A dedication to cacao like no other! Discover the allure of Musée du Chocolat Théobroma.
Musée du Chocolat Théobroma is a premier Japanese chocolate brand highly regarded by chocolate enthusiasts.
The brand’s allure lies in the rich flavors and quality created by founder Koji Tsuchiya, who has devoted over 40 years of experience and passion to his craft.
With its flagship store in Tomigaya, Shibuya, alongside a gelato specialty store and pudding café, each location offers a unique way to enjoy the world of chocolate.
In this article, we provide a comprehensive guide to Musée du Chocolat Théobroma, exploring its allure, popular products, store information, and convenient online shopping options, making it easy for newcomers to appreciate everything this exceptional brand has to offer.
What is Musée du Chocolat Théobroma?
An Unwavering Commitment to Cacao
At Musée du Chocolat Théobroma, there is a relentless dedication to the cacao beans that form the foundation of their chocolates.
Theobroma works directly with cacao farms around the world to source only the highest quality beans, carefully selecting them for their unique flavor profiles.
Given that the flavors and aromas of cacao beans vary greatly depending on their origin and variety, Theobroma uses customized roasting techniques tailored to each type of bean.
Furthermore, the brand embraces the “bean-to-bar” production method, handling every step from sorting and roasting the beans to crafting them into chocolate, to fully capture the natural character of each cacao bean.
Theobroma also prioritizes the use of Fair Trade and organically certified cacao beans, driven by a strong commitment to support better livelihoods for cacao farmers and to contribute to environmental protection.
A Rich Aroma Created by Unique Methods
At Musée du Chocolat Théobroma, unique methods are employed to bring out the rich aroma of their chocolate.
During the roasting process, the temperature and time are carefully adjusted according to the type and condition of each cacao bean.
This optimal roasting maximizes the bean’s rich aroma, resulting in an exceptional flavor profile.
In the chocolate-making process, Theobroma also uses traditional stone grinders to mill the cacao.
By grinding slowly with stone mills, the cacao cells remain intact, creating a smooth, melt-in-the-mouth chocolate texture.
Additionally, Theobroma is dedicated to the conching process, in which the chocolate is continuously mixed to mellow the cacao’s flavor.
By conching for an extended period, Theobroma produces chocolate with a deeper, more refined taste.
Crafting Chocolate with Carefully Selected Ingredients
Musée du Chocolat Théobroma is deeply committed to selecting only the finest ingredients for their chocolate.
Beyond high-quality cacao beans, only carefully chosen secondary ingredients like sugar, milk, and butter are used.
For instance, the sugar comes from Okinawan cane sugar and wasanbon, renowned for their rich flavors.
No additives are used in Theobroma’s chocolate; only natural ingredients are chosen to preserve the authentic taste and aroma of cacao.
The brand also thoughtfully combines different ingredients to create new flavor experiences. Ingredients such as nuts, fruits, and spices are paired with chocolate, introducing innovative tastes that enhance the chocolate’s appeal.
These unique methods and ingredient selections are what give Theobroma’s chocolate its unparalleled aroma and profound flavor.
Chef Koji Tsuchiya’s Career
Chef Koji Tsuchiya is the owner and head chocolatier of Musée du Chocolat Théobroma.
He began his career as a pâtissier in 1980 at the patisserie “Laurier Tokiwaya” in Shimizu City, Shizuoka (now Shizuoka City). In 1982, he moved to France, where he trained at renowned establishments such as La Maison du Chocolat, Dalloyau Paris, Moduy, Vivarois, and Fondor Chiba.
The techniques and knowledge gained from these esteemed establishments laid the foundation for his current approach to chocolate making. After returning to Japan in 1987, Chef Tsuchiya served as the head chef of La Pommes Vertes in Daikanyama for three and a half years.
He later joined Izumiya Tokyo and traveled to France once more to train under Michel Chaudun. Upon his return, he took on roles such as Director of Production at Michel Chaudun Japon.
In 1999, Chef Tsuchiya opened Musée du Chocolat Théobroma in Tomigaya, Shibuya.
Utilizing carefully selected cacao beans from around the world and personally chosen ingredients, he creates a wide range of products, including chocolates, cakes, and baked goods.
Chef Tsuchiya is devoted to the “bean-to-bar” process, handling every stage of chocolate making—from cacao selection to roasting and production—ensuring complete control over quality.
He also employs unique roasting techniques he developed himself and uses traditional stone mills for grinding cacao, emphasizing authentic methods in every step.
Awards and Recognition
Chef Tsuchiya has received numerous awards in recognition of his exceptional skills and creativity.
In France, he won a silver medal at the Charles Proust Competition and silver and bronze medals in the Artistic Piece category at the Arpajon Competition.
Domestically, he achieved runner-up in the national preliminary round of the Mandarin Napoleon Competition, advanced to the finals of the Sopexa Competition, and received awards at the California Raisin Competition (Idea Prize) and the Walnut Competition.
In the field of chocolate, he has been awarded the prestigious CCC Best Foreign Taste Award, CCC Gold Tablet, the Academy of Chocolate Gold Award, and the International Chocolate Awards Gold in the Asia-Pacific competition and Silver in the World competition.
These accolades reflect his dedication and skill in the art of chocolate making.
Experience More of Musée du Chocolat Théobroma
Store Introductions
Musée du Chocolat Théobroma offers three unique stores, each with its own character.
Flagship Store
The flagship store is located in the quiet residential area of Tomigaya, Shibuya. Here, customers can find a wide selection of chocolates, baked goods, and preserves.
The spacious café area allows visitors to enjoy their purchases on-site, with offerings such as chocolat chaud, cakes, and various drinks—perfect for a relaxing experience.
Address: 1-14-9 Tomigaya, Shibuya-ku, Tokyo
Hours: 10:00 – 19:00 (Last Order 18:15)
Closed: Open year-round (except during New Year’s holidays)
Access:
- Tokyo Metro Chiyoda Line Yoyogi Koen Station, Exit 2, 4 minutes on foot
- Odakyu Line Yoyogi Hachiman Station, South Exit, 6 minutes on foot
- JR, Tokyu Toyoko Line, Tokyo Metro, Shibuya Station, 12 minutes on foot
Phone: 03-5790-2181
Official Instagram: @theobroma_japan
Gelateria Théobroma
Located in Kagurazaka, this gelato specialty store serves freshly made, authentic gelato each morning, offering a wide variety of flavors.
The shop also sells chocolates and cakes, and customers can enjoy gelato and drinks in the café area. Seasonal original parfaits are particularly popular.
Address: Borgo Oojime, 6-8 Kagurazaka, Shinjuku-ku, Tokyo
Hours: 11:00 – 19:30 (Last Order 19:00)
Closed: Mondays (open on holidays) and New Year’s holidays
Access: Tokyo Metro Tozai Line, Kagurazaka Station, Exit 1a, 6 minutes on foot
Phone: 03-5206-5195
Official Instagram: @gelateria_theobroma
Cacao Store & Pudding Cafe 448
Located near Yoyogi Koen Station, this store combines “Cacao Store,” a select shop offering bean-to-bar chocolates made from cacao beans carefully chosen by owner-chef Koji Tsuchiya, along with domestic and international bean-to-bar chocolates, and “Pudding Cafe 448,” a cafe specializing in puddings.
The café area features popular items from Cacao Store, including Toast Chocolat, Cacao Curry, Pudding a la Mode, crepes, and pasta for a light meal.
Address: 1-3-9 Tomigaya, Shibuya-ku, Tokyo
Hours: 11:00 – 21:00 (Last Order 20:00)
Sundays and Holidays (if the following day is a weekday): until 20:00 (Last Order 19:00)
Access: Near Yoyogi Koen Station
Phone: 03-3460-1726
Official Instagram: @cacaostore_official
Each store offers a unique atmosphere and product selection, so we invite you to visit a nearby location and experience it for yourself!
Shopping at Théobroma Online
For those who live far away or find it difficult to go out, Théobroma chocolates are available for purchase through the official online shop.
The official online shop offers a wide variety of chocolates, including bonbon chocolates, truffles, and tablet chocolates. There are also seasonal items and products exclusive to the online store.
A range of gift sets is also available, making them perfect for birthdays, anniversaries, Valentine’s Day, White Day, and other special occasions.
Shipping is available nationwide for a flat rate. However, due to the delicate nature of chocolate, items are shipped with refrigerated packaging during the summer season.
Shipping costs vary between standard and refrigerated delivery, so please check accordingly.
Seasonal Limited Products
At Musée du Chocolat Théobroma, a variety of seasonal limited-edition products are introduced throughout the year.
In spring, chocolates and cakes made with seasonal ingredients like strawberries and cherry blossoms are offered. Popular items include strawberry bonbons and cherry blossom truffles.
In summer, tropical fruit-inspired treats appear, featuring flavors like mango and passion fruit, as well as refreshing gelato.
In autumn, chocolates and cakes crafted with seasonal ingredients such as chestnuts and pumpkin are available. Favorites include chestnut bonbons and pumpkin tarts.
In winter, special Christmas chocolates and New Year’s chocolates are sold, providing festive flavors for the season.
These seasonal products are unique and only available for a limited time. Be sure not to miss out on these special treats!
Rediscover the Charm of Chocolate
The chocolates from Musée du Chocolat Théobroma are made with a commitment to the bean-to-bar process, where every step—from cacao selection to roasting and chocolate production—is carefully controlled.
Chef Tsuchiya uses carefully selected cacao beans from around the world and adds specially chosen ingredients to enhance the authentic flavor and aroma of cacao.
Through Théobroma’s chocolates, you can rediscover the profound allure of chocolate. For example, you can experience how the flavor and aroma vary based on the type and origin of the cacao beans.
You’ll also notice how different production methods affect the texture and mouthfeel of the chocolate.
Théobroma’s chocolates are characterized by their simple yet deep flavors that highlight the taste of the ingredients. With each bite, the rich aroma of cacao and refined sweetness fill your mouth.
Théobroma’s chocolate truly lives up to its name as “food of the gods.” We invite you to experience this exquisite taste for yourself.
Summary of Musée du Chocolat Théobroma
- Founder Koji Tsuchiya has over 40 years of experience as a chocolatier
- Has won numerous awards in competitions in France and Japan
- Sources cacao from carefully selected regions and works directly with farms
- Uses traditional methods, including unique roasting and stone grinding techniques
- Committed to natural ingredients, without preservatives or additives
- Beautifully designed packaging makes products popular for gifting
- The flagship store in Tomigaya, Shibuya, features a café offering chocolat chaud
- The Kagurazaka store serves freshly made, authentic gelato each morning
- Cacao Store & Pudding Cafe 448 is known for its puddings and Toast Chocolat
- A variety of chocolates can be purchased through the online shop
- Highly rated by chocolate enthusiasts in Japan and internationally
- Offers seasonal and store-exclusive menu items
- Café spaces serve cakes and drinks to enjoy alongside chocolate
- Rich cacao-flavored drinks, like chocolat chaud, are available
- Each store has a unique concept, highlighting its individuality