A collaboration series with food specialists has started at Starbucks. As the first step, muffins, stone oven philone and salad wrap, and apple pie are on sale.

◆ Muffin

The "Otsubo Homare x Muffin" series is a collaboration with Mr. Otsubo Homare, a baker from "HUDSON MARKET BAKERS" in Azabujuban, Tokyo. Made of body-friendly materials, muffins are simply finished for everyday coffee drinkers to enjoy. Experience the fun of the scent of coffee and the scent of spices.

・ Otsubo Homare x Muffin Blueberry Soymilk 230 yen (excluding tax, same below)
A muffin made by mixing blueberries and oatmeal, topped with blueberries and pressed barley. The dough with soy milk cream and blueberry sauce has a moist texture. In the sweetness of juicy blueberries and sanon tou, the secret cinnamon is slightly effective. It's not too sweet, so it's perfect for breakfast.


・ Otsubo Homare x Muffin Apple Cinnamon 230 yen
A muffin that is mixed with domestic apple dice and baked with cinnamon-flavored crumble. Yogurt is used for the dough, and the flavor of cinnamon, cloves and ginger is applied. Not to mention the compatibility of refreshing apple and fragrant spices. Of course it goes well with coffee.


・ Otsubo Homare x Muffin Banana Cacao Chips 230 yen
A muffin made by mixing banana puree and chocolate chips, topped with banana chips and cacao nibs. The soft dough is accented with crispy cacao nibs. The tropical sweetness of banana spreads.

◆ Stone kiln Philone salad wrap

The "Hitoshi Sugiura x Ishigama Philone Salad Wrap" series is a collaboration with internationally active chef Hitoshi Sugiura. Chef Sugiura created the combination of ingredients and cooking method with the original recipe to deliver the comfort of spending time with coffee.


・ Hitoshi Sugiura × Salad Wrap Vegetable Chicken 420 yen The concept is “a wrap that makes the best use of the ingredients of the vegetables themselves”. A tortilla with green tea, a salad with steamed chicken and carrots, radish, cumin, and sesame oil, and a tofu (Chinese pressed tofu) with lettuce, green leaf, purple cabbage, red paprika, yellow paprika, cucumber, and coriander sauce. It is rolled up. Even though each ingredient is firmly insisted, it is amazing that they are well-balanced as one dish! I am also satisfied with the volume.


・ Hitoshi Sugiura × Stone kiln Philone Smoke chicken mushroom 480 yen
Apply olive oil to stone kiln Philone and top with smoked chicken, sauteed eringi and beech mushrooms, duxelles sauce, and sliced palmezan cheese. Duxelles sauce contains porcini paste and truffle oil and has a very rich aroma. The more you chew, the more umami oozes out.


・ Hitoshi Sugiura × Ishigama Philone Roast Pork 460 yen Sandwich. Soft pork ribs, burdock soaked with balsamic sauce, and sweet potatoes create a variety of deliciousness. I am excited about the taste and texture that change one after another depending on where you eat.

◆ Apple pie

Collaboration with apple producers in Aomori prefecture. The seasonal "Apple Pie" series uses 100% apples made by apple producers in Aomori prefecture over the cold of winter. Apples are washed clean at a factory in Aomori prefecture, peeled with a machine, and then the damaged parts and remaining skin are carefully removed one by one by hand.

・ Apple crumble pie 480 yen
Using 100% sour red balls from Aomori prefecture, Starbucks original recipe is used for preserving (sugar pickled) so that the flavor and texture remain. The crispy texture of the crumble with toppings and the crispy texture of apple are fun! The sweet and sour taste of apples is complemented by the flavors of cinnamon, nutmeg, allspice and caramel mixed with preservatives.


・ Apple pie 480 yen * Released on October 1
Using 100% Fuji from Aomori prefecture, which tends to leave a crispy texture even when warmed, it is made into a preserving (sugar pickled) with the original recipe. The puff pastry is woven alternately one by one in a mesh pattern and baked. It is also recommended to add milky richness with whipped cream.