Limited-time offer during Golden Week: "Spring-themed Naked Cake Making Lesson for Parents and Children" with lunch buffet included.

"Making Naked Cakes: Enjoying the Negative Space" - Even beginners can enjoy this!

This event offers a chance to learn how to create a "naked cake that embraces the beauty of the empty space," perfect as a gift for upcoming Mother's Day or Father's Day, directly from a professional pastry chef. This special event allows parents and children to try their hand at cake making together while enjoying the authentic sweets-making experience only a hotel can offer. A naked cake is a type of decorated cake characterized by its natural finish, where a thin layer of cream or icing is applied to the sides of the cake, deliberately leaving the sponge layers visible. It has gained popularity as a style that allows for a handmade look and free-form decoration.

In the lesson, the pastry chef will introduce the origin and characteristics of the cake, and then demonstrate and lecture on the key points of decoration. The content is suitable for beginners and children. Through the process of layering sponge cake, spreading cream, and completing the decoration, parents and children can experience the joy of making sweets together.

After the decoration is complete, there will be a corner where you can ask the pastry chef any questions you have about baking. You can take your finished cake home with you, and children will receive an original chef's hat worn during the lesson as a memento. We will also provide you with a recipe that includes tips on how to make the cake, so please try to recreate it at home and enjoy!

After your confectionery-making experience, enjoy the hotel's renowned lunch buffet at the restaurant "Grand Cinq." The buffet features a wide variety of dishes themed around seasonal strawberries and "gourmet France." Dishes include "white fish with orange escabeche and strawberries," "salmon cribia," which is salmon, rice, and spinach wrapped in pastry and baked, as well as Amaou strawberry milk, ruby ​​chocolate fondue, and plenty of desserts using sweet and sour strawberries. At the live cooking station, you can enjoy freshly prepared sirloin steak, tempura, and nigiri sushi.

Details of the "Strawberry Fair ~A Journey Through French Cuisine~" Lunch Buffet

Overview of the "Spring-Colored Naked Cake Lesson" for Parents and Children

[Date] April 29, 2026 (National Holiday, Wednesday)
[Reservations accepted] March 25, 2026 (Wed) 11:00 AM
[Time] Registration 11:30 AM - / Baking 12:00 PM - 1:20 PM / Lunch Buffet 1:30 PM - 3:30 PM
[Venue] Pastry making: Special venue on the 1st floor of the hotel / Lunch: Restaurant Grand Cinq on the 2nd floor of the hotel
[Content] Naked cake lesson by a hotel pastry chef
[Number of participants] 10 pairs (20 people) of elementary school children and their guardians. *Registration will close once the maximum number of participants is reached.
[Cost] Oriental Hotels & Resorts membership "Club Oriental" members: 9,000 yen, General public: 9,500 yen (tax and service charge included) / 1 elementary school child + 1 guardian
[Bonus] Chef's hat (for children only), sweets recipe
[Payment Methods] Payment on the day (cash, credit card, various electronic payment methods) and advance payment by credit card. [Reservation Method] Online reservations only. *Cancellation is free of charge up to 7 days in advance.
[What to bring]
Children: Apron (Chef's hat provided by the hotel) Parents: Apron, headscarf

*Event details are subject to change without notice.

Book your appointment here.

Chef Patissier Yuta Suzuki
A chef pâtissier with extensive experience in the hotel and confectionery industries. After obtaining his chef's license, he joined Hotel Nikko Tokyo in 1998, starting his career as a pâtissier. He has gained experience in the hotel's restaurant, wedding, and banquet departments, as well as at long-established Western-style confectionery shops and Hachioji Nihonkaku, and is highly regarded for his original confectionery creations. In 2019, he became the head of the dessert department at Hilton Tokyo Odaiba, and currently serves as the chef pâtissier at Oriental Hotel Tokyo Bay, where he is involved in all aspects of menu development related to patisserie.

■ Oriental Hotel Tokyo Bay
Opened in 1995, this Tokyo Disney Resort® Partner Hotel boasts 511 guest rooms, two restaurants and bars, large, medium, and small banquet halls, and a chapel. It is directly connected to the north exit of Shin-Urayasu Station on the JR Keiyo Line, and is just one stop (3 minutes) from Tokyo Disney Resort®, or about 15 minutes by free shuttle bus.

Oriental Hotel Tokyo Bay Official Website