Four new season-limited cakes are set to go on sale at the Pastry Shop "Dorer" (B1F) at Yokohama Bay Sheraton Hotel & Towers starting April 1, 2026. The lineup was created by Pastry Chef Koichi Sato, who drew inspiration from the transition from spring into early summer and focused on the harmony and depth of each ingredient.
The collection features four distinct creations—each evoking a different facet of the season—crafted using carefully selected citrus fruits, matcha, strawberries, and Miyazaki-grown lemons.
Spring New Cakes Overview
Location: Pastry Shop "Dorer" (B1F), Yokohama Bay Sheraton Hotel & Towers
Hours: 10:00 AM to 7:00 PM
| Cake | Price | Available Period |
|---|---|---|
| White Chocolate Orange (Blanc Chocolat Orange) | ¥800 | April 1 – September 30 |
| Matcha Opera | ¥750 | April 1 – July 31 |
| Strawberry Yogurt (Fraise Yaourt) | ¥800 | April 1 – June 30 |
| Lemon Éclair (Éclair Citron) | ¥600 | April 1 – July 31 |
All prices include consumption tax.
White Chocolate Orange (Blanc Chocolat Orange)
A refreshing cake that signals the arrival of spring and early summer. Orange jelly is combined with passion fruit and grapefruit, balanced with the rich sweetness of white chocolate. The contrast between the fresh acidity of the jelly and the mellow creaminess of the mousse delivers a sense of the season with every bite.
Matcha Opera
A Japanese-inspired cake with layers of fragrant matcha and a lingering hint of citrus. Biscuit layers and smooth cream are stacked to create a visually elegant dessert. Lemon and yuzu confit is tucked between the layers, and its gentle acidity brings out the depth of the matcha's flavor.
Strawberry Yogurt (Fraise Yaourt)
A vibrant, springtime cake celebrating the strawberry season. "Yaourt" is the French word for yogurt, and here the sweetness of strawberries and the tang of yogurt come together in a well-balanced harmony. Its charming pink form makes it as delightful to look at as it is to eat.
Lemon Éclair (Éclair Citron)
A dessert that makes full use of Miyazaki-prefecture lemons, including the zest. A special confit made from the whole lemon adds a bright accent, and the refreshing aroma and pleasant tartness of the citrus fill the palate. The focus throughout is on letting the simple appeal of the ingredient shine, with a clean, elegant finish.
About Pastry Chef Koichi Sato
Koichi Sato began his career as a pastry chef at "Maxim's de Paris" in Ginza, where he spent a decade mastering the world of French confectionery before heading to France. In 2000, he joined the founding team of "Pâtisserie Sadaharu Aoki Paris" in Paris as sous chef, and later contributed to the opening of its various locations in Japan. His style is characterized by cakes that highlight the natural qualities of each ingredient, combining contrasting textures into a cohesive, concentrated flavor experience—presented in a simple, stylish aesthetic. His signature pieces center on the rich aroma and depth of chocolate, delivered through delicate textures and memorable flavors. In August 2025, he took up the position of Pastry Chef at Yokohama Bay Sheraton Hotel & Towers.
For reservations and inquiries, contact the restaurant reservations desk at 045-411-1188 (10:00 AM to 7:00 PM).
For the latest information, visit the hotel's official website: https://ybsh.sotetsu-hotels.com/
