Please enjoy our seasonal sweets.

The reason why I became a pastry chef is that when I had a part time job at local café, colleague taught me how to make a homemade cake. I realized the fun of making sweets, then jumped into a new world when I was 19 years old.

After many years of study, I was making a large sized cake design with sugar craft displayed at the lounge of 5 star hotel in Kobe.

We provide various sweets made with season fruits / ingredients in Hotel Nikko Himeji, for example fancy cake provided at tea lounge, desert course and a wedding cake provided at the banquet to suit customer's needs.

I always keep my mind as open as when I started to study making sweets, I strive to make sure our customers always happy with our sweets.

Tea lounge "Fountain" , Pâtissier, Yusuke Nishiyama