‘Otaru Confectionery LeTAO’ will be opening a pop-up shop at Takashimaya Osaka for a limited time from Wednesday 15 July to Tuesday 21 July 2026. We will be offering a wide selection of carefully crafted sweets, including LeTAO’s signature cheesecake, the ‘Double Fromage’. Furthermore, on this occasion, we will be offering a special selection of Otaru-exclusive sweets, such as the ‘Deux Fromage Roll’ and ‘Amignon’. Please do take this opportunity to enjoy LeTAO’s sweets.
| Dates: |
Wednesday 15 July 2026 – Tuesday 21 July 2026 |
| Opening hours: |
10:00–20:00 |
| Venue: |
Takashimaya Osaka, Basement 1, NAMBA FOOD STATION |
‘Du Fromage Roll’ – an exclusive product available only at the LeTAO flagship store
We are offering a special, limited-time sale of a roll cake exclusive to the LeTAO flagship store.
This popular roll cake features a fluffy sponge wrapped around a cheese cream made with a generous amount of Hokkaido cream cheese and a rich baked cheesecake. The moment you take a bite, the mellow flavour of the cheese spreads throughout your mouth.
‘Aminyon’ – an exclusive product available only at the LeTAO Canal Plaza branch
This is a cheese-based sweet with the gentle flavour characteristic of LeTAO, consisting of a buttercream made by combining Camembert, with its subtle tang, and mellow Gouda, sandwiched between layers of buche pastry mixed with Cheddar cheese powder.
The buttercream’s smooth texture harmonises beautifully with the distinct character of the cheeses, resulting in a delicate and refined flavour.
‘Chocolat Mel’ – an exclusive product available only at the Nouvelle Burger Taotau Chocolatier Otaru Main Store
A slightly bitter galette in which the richness of chocolate and caramel harmonise. We have created an elegant treat by pouring chocolate caramel of exquisite sweetness into a deep, rich chocolate galette base. From the very first bite, the crisp pastry and the melt-in-the-mouth chocolate caramel blend together, offering a luxurious taste experience that lingers with a subtle bitterness and depth.