Salon Du Chocolat 2024

"Cacao x seaweed"

New food experience that you would have never tasted before

In 1995, the world's largest chocolate festival, Salon du Chocolat, started in Paris, France, bringing together top chocolatiers and a diverse array of chocolate brands from around the globe.

In 2024, Salon du Chocolat 2024 will be held in Tokyo at the Isetan Shinjuku Store, featuring a three-part event spanning approximately one month.

Renowned chocolatiers and pastry chefs from Japan and abroad will showcase their unique approaches to exploring the allure of chocolate and cocoa.


Sea Vegetable will be participating in the first part of the event, "TASTE OF CACAO - Exploring the Expanding World of Cocoa," taking place from January 17th to January 22nd, 2024. (Note: January 17th will be a special invitation-only day for M.I. Card members.)

At our booth, attendees will have the exclusive opportunity to indulge in sweets that combine the flavors of cocoa and seaweed, creating a taste experience unlike any other.

Don't miss this chance to discover the delightful fusion of "cocoa" and "seaweed" in our unique sweets, available only at Salon du Chocolat 2024. We look forward to welcoming you at our booth and sharing this exceptional culinary experience with you.

In today's world of abundant ingredients, cocoa and seaweed stand out as two ingredients with vast, untapped potential. The combination of these two ingredients creates a new culinary experience that is rarely encountered elsewhere in the world. We invite you to explore this unique fusion of flavors in our sweets at the event venue.

Salon du Chocolat 2024

3 sweets that can be enjoyed at the venue

1. Pavlova of the Sea

Introducing a delightful new confection that combines the rich aroma of "Suji Aonori" seaweed with the refreshing acidity of mountain fruits and cocoa juice.

1 dish ¥ 4,290 (tax included)


Our latest creation is a meringue dessert that offers a unique texture experience: crispy on the outside yet soft and fluffy on the inside.

We've incorporated the fragrant Suji Aonori seaweed generously into the meringue, creating a distinct flavor profile that surprises and delights with every bite.

To complement the seaweed's savory notes, we've paired it with the tangy acidity of cocoa juice. Additionally, we've adorned the dessert with a medley of mountain blessings, including Natsumidori hazelnuts blended with homemade cocoa oil, Sarunashi, a traditional Japanese fruit, fresh pine shoots, and Sea Buckthorn berries. Together, these ingredients deliver a symphony of flavors that celebrates the bountiful gifts of the mountains.

This dish serves as a reminder that cocoa is, indeed, a fruit, showcasing the versatility of this beloved ingredient in unexpected and delightful ways.

Join us as we explore the harmonious marriage of seaweed, mountain fruits, and cocoa in this innovative dessert. It's a culinary adventure that will awaken your senses and leave you craving for more. Don't miss the chance to experience this unique fusion of flavors firsthand!

2. Tarttatan of the sea

Introducing our latest creation: the freshly baked "Hirome" tart, accompanied by the flavors of apple and cocoa.

1 dish ¥ 3,630 (tax included)


This exquisite dessert features layers of tender Hirome seaweed, a close relative of Wakame seaweed, and sweet, juicy apples, all cooked in a lightly sweetened broth to enhance their natural flavors. We've added a touch of Sherry aroma and infused the tart with a subtle hint of kombu caramel, elevating its complexity and depth of flavor.

Freshly baked to perfection, our Tart Tatin exudes a tantalizing aroma that promises a truly indulgent experience. Served alongside a drizzle of chocolate sauce and a dollop of cocoa-infused cream, this dish offers a rich and luxurious flavor profile that's sure to leave a lasting impression.

Join us in savoring the seasonal flavors of our Tart Tatin, where the crispness of the freshly baked crust meets the luscious sweetness of apples and the savory richness of seaweed.

3. The Sea Mont Blanc

Presenting our homage to the Mont Blanc dessert: a harmonious blend of aged chestnuts, kombu, and chocolate, accentuated by a variety of textures.

1 dish ¥ 3,630 (tax included)


This dish is a celebration of contrasts, allowing you to savor the interplay of different textures with each bite. The flavor journey begins with the rich, earthy taste of chestnuts, aged to perfection with the essence of kombu dashi. Complementing this, our custard and feuillantine are infused with the savory umami of kombu, creating a symphony of flavors that dance across the palate.

Throughout the dessert, you'll discover the subtle yet distinctive notes of roasted kombu, adding a delightful depth to each mouthful. When combined with the hundreds of aromatic compounds found in cocoa, the result is an exquisite fusion of flavors that tantalizes the senses and leaves a lasting impression.

(Please note that a small amount of alcohol is used in the preparation of this dish.)

《Petit Gateauー》

We've prepared a special menu this year: a mini-course featuring two types of "Petit Gateau" to be enjoyed before and after your ordered sweets.

This unique offering is designed to immerse you even deeper into the captivating world of flavors and textures that we have meticulously crafted. Whether you're indulging in our signature desserts or exploring the delicate intricacies of our Petit Gateau selections, each bite promises to transport you on a journey of culinary delight.


[ To start ]

Suji-Aonori Mousse
Aonori-Cacao Butter

This exquisite dessert encapsulates the refreshing aroma and delicate flavor of Suji Aonori, along with its distinctive color that sets it apart from other ingredients.

Each spoonful is a symphony of flavors and textures, expertly crafted to showcase the essence of this remarkable seaweed. To complement the natural flavors of Suji Aonori, we've adorned the mousse with a delicate dusting of cocoa butter powder, perfectly capturing its essence.


[ To finish ]

Tosakanori, Plum
Rose and Chocolate

《Take Out Only》

Baked confectionery packed with the charm of "Aosa"

"Sea Madeleine Aosa"

Seaweed pairs well with oil and surprisingly, it also complements dairy products. Through our research into the potential of seaweed as an ingredient, we've created a simple yet innovative pastry that offers new discoveries.

Using freshly harvested "raw Aosa" cultivated by SEA VEGETABLE, we've crafted a pastry with a unique freshness that challenges conventional notions of seaweed. To coincide with our participation in Salon du Chocolat 2024, we're offering two flavors: one topped with white chocolate and another with dark chocolate. These pastries strike the perfect balance between chocolate and Madeline, creating an exquisite harmony of flavors.

Don't miss the opportunity to experience these unique creations that redefine the concept of seaweed. Join us at Salon du Chocolat 2024 and indulge in the delightful combination of chocolate and Madeline, enhanced by the freshness of raw Aosa seaweed.


【Selling price】
2,530 yen (tax included)

[Details of contents]
Dark chocolate / white chocolate
2 pieces x 3 bags


Pay attention to the design that is particular about the details ◎

From the moment you pick up the box to the moment you savor the Madeline within, our original packaging is designed to evoke the sensation of slowly diving deep into the ocean. Crafted with meticulous attention to detail by SEA VEGETABLE's designers, each box is hand-printed, resulting in a unique expression for every piece. This hand-printing process imbues the boxes with a warmth and charm that is unmistakably artisanal.

As you open the box, you'll be greeted by a design that transports you to the serene depths of the sea. Every detail, from the gently swaying waves depicted on the paper to the subtle nuances in the printing, invites you to immerse yourself in the ocean's tranquility.

Seaweed in both seasoning and sweets

For this occasion, we'll be using three varieties of seaweed: "Suji Aonori," "Kombu," and "Hirome" (a seaweed belonging to the same family as Wakame). While dishes like tempura with nori and dashi or miso soup with kombu may come to mind when we think of these seaweeds, the culinary applications and cooking methods for seaweed are still relatively limited in many cuisines.

SEA VEGETABLE Test Kitchen, continuing from our previous endeavors, aims to explore the untapped potential of seaweed as an ingredient and deliver new culinary experiences. We're excited to propose sweets that combine cocoa and seaweed, showcasing the possibilities hidden within this ingredient.

By incorporating seaweed into desserts, we hope to challenge traditional notions of flavor combinations and expand the horizons of culinary innovation.

<Products scheduled to be sold on the day>

Enjoy a life with seaweed at home. Original products are also available.

Our test kitchen team have been busy diving deep into the world of cacao and chocolate, developing a brand new menu to showcase the delicious possibilities when seaweed and cacao collide. Whether you’re an avid chocolate lover, a sweet tooth looking for something new, or a fan of all things seaweed, we can guarantee there’ll be something to shock and excite your tastebuds!

『Salon du Chocolat 2024』

Overview of the store

〈PART1〉TASTE OF CACAO ~Expanding, enjoying, the world of cacao~

[ Date and time ] Wednesday, January 17, 2024 ~ Monday, January 22, 2024
10 a.m. ~ 8 p.m. each day (*Ends at 6 p.m. on the last day only)

*Limited quantity, will end as soon as sold out

*Wednesday, January 17 is a special invitation day for MI Card members.

* From the viewpoint of alleviating congestion at the venue, admission from 10:00 ~ 12:00 each day will be by advance reservation by lottery method (admission only for customers with free admission numbered tickets).

[ Venue ] Isetan Shinjuku Main Building 6th Floor Event Hall

▶︎ For other details,Salon du Chocolat Official Websitethan