The Ritz-Carlton, Tokyo (Tokyo Midtown, 9-7-1 Akasaka, Minato-ku; General Manager: Carlos Tarero) is welcoming the season at its patisserie Nina at The Ritz-Carlton, Tokyo, run by Paris-based pastry chef Nina Métayer. Starting October 1 (Thursday), the shop will roll out new pastries built around autumn ingredients like apples and chestnuts.
Born in La Rochelle, France in 1988, Métayer trained at leading hotels and restaurants in Paris and was named World's Pastry Chef 2024 by The World's 50 Best Restaurants. She now runs her own brand, Délicatisserie, and her desserts are known for translating the changing seasons and the natural world into striking, sculptural designs.
The new lineup includes Japan-exclusive pastries such as a baba made with the hotel's original-label Japanese whisky and matcha — a modern take on the classic French dessert using Japanese ingredients.
Also joining the menu are a soba and lemon bavarois balancing toasted buckwheat with citrus acidity, an apple and white chocolate pommelé topped with petal-like caramelized apple, and "Autumn Sunlight — Chestnut, Genmaicha, and Mandarin," a dessert pairing seasonal chestnuts with roasted brown rice tea and mandarin.
Menu
Takeout prices include the cost of the box.
Signature Pastries
Original Whisky and Matcha Baba (Japan exclusive)
A matcha-infused dough is soaked in a syrup made with The Ritz-Carlton, Tokyo's original-label Japanese whisky, then layered with custard and lemon confit and finished with a light matcha cream — a modern, Japan-inspired reinterpretation of the classic French baba, balancing matcha's aroma, the whisky's smooth finish, and a bright citrus tang.
- Dine-in: ¥1,800 (tax and service included) / Takeout: ¥2,200 (tax included)
Pain d'Épices Spice and Orange Flower Cake (Japan exclusive)
Inspired by pain d'épices, the traditional Alsatian spice cake, this dessert combines ginger, cinnamon, clove, and nutmeg. Tangy lemon compote is layered with a light, ginger-scented mousse and accented by the gentle bitterness of orange, with feuilletine adding a crisp texture.
- Dine-in: ¥1,500 (tax and service included) / Takeout: ¥1,900 (tax included)
Soba and Lemon Bavarois
Soba appears throughout — in the biscuit, the crispy base, the praline, and the bavarois itself — to bring out its toasted aroma. At the center, a two-layer filling of soba-hazelnut praline and lemon confit is topped with soba-infused Chantilly cream and praline for a deep, well-balanced flavor of toasted buckwheat and bright lemon.
- Dine-in: ¥1,500 (tax and service included) / Takeout: ¥1,900 (tax included)
Apple and White Chocolate Pommelé
A crisp shortbread base is topped with a soft biscuit and a baked-apple insert scented with tonka bean and vanilla. Rich cream and green apple confit are paired with caramelized apple, arranged across the top like flower petals.
- Dine-in: ¥1,800 (tax and service included) / Takeout: ¥2,200 (tax included)
Mandarin Flower Cake
Mandarin appears in both the bavarois and the center filling, highlighting its bright citrus character. A base of walnut praline and shortbread supports a smooth, light bavarois layered with mandarin compote, finished with the fruit's fragrant aroma and juicy acidity.
- Dine-in: ¥1,600 (tax and service included) / Takeout: ¥2,000 (tax included)
Whole Cakes
Soba and Lemon Bavarois
The same soba and lemon bavarois described above, available as a whole cake.
- Takeout only: 12cm, ¥6,500 (tax included)
Craquant Chocolat
A popular individual-size item now also available as a whole cake. Crisp sablé pastry gets a delicate touch of fleur de sel, while caramelized pecans add sweetness and texture. Balanced between bitter and sweet, with floral notes and the smoothness of milk chocolate, it's an approachable pick even for those who don't usually go for chocolate desserts.
- Takeout only: 12cm, ¥4,500 (tax included)
Assiette Dessert
Autumn Sunlight — Chestnut, Genmaicha, and Mandarin
Seasonal chestnuts are paired with roasted brown rice tea (genmaicha) and juicy mandarin in a dessert meant to evoke dappled autumn sunlight. Two sorbets — mandarin and kaffir lime leaf — sit alongside a citrus-scented confit and a rum-scented chestnut cream with marron glacé, layered in a glass to bring together the season's flavors and a lingering citrus finish.
- Dine-in only: ¥2,000 (tax and service included)
About Pastry Chef Nina Métayer
Born in La Rochelle, France, Métayer decided to pursue boulangerie and viennoiserie during an exchange program in Mexico. After gaining further experience in Australia, she returned to France to train formally at the prestigious Ferrandi culinary school. She went on to work as a pastry chef at storied hotel restaurants including Le Meurice, a palace hotel, and Le Raphael, a five-star hotel, before joining chef Jean-François Piège to develop the dessert menu at his newly opened Le Grand Restaurant — which earned two Michelin stars within six months of opening. Named top pastry chef three years running by Le Chef (2016), Gault&Millau (2017), and GQ (2018), she rose to international prominence. In 2017 she became head of sweets creation for Café Pouchkine's French and international divisions. In 2020 she launched her online-only boutique, Délicatisserie, followed by a corner at the Printemps Haussmann department store in Paris in 2021. She has since expanded her presence across France, opening multiple shops in Paris as well as in her hometown of La Rochelle and on the Île de Ré.
"Palace" is an official French hotel classification ranking above five stars, reserved for the country's top luxury properties.
Nina at The Ritz-Carlton, Tokyo
- Name: Nina at The Ritz-Carlton, Tokyo
- Location: 1st floor, The Ritz-Carlton, Tokyo
- Opened: April 1, 2026 (Wednesday)
- Hours: 11:00 AM to 8:00 PM (last order 7:00 PM)
- Offerings: Fresh cakes, baked goods, and gift sets, with dine-in service available at the patisserie
- Seats: 32 indoors, 26 on the outdoor terrace
- Website: https://nina.ritzcarltontokyo.com/ja
- Instagram: https://www.instagram.com/nina.ritzcarltontokyo/
- Facebook: https://www.facebook.com/nina.ritzcarltontokyo/
