Hotel New Otani Tokyo’s bakery and cake shop Patisserie SATSUKI will offer limited-time summer sweets made generously with mango, often called the “fruit of the sun,” through early August 2026. The lineup includes a new shortcake made with Japanese mangoes and refreshing glass desserts for a sweet, melting taste of summer. A new item joins the hotel’s signature “Super Series”: the Super Mango Shortcake, priced at ¥2,700 for takeout. This luxurious shortcake highlights the rich aroma and melt-in-the-mouth sweetness of Japanese mangoes, harmonized with light yet full-bodied fresh cream and finely textured sponge. The cream uses fresh cream from Omuta, Kyushu, chosen to enhance the sweetness of mango while leaving a pleasant finish. The sponge is made with “Taiyo Tamago” eggs, also used in premium castella from Nagasaki, and blends wasanbon and cane sugar for a gentle yet deep sweetness with a moist, fluffy texture. The New Extra Super Mango Shortcake, priced at ¥4,860 for takeout and limited to 20 pieces per day, uses about one whole Japanese mango. The mango is coated with kuzu containing passion fruit, giving it a vivid, glossy appearance. Because the executive pastry chef checks and selects the mangoes every morning, availability is limited to 20 pieces daily, and sales will end once the chef determines the season has finished. The sponge uses “genmai eggs” laid by chickens raised on pesticide-free brown rice, bringing out the refined aroma and high sweetness of Japanese mangoes. The fresh cream is layered in two parts: light cream from Omuta, Kyushu, and a second cream flavored with mango and passion fruit. Smooth, juicy lychee layers add a refreshing aftertaste. Other summer gift-friendly items include Mango Jelly at ¥1,782, Mango Tart at ¥1,674, and Iwaizumi Yogurt Jelly (Mango) at ¥1,674, all takeout prices. The Mango Tart layers caramel sauce, caramel custard cream, and coconut jelly inside a crisp tart shell beneath fresh cream, with lychee as an accent and f