“Museum café Sweets lab Budouya kofu” opened on February 2024, 2 at the Yamanashi Prefectural Museum.
As the starting point for "Yamanashi sweets" from the fruit kingdom of Yamanashi, we will spread the word about encounters with new sweets both inside and outside the prefecture.

Beautiful droplets of light fall from the three-sided glass window, creating irregular curves and geometric patterns on the canvas of the white space, and swaying faintly in the clear air. Even the slightest changes in nature and scenery are a unique piece of art.

The sparkling grape lights are very impressive, and it feels like a museum cafe.

In addition to seasonal fruit parfaits created by ``Budoya kofu'', which is well-known for its raisin sandwiches, chef Hirofumi Kaneko from Ginza West will serve as the grand chef, and new sensation tarts and cake au fromage raisin using dried persimmons and anpo persimmons will be served. Half-baked cakes such as these will appear.

Chef Kaneko (photo left) is a super pastry chef who works at Ginza West, a long-established Western confectionery store in Ginza, and continues to create attractive new products with his flexible imagination and commitment to ingredients.
Together with Hiroshi Furuya (pictured right), the representative of grape shop kofu, who says, ``We will connect producers and processors, share mutual values ​​while nurturing materials, and create ``Yamanashi sweets'' that can only be found here.'' Liven up Yamanashi with sweets.

I decided to try the ``Koro Persimmon Tart'', a masterpiece created by Chef Kaneko.

Karin membrillo is layered on Yamanashi's Koro persimmon and Anpo persimmon, giving it a light yuzu scent. We are particular about our tarts, and have combined two types of puff pastry, pertaphyllo and pertafonce, to create a completely original tart that can be both crunchy and crispy at the same time.
``Koro Gaki Tart'', which was assembled with creativity while cherishing the harmony of texture and aroma, brings out the infinite possibilities of new persimmons.

Pair with a gorgeous red non-alcoholic sparkling cocktail. With its fruity and refreshing sweetness, you can enjoy the luxurious marriage.

“We want to make this small showcase a place that Yamanashi can be proud of,” says Furuya.
I'm looking forward to the future, as cakes created by famous pastry chefs in Tokyo will be featured as events, and as a challenge shop for young pastry chefs, you'll be able to enjoy innovative and creative sweets that can't be found in regular products.