Chocolat & Haute Pâtisserie Brand "GABRIELE RIVA" and "GR caffè" to Open in Komoro, Shinshu in June 2026

Komoro City, the Urban Renaissance Agency (hereinafter, UR Urban Agency), and Suku Shoten Co., Ltd. (hereinafter, Suku Shoten) are advancing the "Former Komoro Honjin, Otemon, Sannomon Area Culture and Tourism Exchange Hub Project." As part of this project, a cafe "GR caffè" (Gee-Are Cafe), workshop, and shop will open on June 19, 2026, in Ote, Komoro City, Nagano Prefecture.

At GR caffè, you can enjoy the Chocolat & Haute Pâtisserie brand "GABRIELE RIVA."

This initiative, based on the objectives of the project, involves UR Urban Agency acquiring and preserving a historic building (former Takeuchi Lumber) adjacent to Otemon Park (Machi Tane Hiroba) for reuse. Suku Shoten will operate it as a workshop, cafe, and shop, thereby realizing urban development through public-private collaboration. Through this effort, we aim to create a space integrated with Otemon Park, leading to further revitalization of the area and enhancing Komoro's appeal.

GABRIELE RIVA is an innovative Chocolat & Haute Pâtisserie brand that incorporates Japanese and Nagano prefecture ingredients while fusing traditional Italian techniques with a modern approach.

GR caffè, set in a historic building, not only allows you to enjoy the world of GABRIELE RIVA with all five senses, but also offers items you encounter here as gifts for your loved ones to take home.

* Suku Shoten is the founding company of the Yamabuki Group, which manufactures raw soy sauce and sells miso and amazake in Komoro City. The Yamabuki Group has been manufacturing and selling "Yamabuki Miso" in Shinshu Komoro since 1674, celebrating its 350th anniversary in March 2024.

GR caffè

This location in Ote, Komoro City, retains many historic buildings such as the Komoro-juku Honjin main building, Komoro Castle Sannomon, and Komoro Castle Otemon. The workshop, cafe, and shop utilize a stately historic building at its center. While cherishing its character and appearance, this place meticulously overlays modern sensibilities, breathing new life into a space where time has quietly passed. It offers a moment where "comfort, enjoyment, and deliciousness" naturally harmonize for all visitors, as well as for the local residents. We will carefully offer high-quality sweets made with ingredients nurtured by rich nature, one by one, from this land of Komoro.

CONFECTIONERY PRODUCT

Japanese ingredients are beautiful, reflecting the changing seasons, nurtured by the abundant blessings of nature, local climate, and people's craftsmanship, possessing charm that can be boasted to the world.

Furthermore, Nagano Prefecture's fruits, nurtured by temperature differences and abundant sunshine, have high sugar content, with condensed sweetness and aroma.

GABRIELE RIVA carefully incorporates these ingredients into its sweets using a unique approach that combines traditional Italian techniques with modern essence.

In addition to innovative chocolates, look forward to rich gelato that allows you to directly taste the ingredients, panettone finished with a mother yeast inherited for over 100 years across three generations, and new products focusing on seasonal Nagano ingredients.

These innovative sweets, unrestricted by conventional ideas and maximizing the appeal of Japanese and Nagano ingredients, will become an experience etched in people's memories.

* Melty Cube: Truffles where precisely calculated temperature, density, and moisture balance allow them to melt like silk on the tongue. An ultra-thin shell melts away, releasing a rich and profound ganache.
* YAKIGASHI: Baked sweets crafted with meticulous attention to detail in aroma, texture, and aftertaste, allowing you to enjoy various flavors.
* Cheesecake: Soft and light, melting in one bite, filling the mouth with a rich, profound flavor.

GABRIELE RIVA brings new innovation to confectionery culture with a credo of ultimate quality and excellence.

Brand Founder & Director GABRIELE RIVA

Chef GABRIELE RIVA, originally from Milan, Italy, learned the basics of confectionery at his father's patisserie and acquired advanced techniques at "CAST Alimenti," a top-class confectionery school in Italy. He then honed his skills at prestigious patisseries in Milan and other cities.

After gaining experience in London and New York, he was appointed Executive Pastry Chef at "NOBU" New York at the age of 27. His encounter with Japanese culture and ingredients became a turning point, greatly expanding his range of expression.

In 2012, he was appointed ambassador for the venerable French chocolate brand "Cacao Barry." For seven years, he developed new recipes and conducted demonstrations and workshops in Europe, America, and Asia.