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Serving up traditional café fare right in the middle of Ginza for more than two decades, Mimosa Kan was completely revamped in March 2015. The somewhat scruffy old interior has given way to an airy wood-and-glass space with plenty of natural light, designer tableware and a menu that reflects most major dessert trends of the past few years. The honey used in dishes like the French toast (¥800) and the Honey Milk Coffee (¥700) is produced by bees swarming around on the building's tenth floor, where the Ginza Honey Project maintains a full-scale honey bee colony.