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A rich cocoa cookie base topped with creamy banana custard, layered with fluffy sponge cake infused with premium Hōjicha—roasted green tea sourced from Kyoto. This is filled with a luscious blend of mascarpone and Hōjicha cream, and the entire dessert is coated in smooth Hōjicha chocolate for a decadent finish.

A rich cheesecake made with generous amounts of Okinawan brown sugar forms the base. On top sits a refreshing mousse blended with finely chopped yuzu from Tokushima, with cubes of yuzu cake hidden inside. The dessert is elegantly finished with a delicate rose jelly topping.
Perfect as a Valentine's gift.