~A Summer Festival for Sweets Lovers~ The Grand Opening on July 1, 2026! "Diners Club France Patisserie Week 2026"

Mitsui Sumitomo Trust Club Co., Ltd. (President and CEO: Nobuaki Yamaguchi), the issuer of Diners Club Cards, will continue to sponsor "Diners Club France Patisserie Week 2026," the sixth celebration of French confectionery.

During the event period from July 1, 2026 (Wed) to July 31, 2026 (Fri), you can enjoy original sweets from over 480 participating shops nationwide, all based on a common theme.

This year's theme is "Charlotte," a representative French pastry. It is a dessert that is attractive for its elegant appearance and high expressiveness, requiring delicate aesthetic sense and skill from the patissier. Please enjoy the unique "Charlotte" creations meticulously crafted by each shop.

[What is the 2026 Theme: The Traditional French Pastry "Charlotte"]

The theme dessert for this year, "Charlotte," is said to have originated between the 18th and early 19th centuries and is named after Queen Charlotte, the wife of King George III of England.

With British trifle as its root, it was developed into the elegant chilled dessert we know today by the French chef Antonin Carême. It is characterized by its construction, where the sides are surrounded by biscuit, and mousse, Bavarian cream, cream, and fruits are layered inside, offering a delightful texture that melts in your mouth and a taste created by beautiful layers.

Special Offers for Diners Club Members at Featured Patisseries

This year, special offers will be provided at six featured patisseries exclusively for Diners Club members. *This applies only when purchasing the "Charlotte" product with a Diners Club Card.

L’Artisan Moderne, 5-18-20 Shimomeguro, Meguro-ku, Tokyo

Chef: Masaki Nagashima

Offer: 10% off the total purchase amount

Chef: Masaki Nagashima

Born in Kanagawa Prefecture. After learning the basics of French pastry at "Malmaison" in Tokyo, he studied Viennoiserie and assiette dessert at "Brillant Avenir" in Kanagawa before going to France. He learned confectionery making at a Relais Desserts patisserie in the Loire and Normandy, and at an M.O.F. patisserie in Gascony and Rhône-Alpes.

Upon returning to Japan, he served as sous chef and chef at restaurants and patisseries in Tokyo, and became independent in 2001. In 2024, he opened "L’Artisan Moderne," focusing more on traditional French pastries.

Pâtisserie Plaisiraile, 2-6-9 Daizawa, Setagaya-ku, Tokyo

Chef: Mirai Ishiwatari

Offer: One complimentary financier

Chef: Mirai Ishiwatari

Began her career in the world of confectionery at the age of 17. After working at patisseries and chocolatiers in Tokyo, she became independent. Starting with winning the Grand Prix in the individual category of the 2015 High School Chef and Patissier Contest, she has numerous awards, including the Grand Prize at the Arita Mandarin Baked Goods Contest and simultaneous wins of the Semi-Grand Prix and Citizen's Award at the Fukushima Sweets Contest (freshly prepared sweets category).

She then traveled to France and honed her skills working at renowned French patisseries and chocolatiers.

Janne Patisserie, 1F Janu Tokyo, 1-2-2 Azabudai, Minato-ku, Tokyo

Chef: Yukie Noguchi

Offer: One complimentary baked good (madeleine or financier)

Chef: Yukie Noguchi

After graduating from Tsuji Culinary Institute, she trained at the Western confectionery shop "Ecole Crioro" and the cafe-patisserie "Au Gourmand Caprice," before starting her career at luxury hotels. While working as Pastry Chef at Shangri-La Hotel, Tokyo, and Hotel Locus operated by Okinawa UDS, she was also involved in the launch of The Ritz-Carlton Kyoto, Hotel Anteroom Naha, and Hotel Strata Naha. She served as Executive Sous Chef Pastry at Four Seasons Hotel Tokyo at Otemachi from 2019, and as Pastry Chef at The Ritz-Carlton Nikko from 2022.

Pomme Rouge, 1-1 Wakaba-cho, Kashiwa-shi, Chiba

Chef: Ryohei Oguma

Offer: One complimentary financier

Refined his skills at "La Vie Douce" in Tokyo, "Des Gâteaux et du Pain" in France, and "Jean-Philippe Darcis" in Belgium. After serving as Head Chef Pâtissier at "Ginza Wako," he opened his own shop in 2024. He was the runner-up in the Pascal Caffet Cup in 2008, won the Luxardo Grand Premio in 2015, and was the runner-up in the Coupe du Monde de la Pâtisserie in 2019.

Patisserie Ondine, 1-22-2 Higashi-Azabu, Minato-ku, Tokyo

Chef: Hiroki Miyaji

Offer: One petit gateau priced at ¥450 or less with purchases of ¥2,000 or more

Chef: Hiroki Miyaji

Inspired by his father, who ran a Western confectionery shop in Kushiro, he aspired to become a patissier. After graduating from vocational school, he trained for about six years at "Pâtisserie SHÏÏYA" in Sapporo before moving to Tokyo. He joined "ARNAUD LARHER Japon," the Japanese branch of France's Meilleur Ouvrier de France (MOF) Arnaud Larher, and became Executive Chef six months later, overseeing two stores in Hiroo and Ginza Six. He will open his own shop in August 2026.

LE CHOCOLAT DE H Yoshikawa Minami Store, 3-25-1 Minami, Yoshikawa-shi, Saitama, Aeon Town Yoshikawa Minami

Chef: Hiroyuki Tsujiguchi

Offer: Complimentary drink ticket

Chef: Hiroyuki Tsujiguchi

A patissier and chocolatier with numerous world competition victories. He currently operates multiple brands with different concepts, including "Mont St. Clair (Tokyo, Jiyugaoka)." He has received the highest rating for nine consecutive years at the "Salon du Chocolat Paris" tasting event and won the Best of Best Award in 2019. In 2015, he won a gold medal at the International Chocolate Awards World Final. He is active in a wide range of fields, including regional revitalization, corporate collaborations, product production, lectures, and book publishing. He also serves as the principal of Super Sweets Confectionery College and Representative Director of the Japan Sweets Association, working to develop human resources and the sweets culture.

[About Diners Club France Patisserie Week]

Started in 2021, this is the sixth year. It is a celebration of French confectionery held at Western confectionery shops and hotels across the country. It has gained popularity among sweets fans as a gourmet event held in the summer. You can enjoy original sweets crafted by artisans from each participating store, with a focus on ingredients and presentation.

Details here: https://francepatisserieweek.com/

Diners Club goes beyond credit cards to focus on the culture, regions, and people who have nurtured food, promoting various forms of "support for food culture."

Through beautiful and unique French pastries that defy the notion of being made with the same theme, we promote French aesthetics and tradition, and our sponsorship of this event, which celebrates the wonderful work of patissiers, will continue as part of this initiative.

[Diners Club France Patisserie Week 2026 Event Overview]

Event Period: July 1, 2026 (Wed) - July 31, 2026 (Fri)

*The period may vary by store.

Overview: Participating stores nationwide will offer and sell "Charlotte" based on the common theme during the period.

*This is not limited to Diners Club members. Anyone can purchase.

*Product prices are set by each store. Please contact each store for details.

Venue: Participating stores nationwide

(20 stores in Hokkaido, 18 in Tohoku, 271 in Kanto, 49 in Chubu/Hokuriku, 71 in Kinki, 23 in Chugoku/Shikoku, 39 in Kyushu/Okinawa)

Search for participating stores here: https://francepatisserieweek.com/pastryshops/

Organized by: Diners Club France Patisserie Week Executive Committee

Special Sponsorship: Embassy of France in Japan

Special Thanks to: Diners Club (Issuer: Mitsui Sumitomo Trust Club Co., Ltd.)

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