Cherry Verrine," "Mango and Passion Fruit," "Muscat," "Fruit Rouge and Créme d'Ange," "Citrus Fruit," "Fresh Peach and Ice Wine," "Caramel and Coconut," and "Rose and Raspberry." Also available are the "Peach Tart," "Muscat Tart," and "Mango Tart," each made with a luxurious blend of seasonal fresh fruits: peach, muscat, and mango. Topped with fresh custard and wrapped in thin, baked pie crust, each tart offers a delightfully crisp texture. Each of the three flavors is available for ¥750, and a luxurious whole tart (approximately 20cm/¥3,800) combining all three flavors is also available. Additionally, original icing cookies, each handmade from baking to decoration, feature colorful summer versions of surfboards, anchors, fish, dolphins, and yo-yos. Available for a limited time from July 1st to the end of August, these include the Summer Cookie Assortment (approximately 6cm, set of four/¥1,200) and Summer Cookie (approximately 10cm, single cookie/¥850). Other new flavors include edamame, which is in season, and two new spicy curry breads to stimulate your summer appetite. "Edamame Fougasse" (500 yen), made by mixing edamame soybeans, adding fish paste, and baking it with olive oil, will be on sale from July 1st to 31st, while "Spicy Curry Bread with Ricotta and Gruyere Cheese" (260 yen), made by baking thinly rolled ciabatta dough topped with spicy curry and two types of cheese, will be on sale from August 1st to 31st.
