The Japanese chocolate mail-order site Chocolatnavi has published a new feature titled "Heart-Fluttering! New Generation Macaron Special," introducing macarons from celebrated patisseries around Japan. The featured pieces are described as macarons that go well beyond the conventional — each one refined in ingredients, construction, and finish to the level of a plated dessert.
Featured Macarons
Combinaison / Yougashi Mountain
Located in Fukuchiyama, Kyoto, Yougashi Mountain is run by chef Naoki Mizuno — winner of the World Chocolate Masters international competition. The shop is appreciated across generations for its precise technique and warm flavor profiles.
Yougashi Mountain's macaron "Combinaison" is notable for its generous size, which sets it apart from typical bite-sized macarons. The piped ganache filling adds a decorative flourish. The filling is updated each year; this year's version layers milk jam and ganache for a richer, more indulgent taste. The creamy milk jam and the ganache that melts at body temperature together create a pairing that the patisserie says captures universal joy through a single confection.
Seasonal Macaron Set of 5 "Printemps" / FUSE
FUSE is a macaron and chocolate specialty shop located beside Lake Biwa. It is led by chef Fumihiko Fuse, who earned first place at an international competition for the top pastry chef in Asia.
FUSE's macarons stand out for their vivid colors and intricate cross-section compositions. The fillings incorporate crispy fruit compote, chewy pâte de fruit (jelly), small mochi, and caramel chips — an unexpected and playful lineup that challenges expectations of what a macaron can contain. Each shell is hand-tinted individually, and the textures and aromas are carefully engineered so that the character of each ingredient comes through fully. The "crispy outside, moist inside" macaron shells are paired with these considered fillings, resulting in a macaron described as a treat for both children and adults.
Macaron Assortment of 12 (Premium) / MURATA
MURATA is a long-established patisserie in Miyagi Prefecture, guided by chef Kazunori Murata, who trained extensively in France before introducing authentic French confectionery to Japan. The shop continues to produce refined pastries rooted in French tradition, drawing on carefully sourced ingredients and a finely tuned aesthetic.
The cornerstone of MURATA's macaron is the rich fragrance of Marcona almonds — known as the "queen of almonds." The recipe was developed through more than 2,000 rounds of testing, with particular attention to grinding and baking methods to maximize the nut's aroma. A traditional French base is further refined with the addition of joshinko (rice flour), lending a delicate melt-in-the-mouth quality that aligns with Japanese sensibilities. The result is a macaron that feels at once familiar and polished — a long-selling item that has attracted devoted repeat customers.
The full feature, published on April 20, 2026, is available on the Chocolatnavi website at https://suit-chocolate.com/newage-macaron/.
