"Ota x Ishii DELA LOVER" is a variety show where Hikari Ota of Bakusho Mondai and TV Host Ryoji Ishii delve into the classics of the Tokai region! This time, we will thoroughly dissect the latest spot, "The Landmark Nagoya Sakae."

29 gourmet stores making their debut in the Tokai region

The Landmark Nagoya Sakae opened on June 11, 2026! It is located in the heart of Sakae and directly connected to Sakae Station on the subway. The building has 4 underground floors and 41 above-ground floors, with a height of approximately 211m. It boasts the tallest height in Sakae!

The upper floors house the "Conrad" hotel, which opens on July 31. The middle floors are offices. The 5th to 9th floors are a movie theater. The 4th floor to the 2nd basement floor house the shopping mall "Haela."

Haela has a total of 65 stores, including fashion and gourmet. 29 of the gourmet stores are making their debut in the Tokai region.

The 2nd basement floor is mainly for dining. "Pork Tamago Onigiri" is a specialty store for pork and egg onigiri originating from Okinawa. "Starbucks Reserve Cafe" is a new Starbucks concept with an attached bakery. "Yakiniku Steak Bento Sejong x Noriben Ichinoya" is a bento box produced by a famous yakiniku restaurant in Nagoya.

Other stores making their debut in the Tokai region include "Tempura no Hamakin," "Kaitenzushi Ginza Onodera," bar "Snack Pillars," creative home cooking "Sta.," Chinese restaurant "KOUGEI," "Men to Mae Takasago," standing bar "Tachinomi Hikutamatta," and bistro "Le Beurre Noisette," totaling 11 stores.

The 1st basement floor is a sweets-focused floor. "Akasaka Ogino Wakan" is a Japanese sweets store supervised by a Tokyo Japanese restaurant that has received one Michelin star.

Other stores making their debut in the Tokai region include tea specialty store "Tea Pond," Japanese sweets store "Kashi Yuen," cookie store "Yonemura The Store," coffee shop "Maruyama Coffee," authentic patisseries "L'Ounge Tokyo Le Chateau," "Patisserie Gin no Mori," "Patisserie Bonheur," and bar "Memento Mori," totaling 12 stores.

The 4th floor is a restaurant area. There are 6 stores making their debut in the Tokai region, including Italian restaurant "Brianza," yakiniku restaurant "Yoroniku," "Tsukishima Monja Tamatoya," "Wagyu Sugimoto San," "Tsukiji Sushikuro," and Spanish restaurant "Macaon Pinchos y Arroces." There is also a terrace with a great view where you can relax for free.

Over 50 types of bread that pair well with meals

During the pre-opening, "National Bakery" on the 1st basement floor was particularly bustling. It has a stand counter where you can eat the bread you bought on the spot, and a restaurant with 44 seats.

Over 50 types of bread are all baked in the store's oven. The popular "Croissant" has 16 layers of dough generously kneaded with French fermented butter. "Shirasu (boiled whitebait) and Kujo Negi (green onion) Tartine" is a savory bread with shirasu and Kujo negi on a dough spread with white miso.

There are also savory breads such as baguettes with mentaiko (spicy cod roe) and refreshing perilla, and sweet breads such as apple and camembert cheese tarts.

Mr. Nakano, the owner chef, who says he wants to make "bread that goes well with meals and drinks," was not originally a baker. He went to France at the age of 10 and trained at "La Pyramide," a two-Michelin-starred French restaurant, where the bread served at the restaurant became popular. He currently runs 6 restaurants, including "Bistro Volon" in Naka Ward, Nagoya City, and "Bistro O" in Higashi Ward.

We covered the trial production of new sandwiches to coincide with the opening!

The base dough is made by combining domestic wheat flour with homemade natural yeast, resulting in a firm exterior and a chewy interior. Sautéed onions are added instead of water to create umami and flavor. Furthermore, plenty of olive oil is added to make it fragrant and prevent it from hardening even when cold.

Before baking, olive oil is drizzled and a light sprinkle of salt is added before going into the oven. The result is a moist and chewy Italian focaccia with the aroma of olive oil.

The ingredients paired with the bread are stracciatella cheese, a combination of mozzarella cheese and fresh cream, and French prosciutto. It is characterized by its melt-in-your-mouth texture and elegant umami.

In addition, herbs such as selvatica, which has a spicy and bitter taste, and Maldon salt, a salt purveyor to the British Royal Family, enhance the flavor of the ingredients. Finally, a reduced balsamic sauce is drizzled over it to complete the new sandwich from National Bakery, the "Focaccia Sandwich."

Over 1 million units sold in the series! Exquisite cheesecake

On the 1st basement floor, "Mr. Cheesecake," a popular cheesecake specialty store in Tokyo, also made its debut in Tokai. It had a long line even during the pre-opening.

This is a popular store with 3 locations in Tokyo, including Ginza, and the Nagoya Sakae store is the first outside of Tokyo.

The Nagoya Sakae store offers over 30 types of menu items. The "Square Roll Cake," which is the 3rd most popular item at the Tokyo store, uses precious Chinese tea from Wuyi Mountain, a World Heritage site in China, in its cream.

The 2nd most popular item at the Tokyo store is the "Basque Cheesecake." It is a cheesecake made with burnt butter, vanilla, and brown sugar.

The most popular item at the Tokyo store is the "Classic." It is Mr. Cheesecake's signature sweet, with over 1 million units sold in the series. The secret passion is that it does not use wheat flour.

The reason why the Classic is loved is its melt-in-your-mouth texture that disappears the moment it enters your mouth. According to Chef Tamura, it is made using a method called "hot water bath baking," which allows it to be cooked gently.

After putting the cheesecake batter into a mold, it is baked in the oven with hot water in a tray. As it cooks, it becomes jiggly! According to Chef Tamura, "The oven heat enters the parts that are not in the hot water. The way it cooks is different at the top and bottom, which creates a smooth texture."

Chef Tamura is not a patissier, but a chef who trained at three-Michelin-starred restaurants in France. When he was 20, he lived in Nagoya for two months and honed his skills at "La Grande Table de Kitamura."

The "Rich Matcha Azuki" is a new limited-edition cheesecake available only at the Nagoya Sakae store. It uses high-grade matcha from Nishio City, Aichi Prefecture, and azuki beans. It is said to be a cheesecake where you can enjoy the pleasant bitterness and umami of matcha.

From CBC TV "DELA LOVER" broadcast on June 10, 2026