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Sweets in honor of Ogai Mori; Hyatt Regency fall kaiseki; preorder Cerulean Tower Christmas cakes

Novelist Ogai honored with sweets

To mark the 150th anniversary of the birth of Ogai Mori, one of Japan’s most famous novelists, Bunkyo Ward in Tokyo held a special project earlier this year in which it commissioned new desserts named after authors associated with the ward, such as Mori, Natsume Soseki, Ichiyo Higuchi and Takuboku Ishikawa. These desserts are now available.

Among the desserts submitted, one was picked from the Four Seasons Hotel Tokyo at Chinzan-so, and another from Chinzan-so itself: a special baumkuchen (layered cake) from the former, and a Mascarpone mousse from the latter.

The baumkuchen, named Ogai, was produced by Tomoko Tamai, a pastry chef at the hotel, and is flavored with matcha (green tea). Baumkuchen is originally from Germany, where Mori studied abroad, and its layers are intended to express his multiple talents as a novelist, physician, translator and poet. It is available for ¥ 1,470 at Pastry & Cheese Shop at the hotel.

The mousse was produced by Ikue Takahashi, a pastry chef at Chinzan-so, and named Memory of Ogai. The Mascarpone mousse is served with apple compote, because Mori used to enjoy eating boiled fruits. It is available for ¥550 at Cafe Foresta at Chinzan-so.

Prices include tax.

The Four Seasons Hotel Tokyo at Chinzan-so is a 10-minute walk from Edogawabashi Station on the Tokyo Metro Yurakucho Line. For more information, visit www.city.bunkyo.lg.jp/sosiki_busyo_academy_kanko_bunjinmeika.html.

The Regency’s fall kaiseki course

The Hyatt Regency Tokyo in Shinjuku is marking the fall harvest with a special seasonal kaiseki course meal at one of its Japanese restaurants, Kakou, through Oct. 31.

The kaiseki meal features various autumn flavors such as common Japanese conger, sweet fish, saury, matsutake mushrooms, chestnuts, eggplant, oyster and salmon.

While soaking up Kakou’s tranquil atmosphere, guests can savor a creative menu that features a blend of traditional Japanese cuisine and contemporary favorites. Two tatami rooms are also available for private dining.

The course is available at lunchtime (11:30 a.m.-2 p.m.; until 2:30 p.m. on Sundays and holidays) and dinnertime (5:30-9:30 p.m.) at ¥14,700 per person including tax, but subject to a 10 percent service charge.

The Hyatt Regency Tokyo is connected to Tochomae Station on the Toei Oedo Line, a 4-minute walk from Nishi-Shinjuku Station on the Tokyo Metro Marunouchi Line and a 9-minute walk from Shinjuku Station. For more information and reservations, call (03) 3348-1234.

Christmas cakes for preorder

The Cerulean Tower Tokyu Hotel in the Shibuya district of Tokyo is now accepting preorders for its Christmas cakes and stollen, through Dec. 16.

The Christmas cakes are produced by Laurent Jeannin, head pastry chef at Hotel le Bristol in Paris, and Futoshi Makino, the pastry chef at the Cerulean Tower Tokyo Hotel and are a repeat of 2011′s menu.

Jeannin’s creation is a premium cake named Delice de Noel (¥5,600). Beneath a red-colored chocolate dome is a coconut-mousse cake stuffed with raspberry jelly and fresh raspberries. The rich mousse and fresh, sweetly sour fruits sound like a great flavor combination.

Makino has produced a special Buche de Noel (¥4,300). Meanwhile, Noriaki Misawa, a bakery chef at the hotel, offers a homemade stollen (¥2,500), packed with fruit and nuts, whose preparation takes the best part of a year.

Customers who preorder before Oct. 31 will receive a pair of drink tickets to use at the hotel’s restaurant Caramelo.

The cakes can be collected between Dec. 17 and 25, and the stollen between Dec. 1 and 25. Prices include tax.

The Cerulean Tower Tokyu Hotel is a 5-minute walk from the West Exit of Shibuya Station. For more information or reservations, call (03) 3476-3000 or visit www.ceruleantower-hotel.com.