ROYCE' chocolate plate
Hokkaido. Dairy. ROYCE’. These 3 words go hand-in-hand. ROYCE’ are recognized Nationwide, if not around the world, as producing some of the finest Japanese chocolate made with the amazing Hokkaido Milk. ROYCE’ was established in Sapporo in 1983. Over time they have enriched their techniques and experience, dedicated to making delicious chocolate of world quality in Hokkaido, where the climate & clean air are well suited to making confectionaries.
The fundamental principle of Royce’ has been, and always will be, to painstakingly source for high quality ingredients. This is a vision that J-Sekka shares, to source and provide high quality, local ingredients.
We are now featuring a ROYCE’ chocolate plate at Sekka Dining & Maki Lounge, where you can sample a range of their delicious chocolates. For just ¥700 you can try Caramel, Honey & Coffee Prafeuille, which are a thin chocolate disc containing a molten liquid centre; Caramel Milk & Creamy White button; Hazelnut & Cacao nib cookie, cacao nibs being the roasted & shelled cocoa beans, giving the cookie a nice crunch; Kokutoh black sugar molasses chocolate and Gianduja which is a sweeter, creamy chocolate containing hazelnut paste, coated macadamias.
