From Thursday, October 1, 2026, HOTEL METROPOLITAN TOKYO IKEBUKURO (1-6-1 Nishi-Ikebukuro, Toshima Ward) will begin taking reservations for its "Christmas Cake 2026" collection, created by Pastry Chef Masayasu Takahashi (高橋 正靖). The lineup has five cakes: four "Suica's Penguin" cakes, each with a cute Christmas design based on the popular Suica's Penguin, and a classic shortcake. Sizes run from cakes for two to three people to a large cake for big parties, and there is also a premium cake made with carefully selected ingredients, so there is a choice for different occasions.
Reservation and Pickup Details
- Reservation period: October 1 (Thursday), 2026, from 10:00 AM, to December 15 (Tuesday), 2026
- How to reserve: Through the hotel's official website or JRE MALL (an e-commerce site operated by JR East), with advance payment by credit card. JRE MALL sells two of the Suica's Penguin cakes.
- Pickup dates: December 19 (Saturday), 20 (Sunday), 24 (Thursday), 25 (Friday), and 26 (Saturday), 2026
- Pickup hours: 12:00 PM to 7:00 PM
- Pickup location: Special booth in front of the Cake & Bakery Shop, 1F, HOTEL METROPOLITAN TOKYO IKEBUKURO
- Inquiries: 03-3980-5533 (Restaurant reservations, 10:00 AM to 8:00 PM)
Reserve on the official website
Suica's Penguin Cakes
The "Suica's Penguin" cake series is popular every year and tends to reach its planned sales quantity early. This year, cakes with new designs are on offer again. They look cute, but the flavors come from a proper hotel patissier. Early reservations are recommended.
Suica's Penguin Bûche de Noël
Price: ¥7,800 (member price ¥7,000) / Size: 14 cm wide x 14 cm long
A square bûche de Noël topped with Suica's Penguin in a Santa hat and a baby penguin sitting on a tree stump. Hazelnut-flavored chocolate mousse, pear coulis with pieces of pear, and a rich cream of tonka bean and caramel are layered together. The nuttiness and the fresh acidity of the pear add depth to the chocolate. Three-dimensional chocolate pieces surround the cake, which is topped with strawberries and four kinds of nuts for a lively, Christmas-like decoration. Beyond its cute look, the multilayer structure reflects the chef's attention to detail.
Suica's Penguin Christmas Ornament
Price: ¥7,800 (member price ¥7,000) / Size: 18 cm in diameter
A whole cake with Suica's Penguin and a baby penguin, styled after an ornament you might want to hang on a Christmas tree. The surface is covered with a glossy white chocolate glaçage and wrapped in gently sweet vanilla mousse. Inside, orange jelly with a refreshing acidity and a berry bavarois are layered to balance sweetness and acidity. The base is made of coconut pain de Gênes and white chocolate feuilletine, which adds a crisp texture. The cake offers a contrast between fruity flavors and rich textures.
Suica's Penguin Premium (Limited to 10 Per Day)
Price: ¥10,000 (member price ¥9,000) / Size: 12 cm wide x 17 cm long
A premium cake for adults, featuring Suica's Penguin and a baby penguin in a Santa hat snuggling up beside it. A cassis mousse and a jelly made with Pommery Champagne Rosé express a refined taste reminiscent of the "Kir Royale" cocktail. A mousse combined with Valrhona's "Inspiration Framboise" (インスピレーション・フランボワーズ) chocolate brings out a sweet, gorgeous aroma. The cake also uses ingredients the pastry chef selected with care, including rich Jersey cream, "Nasu Goyoran" (那須御養卵) eggs, and 80% cacao chocolate. Layers of fragrant almond sponge and rich chocolate brownie give it a substantial texture.
Suica's Penguin Christmas Party Cake (Limited to 4 Per Day)
Price: ¥18,000 (member price ¥16,200) / Size: 28 cm wide x 39 cm long
A large cake that about 12 people can share, made for lively party scenes. A big Suica's Penguin finished with a glossy glaçage takes center stage. A flavorful cocoa sponge is sandwiched with tart-sweet strawberries and raspberries, mellow banana, and rich chocolate cream. Fresh fruit and whipped cream around the cake complete the festive decoration.
Classic Cake
Champ de Fraises (シャン・ド・フレーズ)
Price: ¥6,000 (member price ¥5,000) / Size: 15 cm in diameter
A classic, refined shortcake decorated with bright strawberries and blueberries. The hotel patissier's crème chantilly is made with a unique blend of fresh creams of different fat contents, balancing rich milk flavor with a light, soft melt in the mouth for a mild taste that brings out the sweet tartness of the strawberries. The carefully baked, moist sponge is soaked in strawberry and raspberry syrup, then generously sandwiched with crème chantilly and sliced strawberries. It is a hotel-made cake with a deep flavor that stays enjoyable to the last bite.
Hotel Special Christmas Stollen
A stollen made by the hotel, packed with walnuts, almonds, and dried fruit soaked in five kinds of liquor, with a crisp bite. It can be sliced a little at a time to enjoy how the flavor changes, and it is a staple sweet of the Christmas season.
- Reservation period: October 1 (Thursday) to December 20 (Sunday), 2026 (up to 5 days before the pickup date)
- Sales: In-store only at the Cake & Bakery Shop, 1F, from November 25 (Wednesday) to December 25 (Friday), 2026
- Price and daily quantity: 1 loaf (18 cm) ¥2,700 (10 per day); mini size (1 piece) ¥600 (15 per day)
Each cake ends sales once the planned quantity is reached. Ingredients and decorations may partly change depending on supply. Prices include consumption tax. Photos are for illustration purposes.
©C.S/JR東日本/D. Suica is a registered trademark of East Japan Railway Company.
