A Parfait You Can Only Encounter at a Night Bar.
RIQ Co., Ltd., which operates the modern Mexican bar "A9" in Ebisu, will launch the "A9 Signature Parfait Series" starting May 1, 2026 (Thursday). As the first installment of this new series, which features parfaits created under the supervision of pastry chefs and chefs from various fields, designed to be born only in a bar setting, they will offer "Melztli," supervised by pastry chef and sommelier Mako Yoshida. This series proposes a unique dessert experience for adults, available exclusively at night bars.
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RIQ Co., Ltd. (Shibuya-ku, Tokyo; Representative: Takeo Isaka), which operates the modern Mexican bar "A9" in Ebisu, will launch the "A9 Signature Parfait Series" starting May 1, 2026 (Thursday). As the first installment of this new series, which brings together pastry chefs and chefs from various fields to supervise the creation of parfaits that can only be born in a bar setting, they will offer "Melztli," supervised by pastry chef and sommelier Mako Yoshida.
Mako Yoshida-supervised "Melztli"
■ There's a reason to eat parfait at night.
A9 proposes a new dessert culture for the nights of Ebisu. It's called the "A9 Signature Parfait." Welcoming top pastry chefs and chefs from various fields as supervisors, we will carefully release parfaits, one by one, that can only be created in the unique space of a bar.
The memorable first installment was created by pastry chef and sommelier Mako Yoshida. The freshness of ripe melon, the rich lingering taste of tequila jelly, and the smoky depth of smoked nuts. The night of Mexico is encapsulated within the glass. Paired with tequila or mezcal, its expression expands even more richly.
Sweet, a little wild, and somehow elegant. This is a parfait you can only encounter at a night bar.
■ Naming
"Melztli" is a coined word combining "Metztli" (moon) from Nahuatl, which is said to be the etymology of Mexico's name, and "Melon." It evokes the image of a "red melon moon" floating in the quiet of the bar.
■ Flavor Design
This dish is designed as a "receptacle" that enhances the character of alcohol, with tequila and mezcal pairing as a prerequisite.
・Context of Pulque: The nuance of Pulque, a traditional Mexican fermented agave drink, is expressed with the acidity of yogurt. It tightens the strong sweetness of ripe melon and gently envelops the alcoholic sensation.
・Resonance of Smoke: The depth of smoked nuts and cacao resonates with the unique smokiness of mezcal and the barrel aroma of aged tequila.
・Fats and Salt: The fats and saltiness of nuts prolong the lingering taste of the alcohol, inviting the next bite.
■ Dessert Supervision
Mako Yoshida / Pastry Chef & Sommelier, 20 years in the food and beverage industry.
After working in patisseries and hotel pastry departments in Nagoya, she honed her skills at French and Italian restaurants within hotels in Tokyo. She cultivated dessert design based on fresh ingredients and compositional skills that consider the flow of the entire course. In 2020, she obtained her sommelier qualification and became proficient in pairing proposals. From September 2023 to December 2025, she launched and managed "agap. Dessert & Bar," consistently handling concept design, recipe development, and operation building.
■ Product Overview
Product Name: Melztli
Availability Period: From May 1, 2026 (Thursday) *Ends depending on melon availability. Limited quantity.
Price: ¥3,300 (tax included)
Serving Store: A9 (1F Bios Bldg., 1-12-11 Ebisu Nishi, Shibuya-ku, Tokyo 150-0021)
Reservations: https://www.tablecheck.com/shops/a9/reserve
*This product contains tequila. Orders are not accepted for those under 20 years old.
Drinking is for those 20 years and older.
■ Store Information
A9
Address: 1F Bios Bldg., 1-12-11 Ebisu Nishi, Shibuya-ku, Tokyo 150-0021
Business Hours: Daily 18:00 - 2:00 AM the next day
Tel: 03-6848-6584
Instagram: @a9_ebisu
HP: https://a9club.jp/
A9 BAR Interior
RIQ Co., Ltd.
Based in Tokyo, we develop entertainment businesses centered on "music, space, and experience." With three pillars: comprehensive planning, store development, and artist management, we have been pursuing new possibilities in the nighttime economy since our establishment in 2015.
Currently operating three bars in Tokyo:
・"Banten," a hidden record bar that fuses Japanese culture with mixology cocktails.
・"A9," a modern Mexican bar in Ebisu.
・"A10," a record bar equipped with top-tier audio facilities, focusing on jazz, soul, and R&B.
Mako Yoshida-supervised "Melztli"
■ There's a reason to eat parfait at night.
A9 proposes a new dessert culture for the nights of Ebisu. It's called the "A9 Signature Parfait." Welcoming top pastry chefs and chefs from various fields as supervisors, we will carefully release parfaits, one by one, that can only be created in the unique space of a bar.
The memorable first installment was created by pastry chef and sommelier Mako Yoshida. The freshness of ripe melon, the rich lingering taste of tequila jelly, and the smoky depth of smoked nuts. The night of Mexico is encapsulated within the glass. Paired with tequila or mezcal, its expression expands even more richly.
Sweet, a little wild, and somehow elegant. This is a parfait you can only encounter at a night bar.
■ Naming
"Melztli" is a coined word combining "Metztli" (moon) from Nahuatl, which is said to be the etymology of Mexico's name, and "Melon." It evokes the image of a "red melon moon" floating in the quiet of the bar.
■ Flavor Design
This dish is designed as a "receptacle" that enhances the character of alcohol, with tequila and mezcal pairing as a prerequisite.
・Context of Pulque: The nuance of Pulque, a traditional Mexican fermented agave drink, is expressed with the acidity of yogurt. It tightens the strong sweetness of ripe melon and gently envelops the alcoholic sensation.
・Resonance of Smoke: The depth of smoked nuts and cacao resonates with the unique smokiness of mezcal and the barrel aroma of aged tequila.
・Fats and Salt: The fats and saltiness of nuts prolong the lingering taste of the alcohol, inviting the next bite.
■ Dessert Supervision
Mako Yoshida / Pastry Chef & Sommelier, 20 years in the food and beverage industry.
After working in patisseries and hotel pastry departments in Nagoya, she honed her skills at French and Italian restaurants within hotels in Tokyo. She cultivated dessert design based on fresh ingredients and compositional skills that consider the flow of the entire course. In 2020, she obtained her sommelier qualification and became proficient in pairing proposals. From September 2023 to December 2025, she launched and managed "agap. Dessert & Bar," consistently handling concept design, recipe development, and operation building.
■ Product Overview
Product Name: Melztli
Availability Period: From May 1, 2026 (Thursday) *Ends depending on melon availability. Limited quantity.
Price: ¥3,300 (tax included)
Serving Store: A9 (1F Bios Bldg., 1-12-11 Ebisu Nishi, Shibuya-ku, Tokyo 150-0021)
Reservations: https://www.tablecheck.com/shops/a9/reserve
*This product contains tequila. Orders are not accepted for those under 20 years old.
Drinking is for those 20 years and older.
■ Store Information
A9
Address: 1F Bios Bldg., 1-12-11 Ebisu Nishi, Shibuya-ku, Tokyo 150-0021
Business Hours: Daily 18:00 - 2:00 AM the next day
Tel: 03-6848-6584
Instagram: @a9_ebisu
HP: https://a9club.jp/
A9 BAR Interior
RIQ Co., Ltd.
Based in Tokyo, we develop entertainment businesses centered on "music, space, and experience." With three pillars: comprehensive planning, store development, and artist management, we have been pursuing new possibilities in the nighttime economy since our establishment in 2015.
Currently operating three bars in Tokyo:
・"Banten," a hidden record bar that fuses Japanese culture with mixology cocktails.
・"A9," a modern Mexican bar in Ebisu.
・"A10," a record bar equipped with top-tier audio facilities, focusing on jazz, soul, and R&B.