Come here for parfaits elevated to heavenly levels – each one looks more like a miniature terrarium than a dessert. Your parfait (¥4,620 to ¥5,280, including a drink), will even come with a diagram mapping out all the components. You’ll need it, since there can be as many as 20, including gold leaf, pickled kumquat syrup, green tea mochi, micro herbs, kinako (roasted soybean powder) gelato, and fresh seasonal fruit, much of which is sourced from the Yamanashi farm run by owner-chef Asako Iwayanagi’s partner’s parents.
The interior of the store is a surprisingly ultra-modernist setting: floors and walls of sleek grey concrete, with minimal adornments, bar some hanging plants to bring warmth. The backlit glass case houses sharp-looking sweets such as sakura mont blanc, and a layer cake of caramel apple, gorgonzola and mascarpone.
Reservations are not required, but highly recommended to avoid any queues. You can make a reservation as early as a week prior to your visit through its booking website.