In April, Junji Tokunaga was appointed as an executive chef pastry chef at Hotel InterContinental Tokyo Bay (Hamamatsucho, Tokyo). He is in charge of a wide range of desserts at the hotel, including boutiques.

On May 23, the boutique cake was completely renewed as the first step after taking office. To commemorate that, a presentation for the media was held.


Chef Tokunaga, many of you may know the name. Ability group with award-winning calendar in numerous contests. Among them, he participated in the world tournament of "Coop du Monde", the highest peak of the pastry chef competition, as a representative of Japan, leading to the runner-up and became a hot topic. It's a pastry chef with top-level ability in the world.


On the other hand, Hotel InterContinental Tokyo Bay is a hot hotel where sales in the food and beverage sector have increased 1.8 times in the last five years. Based on the concept of "healthy, beauty, and freshness," we have launched a number of hit projects, including the buffet restaurant "Chef's Live Kitchen."


Until now, one chef was in charge of sweets for banquets and boutiques, but now with Chef Tokunaga, we decided to upgrade the sweets department. As the first memorable event, 12 new cakes were released at the NY Lounge Boutique in May.

This is the classic cake!

The new cakes are 4 kinds of whole cakes and 10 kinds of petit gateaux (2 kinds are the same as whole cakes). First of all, from the standard cakes that are sold all year round.

[Whole cake]
・ Shortcake (changed to peach in summer, 10 cm from 2,000 yen)
・ Caramel chocolate orange (3,800 yen)

[Petit Gateau]
・ Shortcake (560 yen)
・ Caramel chocolate orange (580 yen)
・ Montblanc (600 yen)
・ Claim caramel (380 yen)
・ Shuara claim (320 yen)


The caramel chocolate orange is a must-try. He is a chef who has the ability of chocolate confectionery (especially the tempering technique is wonderful).

The chocolate and caramel cake has a heavy and rich image, but this cake has a clean aftertaste while giving a firm bitterness. The balance of each layer is also wonderful! A delicious chocolate cake even in the summer that makes you want to combine it with citrus flavored tea.

Refreshing seasonal cakes

Next is a seasonal cake that changes every two to three months. This time, it seems to be early summer, and refreshing flavors are lined up.

[Whole cake]
・ Peche Champagne (until July 14th, 3,200 yen)
・ Bay roll (1,800 yen)

[Petit Gateau]
・ Chiboust cream mousse (500 yen)
・ Cassis (540 yen)
・ Fromage Cru (500 yen)
・ Fruit tomato compote (580 yen)
・ Passion Coco (540 yen)

The recommended compote is fruit tomatoes. At the hotel where Chef Tokunaga once belonged, it was served as a course dessert. Only the surface is covered with spices and citrus scents, leaving the freshness of tomatoes. I ate this compote for the first time.


Personally, I really like Passion Coco. It's a classic combination of coconut and passion fruit, but it has a wonderful balance of richness, sweetness, and acidity. It has a good aftertaste and does not leave sweetness in the mouth. And what surprised me most was the melting of the banana pulp inside. It's so thick that it doesn't feel strange when you put it on your tongue with the cream around it.

Gentle taste that everyone can eat

“When we make a cake, we make it a gentle and light taste that anyone from the elderly to children can enjoy,” says Chef Tokunaga. In the future, Chef Tokunaga will be in charge of all desserts in the hotel, such as increasing the variety of cakes, baked goods in boutiques, sweets in the lounge, desserts in Chef's Live Kitchen, etc. I am looking forward to the next work.

The cake released this time can be purchased at the NY Lounge Boutique on the 1st floor of the hotel, and is also on sale as a cake set at the lounge. In the lounge, enjoy the world of pastry chef Junji Tokunaga with tea selected by the chef himself.