The food event "& Chocolat et Créations" (アンドショコラ エ クレアシオン) will take place in Nihonbashi, Tokyo, over three days from Saturday, October 10 to Monday, October 12 (national holiday), 2026. The event brings together notable chocolatiers, pâtissiers, and chefs from Japan and Taiwan, and will sell original products developed specially for it in limited quantities.
The lineup features creations that can only be found here: ingredients from long-established Nihonbashi companies, combined with the sensibility of up-and-coming young pâtissiers and chocolatiers. By blending Nihonbashi's tradition with the present day, and Japanese food culture with Taiwanese, the products embody the event's concepts of "Borderless Mariage," "Flavor Meridian," and "Taiwan meets Nihonbashi."
Nihonbashi's Traditional Flavors, Seen Through the Eyes of Young Creators
Chef Takeo Shimizu of "Takeo": Nihonbashi Flavors in Seven Kinds of Cookies, "Le Terroir de Nihonbashi"
Chef Takeo Shimizu of "Takeo" (多計雄) has created an event-original cookie tin, "Le Terroir de Nihonbashi," using ingredients from three long-established Nihonbashi companies.
The tin holds seven kinds of cookies in total: three made with dashi from the bonito flake specialist Ninben (にんべん), three made with Japanese tea from Yamamotoyama (山本山), and one made with nori and iwanori (rock seaweed) tsukudani from Yamamoto Noriten (山本海苔店).
Bonito flakes and dashi, Japanese tea, and nori are ingredients that have long been handed down in Nihonbashi. Chef Shimizu, whose style is rooted in French confectionery, turns their flavors into cookies. Drawing out the aroma, umami, and lingering finish of each ingredient, he has refined them into tastes not found before, making this a tin that lets you enjoy the "terroir of Nihonbashi."
Taiwanese Chocolate Brand "ORIGIN": Ninben Dashi Meets High-Cacao Chocolate, a New Chocolate Born in Nihonbashi
Taiwan's "ORIGIN," making its first appearance at an event in Japan, will offer event-original tablet chocolates made with Ninben dashi.
The chocolates use two kinds of Ninben dashi. Each is combined with high-cacao chocolate in a way that keeps the flavor of the dashi, resulting in two different tastes.
The umami of dashi, which a long-established Nihonbashi company has continued to protect, meets the chocolate-making technique of a Taiwanese chocolatier, creating a new marriage of flavors. These are original chocolates that symbolize "Taiwan meets Nihonbashi" and can only be found here.
*The seller (importer) is L'Isle Joyeuse Co., Ltd.
Capturing "Nihonbashi, Meridian of Deliciousness" in a Single Product
Nihonbashi has long been the starting point of the old highways, a place where people, culture, and food have crossed paths.
At "& Chocolat et Créations," Nihonbashi is regarded as a new reference line (Meridian) where delicious flavors from Japan and abroad meet. Creators from Japan and Taiwan go beyond the boundaries of ingredients, techniques, and cultures to create new tastes.
These limited-edition products are a symbol of that idea. A young pâtissier layers their own sensibility onto traditional ingredients rooted in Nihonbashi, and a Taiwanese chocolatier encounters Japanese ingredients.
"Tradition x modernity," "Japan x Taiwan," and "ingredients x creation": these are special products born from crossing many kinds of boundaries, and they can only be enjoyed here.
Product Information
"Le Terroir de Nihonbashi"
- Chef: Takeo Shimizu
- Seller: Takeo (多計雄)
- Product: Assortment of seven kinds of cookies
- Price: ¥8,000 (tax included)
- Quantity: Limited to 40 tins
- Ingredients used: 3 kinds of Ninben dashi, 3 kinds of Yamamotoyama Japanese tea, 1 kind of nori and iwanori tsukudani from Yamamoto Noriten
Ninben
- Kaoru Aji Dashi with Grilled Flying Fish (薫る味だし 焼あご入り)
- Kaoru Aji Dashi with Bonito and Kelp (薫る味だし かつおと昆布)
- Kaoru Aji Dashi with Vegetables and Kelp (薫る味だし 野菜と昆布)
Yamamotoyama
Yamamoto Noriten
- Ume no Hana Roasted Nori, Sheet Type (「梅の花」焼海苔 板のり)
- Main Store Exclusive: Ichimo Hyakumi Iwanori Tsukudani (【本店限定】一藻百味 岩海苔佃煮)
About "Takeo" (多計雄)
"Takeo" is a brand launched in January 2026 by pâtissier Takeo Shimizu. Based on French confectionery, it values each sweet's meaning, drawing on the individuality of the ingredients themselves, the background in which they were grown, and the thoughts of the producers. The brand aims to sincerely deliver flavors born from conversations with producers.
Takeo Shimizu was born in Saitama Prefecture in 1989. He began his career at a patisserie in his hometown of Saitama, then worked at ラ・バンボシュ, アヴァンソン, and デカダンス ドゥ ショコラ before moving to France in 2018. There he worked as a pâtissier at Lapérouse, the oldest restaurant in Paris, founded in 1766, and together with Christophe Michalak and Ryotaro Sato (佐藤亮太郎) helped create the new world of Lapérouse. After returning to Japan, he served as executive chef of パティスリートゥルモンド, and since January 2024 as executive chef of dial, where he was also involved in launching the shop. In January 2026, he started his own brand, "Takeo."
"ORIGIN" Original Tablet Chocolates
- Maker: ORIGIN (Taiwan)
- Seller: L'Isle Joyeuse Co., Ltd.
- Product: 2 kinds of high-cacao chocolate
- Price: ¥3,227 each (tax included)
- Quantity: Limited to 80 bars of each kind
- Ingredients used: 2 kinds of Ninben dashi
Ninben
About "ORIGIN"
"ORIGIN" is a brand that brings Taiwanese expertise and aesthetic sense in tea, coffee, and cacao to growing regions around the world and turns it into value.
With "from MIT (Made in Taiwan) to MBT (Made by Taiwanese)" as its core, the brand applies Taiwanese knowledge, processing techniques, and flavor-making skills at the origin of each ingredient. In particular, it positions cacao as "the best partner for coffee and tea," and uses a patented fine-grinding technique to blend tea leaves, coffee, spices, and more into chocolate, expressing the flavors of the ingredients in three dimensions.
At the ICA Asia-Pacific competition in 2021-22, its first appearance, ORIGIN won one silver and two bronze awards. At the same competition in 2023, it earned a total of nine awards: two gold, five silver, and two bronze. It also won a bronze award at the ICA world competition in 2026.
*All of these are event-exclusive products.
*Product contents and specifications are subject to change.
Event Information
- Event name: & Chocolat et Créations (アンドショコラ エ クレアシオン)
- Dates and hours:
- Saturday, October 10, 2026: 10:00 AM to 8:00 PM
- Sunday, October 11, 2026: 10:00 AM to 8:00 PM
- Monday, October 12, 2026 (national holiday): 10:00 AM to 6:00 PM
- Venue: Muromachi Mitsui Hall & Conference, 3F COREDO Muromachi Terrace, 2-3-1 Nihonbashi-Muromachi, Chuo-ku, Tokyo (directly connected to Tokyo Metro Mitsukoshimae Station and JR Shin-Nihombashi Station)
- Admission: Free
- Organizer: & Chocolat et Créations Executive Committee
- Official website: & Chocolat et Créations Official Website
Participating Brands (Japan)
AFTERGLOW CHOCOLATE / akane kameya / bubó BARCELONA / CACAO broma / Café Irodori / Café Mahlzeit / chocolaterie ATHENA / デイビスのおうち / EMMÉ / FILFIL CACAO FACTORY / FruOats / Grand Chainon / Humming Bird BEAN to BAR Chocolate TOYAMA / imalive chocolate / INNOCENTURE / いとまチョコレート / KAISEI chocolate laboratory / 菓子屋メランコメルト / kiitos / 向陽 珈琲店 / l'atelier de nono / L'Isle Chocolat / LA BASE de Chez Lui / Le Jardin -fukui- / marco Chocolaterie / MURATA / オクシタニアル / online pâtisserie Lien / pâtisserie COULEUR / パティスリーラルシュ / PRESQU'ÎLE chocolaterie / RAU / Sachi Takagi / SATURDAYS / 膳司 水光庵 / 多計雄 (Takeo) / 1899
*The following brands are sold at the "L'IsleChocolat" booth:
Antidote / Bean to bar chocolate NAGANO / CHOCOLATERIE TAKASU / CRAFT CHOCOLATE WORKS / Fjåk Chocolate / MAGIE DU CHOCOLAT / MAROU / Noel Verde / PACARI / Pâtisserie Chocolaterie Recit / THEO & PHILO / TIMELESS CHOCOLATE
Participating Brands (Taiwan), First Appearance in Japan
Cho-Meal Chocolate / COFE / Love Brown Cacao / MASFINO / MOON&DEER / ORIGIN / Rebirth Chocolate / TERRA / Une Flair / COCOMAKER
*Participating brands are subject to change.
*Product sales, eat-in options, and other offerings vary by brand.
