ISHIYA NIHONBASHI, a cafe on the first floor of COREDO Muromachi Terrace run by ISHIYA, the company famous for Shiroi Koibito, has a signature dish called ISHIYA Pancakes, which, when you pull back the film around them, are filled with a rich, creamy ooze of cream.

The seasonal limited flavors that are released every season are also popular, but this fall they are being given a new look and are now available as Hokkaido Sweet Potato Brulee!

The fluffy pancake base is filled with fresh cream. Inside is diced sweet potato, which brings out the natural flavor and sweetness, and fried corn from Hokkaido, which has a delightfully crispy texture. The slight touch of salt adds an extra kick to whet your appetite.

A smooth Hokkaido sweet potato terrine is layered on a crispy baked brulee, and topped with caramel ice cream. The fragrant flavor of the brulee and caramel goes perfectly with the sweet potato! You can enjoy the deep flavor, just like eating a baked sweet potato.

The Ishiya Pancake (Hokkaido Sweet Potato Brulee) has been remade many times to allow you to fully enjoy autumn ingredients and pancakes, with slightly less fresh cream than the traditional Ishiya Pancake. For cream lovers, the regular menu item, Ishiya Pancake, will remain available, so fans can rest assured!

Hokkaido is known for its potatoes, but in recent years, sweet potato cultivation has also become popular. During the festival, there will also be a lineup of autumn menu items, including parfaits and drinks made with sweet potatoes. Why not come and feel the coming of autumn at ISHIYA NIHONBASHI?

Kakuozan Fruit Daifuku Benzaiten, located on the first floor of COREDO Muromachi 1, offers fruit daifuku hand-wrapped in elegant gyuhi rice cake made from 100% high-quality habutae flour and a subtly sweet white bean paste that brings out the natural flavor of seasonal ingredients.

The distinctive feature of Benzaiten is the beautiful cross-section of the fruit inside the daifuku, which has been cut to preserve its beautiful shape. Many people have probably seen these "moedan" shapes that are popular on social media. At first glance, it may seem difficult to cut well, but in fact, even beginners can do it easily using the string that comes with the product.

First, thread the thread from the bottom of the daifuku and cross it in the center.

If you pull it slowly, it will cut cleanly and a beautiful cross section will appear in no time.

This autumn-only "Cream Cheese Daifuku - Japanese Chestnut" has chestnuts galore even on the cross section!

It is made with a generous amount of smooth and flavorful Japanese chestnuts, and is combined with rich cream cheese from Hokkaido, which is kneaded with Benzaiten white bean paste, creating a rich and elegant sweetness.

When you bite into it, the surprisingly soft gyuhi gently holds the whole thing together, and the aroma of chestnuts and the refreshing acidity of cheese linger. This is a new type of daifuku that allows you to enjoy the harmony of Japanese and Western flavors.

When it comes to sweet potatoes in COREDO Muromachi, many people will think of Nihonbashi Imoya Kinjiro, a sweet potato chips specialty store on the first floor of COREDO Muromachi 2.

The shop's signature product is the "Freshly Fried Potato Chips," which are deep-fried in the shop's own workshop using generous amounts of olive oil. Customers often RA行the morning to try the unique flavors.

They use a variety of white sweet potato called "Koganesengan" that is carefully grown by contracted farmers in Japan. Specialized staff assess the condition of the sweet potato at each stage and adjust the frying temperature and time accordingly. Once fried, they are coated in molasses and dried, and then put on display in stores while still slightly warm.

The finished "fried potato chips" contain olive oil, which gives the potato a richer flavor and a lighter texture. Because the manufacturing process is so simple, the difference in the finished product depends on Kodawariya the ingredients and the skill of the maker.

As the name suggests, the fried ones are sold on the same day, so please enjoy them as soon as possible!

Additionally, an event is held every year on October 13th to celebrate "Sweet Potato Day," and this is when they switch to using new sweet potatoes. Freshly fried imokenpi is also served with new sweet potatoes, so it's fun to compare the different flavors that change with the season.

For those who want to enjoy chestnuts in autumn, we recommend KURIN, a Japanese chestnut Montblanc specialty store located on B1 of COREDO Muromachi 2. Their most popular product, Kuri Senbon, is a delicious combination of Japanese chestnut Montblanc and daifuku mochi.

Nine daifuku mochi pieces are lined up, each wrapped in gyuhi rice cake and filled with an original cream rich in the aroma of chestnuts, and then topped with homemade chestnut paste. The chestnuts used in the chestnut paste are 100% Japanese chestnuts selected from all over the country. The marron glacé topping is also, of course, made with Japanese chestnuts.

When you try it, you'll notice the natural sweetness and rich, natural chestnut flavor. There are so many chestnuts in the melting cream that you can even see them in your eyes, making this a truly chestnut-filled delicacy.

It comes in a pack of 9, so it's very filling. It also has a luxurious feel, so it's recommended as a gift.

We also offer nationwide shipping by frozen delivery, so why not send a little autumn gift to someone you care about?

BOUL'ANGE, located on B1 of COREDO Muromachi 3, is a boulangerie that offers colorful bread baked using traditional French methods, using carefully selected flour from around the world and seasonal ingredients. There are also many table seats inside the store, so you can enjoy eating in with coffee or other drinks.

This autumn's limited-edition menu focuses on seasonal pumpkins, sweet potatoes, and chestnuts. In keeping with BOUL'ANGE's signature style, the menu is carefully crafted to look as well as taste.

"Kouign Amann Pumpkin Butter" is a fall-only flavor of BOUL'ANGE's popular kouign amann. A traditional baked confectionery from Brittany, France, kouign amann, which means "butter confectionery," has an exquisite contrast between the crunchy exterior and the moist interior!

Inside is a large piece of pumpkin. When you bite into it, the rich butter oozes out, perfectly matching the aroma of the pumpkin.

The "Sweet Potato Croissant" is made by wrapping sweet potatoes in BOUL'ANGE's signature croissant dough, baking it, and then finishing it off with a special sauce.

The croissants are carefully folded one by one by craftsmen, resulting in a crispy exterior and a chewy interior. The combination of sweet potato, special sauce, and sesame topping creates a flavor reminiscent of candied sweet potato.

"Wheat Bran & Chestnut" is made with rye baguette dough kneaded with honey and grains and filled with plenty of chestnuts.

BAQET has a gentle sweetness from the honey and is accented with the rich, fragrant flavor of chestnuts and grains. Lightly toasting it brings out the rich flavor even more.

Both items will be on sale until the end of November. Don't miss out on this delicious treat that's only available now and lets you experience the autumn harvest!