Cafe CHISSA] offers cheesecakes made from Miyama heirloom eggs and milk. The owner, Mr. Takahashi, makes about 6 kinds of cheesecakes, his favorite sweet, by hand every day. The cheesecake with a hole in the middle is refreshingly rare and looks lovely, like cheese from a cartoon.

［After serving as the evening face of ELEPHANT FACTORY COFFEE for four years, Mr. Takada went independent and opened this coffee shop near Nishiki Market. The cheesecake, made to match the taste of Hyakkei Blend, is rich in cream cheese and eggs and lightly sweet.

The atmospheric appearance is reminiscent of a store standing in a back alley in Italy. The Basque cheesecake is a rich harmony of flavors, with carefully selected ingredients such as cheese made from milk produced by the chef's family in Hokkaido and brown sugar cassonade from France.

Chef Saishiro of Birichinata, a popular Italian restaurant in Shichiku, has started selling cheesecake as a takeout item. After many prototypes and about two years of work, the cheesecake was finally completed. One bite of the cheesecake is a mature treat, with its rich cheese and rum flavor spreading on the palate.

Specializing in gluten-free takeout with an all-gluten-free menu created by a chef with experience in vegan, vegetarian, and gluten-free restaurants. The vegan cheesecake is made with a nut and sake lees base and kneaded with plant-based cheese.