Hokkaido Black Cheesecake (handmade from 100 year old confectionary shop in Hokkaido)

Hokkaido Black Cheesecake

A Century of Craft, Captured in a Slice

In Asahikawa, where summers cross 30 degrees and winters fall below –40, nature teaches both severity and grace.
From this land, rich in contrast, come crops with deep sweetness and strength — and the artisans of Umeya have been turning them into confections for over 100 years.

Their Black Cheesecake carries that story forward — introduced on Japanese television and awarded the Minister of Agriculture, Forestry and Fisheries Prize at the 27th National Confectionary Exposition.

A Taste of Contrast

At its heart is a bamboo charcoal chocolate soufflé.
Dark, gently bitter, rich in minerals.
Layered with jam made by hand from Hokkaido’s haskap berries — small, vivid fruits that hold both sweetness and a brisk acidity.
And on top, a veil of white cheese cream, as soft and fleeting as snow on the Kamikawa Basin.

The Craft Behind It

• Color from nature: bamboo charcoal chosen not for novelty, but for its purity.

• Jam from the fields: haskap berries cooked slowly by hand, their tartness intact.

• Made one by one: each cake finished by craftsmen who still treat confectionery as quiet devotion, not production.
  
  

Ways to Enjoy

Delivered frozen.

Let it soften fully in the refrigerator for three hours, and the cheesecake becomes smooth and creamy.
Or stop at two, and it turns into something like an iced cake — a different pleasure, discovered by waiting less.

More Than a Sweet

What Umeya offers is not only flavor, but the feel of Hokkaido itself — the clean air, the sharp seasons, the honesty of natural ingredients.
For a century, they have kept to that promise: to let people taste not just confectionery, but the brightness of life carried in each season.

Reputations from customers

“I am addicted to cheesecake that is not too sweet. The crunchiness of the bamboo shoot is addictive.”

“I thought, "What does bamboo charcoal taste like?" but it was less sweet than chocolate and more bitter! The aftertaste was also refreshing. I enjoyed it as half of it was fully defrosted and the other half was half defrosted, and it was delicious!”

“It's rich, but refreshing! I thought it was small but it was very satisfying to eat. The bitterness of the chocolate soufflé and the sourness of the haskap are very addictive.”

A small touch of Hokkaido, 
to make today a little brighter.

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