[Kobe Meriken Park Oriental Hotel] First Collaboration with Kobe's Century-Old Arima Hokodo – "Nuts Glass Ice" a Reward Sweet for Everyday Splendor on the Hotel's Top Floor –
Kobe Meriken Park Oriental Hotel announces its first collaboration with Arima Hokodo, a long-established nut specialty store celebrating over 100 years. They will offer a special "Nuts Glass Ice" for a limited time at the hotel's top-floor cafe and bar, adding splendor to daily life.
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- 📰 Published: May 11, 2026 at 20:00
- 🔍 Collected: May 11, 2026 at 11:31
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The Kobe Meriken Park Oriental Hotel (Location: Chuo-ku, Kobe City, Hyogo Prefecture; General Manager: Kazuya Sugano) will be selling "Nuts Glass Ice -Honey & Vanilla-," a collaborative sweet created in partnership with the long-established nut specialty store "Arima Hokodo," at "Cafe VIEW CAFE / Bar VIEW BAR" on the hotel's 14th floor from Monday, May 11, 2026, to Wednesday, July 29, 2026.
This product utilizes "Koubashi Hachimitsu Butter Nuts," a popular item from "Arima Hokodo," which boasts over a century of history. Furthermore, it lavishly incorporates "Honey Butter Almond Paste," used in the dine-in menu of "NUTS LAB," a brand launched by Arima Hokodo to commemorate its 100th anniversary, creating a dish that allows for the full enjoyment of nuts' charm.
The collaboration was born from the desire to incorporate locally sourced ingredients into the sweets enjoyed at "Cafe VIEW CAFE / Bar VIEW BAR," located on the hotel's top floor, which offers stunning views of Kobe. By using high-quality nuts from Arima Hokodo, a beloved local Kobe brand for many years, we deliver a "reward sweet" that adds splendor to daily life and offers a deeply satisfying taste.
This sweet was conceived by the hotel's Vice Executive Chef, Shota Kuwasaki, and meticulously crafted to bring out the maximum natural sweetness and profound richness of the nuts. The base features original almond crumble and caramelized walnuts, adding a fragrant, crunchy accent. Moreover, it generously combines rich "Honey Butter Almond Paste" with ice cream made from Madagascar vanilla beans, and is lavishly garnished with "Koubashi Hachimitsu Butter Nuts." This glass dessert offers overlapping textures and flavors to be savored until the very last bite.
In the tranquil ambiance of the hotel's top floor, guests can enjoy it as an open and airy cafe-time sweet during the day, or as a nutty indulgence in front of the night view in the evening. Spend a blissful time while gazing at the ever-changing scenery of Kobe.
≪"Nuts Glass Ice -Honey & Vanilla-" Overview≫
[Sales Period]
Monday, May 11, 2026 – Wednesday, July 29, 2026
[Price]
Single item: 1,650 yen
Set with drink: 2,350 yen
*Drinks can be selected from coffee, tea, or herbal tea.
*The drink set is only available during cafe time.
*Bar time incurs a cover charge of +1,100 yen.
*Prices include tax and service charge.
[Location and Serving Hours]
Hotel 14th Floor
VIEW CAFE (Cafe time) 12:00～18:00 (Last Order 17:30)
VIEW BAR (Bar time) 18:00～24:00
(Last Order 23:30 *Excludes some menus)
*Customers under 20 years old are not permitted during bar time.
[Inquiries and Reservations]
Direct Restaurant Reservations: 078-325-8110 (10:00～17:30)
Online Reservations: `https://www.kobe-orientalhotel.co.jp/topics/183/`
■ About "Arima Hokodo"
Founded in Kobe in Taisho 10 (1921), we deliver nuts, bean snacks, and dried fruits. Our mission is to "deliver感動 (deep emotion) through food," and we will continue to explore sweets that maximize the natural deliciousness of ingredients. Our unchanging promise at Arima Hokodo is to provide heartwarming moments whenever people connect, be it with family, friends, or during a moment at work.
■ About "NUTS LAB"
"NUTS LAB" is a nut specialty store launched by "Arima Hokodo" to commemorate its 100th anniversary. We offer a wide variety of products, such as tarts and cookies, generously utilizing nuts. We value nothing more than moving the hearts of each customer with new products and services that break conventional wisdom.
■ Shota Kuwasaki, Vice Executive Chef, Kobe Meriken Park Oriental Hotel
Born in 1982 in Hyogo Prefecture. Joined Kobe Meriken Park Oriental Hotel in 2003. After diligent training at buffet restaurants and main dining, he became the head chef of the steakhouse "Oriental" in 2013 at the age of 30. He was promoted to Executive Chef in 2025 and has served as Vice Executive Chef since 2026. Built on respect and gratitude for producers, he elevates the story of ingredients into each dish. With a delicate sensibility and inquisitive spirit that discerns "the best moment for ingredients to shine," he continues to create dishes that entice guests to return.
■ Cafe "VIEW CAFE"
Located on the top floor of the hotel, it offers abundant views of the sea and the cityscape of Kobe.
This product utilizes "Koubashi Hachimitsu Butter Nuts," a popular item from "Arima Hokodo," which boasts over a century of history. Furthermore, it lavishly incorporates "Honey Butter Almond Paste," used in the dine-in menu of "NUTS LAB," a brand launched by Arima Hokodo to commemorate its 100th anniversary, creating a dish that allows for the full enjoyment of nuts' charm.
The collaboration was born from the desire to incorporate locally sourced ingredients into the sweets enjoyed at "Cafe VIEW CAFE / Bar VIEW BAR," located on the hotel's top floor, which offers stunning views of Kobe. By using high-quality nuts from Arima Hokodo, a beloved local Kobe brand for many years, we deliver a "reward sweet" that adds splendor to daily life and offers a deeply satisfying taste.
This sweet was conceived by the hotel's Vice Executive Chef, Shota Kuwasaki, and meticulously crafted to bring out the maximum natural sweetness and profound richness of the nuts. The base features original almond crumble and caramelized walnuts, adding a fragrant, crunchy accent. Moreover, it generously combines rich "Honey Butter Almond Paste" with ice cream made from Madagascar vanilla beans, and is lavishly garnished with "Koubashi Hachimitsu Butter Nuts." This glass dessert offers overlapping textures and flavors to be savored until the very last bite.
In the tranquil ambiance of the hotel's top floor, guests can enjoy it as an open and airy cafe-time sweet during the day, or as a nutty indulgence in front of the night view in the evening. Spend a blissful time while gazing at the ever-changing scenery of Kobe.
≪"Nuts Glass Ice -Honey & Vanilla-" Overview≫
[Sales Period]
Monday, May 11, 2026 – Wednesday, July 29, 2026
[Price]
Single item: 1,650 yen
Set with drink: 2,350 yen
*Drinks can be selected from coffee, tea, or herbal tea.
*The drink set is only available during cafe time.
*Bar time incurs a cover charge of +1,100 yen.
*Prices include tax and service charge.
[Location and Serving Hours]
Hotel 14th Floor
VIEW CAFE (Cafe time) 12:00～18:00 (Last Order 17:30)
VIEW BAR (Bar time) 18:00～24:00
(Last Order 23:30 *Excludes some menus)
*Customers under 20 years old are not permitted during bar time.
[Inquiries and Reservations]
Direct Restaurant Reservations: 078-325-8110 (10:00～17:30)
Online Reservations: `https://www.kobe-orientalhotel.co.jp/topics/183/`
■ About "Arima Hokodo"
Founded in Kobe in Taisho 10 (1921), we deliver nuts, bean snacks, and dried fruits. Our mission is to "deliver感動 (deep emotion) through food," and we will continue to explore sweets that maximize the natural deliciousness of ingredients. Our unchanging promise at Arima Hokodo is to provide heartwarming moments whenever people connect, be it with family, friends, or during a moment at work.
■ About "NUTS LAB"
"NUTS LAB" is a nut specialty store launched by "Arima Hokodo" to commemorate its 100th anniversary. We offer a wide variety of products, such as tarts and cookies, generously utilizing nuts. We value nothing more than moving the hearts of each customer with new products and services that break conventional wisdom.
■ Shota Kuwasaki, Vice Executive Chef, Kobe Meriken Park Oriental Hotel
Born in 1982 in Hyogo Prefecture. Joined Kobe Meriken Park Oriental Hotel in 2003. After diligent training at buffet restaurants and main dining, he became the head chef of the steakhouse "Oriental" in 2013 at the age of 30. He was promoted to Executive Chef in 2025 and has served as Vice Executive Chef since 2026. Built on respect and gratitude for producers, he elevates the story of ingredients into each dish. With a delicate sensibility and inquisitive spirit that discerns "the best moment for ingredients to shine," he continues to create dishes that entice guests to return.
■ Cafe "VIEW CAFE"
Located on the top floor of the hotel, it offers abundant views of the sea and the cityscape of Kobe.