On June 14, Lotte will release "Kotorippu Tiny Choco Pie [Mille Feuille under the supervision of Chef Yamaguchi of Kobe Kitano Hotel]" and "Kotorippu Soft Petit Cake [Kanaya Pudding from Nikko Kanaya Hotel]" as the sixth collaboration with the popular travel guide book "Kotorippu". The theme of this year's issue is "Hotels that are loved by local people.

Kotorippu Small Choco Pie [Mille Feuille under the supervision of Chef Yamaguchi of Kobe Kitano Hotel

The flavor of "mille millefeuille," a popular menu item at Kobe Kitano Hotel, is expressed in a small chocolate pie. Mille Millefeuille is a popular hotel sweet made of ripe red strawberries, refreshing custard cream, and pie crust. Modeled after this pie, this moist, pie-like cake is filled with strawberry and custard cream sandwiched between the tart strawberry flavor and the rich custard flavor made with fresh cream. It uses 1.0% fresh cream. Contents: 8 pieces, estimated price around 270 yen (tax included).

Kobe Kitano Hotel Mille Mille Feuille

Kobe Kitano Hotel's Mille Millefeuille is one of the main attractions of the sweets buffet, measuring approximately 35 cm (length) x 40 cm (width) x 15 cm (depth) (for 60 persons). The crispy pie is decorated with smooth custard chocolate cream and plenty of strawberries, making it an impressive sweet treat. Kobe Kitano Hotel's millefeuille is available from December to May. The same flavor of millefeuille can be enjoyed in miniature bite-sized portions at night desserts from June onward.

Kotripu Fluffy Petit Cakes [Kanaya Pudding from Nikko Kanaya Hotel

The flavor of "Kanaya Pudding," a popular menu item at the Nikko Kanaya Hotel, is expressed in a petit cake. The caramelized fluffy cake is sandwiched between chocolate and pudding cream. The pudding cream is made with a special fruit flavor. The product contains 8 pieces and is expected to be priced around 270 yen (tax included).

Nikko Kanaya Hotel Kanaya Pudding

Nikko Kanaya Hotel's Kanaya Pudding is a pudding that recreates recipes from three different eras (Meiji, Showa, and Heisei eras), which have been passed down from generation to generation by chefs. In "Kotorippu Fluffy Petit Cake [Nikko Kanaya Hotel's Kanaya Pudding]," the fruity taste of the Meiji era pudding has been reproduced.