Capsule toy "Traveling Cafe Miniature Charms vol. 3" has been on sale since the third week of July and is creating a buzz.
Traveling Cafe Miniature Charm vol.3" is now available!
The third edition of the popular "Traveling Cafe Miniature Charms" is now on sale.
© Traveling Café
“Traveling Cafe” is known for its concept of "making cream soda while traveling. This series reproduces the beautiful cream soda as an elaborate miniature charm.
This year's menu includes cream soda artisan tsunekawa's Instagram posts and a new menu item that will be available in July at the actual store.
The lineup consists of six types: "Dawn Sky Cream Soda," "Aurora Cream Soda," "Choco Mint Cream Soda," "Obsidian Cream Soda," "Kareyo (Atarayo) Cream Soda," and "Secret.
All of them are approximately 40mm to 50mm in length and faithfully reproduce the beautiful gradation and transparency, making you want to collect all of them.
Product Summary
Total 6 types
Sold by: Bandai Co.
Price: 300 yen (tax included)
Sales period: From the fourth week of July
■What is the reaction on social networking sites?
As soon as the product went on sale, there was an early response on social networking sites.
Traveling coffee shop gacha, Secret is covered."
I had a cream soda on a rare night and it was beautiful."
I got all but the obsidian cream soda and the secret."
I only had to turn three times and I was able to pull it off with no cover - they're all cute."
There was a traveling coffee shop gala, so I went through a lot of it, but I got pretty dodgy."
I got a cream soda on the first round of the traveling cafe gacha, so it was generally a good day.
I got the secret the first time, but after another pull I got the chocolate mint I was after."
Many people praised the beauty of the appearance and the high degree of perfection. There were also some who lamented the “common occurrence” of the same type of gacha over and over again.
The "Traveling Cafe Miniature Charms vol. 3" is a hot topic of conversation. Please check it out when you see it!
Information is current at the time of publication.
.
