Patisserie Minimal in Soshigaya-Okura will offer a seasonal limited parfait — "Fruit and Chocolate Parfait – Melon –" — starting June 6, 2026. Reservations open on May 30, 2026.
The star of the dessert is the rare "Yuka" melon, grown by Farm Nagasu in Hokota City, Ibaraki. Melon is typically considered a difficult pairing for dark chocolate, but Minimal's in-house "CLASSIC" Bean to Bar chocolate — known for its clean finish and gentle sweetness that lets the cacao's natural character shine — achieves what the shop describes as a genuinely balanced combination of the two.
The parfait features 12 layers of flavor, where Dongding oolong tea, elderflower, mint, and lemon are woven in alongside the melon and chocolate to highlight the distinct qualities of each ingredient as you work your way through the glass.
About the Yuka Melon from Farm Nagasu
Farm Nagasu has been cultivating melons in Hokota City, Ibaraki — one of Japan's top melon-producing regions — for over 50 years across three generations. The area is known for its well-draining soil, significant day-to-night temperature differences, and long hours of sunlight, making it particularly well-suited to melon growing.
The Yuka variety rarely reaches market, partly due to the intensive care it requires. Where standard cultivation typically leaves around 14 melons per vine, Farm Nagasu limits each vine to just two, concentrating nutrients into fewer fruits to develop deeper sweetness and thicker flesh. Water is also withheld as the melon nears full size to boost sugar content. Rather than harvesting on a fixed schedule, the farm's owner inspects each melon individually and picks it only when it reaches peak ripeness.
About Minimal – Bean to Bar Chocolate
Minimal is a Tokyo-based specialty chocolate maker that sources cacao directly from growing regions around the world and processes it entirely by hand. The team includes chocolatiers and pastry chefs trained at Michelin-starred restaurants and leading patisseries in Japan and abroad. Minimal's approach involves working with cacao farmers to improve fermentation and drying techniques on the ground, and the company pursues fair and ethical trade practices with an eye toward long-term economic sustainability for farming communities. Its chocolates have received 112 awards across 11 consecutive years of international competitions.
Parfait Details
Price: ¥3,200 (tax included)
Sales period: Weekends from June 6 to July 26, 2026
Location: Patisserie Minimal Soshigaya-Okura
Address: 8-8-24 Kinuta, Setagaya-ku, Tokyo
Access: 3-minute walk from Soshigaya-Okura Station South Exit (Odakyu Line)
Hours: 10:00 AM to 6:00 PM (irregular holidays)
Reservations: https://www.tablecheck.com/ja/patisserieminimal/reserve/message
