New Japanese KitKat features premium Tokyo Banana flavour…with crushed crepes

Last year, Nestlé Japan delighted customers with the news that they would be collaborating with one of Tokyo’s most beloved sponge cake souvenirs, Tokyo Banana, for a very special flavor release.

With lines out the door for the banana-flavored offering, demand for the Tokyo Banana KitKat exceeded all expectations, so the two have decided to join forces once again, this time for an all-new premium version that looks set to be even more special than the original.

The premium edition has the same intense banana-milk flavor as the moist creamy filling used in Tokyo Banana cakes. It also boasts the same unique “moist-crunch combination” that made the original Tokyo Banana KitKats so popular, only now with the addition of a very special premium ingredient: Feuilletine.

Feuilletine are brittle, crispy flakes made from crushed cooked crepes or pie pastry, which are used to add sweetness and a light, crispy texture to professional pastries.

This new KitKat has Feuilletine kneaded into the banana-milk-flavored white chocolate coating, while the wafers are layered with a cream made from banana powder and a spiced caramel powder, to create a crisp, crunchy sensation and a deliciously bittersweet aftertaste.

▼ The new release is officially called “Tokyo Banana KitKats Premium Banana Milk Flavour with Feuilletine."

The new KitKats will be sold in boxes of eight for 680 yen plus tax, or boxes of 15 for 1,250 yen plus tax. To help celebrate the new release, the first 20,000 people who spend more than 1,000 yen on the premium KitKats will receive two free Tokyo Banana KitKats.

The Tokyo Banana KitKat Premium Banana Milk Flavour with Feuilletine will be on sale at the Daimaru event space from Dec 19 to Jan 8, 2019. If you can’t make it to the event space during this period, the KitKats will also be available at Haneda Airport from Dec 26, and at other stores around Tokyo, including JR Tokyo Station and Tokyo Solamachi at the base of Tokyo Skytree, from Jan 9.

Source, images: PR Times

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