Hilton Hiroshima (Naka-ku, Hiroshima City) is offering a "2026 Christmas Collection" of limited-edition cakes and new sweets. Christmas cake reservations open on Monday, October 5, 2026, and Christmas sweets go on sale on Sunday, November 1. The hotel has also welcomed a new Executive Pastry Chef, ニコラス・ヴェルノール.
This year's collection is built on French pastry techniques honed in Michelin-starred restaurants around the world, combined with seasonal Japanese ingredients.
Christmas Cakes (Reservations Open October 5)
Christmas Train Roll Cake (Limited to 30)
This limited cake reimagines the traditional bûche de Noël, modeled on the "Christmas Train," the large diorama displayed in the hotel's first-floor lobby every year (see the note on the Christmas Train below). It is made with Valrhona 80% dark chocolate from Ghana, whose deep richness and bitterness form the backbone of the whole cake. The layers are a crémeux (rich cream) with the warmth of caramel and the toasty aroma of roasted malt, a dark chocolate sponge biscuit, and a crunch base that adds texture. The different textures come together in a rich yet balanced flavor.
With a look meant to evoke a train running through a winter night, the cake embodies the idea of "surprise and harmony" and symbolizes Christmas at Hilton Hiroshima.
Size: 25 cm long x 8.8 cm in diameter. Price: ¥10,000.
Hojicha, Mandarin Orange, and Vanilla Mousse Cake (Limited to 50)
A Christmas cake that uses Japanese ingredients to express the seasons of Japan. Layers of light, gently sweet mousse made with Valrhona Opalys 30% white chocolate, a crémeux that spreads the roasted aroma of hojicha (roasted green tea) across the palate, mandarin orange confit with a fresh tartness and natural sweetness, and hojicha sponge biscuit build toward a balance of toastiness, freshness, and soft sweetness in every bite. The cake blends a Japanese character with the festive spirit of Christmas.
Size: 18 cm in diameter x 8 cm high. Price: ¥6,500.
Premium Strawberry Shortcake
The classic Japanese Christmas cake, done in Hilton Hiroshima's own style. Light vanilla mousse is layered with carefully selected, juicy strawberries and strawberry confit, and a moist sponge biscuit holds everything together. The familiar flavor stays intact, while the quality of the ingredients and the delicacy of the finish take the classic shortcake up a notch. The red, white, and green color scheme gives the cake a festive look.
Size: 18 cm in diameter x 12 cm high. Price: ¥6,500.
Takeout and Dine-In Christmas Sweets (On Sale From November 1)
Photo, from left: Christmas Spice Cookies, Christmas Stollen, and the two Christmas Croissants.
Christmas Stollen
A traditional Christmas stollen with a rich, layered flavor of citrus, vanilla, aged rum, spices, and butter. Carefully selected raisins of several varieties are soaked slowly in Flor de Caña 7-year-aged rum and whole vanilla beans, then combined with Setouchi orange and lemon peel, warm Christmas spices, and quality marzipan. Right after baking, the stollen is soaked generously in fragrant brown butter to work in a nutty, deep aroma, then finished with a dusting of powdered sugar. The flavors continue to blend over time, making it a treat for the days leading up to Christmas.
Price: ¥1,800.
Christmas Spice Cookies
A limited cookie that captures the comforting scent and flavor of Christmas in a simple, elegant form. Cinnamon, ginger, clove, nutmeg, and cardamom are blended into rich buttery dough, and fresh citrus zest and vanilla add a warm aroma with a refreshing finish. The golden-baked cookies have a faint toasty fragrance and a delicate texture that melts in the mouth. They also work as a gift.
Price: ¥650 (3 cookies per bag).
Two Christmas Croissants
Made with French flour, these croissants come in two flavors in Christmas colors, red and green.
The red croissant is filled with smooth vanilla cream made with Hokkaido cream and Madagascar and Tahiti vanilla beans, along with a homemade confit of French and domestic strawberries. The rich vanilla aroma and sweet-tart strawberry make for a bright, refined flavor.
The green croissant pairs the rich, full flavor of Italian pistachio cream with a homemade confit of domestic raspberries. The nutty flavor and vivid tartness balance well.
Price: ¥400 each.
Four Small Christmas Cakes (On Sale From November 1)
Photo, from left: Lemon Honey Cake, Mont Blanc, Popcorn and Vanilla Cake, and Dark Chocolate and Hazelnut Cake.
Lemon Honey Cake - Honey sponge biscuit paired with fresh Setouchi lemon jam and vanilla cream, wrapped in light Madagascar vanilla mousse. It balances sweetness and acidity. ¥900.
Mont Blanc - A classic Mont Blanc with French meringue topped with blueberry confit and chantilly, finished with rum-scented chestnut cream. ¥900.
Popcorn and Vanilla Cake - A playful cake of caramelized popcorn, popcorn praline, and salted caramel, finished with light vanilla mousse. The contrast between toasty and sweet is the highlight. ¥900.
Dark Chocolate and Hazelnut Cake - A rich cake of chocolate sponge biscuit kneaded with tonka bean, layered with hazelnut praline and light dark chocolate mousse. ¥900.
Reservations, Pickup, and Sales Details
Christmas Cake Reservations and Pickup
Reservation period: Monday, October 5 to Friday, December 18, 2026
Online reservations: https://hiroshima.hiltonjapan.co.jp/restaurants/lp/christmas-cake
Pickup location: Flow Lounge, 1F
Pickup dates: Sunday, December 20 to Friday, December 25
Pickup hours: 10:00 AM to 8:00 PM
Stollen, Christmas Cookies, and Four Small Christmas Cakes (Takeout or Dine-In)
Sales location: Flow Lounge, 1F
Sales period: Sunday, November 1 to Friday, December 25
Sales hours: 10:00 AM to 8:00 PM (last order 7:30 PM)
Listed prices include 8% tax for takeout, and 10% tax plus service charge for dine-in. Contents may change depending on ingredient availability.
New Executive Pastry Chef
ニコラス・ヴェルノール, a native of France, trained as a section chef at "Sketch" (one Michelin star) in London under the internationally renowned Pierre Gagnaire. He then served as pastry chef at "Odette" (three Michelin stars) in Singapore. Selected by Anne-Sophie Pic, France's only three-star female chef, he led the opening team as Executive Pastry Chef at "La Dame de Pic," which opened at Raffles Singapore, building extensive experience on the international stage.
He later served as Executive Pastry Chef at the Singapore fine-dining restaurant "Riviera," and was named Pastry Chef of the Year at the "World Gourmet Awards 2021" in recognition of his achievements. Most recently, he was Executive Pastry Chef at a five-star luxury hotel in the Philippines, overseeing pastry operations across multiple outlets. He has now joined Hilton Hiroshima as Executive Pastry Chef and leads the entire pastry and bakery division.
About the Christmas Train
The "Christmas Train" is a large-scale diorama and model railway display depicting a European townscape and the lives of its people, with every piece finished by hand by craftspeople. It is made possible by sponsorship from local companies and organizations. Among Hilton hotels in Japan, it began at Hilton Nagoya in 1999 and has since been held at Hilton Tokyo Bay, Hilton Osaka, Hilton Fukuoka Sea Hawk, and Hilton Odawara Resort & Spa. Donations collected through the display go to children's homes, support organizations, and disaster relief, and part of them is used for diorama production costs. Hilton Hiroshima has put the display on every year since 2023.
