Enjoy the chocolate seriously made by Lotte from the cultivation of cacao, along with the exquisite menu arranged by Mr. Toba of sio.

Chocolate is always a hot topic at the beginning of the year. After all, Valentine's Day is coming up. Even if you are not on the gift-giving side, I think there are many people who are excited. Here is another topic of interest.

That is why the "LOTTECacao 70" of DO Cacao chocolate, a new chocolate that took 7 years to create, was used to create a dish arranged by Shusaku Toba.sio.." and "Hotel's," and that it is being offered through Tuesday, January 25.

Doves and Cacao" served at Hotel's

Inside the Trevis wrapper is a pigeon, millet rice, figs, burdock root , and chopped "do cacao chocolate".

Magazine to TV,Own YouTube channelToba is always in the news with his new restaurant, "Hotel's," which opened last year. This time, as part of the "DO Cacao Project," Toba created different cuisines at the two restaurants.

At Hotel's, a new take on the specialty "Dove and Millet Rice," "Dove and Cacao" is now available. Since pigeons eat grains, this dish was made into a grain salad. Not only do pigeon and chocolate go well together, but the fruity acidity and bitterness of the sweetened burdock root and chocolate work to the point.

The result is an unlikely gem that brings out the high potential of chocolate, which is no less than that of a luxury ingredient called pigeon.

Mackerel and cacao" served at sio.

Crepe, foam , and "DO Cacao chocolate" as ingredients.

On the other hand, "sio" has reworked the "mackerel and crepe" that was offered in the past into a dish called "mackerel and cacao. Various ingredients are wrapped in a soft crepe, creating a surprise when you eat it. The sourness and bitterness of the chocolate gradually accentuates the delicious flavor of the dried mackerel, as well as the sweetness of the fruits, nuts, and onions.

The DO Cacao chocolate used in this dish started as a project by Lotte Corporation to grow cacao seedlings in Papua New Guinea in order to create the best chocolate that maximizes the potential of the ingredients. The project started with growing cacao seedlings in Papua New Guinea in order to create the best chocolate that maximizes the potential of the ingredients.

This time, two sets of this cacao content, 591 TP10T "Cacao 59" and 701 TP10T "Cacao 70," will also be available exclusively online.

DO Cacao chocolate, 10 pieces per set, ¥2,160

This time, the cacao has a fruity, raisin-like aroma. Cacao 59" is more fruity, while "Cacao 70" is more bitter and acidic, and both have their own unique characteristics.

The recommended way to eat it is to lick it. By the way, it seems that they can't make a lot of them yet, so if you are interested, hurry up.

CACAO & HOP Set of 3 bottles ¥2,046

CACAO TIE ¥15,400 each

The "DO Cacao Project" also includes a beer made by Niigata Breweries using cacao peels and husks as raw materials, and a tie dyed by "giraffe.

The beer, which is of particular interest, has a full and gorgeous aroma that is perfect for an aperitif. When you take a sip, you can enjoy the aroma of cocoa, followed by a robust flavor. It is also delicious at a slightly lukewarm temperature, which allows you to enjoy the flavor even more. DO Cacao chocolate" and "DO Cacao chocolate" are also served after dinner at "sio" and "Hotel's".

This time around we are having a lot of fun, offering food for a limited time, but we are actually running a campaign to invite you to "sio". For more information.this way (direction close to the speaker or towards the speaker)for more information!