Competition on the Tokyo culinary scene is fierce. Japanese chefs strive to create the most spectacular desserts in every confectionary discipline: puddings, pies, parfaits and pastries. The sweets served in Tokyo’s finest restaurants and patisseries are remarkable in appearance and flavor, making this the ultimate city to indulge your love of the last course.
Here are the top treats from all over Tokyo, each unique to its outlet. Don’t miss the chance to embrace painstakingly prepared delicacies you won’t find anywhere else.
German Apple Pancake, Origami Cafe
One Tokyo classic at Origami Cafe in Forbes Travel Guide Five-Star The Capitol Hotel Tokyu is the German apple pancake. Austrian chef Karl Hohmann introduced the breakfast-for-dessert as an homage to his beloved grandmother. Origami Cafe is chic with modern Japanese décor and a diverse menu, but this particular dish is a distinct part of the hotel’s history.
The large pancake is turned up at the sides to create a bowl shape with crispy edges. The bottom is filled with Japan’s finest apples, usually sourced by the chef from Aomori Prefecture. The pancake shape can accommodate plenty of melted butter and syrup.
The Layered Parfait, Whisk
The beautifully arranged layered parfait is a menu staple at Mesm Tokyo’s Whisk. Every season brings a new and original parfait featuring a Japanese flavor made with fresh fruit. Through late June, the Kissaten layered parfait (fresh melon with mascarpone mousse, jelly, crumble, chocolate and cherry confection topped with Chantilly cream) is available.
The refreshing Kissaten parfait contains the nostalgic flavor of the Japanese green melon soda, a favorite soft drink in the country’s traditional kissaten cafés during the spring and summer. Whisk’s parfaits are as delicious as they are Instagrammable; enjoy them with a view of the Hama-Rikyu Gardens and Tokyo Bay.
Lemon Pie, Orchid
Five-Star The Okura Tokyo’s all-day-dining restaurant, Orchid, is known for its treats made on the premises. The talented pastry chefs conjure up desserts each season, but the famous pies are a fixture. The fresh pies are temptingly displayed on Orchid’s glass counter, just begging to be eaten. Choose from peach, apple or the majestic lemon meringue pie, a highlight of the menu.
Known simply as the lemon pie, this citrusy delicacy has been served at The Okura since the original hotel opened in 1962. The pie is zesty yet sweet; the fresh lemon curd sits on a salty base to balance the sugary meringue topping. It is so flawless that pastry chefs have never altered its form in all these years. Enjoy a slice with ice cream and whipped cream at Orchid or the onsite delicatessen, Chef’s Garden.
Baba à l’Armagnac, Benoit Tokyo
Among Tokyo’s best French restaurants, Benoit puts a unique twist on the traditional rum baba (syrup-covered yeast cakes). The Baba à l’Armagnac is a decadent deconstructed dessert: cake, Chantilly cream and a bit of VSOP Armagnac.
Alain Ducasse decorated his traditional French restaurant with antiques and flea market finds from across France. When you walk up the stairs to the light-filled dining room with lovely wooden furniture, you’ll agree that it’s just the place for this exquisite French dessert.
Strawberry Shortcake, Sophie at Edition
The Tokyo Edition, Ginza’s Sophie at Edition may be a newcomer to the area, but the brasserie has a rapidly growing reputation for its quality, approachable French food and made-in-house desserts like the memorable strawberry shortcake.
The executive chef offers his take on the strawberry shortcake, Japan’s most popular cake. This enormous red-and-white delight, which serves four to six people, is filled with strawberries sourced from all over Japan, according to the season. The fluffy chiffon cake with fresh cream is topped with a gigantic handmade sugared strawberry, which is a work of art. Crack open the big strawberry to find even more fresh berries inside.
