Reservation Period: 7/11(Fri.) 7:00 p.m. - By 3:00 p.m. on the day before each pickup day
Pickup date and time:7/20(Sun.) 2:30 p.m.
7/21(Mon.) 2:30 p.m.
■About Reservations
・Each product will be ordered separately.
・If you have reserved more than one item, including different types at this time,We will combine them together when you receive your first item.
For customers who pre-ordered multiple items (including different types of items), please note the following when you pick up your items, Please note the following when you pick up your order.(Excluding Christmas and other event periods)
(1) Please be sure to come to the store during the time slot for the first item. (This is because the refrigerant will melt.)
(2) Please make sure to ask us for all the items you reserved in order to confirm your reservation.
■On the day of pickup
・When you pick up your reservation, please inform us of the time and your full name. Please present the reservation confirmation e-mail or the reservation details screen on My Page together with your reservation.
・Please note that the pick-up time cannot be changed after the reservation has been completed.
・Please note that there are no additional sales or menus available on the day of pick-up.
・Please note that we will not be able to respond to any requests (other than allergies) in the special notes.
・Please arrive at the restaurant 5 minutes before or exactly on time for your reservation. Please note that if you arrive more than 15 minutes late, your appointment will be deemed cancelled and the amount paid in advance will not be refunded.
・We are a small business, so we are not able to answer the phone. Especially on the day of pickup, we are unable to respond to direct calls to our store to inform us of late arrivals. Please refrain from calling us directly (including voicemail) under any circumstances.
・If you wish to contact us, please use the following contact email address.
[email protected]
■Payment and receipt
The payment will be made in advance at the time of confirmation of the booking.
The price will be settled in advance at the time of confirmation of the booking.
Receipts are not issued at the shop on the day of delivery. Please issue a receipt from your OMAKASE My Page.
■Others
Please note that we cannot accept various requests on the day of the event.
Message plates and candles are not available. Please note that we do not provide message plates, candles, etc.
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*For enquiries about reservations, please contact
■Contact email address.
[email protected]
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Menu
■5 kinds of Putits Gateaux Large size (All for 1.5 to 2 persons)
[Best before date] Refrigeration required: same day
(1) Tarte au Saison Fruits mûrⅠ (large, for about 2 persons) "Double pêche" The peaches are "Yumemizuki" and "HikawaHakuho", which we carefully selected in Yamanashi Prefecture, and the multi-layered structure (9 layers) makes the tart as juicy as a parfait.
(2) Tarte au Saison Fruits mûr Ⅱ(for 2 persons) Pre-order once a year! Only a few left!! "Tarte Apricot" made with fresh Shinzanmaru apricots! ・Baked apricots, ・compote apricots, ・apricot jam, ・apricot fromage mousse, all using Shinzanmaru apricots!
(3) Baba au rhum (large, for 2 persons) (Separate box due to strong alcohol and easy to spill syrup)
(4) Large size eclair chocolates
(5) Amer 80
■Fresh Truffle Chocolat Assortment 1 Box/9 pieces
[Best before date] Refrigeration required: 2 weeks
(Serves 10 slices, unsliced) Please warm your knife before slicing.
Contains no wheat flour or alcohol.
Served with a side of French fleur de sel (a rare salt) and freshly ground white pepper.
[Best before date] Requiring refrigeration, 2 weeks
Packaged in a decorative box with a ribbon and a paper bag
[Best before date] Avoid high temperature and humidity: 3 weeks
≪Obsession≫
Each cookie is completely different in ingredients, production method, taste, and aroma. In order to avoid mixing the flavors, K.VINCENT carefully packs each type of cookie by hand in a special container, not in a cookie tin.
*Contents vary depending on the day.
7/20 Contents
(1) Sablé viennois au cacao
(2) Diamants
(3) Biscuit thé
(4) Sablé naturel
7/21 Contents
(1) Sablé viennois au cacao
(2) Diamants
(3) Sablé chocolat fleur de sel
(4) Sablé naturel
Menu
■5 kinds of Putits Gâteau Large size (All for 1.5 to 2 persons)
[Best before date] Refrigeration required: same day
(1) Tarte au Saison Fruits mûrⅠ (large, for about 2 persons) "Double pêche" The peaches are "Yumemizuki" and "HikawaHakuho", which we carefully selected in Yamanashi Prefecture, and the multi-layered structure (9 layers) makes the tart as juicy as a parfait.
(2) Tarte au Saison Fruits mûr Ⅱ(for 2 persons) Pre-order once a year! Only a few left!! "Tarte Apricot" made with fresh Shinzanmaru apricots! ・Baked apricots, ・compote apricots, ・apricot jam, ・apricot fromage mousse, all using Shinzanmaru apricots!
(3) We will serve either the "Chef’s recommandé Gâteau (Mille-Feuille au Chocolat)" or the "Tarte au Saison Fruits mûr III" (※Fruit selection may vary depending on availability).
※The selection will be determined based on the ingredients available on the day.
(4) Amer 80
(5) 1/2 Mont-Blanc
■Assortiment de chocolat recommandé 1 Box/3 types, 8 items
[Best before date] Refrigeration required: 2 weeks
〈Contents〉
・Fresh Truffles extra-large 4 pieces
・Fondant au chocolat 2 slices (Individually wrapped, with (French) fleur de sel & freshly ground white pepper)
・Caramel chocolates 2 pieces
All Alcohol free.
With box and paper bag.
[Best before date] Requiring refrigeration, 2 weeks
〈Contents〉
・Bitter Fresh Truffles 9 pieces
・Fondant au chocolat 2 slices (Individually wrapped, with (French) fleur de sel & freshly ground white pepper)
・Caramel chocolates 2 pieces
15 kinds of 25 items
Comes with a large decorative box, ribbon wrapping, and paper bag
・6 kinds of financier with special care.
・5 kinds of pound cake slices with different kinds of butter
・French pastries such as florentines and Pain de Gênes
[Best before date] Cool location or refrigerator, 2 weeks
【Product Description】
・Tarte au Saison Fruits mûr "Double Peche"
The base of the tart is made of two kinds of peaches baked together with almond cream, custard cream, almond tagger, etc. for 70 to 80 minutes.
The tart is cooled, topped with special custard cream or whipped cream, and filled with fresh peaches.
The special custard cream is made with sweet, mellow vanilla (from Madagascar) extracted over two full days from "homemade pasteurized milk" and carefully cooked with fresh local eggs.
・Tarte au Saison Fruits mûr "Abricot"
Shinzanmaru is an apricot with a rich apricot aroma and strong flavor, inheriting the characteristics of the old-fashioned native species.
The production is so small that there is an association to protect Shinzanmaru, and the only time you can get them fresh is now, in early summer.
We use 7.5 of these precious pesticide-free fresh apricots in one tart!
・Baba au rhum
(Warning: the alcohol is strong here too!)
Homemade rum raisins! And sweet and mellow vanilla (from Madagascar & Tahiti) extracted for two whole days!
The cake is for adults, with plenty of custard cream carefully cooked with homemade pasteurized milk (for increased calcium absorption and easy on the stomach) and fresh local eggs, extracted after two full days of soaking. Compared to the Sabalan, the Baba dough has rougher air bubbles. (The dough also contains raisins)
・Amer 80
*Please allow 30 minutes to walk to the refrigerator.
This is a rich and bitter chocolate cake made with an abundance of Valrhona chocolate.
It consists of 11 layers of chocolate with 80% cacao content, mousse, bistouille made with Valrhona cacao powder, and ganache.
No flour is used and no alcohol is added, so you can enjoy the true flavor of good quality chocolate.
・Mille Feuille - Chocolat
(*No alcohol is used.) This is one of our most prized products.
Homemade chocolat butter carefully folded in using Hokkaido flour, which is very similar to that of France.
It is carefully finished over a period of 5 days.
・Mont-Blanc
Mont Blanc is made with luxurious French chestnuts.
The base is made from almonds, and the Mont Blanc meringue is baked on a base, layered with marron cream and whipped cream, and then decorated with more marron cream. Please enjoy the richness and light and fluffy texture.
・TRUFFE
No alcohol or sugar is added, and several types of chocolate and fresh cream are exquisitely blended.
Enjoy the fluffy texture and the aroma of cocoa that lingers in your nose.
・Fondant au Chocolat
This melt-in-your-mouth fondant chocolat is made with a blend of 80% cacao and 80% Valrhona chocolate from France, with the added sweetness of fructose and Tanegashima rinsed sugar. Sprinkled with precious rock salt from Guerande, France and freshly ground white pepper from France, even those with a sweet tooth can enjoy it. It is also a great accompaniment to alcoholic beverages.
・Caramel Chocolat
It is filled with chocolates blended to 80% cocoa content with a secret ingredient of salt from Guerande, France. It is a smooth, melt-in-your-mouth caramel that does not stick to your teeth.
・Cookie Box Assortment
Sablet viennois au cacao Melt-in-your-mouth cacao cookies accented with cacao nibs roasted and chopped from cacao beans and made by Valrhona of France.
Diamants A rich, crushed pod of Madagascar vanilla is added to this traditional French butter cookie. A traditional French butter cookie.
Biscuit thé Crunchy black tea cookies baked with Earl Grey tea leaves.
Sablé naturel Hokkaido flour, fermented butter, and raw milk are baked with calcium- and mineral-rich washed sugar from Tanegashima and vanilla from Tahiti. This sable has a rich milk flavor.
Sablé chocolat fleur de sel A new type of cookie made with a generous amount of (French) Valrhona chocolate, Accented with fleur de sel (precious salt).
・Baked sweets
6 kinds of financier
(1) Plain flavor
(2) Chocolat flavor
(3) Earl Grey, Black tea
(4) Matcha (Kyoto Uji green tea)
(5) Kochi ginger flavor
(6) Marble (Plain & Chocolat mixed for this marble financier)
Mainly Spanish Marcona almonds are used and ground according to the mesh (coarseness) of the powder fluit.
The only thing that all six types have in common is that they do not contain baking powder. (For this reason, the dough is left to rise for one to three months.)
The dough is not only blended, but also left in the refrigerator for one to three months after preparation before being baked at two different temperatures suitable for each type of dough.
The two stages are
(1) Stone oven 250℃ (238℃~260℃, different for each type)
(2) Convection oven transfer 150℃~170℃. different for each type)
The decisive factor of flavor! The true "umami" comes from making the beurre noisette beurre noisette. The butter is cooked over very low heat for 6 to 9 hours (varies in summer and winter) to produce a golden beurre noisette with a fragrant hazelnut flavor.
Five Varieties of Pound Cake Slices, Each with a Unique Butter Base
(1) Cake aux Fruits
This fruit cake features a mellow flavor achieved by using 12 types of fruits soaked in rum since January 2008, allowing them to mature into perfection.
(2) Cake aux Chocolat
A rich and moist chocolate cake, crafted with homemade almond paste, chocolate, ten varieties of candied fruits, and five distinct spices.
(3) Cake au L´ananas et Figue
Infused with the sweet aroma of Tahitian vanilla beans, this cake combines homemade candied pineapple simmered for a full day in syrup with semi-dried figs. A touch of white rum is added as a finishing flourish.
(4) 4/4 (Quatre-Quarts) Citron
This refreshing lemon pound cake is a unique take on the traditional French Quatre-Quarts. Made with plenty of pesticide-free, domestically grown lemons, it’s a K. VINCENT original.
(5) Cake aux Noix
Our most popular pound cake!
We meticulously roast walnuts at low temperatures to bring out their natural flavors, then finely chop them by hand (to avoid releasing excess oils). The dough, made almost entirely from walnuts, is mixed with homemade almond paste and chocolate chips, and baked to moist perfection in a stone oven—all without any flour.
Florentins These Florentines feature a light, crisp sablé base topped with orange peel, almonds, French acacia honey, and Madagascar vanilla, all baked to a crunchy perfection.
PAIN DE GÊNES An iconic classic confection created in the early 19th century as a tribute to General Masséna.
At our shop, we use fresh Marcona almonds from Spain, which are gently simmered over an entire day. The following day, we craft homemade almond paste and prepare this authentic French baked treat using traditional methods.
Regular holiday |
Irregular holidays
*The restaurant may be temporarily open or temporarily closed. |
Payment methods | Pre-payment at the time of reservation |
Address | 1-2, Tsukudo Hachiman-cho, Shinjuku-ku, Tokyo |
Nearest station | Iidabashi Station |
Reservation rules
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Current reservation period | until Mon Jul 21 2025 |
Next round opens | TBD |
Advance payment | 100% of the price |
Maximum frequency | unlimited |
Cancellation policy
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after making reservation | 100% |
Payment methods and cancellation policies may differ depending on the timing of reservation. In the case of advance payment, the cancellation policy is 100% after making reservation.
Once the reservation is complete, we do not accept any changes in schedule, time, quantity or cancellation.