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Main Dining
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of Casa CABaN HAYAMA
Story vol.12
24, July 2026
The desserts are an essential part of your stay at Casa CABaN HAYAMA. Upon completing check-in, take a moment to unwind in the living room, where bite-sized, freshly baked goods await to accompany your moments of relaxation.
“Because the ‘Casa’ in ‘Casa CABaN HAYAMA’ means ‘home,’ we named the spaces within the hotel ‘Living Room’ and ‘Dining,’” says Chef Pâtissier Masanori Akiyama. “To ensure our guests feel comfortable enjoying them, we place great importance on creating familiar, approachable treats. In the afternoon, we offer effortless bites like cookies and madeleines, while the mornings feature muffins and carrot cake—each menu rotating with the seasons while embracing a rustic, comforting warmth.”
Woven into these small, delicate confections is a heartfelt wish: as the very first flavors guests experience at Casa CABaN HAYAMA, their gentle sweetness is crafted to soothe the weariness of your travels and help ease both mind and body into a relaxed state.
Freshly baked confections offered in the Living Room.
Dinner at the Main Dining culminates in a beautifully crafted dessert. With vivid colors that captivate the eye, complex textures that unfold on the palate, and a lingering sweetness that calms the mind—you can savor a world of pure bliss. What the Chef Pâtissier values above all else is harmony with the scenery and the space. “The hotel’s interior, the view beyond the windows, the air and the breeze—all of these provide inspiration,” he shares. “For example, to evoke the ocean’s unique minerality and the refreshing sea breeze of the coast, I add a salty element to our summer predolce of melon and cucumber.”
Chef Pâtissier Akiyama honed his craft in Spain, Belgium, and Japan. He possesses a free-spirited, expansive artistic vision. This worldview, he notes, was cultivated after building a solid foundation of precise technical mastery in traditional patisserie, before transitioning to restaurants where he collaborated closely with savory chefs to co-create full-course dining experiences.
“Pastry-making is a scientific discipline measured in grams, which is precisely why we pastry chefs tend to fall into the trap of thinking there is only one definitive method to achieve a result,” he reflects. “But culinary chefs take a completely different approach. As long as you reach the ultimate destination of deliciousness, any number of paths are valid. Encountering that mindset truly liberated me, vastly expanding my range of expression.”
In the Main Dining of Casa CABaN HAYAMA, desserts are presented in harmony with the culinary world crafted by the chefs.
Predolce: Melon and cucumber
Dolce: Ginger panna cotta, citrus, dill, and milk gelato
One of the summer desserts served is “Blueberry, red shiso, and yogurt.” This dish was born after Chef Pâtissier Akiyama heard the culinary chef mention that blueberries from the Miura Peninsula were in season. Featuring a panna cotta made with the star ingredient—the blueberry—, paired with aka-shiso jelly that lends a refreshing tartness. Layered with yogurt for a clean brightness and a milky richness, and garnished with a white chocolate disc and meringue, this creation is a complex interplay of textures and deep, nuanced flavors. The contrast of purple and white hues is sure to captivate the moment you lay eyes on it.
“Unlike pastries purchased at a boutique pâtisserie, restaurant desserts are incredibly fleeting; they are meant to last for just five minutes,” explains Chef Pâtissier Akiyama. “A beautifully crafted piece is deconstructed and savored by the guests right before their eyes; it is precisely this ephemerality that defines its true appeal. Rather than a dessert that makes a strong impression within the flow of the course, I want to create something that gently resurfaces in the back of guests’ minds later as a faint aftertaste.”
Immersing yourself in the fleeting beauty and soft resonance brought by the Chef Patissier’s inspired creations will undoubtedly render your stay at Casa CABaN HAYAMA even more unforgettable.
Dolce: Blueberry, red shiso, and yogurt
