Tokyo Marriott Hotel is preparing for the 2026 holiday season with a lineup of Christmas cakes, dinner courses and other items designed to bring the season to life.
This year's theme is "ARTfully Christmas -- Christmas Wrapped in Refinement." Built around red, a color fit for celebrating the holy night in style, the collection brings together desserts and dishes shaped by the sensibilities of the hotel's pastry chefs and chefs, each one crafted like a work of art.
The cake lineup includes five designs, among them "Rose," a bean-to-bar chocolate creation shaped like a rose and sculpted like a piece of art, which sells out on its reservation opening day every year; "Noël Matelassé," a bûche de Noël finished with an eye-catching red quilted pattern; and "Christmas Shortcake," generously topped with Oita Prefecture's Beritsu (ベリーツ) brand strawberries, which sparkle like jewels. Stollen, panettone and other Christmas breads that are a holiday-season staple round out the offerings. At the restaurant Lounge & Dining G, a special Christmas dinner course will also be served for four days only, featuring five chef-crafted dishes, including a large L-bone steak as the main course, each one plated like a work of art.
Tokyo Marriott Hotel Christmas Cake 2026
Reservation period: October 1 (Thursday), 2026, 10:00 AM to December 15 (Tuesday), 2026
Pickup period: December 18 (Friday) to 25 (Friday), 2026
Pickup time: 10:00 AM to 8:00 PM
Pickup location: Pastry & Bakery GGCo.
Rose
Price: ¥19,000 / Size: height 14 cm, diameter 17 cm (limited to 15 cakes)
A showpiece cake wrapped in petals made of bean-to-bar chocolate. Layers of Dom Pérignon and Madagascar vanilla cream, rose jelly, and a ganache blending Madagascar and Colombian beans at 65% cacao come together in a refined finish that carries an air of elegance in its look, aroma and flavor alike.
Noël Matelassé
Price: ¥7,000 / Size: height 10 cm, width 8.5 cm, length 25 cm
Made with cream cheese from Normandy, France, this rare cheese mousse has a rich yet light melt-in-the-mouth texture and a gentle milky flavor. Inside, a sweet-tart Amaou strawberry and raspberry jelly is layered with a rich pistachio brulee, all wrapped in a bûche de Noël finished with an eye-catching quilted pattern.
Tart Chocolat Fraise
Price: ¥6,500 / Size: height 9 cm, diameter 15 cm
An almond cream tart made generously with Madagascar vanilla, layered with Earl Grey ganache and strawberry confiture, then topped with house-made bean-to-bar chocolate and strawberry mousse. Enjoy it with a generous topping of fresh strawberries.
Christmas Shortcake
Price: Large ¥7,000 / Small ¥6,000 / Size: Large -- No. 5, height 9 cm, diameter 15 cm; Small -- No. 4, height 9 cm, diameter 12 cm
Lightly sweetened white chantilly cream is topped so generously with Oita Prefecture's Beritsu (ベリーツ) brand strawberries that the cream is almost hidden from view. The sponge is made with eggs from Kochi Prefecture's Tosa Jiro breed, giving it a moist, soft texture and rich flavor. Enjoy the pairing of sweet-tart strawberries with chantilly cream that melts gently in the mouth.
Vegan Shortcake
Price: ¥6,000 / Size: height 9 cm, diameter 12 cm
A gluten-free vegan shortcake made entirely with plant-based ingredients, including soy flour, rice flour and soy milk. Enjoy the pairing with Beritsu (ベリーツ) strawberries, known for their well-balanced sweetness and tartness.
Christmas Bread 2026
| In-store sales period: | Three stollen varieties: November 1 (Sunday), 2026 to December 25 (Friday), 2026 |
| Panettone and Kringler: December 1 (Tuesday), 2026 to December 25 (Friday), 2026 | |
| Sales location: | Pastry & Bakery GGCo. |
Online reservations are also available.
Original Stollen
Price: Large ¥3,300 / Small ¥1,800 / Size: Large -- height 7 cm x width 12 cm; Small -- height 5 cm x width 10 cm
A hotel-original stollen that returns every year to popular acclaim, made with Maker's Mark bourbon and a special spice blend created in-house for a grown-up flavor and aroma. Raisins, figs and orange are joined by pecans, walnuts and other nuts folded generously into the dough. Enjoy how the flavor deepens and changes as the days pass.
Dark Stollen
Price: Large ¥3,300 / Small ¥1,800 / Size: Large -- height 7 cm x width 12 cm; Small -- height 5 cm x width 10 cm
The popular original stollen reimagined with a bitter chocolate twist. Chestnuts and figs soaked in fragrant brandy and rum are wrapped gently in a bittersweet dough made with cacao nibs and cocoa, for a rich, aromatic flavor.
Matcha Stollen
Price: Large ¥3,300 / Small ¥1,800 / Size: Large -- height 7 cm x width 12 cm; Small -- height 5 cm x width 10 cm
A Japanese-inspired stollen scented with matcha. The refined matcha dough is packed with dainagon azuki beans, black beans and chestnuts, offering a moist texture alongside the bite of chestnut and black bean and a richly flavored finish.
Panettone
Price: ¥2,200 / Size: height approximately 8 cm, diameter 21 cm
A large-size panettone perfect for gathering with friends and family. This traditional Christmas confection, which originated in Milan, Italy, is made with dough that draws deep flavor from a rich blend of egg and butter and a long fermentation, folded with orange peel and other dried fruits for a fragrant finish.
Kringler
Price: ¥2,200 / Size: thickness approximately 5 cm, diameter 30 cm
Kringler, a traditional Danish bread sliced and shared to mark celebrations, is reimagined here with a Marriott twist. At 30 cm across, this big-sized Danish suits a lively party, with a crisp dough topped with custard cream, dried raisins, semi-dried apricots and pistachios. Enjoy this Danish, offered only at Christmas.
Rose, Original Stollen, Dark Stollen, Panettone and Kringler contain alcohol. Product details are subject to change. Prices include tax.
G's GRILL DINNER COURSE -Christmas-
An artistic dinner course built around luxurious ingredients fit for the festive season, finished with colorful sauces. The appetizer is a lavish dish of foie gras terrine and duck. The fish course brings out the umami of fresh scallops and seasonal kichiji rockfish, seared for a fragrant finish. For the main course, a domestic beef L-bone steak, dynamically grilled in the open kitchen, is served with a deep, rich red wine sauce. For dessert, mascarpone mousse infused with berry aroma is presented with a smoke effect for extra flair. Enjoy an array of artistic dishes that add color to a special holy night.
Menu
Amuse-bouche
Snow-style king crab and cauliflower with caviar
Appetizer
Caramelized foie gras terrine and duck breast ensemble, with cassis sauce
Fish course
Pan-seared kichiji rockfish and scallop, with bearnaise sauce and shellfish cream sauce
Main course
Grilled domestic beef L-bone steak, with bordelaise sauce
Dessert
Mascarpone mousse topped with Amaou strawberry sorbet, with strawberry and orange sauce and berry aroma
Period: December 24 (Thursday) to 27 (Sunday), 2026
Time: 5:00 PM to 9:30 PM (last order 9:00 PM)
Price: ¥15,000 per person
Location: Lounge & Dining G
Prices include tax and service charge. Menu content is subject to change. The service period and hours may also change. Christmas cake reservations are accepted online only, and advance payment is required for reservations.
