Easter in restaurants under the Ginza Project quality mark!

We are preparing to celebrate the brightest and long-awaited spring holiday with amazing panettone prepared by our Italian chef according to a traditional recipe. It is based on a special type of dense dry leaven called Levito Madre, which means “mother yeast.” For the filling, we take a generous portion of candied fruits, which we cook ourselves, and then soak in rum with natural vanilla beans, giving them time to absorb maximum flavors. It takes 3 days to ripen the starter and prepare the candied fruits - this is exactly the time needed to obtain an airy, tender and aromatic panettone that embodies the true taste of Italy