Criollo, a patisserie operated by Ecole Criollo Inc. (headquarters: Itabashi-ku, Tokyo; CEO: Rei Kubota), is holding a "Sakura Fair" from Sunday, March 1st, 2026, at its main store (Kotake-mukaihara, Tokyo), Nakameguro store, and Azabudai Hills store. The collection features cherry blossom-themed sweets with both the appearance and flavors of spring, including new creations.
Participating Stores: Physical stores (Main store, Nakameguro store, Azabudai Hills store)
Event Period: Sunday, March 1st, 2026 to Monday, March 30th for the main store; until Tuesday, March 31st for the other two stores.
*Sales periods vary by product.
Featured Products
Sakura Mont Blanc - ¥820 (tax included)
As a new addition to the 2026 Sakura Fair, the mont blanc makes its debut.
Inside the richly flavored sakura and chestnut cream lies a peach jelly. The combination of the gentle sakura aroma, the richness of chestnut, and the refreshing sweetness of peach creates an addictively delicious taste.
Sakura Matcha - ¥660 (tax included)
This dessert layers smooth mousse made with preserved sakura flowers and sakura tea, with deep-flavored matcha cream and matcha dacquoise. It's an East-meets-West confection with a gentle flavor profile.
*A whole cake version is also available, perfect for celebrations. The whole cake will also be sold on the official online shop and Rakuten shop.
12cm whole cake: ¥4,000 (tax included)
Sakura Strawberry - ¥680 (tax included)
This dessert perfectly balances sakura mousse with a vibrant strawberry compote that preserves the fruit's texture. The mousse contains pickled sakura leaves, giving it a subtle salty note.
*At the main store and Azabudai Hills store, a rectangular version for sharing is also available. The rectangular type is available for pre-order at Criollo's online shops (excluding Amazon shop). 1 piece: ¥2,160 (tax included)
Sakura Cream Puff - ¥560 (tax included)
This cream puff features a crispy baked pastry shell filled with two types of cream. You can enjoy both rich custard cream and sakura cream with a carefully balanced sweetness and saltiness. The sweet-salty combination is irresistibly addictive.
Nakameguro Sakura - ¥650 per slice (tax included)
This gateau chocolat gently infused with sakura contains a hidden cherry compote inside. The sweet-tart notes provide a perfect accent to the rich chocolate flavor.
*Exclusive to Nakameguro store.
*A whole cake version is also available for sharing. (Reservation only) 15cm whole cake: ¥4,200 (tax included)
Yo-Yo Macaron Sakura - ¥380 each (tax included)
Criollo's popular baked confection "Yo-Yo Macaron" now comes in a sakura flavor.
Crispy and fluffy pastry shells sandwich a chocolate cream with a subtle sakura aroma. You can enjoy both the spring-inspired appearance and taste.
Phantom Sakura Cheesecake - ¥1,980 per piece (tax included)
Criollo's No. 1 best-selling sweet, "Phantom Cheesecake," is now available in sakura flavor. Maintaining the fluffy, melt-in-your-mouth texture, you can enjoy a flavor reminiscent of sakura mochi. It's a well-balanced combination of cheese's richness, sweetness, and saltiness that has been popular year after year.
*At physical stores, sold only at Nakameguro store. Available for pre-order at Criollo's online shops (excluding Amazon shop).
*All images are for illustrative purposes. Actual products may differ and are subject to change without notice.
About CRIOLLO
Chef Pâtissier Santos Antoine
A patisserie by French pastry chef Santos Antoine. Guests can enjoy original sweets that fuse his innate French sensibility with the delicate aesthetics characteristic of Japan, which Chef Santos loves.
With the management philosophy of "bringing happiness through delicious creations suited to the times," the patisserie aims to continuously evolve while staying attuned to current trends. It operates three stores—the main store (Kotake-mukaihara, Tokyo), Nakameguro store, and Azabudai Hills store—as well as online shops.
Official website: https://ecolecriollo.com
Instagram: https://www.instagram.com/criollo2016
X (formerly Twitter): https://twitter.com/ecolecriollo
