Dining 33 Pâtisserie à la maison, the pâtisserie attached to the grand bistro Dining 33 on the 33rd floor of Azabudai Hills Mori JP Tower (inside Hills House), began taking reservations for its Christmas cakes in October 2026. Dining 33 is produced by Kiyomi Mikuni (三國清三). The lineup of four cakes ranges from whole cakes to share with loved ones to petits gâteaux that can be enjoyed alone, so shoppers can choose by occasion.
The two whole cakes are Chantilly Noël (シャンティノエル), made with plenty of domestic strawberries and styled after a Christmas ornament, and Bûche de Noël (ビュッシュ・ド・ノエル), whose name means "firewood" in French. The two petits gâteaux are Tarte Fraise Noël (タルトフレーズノエル), which sets green pistachio against red strawberries, and Éclat Noël (エクラノエル), whose raspberry jam is topped with a cream decoration resembling Santa Claus's beard.
Dining 33 is also serving a "Noël Course" (ノエルコース) for seven days only, from Saturday, December 19 to Friday, December 25, 2026. From 160 meters above ground, the dining room overlooks Tokyo's night view, and the special course makes use of seasonal ingredients. Plans can be chosen to suit the occasion, including a special plan limited to 10 tables a day that guarantees a window seat with a view of Tokyo Tower.
Cake and dinner each offer their own way to welcome the holiday season, with a warm time spent alongside family and friends at the once-a-year Christmas.
Christmas Cakes Inspired by Santa's Beard and Holiday Ornaments
At Dining 33 Pâtisserie à la maison, this year's Christmas lineup includes two whole cakes for gatherings with family and friends: Chantilly Noël, styled after a Christmas ornament, and Bûche de Noël, which resembles a snow-covered tree stump. For small groups or as a treat for oneself, there are also two petits gâteaux: Tarte Fraise Noël, which draws a Christmas tree in vivid red and green, and Éclat Noël, whose cream decoration recalls Santa Claus's beard. Each cake is made with attention to its shape as well as its taste.
Chantilly Noël
A Christmas cake whose white-and-red contrast recalls a Christmas ornament. Fresh domestic strawberries and whipped cream are sandwiched in moist génoise sponge that melts easily in the mouth. The sweet-tart strawberry juice and the gently milky whipped cream fill the mouth with each bite. The top is lined with sliced strawberries, scattered with bright red currants and accompanied by rosemary meant to evoke a fir tree. Even the cut cross-section shows pure white cream and red strawberries. It is offered as a cake for a memorable Christmas occasion.
Price: ¥5,500 for 12 cm / ¥7,500 for 15 cm (tax included)
Bûche de Noël
A traditional Christmas confection whose French name means "firewood," finished here with a deep flavor of chocolate and orange. When the knife goes in, the cut surface releases the deep cocoa aroma typical of Valrhona couverture chocolate. The first bite brings the rich body of smooth chocolate cream, which melts away silkily in the mouth. The outside is made with dark chocolate and white cocoa butter to resemble snow-covered bark, and the top is decorated with winter fallen leaves suggesting a dusting of snow. Toward the center, orange confiture and orange crème gently accompany the chocolate. Each slice reveals a winter scene, making it a cake to close out Christmas night.
Price: ¥7,000 for 18 cm (tax included)
Tarte Fraise Noël
A tart that evokes a Christmas tree through the vivid contrast of green pistachio and red strawberries. On a crisp, fragrant tart base lies frangipane, a traditional cream that combines almond cream with crème pâtissière (custard cream); its moist, rich sweetness supports the tart. On top come pistachio crème pâtissière and sweet-tart fresh strawberries. At the first bite, the full aroma of pistachio and the strawberry juice melt together in the mouth, leaving a mellow, light aftertaste.
Price: ¥1,500 for 7 cm (tax included)
Éclat Noël
A petit gâteau whose white-and-red contrast recalls Santa Claus's beard. A soft, fragrant almond base is topped with a light fromage blanc mousse, then with sweet-tart raspberry jam that keeps the feel of fresh fruit. At the very top, pure white cream is piped to resemble Santa Claus's plump beard. With each bite, the light cream and mousse melt together, and the refreshing acidity of the raspberry and the fragrance of almond bring out each other's flavors. It suits a treat for someone who loves sweets as well as a special Christmas night.
Price: ¥1,100 for 8 cm (tax included)
Reservation and Pickup Information
Reservation period: Thursday, October 1 to Thursday, December 10, 2026
Pickup: Saturday, December 19 to Friday, December 25, 2026, 12:00 PM to 8:00 PM (in store)
Pickup location: Dining 33 Pâtisserie à la maison
Inquiries: 03-4232-5801
Meet the Chef Pâtissier
Hikaru Kishi (岸ひかる)
Kishi was born in Tokyo in 1990. After graduating from the confectionery school 東京製菓学校, Kishi learned the basics of pastry-making and delicate expression at the Tokyo pâtisserie ラ・ヴィ・ドゥ・ス and at a soufflé specialty shop. A move to France followed, where Kishi deepened knowledge of traditional French pastry techniques and ingredients at Le Grenier à Pain and Mariage Frères in Paris. Back in Japan, Kishi made entremets and petits gâteaux in the restaurant-affiliated pâtisserie department of Hôtel de Mikuni (オテル・ドゥ・ミクニ). In 2019, Kishi joined the three-Michelin-starred HAJIME and served as chef pâtissier for about five and a half years, developing and serving desserts that harmonize with the cuisine. In 2026, Kishi joined TRANSIT HOLDINGS and became chef pâtissier of Hills House, in charge of developing and running Dining 33 and its attached pâtisserie while working on new ways of expressing dessert. Building on a wide range of experience, Kishi values the natural appeal of ingredients and the feel of the seasons, and pursues dishes that make use of the strengths of both restaurant and pâtisserie.
Christmas Dinner Surrounded by Tokyo's Night View
Dining 33 is again offering its Christmas-season-only "Noël Course" for seven days, from Saturday, December 19 to Friday, December 25, 2026. The dining room on the 33rd floor, 160 meters above ground, looks out through large windows over the night view of the Tokyo Bay area, adding to the occasion. The "Guaranteed Window Seat Plan" (窓際確約プラン), limited to 10 tables a day, offers a romantic evening with Tokyo Tower floating in the winter night sky right in front of guests. Several other plans are available to suit the occasion. Guests can spend Christmas night with someone special at a table on the 33rd floor overlooking the illuminated city.
Noël Course Overview
- Lunch (food only): ¥12,000
- Dinner (food only): ¥25,000
- Dinner with non-alcoholic pairing: ¥35,000
- Dinner with wine pairing: ¥40,000
- Window-seat guaranteed dinner (with upgraded wine pairing): ¥50,000 (limited to 10 tables per day)
Dates: Saturday, December 19 to Friday, December 25, 2026
Reservations: Accepted on a rolling basis starting two months before each serving date
All prices include tax; a service charge is extra.
