[De'limmo] Sales of the spring-exclusive citrus and white chocolate parfait "Mimosa," inspired by the mimosa flowers that herald the arrival of spring, begin at the Mejiro store

Patisserie & Cafe De'limmo (hereinafter "De'limmo"), operated by Broad Edge Advisers Co., Ltd., will be selling the "Mimosa" parfait from March 1, 2026, until the end of April (scheduled).

Overview [Period] March 1, 2026 – end of April 2026 (scheduled) [Price] 3,480 yen (tax included) including a pairing drink [Store] Patisserie & Chocolat Bar De'limmo Mejiro Store

Product Details This parfait is as refreshing as the cheerful spring weather, blending the crisp acidity of citrus fruits such as Hyuganatsu, grapefruit, and mandarin orange with the gentle sweetness of milky white chocolate cream.

The middle layer consists of two parts: almond milk blancmange and jasmine jelly. These complex aromas add depth to the parfait.

The topping is decorated with curled yellow chocolate pieces, representing the fluffy, round, and adorable mimosa flowers.

Sales Store De'limmo Mejiro Store Address: 1F Trad Mejiro, 2-39-1 Mejiro, Toshima-ku, Tokyo TEL: 03-3988-1321 Business Hours: 10:00-20:00 (Last Order 19:00) Closed: According to the facility

About Patisserie & Cafe De'limmo De'limmo is a patisserie established by Kazuaki Eguchi, a chocolatier captivated by chocolate, to share its full appeal. His dedication to maximizing the potential of ingredients was born from experiencing the depth of Western confectionery in Europe and becoming further enthralled by cacao. This passion is packed into every item at De'limmo. Based on the concept of a "patisserie created by a chocolatier," we deliver sweets made with carefully selected chocolate from around the world.

[Chef Patissier/Chocolatier] Kazuaki Eguchi Born in Tokyo. After graduating from Tsuji Confectionery College, he joined "Shibuya Francais."

Subsequently, he honed his skills at high-end chocolate specialty stores in Tokyo and Kobe. After training at the main store of the long-established Belgian Antwerp chocolatier "DelRey," he gained experience in product development across various industries. At age 26, he joined Global Dining Co., Ltd., overseeing the pastry division, including "Decadence du Chocolat." Since the launch of the De'limmo brand in 2013, he has served as Chef Patissier/Chocolatier.

He is currently distributing videos on YouTube. His detailed explanations that clarify the "why" behind confectionery, combined with professional techniques that defy conventional wisdom, have gained a significant following; his channel currently has over 380,000 subscribers, and he actively shares content through SNS, television, and other media.

His book "Tondemonai Okashizukuri" (Outrageous Confectionery Making) won the Grand Prize in the confectionery category at the 10th Cooking Recipe Book Awards.

Patisserie & Cafe De'limmo Website: https://de-limmo.jp/ Inquiries: https://de-limmo.jp/pages/contact