[TOKYO TULIP ROSE] First pop-up store to OPEN at ecute Shinagawa after renewal! Featuring 'Strawberry Butter' made with Amaou strawberries

Tulip Rose Strawberry Butter 'TOKYO TULIP ROSE', a sweets brand of Grapestone Co., Ltd. (Headquarters: Ginza, Chuo-ku, Tokyo), will open a pop-up store at the 'ecute Shinagawa Event Space "Hitomebore Theater" (inside the JR Shinagawa Station ticket gates)' from Monday, April 27 to Sunday, May 10, 2026. https://www.tuliprose.jp/ 'TOKYO TULIP ROSE' successfully renewed its brand in 2025. The concept is 'a delicious flower shop overflowing with the scent of butter and cheese'. With over 50 million units sold cumulatively, the 'Tulip Rose' is a unique floral confection featuring a melting rose blooming inside savory tulip petals. Now, 'TOKYO TULIP ROSE' is opening its first pop-up store after the renewal at 'ecute Shinagawa'! Please take this opportunity to enjoy a variety of gorgeous floral sweets, including the spring-limited 'Strawberry Butter', as well as the classic rich flavors of butter and cheese. Product Lineup [Spring Limited] Tulip Rose Strawberry Butter A premium spring-only flavor, 'Tulip Rose Strawberry Butter', uses the king of strawberries, 'Amaou', known for its intense sweetness and abundant juice among domestic strawberries. The raw-texture chocolate cream of Amaou strawberry and butter is piped into spring-colored, flower-petal langue de chat cookies infused with the aroma of French fermented butter. The juicy scent is just like freshly picked strawberries, followed by the richness of melting butter. [Price] Box of 6: 1,404 yen (Base price 1,300 yen) Tulip Rose Butter & Cheese The masterpiece 'Tulip Rose' is an exclusive item made possible only by our unique manufacturing method that shapes langue de chat cookies into tulips in just 7 seconds, and our exquisite technique of piping cream into a rose shape while maintaining its smooth, melting texture. French fermented butter is newly adopted for the langue de chat, and the melting raw-texture chocolate cream, which has become even smoother, is generously piped in two layers. 'Butter' features a raw-texture chocolate cream made with salted butter caramel and milk, piped into a langue de chat cookie scented with French fermented butter. 'Cheese' features a raw-texture cheese chocolate cream piped into a langue de chat cookie scented with French cream cheese. You can enjoy both flavors in a 2-flavor set. Tulip Rose Butter & Cheese (Box of 6) [Price] Box of 4: 842 yen (Base price 780 yen), Box of 6: 1,188 yen (Base price 1,100 yen) Tulip Rose in season An assortment of the masterpiece 'Tulip Rose' in the classic 'Butter' and 'Cheese' flavors, along with the seasonal 'Strawberry Butter' flavor. A gorgeous gift box where you can taste and compare all three flavors. This flower-box-like assortment is also highly recommended for Mother's Day gifts. Tulip Rose in season (Box of 9) [Price] Box of 9: 1,836 yen (Base price 1,700 yen), Box of 15: 3,024 yen (Base price 2,800 yen) Grand Cheese Chocolat Sand Grand Cheese Chocolat Sand (Box of 10) Langue de chat cookies baked fragrantly with Camembert cheese and French fermented butter. Melting cheddar cheese chocolate is sandwiched in a luxurious grand size, almost overflowing from the dough. [Price] Box of 10: 1,458 yen (Base price 1,350 yen), Box of 20: 2,862 yen (Base price 2,650 yen) ■ Event Information [Location] ecute Shinagawa Event Space 'Hitomebore Theater' (inside JR Shinagawa Station ticket gates) [Period] Monday, April 27 to Sunday, May 10, 2026 [Business Hours] Weekdays/Saturdays 8:00 - 22:00 / Sundays/Holidays 8:00 - 21:00 * Saturday, May 2: 7:00 - 22:00, Sunday, May 3 (Holiday): 7:00 - 21:00 * Indicated prices are suggested retail prices. * Due to the popularity of the products, they may sell out early. Please understand in advance. About TOKYO TULIP ROSE Masahito Kanai Chef Patissier Kanai's theme is 'creating flower-like sweets that are loved by everyone and bring smiles'. Enjoy sweets that pursue both deliciousness and beauty. Born in 1986. Learned confectionery making at a culinary school while still in university. After graduation, he honed his skills as a pastry chef at Hyatt Regency Tokyo. Traveled to France in 2013 for further training and served as a chef patissier. After returning to Japan, he [established] 《TOKYO TULIP ROSE》 in 2019.