The Chocolat & Haute Pâtisserie brand "GABRIELE RIVA" and its flagship store "GR caffè" will open on Friday, October 30, 2026, in Komoro, Nagano. The brand is run by FONZ (株式会社フォンス).
The brand's founder and director is Gabriele Riva, an internationally known pastry chef and chocolatier who is also well regarded as a gelato maker and a pioneer of panettone. The stage for his new creations is Komoro City in Nagano Prefecture, where the history and culture of a castle town live on.
Building on the chocolate, pâtisserie, and gelato techniques and sensibility nurtured in Italy and refined around the world, the brand layers Japanese seasons, ingredients, and their stories, and expresses the appeal of each in every product.
GR caffè
GR caffè is a café and shop with an attached workshop, Komoro Labo (小諸Labo), set in a historic building near Komoro Station that was built around 1910 (Meiji 43).
The heavy kura-style (蔵造り) building has been given a contemporary style while its history and atmosphere are respected, and even the time and air within the space have been carefully designed. It has been reborn as a comfortable, high-quality space meant to be visited again and again.
The offerings go beyond carefully selected coffee. Innovative chocolates, pâtisserie, and gelato are carefully made with quality ingredients nurtured by Nagano's rich natural environment, combined with Italian tradition and an international sensibility. It is neither a café, a chocolate specialty shop, nor a gelato specialty shop. Crossing the boundaries between them, it aims to open up a new world of flavor.
It is a place for a special moment for yourself or a gift for someone important, offering flavors that stay with you along with the memory of visiting Komoro.
The second floor of the building has a community space that can be used by parents and children to rest, nurse, and change diapers, as well as for community gatherings and workshops. Staying close to local daily life, it aims to be a new base for sharing the appeal of Komoro, a place travelers will also naturally want to stop by on their journey.
Products
Craftsmanship That Brings Out the Character of Each Ingredient
Rather than simply gathering high-quality ingredients, the brand's approach is to determine what role each ingredient plays within a product.
The aroma of cacao, the richness of milk, the individuality of fruits and nuts. By bringing out each one's character and combining them so that the ingredients "converse" with one another, the brand creates layered flavors.
No unnecessary sweetness or extra elements are added, and whatever is not needed is stripped away. Choices that bring out the appeal of the ingredients are made carefully, one after another.
In every product, clarity of flavor, contrast of texture, and restrained sweetness are valued, with attention to every moment from the instant it enters the mouth to the final lingering aftertaste. The aim is flavors in which the character of each ingredient is felt most beautifully.
Chocolat: Balance and Texture
The chocolates center on the characteristics of the cacao itself, with each ingredient playing its role while bringing out the appeal of the others. Rather than leaving a strong impression through sweetness, bitterness, or richness, the aim is a refined flavor that naturally stays in the mind.
A chocolate is complete only when it includes the sensation from the moment it enters the mouth until it melts away. From a clear, smooth first touch to a crisp snap, a smooth melt, the rise of aroma, and the lingering finish, the changes in flavor are designed to create "small discoveries."
A deep, memorable presence remains in the mouth, yet it is never heavy, and the flavor melts away quietly. The brand pursues this balance with precise technique and simple expression.
About Gabriele Riva (ガブリエレ リヴァ)
Gabriele Riva was born in Milan, Italy. He trained at the prestigious Italian pastry school CAST Alimenti, served as Executive Pastry Chef at NOBU New York, and has been an ambassador for Cacao Barry.
From October 30, 2026, he will share a new confectionery culture from Japan, and from Komoro in Nagano Prefecture.
Sharing the Appeal of Komoro Through a New Food Experience
FONZ has chosen Komoro, Nagano, as the creative stage for its new brand GABRIELE RIVA and aims to share the appeal of the area through new food experiences.
GABRIELE RIVA is being launched in a historic building as part of the "Komoro Honjin, Otemon, and Sannomon District Cultural and Tourism Exchange Hub Project" (小諸本陣・大手門・三之門地区 文化・観光交流拠点化プロジェクト). The project began with the town development agreement (まちづくり協定) signed in January 2025 (Reiwa 7) by Komoro City, the Urban Renaissance Agency (UR都市機構), and 酢久商店株式会社. A workshop, Komoro Labo (小諸Labo), is attached. By carrying on the history and culture of the area, the project aims to create new liveliness and value in Komoro.
Overview
- Brand name: GABRIELE RIVA
- Store name: GR caffè
- Address: 1-6-8 Ote (大手), Komoro, Nagano (長野県小諸市大手1丁目6−8)
- Phone: 0267-31-6907
- Opening date: Friday, October 30, 2026
- Hours: Weekdays 10:00 AM to 5:00 PM; weekends and holidays 9:00 AM to 6:00 PM
- Closed: Tuesdays, Wednesdays, and the year-end and New Year holidays
Business days and hours may vary by season. Please check the official website for details.
Related Links
- Official website: https://gabrieleriva-milano-nagano.com
