The pastry boutique on the first floor of Grand Hyatt Tokyo will be offering a variety of new sweets made with seasonal fruits from spring through early summer.

From mid-April to May 31st, they will be selling the "Small Watermelon Shortcake" (600 yen), made with small watermelons that are in season in spring, and the "Domestic Mango Tart" (Piece, 700 yen), made with richly sweet domestic mangoes. From early May to late June, they will be offering sweets made with fresh cherries, which are in season for a short time. They offer two types of sweets: "Cherry Verrine" (700 yen), a special cherry compote made with red wine, cinnamon, star anise, and other ingredients, layered with pistachio mousse and cherry mousse, and "Cherry Mille-feuille" (Piece, 600 yen), a crispy pie crust sandwiched with cherry, vanilla creme brûlée, custard, and more.

From early June to early July, they will be selling "Plum Verrine" (700 yen), a plum compote layered with carbonated jelly and homemade plum wine soda jelly, and "Melon Tartlet" (whole 3,000 yen, piece 650 yen), which luxuriously uses two types of domestic melon: colorful red flesh and green melon. From mid-May to mid-July, they will be selling "Pluie Cookies" (800 yen) shaped like umbrellas and snails, and "Pioggia Cookies" (set of 4 for 1,000 yen), bite-sized vanilla cookies with designs of rain and boots.