Paris has its fair share of celebrity bakers, chocolatiers, and French pastry chefs amazing at upholding and reinventing the delicate art of patisserie. If you look towards the Japanese chefs in town, you’ll find that the expertise, creativity, and sensibility is definitely enough to give the French a run for their money – and even more.
Chef Mori Yoshida is somewhat of a star in Japan. His Pastry Chef Champion title on Japanese television and dashing looks might have something to do with it, but his talent is above all what takes the cake (literally). Yoshida doesn’t delve into French-Japanese fusion pastry, adding matcha powder here and there, far from it.
Inside the stark white shop, pastries are French in tradition and recipes, and Japanese in the perfect attention to detail. Textures are the epitome of what is expected – a perfectly flaky croissant, vanilla flan that’s silky and firm, the list could go on. From the elaborate Saint-Honoré to the deceptively simple Maple Syrup pound cake, Yoshida’s pastry is a perfect illustration of the phrase ‘best of both worlds’.