CS-001

Mandarinfish Macaron

Electric cyan shell dusted with edible bioluminescent pigment. Salted caramel ganache infused with yuzu and bergamot.

¥ 3,800

MACARON

CS-002

Lionfish Éclair

Elongated choux draped in magenta mirror glaze. Filled with passion fruit crème and black sesame velvet.

¥ 4,200

ÉCLAIR

CS-003

Coral Madeleine

¥ 1,600

VOID · 虚空

CS-004

Angelfish Tart

Diamond-cut pâte sucrée shell. Lychee and rose compote on a dark chocolate crémeux. Garnished with edible gold foil.

¥ 5,600

TART

CS-005

Butterflyfish Choux

¥ 2,800

CS-006

Clownfish Opera

Six alternating layers of almond joconde and mandarin orange buttercream. Mirror-glazed in electric cyan.

¥ 6,200

OPERA

ESSENCE · 精髓

CS-007

Moorish Idol Pavlova

Architectural meringue in black and white contrast. Crowned with tropical fruit consommé gel and acid-yellow yuzu cream.

¥ 7,400

PAVLOVA

CS-008

Reef Bonbon

¥ 980

CS-009

Butterflyfish Gâteau

Translucent wafer-thin layers in alternating black and magenta. Raspberry and dark cherry compote. Hand-painted magenta drizzle.

¥ 8,800

GÂTEAU