Nagoya's Gâteau Chocolat Specialty Store "THE LAB NAGOYA" Announces Resumption of Takeout Reservations After One Year, Starting April 15, 2026!!

THE LAB NAGOYA, a gâteau chocolat specialty store established in SAKUMACHI Shopping Street on July 23, 2024, is nearing its second anniversary.

"It has a texture I've never tasted before!"

The recognition of "THE chocola" has gradually spread, with an increasing number of customers seeking Nagoya's specialty gâteau chocolat from outside the prefecture and overseas. Customers have been lining up before opening, and sales have been selling out before the store even opens.

Furthermore, the time customers start lining up before opening has been getting earlier each day. To prioritize customer well-being before the temperature rises, we have decided to resume advance reservations for the first time in a year. (The primary reason is a past incident where customers waiting in line experienced heatstroke symptoms and required medical attention).

What is THE chocola?

With the concept of "Overturning your common sense,"

it is the ultimate gâteau chocolat, made solely by the hands of a single dedicated artisan.

Without expanding the shop significantly, we aim to be a Nagoya specialty that can only be savored here, within the artisan's watchful range.

By using ultra-fine meringue, the fluffy texture, as if eating "chocolate clouds," moves those who taste it.

Due to the use of special equipment, ingredients, and baking ovens,

only 20 gâteau chocolats can be baked in a day, taking 12 hours.

Additionally, the Mexican cacao beans used for THE chocola are rising in price year by year, with the raw material cost for THE chocola exceeding 43% (as of April 2026).

Furthermore, due to the global situation, the procurement cost of packaging materials has increased, and we are considering a price revision within this year.

The Mexican cacao used is a high-priced ingredient not typically found in general patisseries, but it is a crucial component that differentiates the taste, making it unique.

THE chocola Whole Cake ¥7000

While orders can be placed through the online site, the product has a waiting list of over a year. It is available for purchase at the store, making it highly recommended when visiting Nagoya.

Online Site ▶︎ https://www.the-chocola.com/

For a taste of our amazing experience before takeout, we recommend our reasonably priced eat-in option.

Experience (Eat-in) 11:00 AM - Closes when sold out *1-hour limit

You can also enjoy our products through dine-in at the store.

【 MENU 】

⚪︎ Please select your favorite cake from the options below.

• THE chocola

• THE chocola Matcha

• Seasonal Dessert (Please ask our staff)

⚪︎ Please select your preferred drink from the options below.

• Homemade Chai Latte (Unlimited for 45 minutes)

• Cafe au Lait (1 cup)

• Blended Coffee (1 cup)

| ¥2000 (tax included)

Additional cakes from ¥500～

【 MENU 】

⚪︎Please select your favorite cake from the options below.

• THE chocola

• THE chocola Matcha

• Seasonal Dessert (Please ask our staff)

⚪︎Please select your preferred drink from the options below.

• Homemade Chai Latte (Unlimited for 45 minutes)

• Cafe au Lait (1 cup)

• Blended Coffee (1 cup)

| ¥2000 (tax included)

Additional cakes from ¥500

THE LAB NAGOYA Store Map

https://maps.app.goo.gl/1WPdcmRauEYnd5DK8?g_st=ic

About Owner Chef Akio Sawada

Akio Sawada

Chocolate artist

THE Brand Owner

【Career】

2000: Graduated from culinary school and trained at a famous Tokyo hotel.

2002: Worked as a chef at the long-established Italian restaurant Chianti.

2007: Moved to Italy to study authentic Italian cuisine.

2008: Returned to Japan and worked as a chef at Salvatore Cuomo.

2012: Worked as a chef at Le 4 stagioni italiane IL PARCO. Established SERENDIPITY in 2017 to become independent and began activities as a chocolate artist.

2020: Launched the "THE" brand and started selling "THE chocola" in October.

【Awards】

Received awards three times at RED U-35

2014: silver egg

2015: bronze egg

2017: bronze egg

【Numerous achievements as a chocolate artist】

While continuing as a chef, encountered chocolate pens.

Although not skilled at drawing, with the sole desire to please customers, and through repeated failures and hardships, posting works on Instagram led to him becoming a popular chocolate artist.

He has collaborated with numerous major companies and participated in Sonar Pocket's lyric video in February 2021, expressing the lyrical imagery.

[Link to Sonar Pocket Lyric Video]