The Madagascar vanilla used in the pastries has a mellow, sweet aroma. Previously, it was discarded after one use, but the staff noticed that the sweet aroma still remained. Currently, after washing and drying it thoroughly, the staff mixes it with granulated sugar and turns it into a powder, which is mainly used in stollen, and almost all of it is used up. In addition to vanilla, the staff also exchange various ideas for pastries, such as extracting aroma from strawberry stems and processing leftover sponge cake to make cake decorations, to promote SDGs efforts.

At the all-day dining restaurant ORIGAMI, we serve butter for breakfast in refreshing individual packaging with a blue design on a white background. This flavorful butter is made from fresh milk from a small number of 30 dairy cows raised on grass in Nishiokoppe Village, Hokkaido. On the farm, soil is made with compost that is pesticide-free and chemical-free, and six to seven types of grass are grown. The dairy cows eat this grass and drink natural water, resulting in butter with a clear taste. The butter is additive-free, fragrance-free, and color-free, making the most of the natural flavor of the ingredients. The packaging is made from bioplastic and paper.

Banana bread has been loved since ORIGAMI was founded in 1963. This fragrant and moist treat made with plenty of ripe bananas has been baked following a traditional recipe for nearly half a century. Bananier is banana bread made into French toast. It is soaked in eggs, milk, sugar, and butter and baked slowly in the oven. The surface is golden brown and fragrant, sprinkled with coconut, and the inside is moist. It was first created when Chef Boulanger Sugisawa had a surplus of banana bread and wanted to make a new dessert out of it, and the traditional flavor combined with new deliciousness has made it a classic treat.

At Japanese Restaurant Suiren we offer homemade pickles to finish off a kaiseki meal. In kaiseki, vegetables are peeled to give them a nice shape, and only certain parts are used, resulting in excess skin and leaves. Rather than wasting these vegetables, we pickle them in salt and kelp to make pickles. One example is a pickle made from peeled turnip skin and leaves, or a pickle made from the sweet and savory inner leaves of Chinese cabbage and carrots. In Japanese cuisine, it has long been important not to throw away or waste food, for example by making peeled skin into kinpira. By carrying on this tradition, we have created exquisite pickles that are indispensable to kaiseki.