Breathtakingly Beautiful Flower Sweets for Mother's Day. The Capitol Hotel Tokyu Offers Limited-Time Sales of Delicate Candy Art and 'Flower Garden' Cakes

In anticipation of Mother's Day on Sunday, May 10, The Capitol Hotel Tokyu (Nagatacho, Chiyoda-ku, Tokyo; General Manager: Koji Shimura) will offer gorgeous flower-motif sweets at its pastry boutique "ORIGAMI." These limited-quantity items will be available from Friday, May 1, 2026, to Sunday, May 10, 2026.

These delicate cakes, crafted with exquisite skill, are perfect gifts to convey daily gratitude. We offer a selection of high-quality gifts to add color to memorable moments.

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Sales Overview

Sales Period: Friday, May 1, 2026 – Sunday, May 10, 2026

Sales Location: Pastry Boutique "ORIGAMI" (3F)

Sales Hours: 11:00 AM – 9:00 PM

Reservations/Inquiries: 03-3503-0872 (Direct)

"Merci Fleur"

A new creation, impressive with the noble yet delicate appearance of a single rose. The rose petals are crafted from delicate candy art, creating an elegant form adorned with a lustrous glow. The moment you hold it, the gorgeous scent of roses gently spreads. This special item, perfect for Mother's Day, layers feelings of gratitude with sweet candy.

・ Price: 1,728 yen

・ Size: Approximately 7 cm in diameter, approximately 5 cm in height

"Champ de Fleurs"

"Champ de Fleurs," meaning "flower field" in French, is a charming cake that showcases the pâtissier's delicate skill, featuring eye-catching decorations of colorful petals and small animal-shaped buttercream. A light dacquoise dough with a fragrant almond aroma is layered with rich crème mousseline and domestic strawberries, creating a flavor that combines lightness with depth. Its adorable appearance is sure to bring a smile, making it an ideal gift.

・ Price: 2,052 yen

・ Size: Approximately 7 cm in diameter, approximately 5 cm in height

*Both items are limited in quantity and will be discontinued once sold out.

*Prices include 8% consumption tax.

*Photos are for illustrative purposes only.

*Due to various circumstances, the content of the release may change. Please check the hotel's official website for the latest information.

Chef Pâtissier Tetsuya Yasuzato

Started his career as a Japanese chef in 1988. Inspired by "mizugashi" (fruit desserts) served after kaiseki meals, he self-studied desserts, which led him to switch to Western confectionery at age 25, joining Nagoya Tokyu Hotel in 2000. He achieved excellent results in numerous competitions, including winning the "Japan Cake Show Top of Pâtissier" in 2009. In 2010, he was appointed Chef Pâtissier of The Capitol Hotel Tokyu. Currently, as one of the next-generation top pâtissiers, he also serves as an instructor for the Japan Western Confectionery Association Federation and a competition judge. He focuses on seasonal ingredients, proposing products that are simple and classical yet evoke the feeling of the season.

【The Capitol Hotel Tokyu】

The hotel features 251 guest rooms, including 14 suites, as well as a variety of restaurants and bars, five banquet halls including the 540㎡ "Hoo" hall, a fitness club with a 20m indoor pool, and a treatment salon. It is a unique hotel that offers "Waraigi" (tranquility) to guests from all over the world, freeing them from the everyday with refined Japanese hospitality. It has received a 5-star rating for six consecutive years from the globally prestigious "Forbes Travel Guide."

Hotel Official Website