Japanese Pastry Chefs Worth Checking Out

Patissier Jun Honma

Patissier Jun Honma

The December 2011 issue of Cuisine Kingdom (料理王国) lists some Japanese patissiers and chocolatiers worth getting to know. I am listing them here. On a side note, it also includes a friend of ours, Shinji Oyama, who is in charge of all of the public relations for the Tsuji Chori Gakko.

Susumu Koyama 小山進

Patissier Es Koyama in Hyogo prefecture

Tadashi Yanagi 柳正司

Patisserie Tadashi Yanagi

Meguro-ku, Yakumo 2-8-11

03-5731-9477

Koji Tsuchiya 土屋公二

Theobroma

Shibuya-ku, Tomigaya 1-14-9, Green Core L Shibuya

03-5790-2181

www.grand-patissier.info/TadashiYanagi/index.html

Miya and Toshimi Fujimoto 藤本美弥 智美

Patisserie Etienne in Kawasaki-shi, Kanagawa prefecture

Shinpei Asada 朝田晋平

Patisserie Aplanos in Saitama-shi, Saitama prefecture

Jun Honma 本間淳

Patissier Jun Honma

Musashino-shi, Kichijoji Honcho 3-4-11

0422-27-5444

Chika Tamehiro (Tillman)

Chikalicious NY Amarige

Shibuya-ku, Jingumae 5-10-1, Gyre Bldg. 4F

03-6418-8015

Reiko Imou 芋生玲子

Atessouhaits

Musashino-shi, Kichijoji Higashi-cho 3-8-8, Kasa Kichijoji II

0422-29-0888

Kazuya Morita 森田一頼

Libertable

Minato-ku, Minami-Aoyama 5-2-11, R2-A Blgd. B1

03-6427-3229

Fumiyuki Kanai 金井 史章

Benoit

Shibuya-ku, Jingumae 5-51-8, La Porto Aoyama 10F

03-6419-4181

Naoki Miura 三浦直樹

Bulgari Il Cioccolato

Shibuya-ku, Jingumae 5-10-1, Gyre Bldg. 2F

03-6362-0500

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Tokyo Sweet Trends 2011

Dessert specialty restaurants and several tea salons are leading the trends for sweets. Chef Kazuyori Morita trained in France and each afternoon between lunch and dinner, Libertable, becomes a ‘salon de the’ with desserts and tea or champagne. Classical French desserts with a twist, for example Mont Blanc with a meringue made of porcini mushrooms or an Opera Cake that is served with a warm chocolate sauce.

The sweets at Dessert le Comptoir by chef Yoshizaki Daisuke are more traditional, such as a chocolate soufflé or crème brulee. There is also a selection of take-away sweets like a milk rum confiture, cannelles, and pate de fruit.

Kohta Yoshioka Patisserie Table has a long counter overlooking the open kitchen so diners can watch as chef Yoshioka assembles each dessert. Yoshioka has been with the Gordon Ramsay group, both in Tokyo and in London at La Noisette as a sous chef. The desserts are more traditional like lemon meringue tart or caramel, orange and apple crepe suzette.

Libertable

Libertable

Libertable

Minato-ku, Minami-Aoyama 5-2-11

03-6427-3229

http://libertable.com/

Le Comptoir

Le Comptoir

Dessert le Comptoir

Setagaya-ku, Fukazawa 5-2-1

011-81-3-6411-6042

http://lecomptoir.jp/

Kohta Yoshioka

Kohta Yoshioka

Kohta Yoshioka Patisserie Table

Bunkyo-ku, Koishikawa 3-32-1

011-81-3-3816-2290

www.kohta-yoshioka.jp/