"Bean to Bar" is a chocolate-making approach where the entire process, from sourcing the cocoa beans to roasting, grinding, and finishing the chocolate, is carried out in-house. Its appeal lies in the fact that it's practiced not only by chocolatiers but also by people from various industries who have a passion for cocoa. This movement of creating chocolate while bringing out the unique characteristics of the cocoa has been gaining momentum in Japan in recent years.


Founded in 2014 in Okinawa Prefecture, TIMELESS CHOCOLATE is Okinawa's first bean-to-bar chocolate shop. With "the essence of the raw materials" as its theme, TIMELESS CHOCOLATE not only uses cacao beans from different regions, but also employs carefully selected pure brown sugar and island sugarcane sugar to complement the characteristics of each cacao. Their dedication to ingredients is so strong that they even grow their own sugarcane to produce their ideal pure brown sugar. You'll be surprised by the refreshing, smooth finish that you wouldn't expect from brown sugar.

Furthermore, the owner, Masayuki Hayashi, has a unique approach to cocoa beans, having studied coffee all over the world. By coarsely grinding the beans, each bite of the chocolate releases chunks of cocoa, creating a new texture where the cocoa flavor spreads throughout the mouth. Drawing on his experience researching coffee, Hayashi understands that cocoa and sugar are delicate ingredients whose flavors vary depending on the region and processing method, and he approaches chocolate making with this in mind. His unconventional approach and the unique chocolates he creates, inspired by the blessings of Okinawa, showcase the diverse facets of cocoa.

All ■ Prat de Epicerie
*Sales period: Until Tuesday, February 6th

*All prices include tax.

For inquiries, please contact the food section on the first basement floor of the main building.
03-3352-1111 (main representative)