This year, I had a hard time deciding on a Christmas cake. I couldn't make up my mind, so in the end, I came up with a few options and decided with a roulette (lol). Actually, this cake here was the one that didn't get picked by the roulette... (T_T) I had to resist the urge to eat the cake that didn't win... but then, my husband, surprisingly, suggested having a Christmas party! Since Christmas Eve is already booked at restaurants, we decided to have the party a week early! Once I found out that I could still reserve the cake that didn't win in the roulette, we excitedly made plans (lol). We went out in the morning to get the cake. There were several stores, so I asked the security guard where to pick up the cake, and he kindly showed me. There were people eating parfaits that looked delicious... my mouth was watering... The cake bag was a chic grey one, with a high-quality material that was slightly stretchy, making it easy to carry. Impressive. I was prepared to take out a shelf in the fridge and stack the cakes in two tiers, but miraculously, they fit perfectly! The chocolate cake was called TroisC, designed to look like a tree stump! It represents the process of moss growing, new shoots sprouting, and becoming part of the forest over thousands of years. It features 3 types of C - caramel, café au lait, and chocolate. The cake was cut into 5 pieces according to the app... Wow, it was a delicious chocolate cake. It went down smoothly, despite chocolate cakes often being heavy! The coffee layer was particularly impressive and enjoyable. The Mont Blanc was from creA plus, a pure white Mont Blanc wrapped in chantilly cream. CreA is a specialty of Asako Iwayanagi. The cream has cream-colored parts resembling ornaments on top, with a fir tree. Inside the chestnut mousse, there are mochi, honey chamomile mousse, yuzu kudzu jelly, fermented milk cream, and yogurt cream. It wasn't just a regular Mont Blanc, the refreshing yuzu flavor was pleasant. However, this cake wasn't just simply delicious! I realized that you have to think about the composition and savor it, or else you won't be impressed... It's a bit challenging to enjoy it casually.

I visited this place for the first time while I was in Todoroki. As I approached, a staff member came out from the front door and kindly guided me inside. The front area mainly sells baked sweets, while the adjacent area offers bread, cakes, and a space for dining in. I mentioned that I wanted to buy bread and cake, so I was directed to the adjacent area and the entrance door was opened for me. After some consideration, I purchased the following items: - Mont Blanc - Seasonal shortcake - Boule a la creme - TODOROKI roll - Gorgonzola honey pizza - Croissant - Mentaiko salt bread - Brioche cream bread I bought these for my family's birthday celebration and we enjoyed sharing them little by little. Thank you for the delicious meal!

This is my first visit here. I chose the fig option for the seasonal parfait, which also had grapes and two other choices. The presentation was impressive, and each component was finely crafted with delicious flavors. I look forward to coming back in winter to try the seasonal parfait again.

I revisited Instagram in September 2023, https://www.instagram.com/xiaoshan7910/?hl=ja. This time, I invited someone new and we visited together, sitting at a table. We tried the "Parfait Bijou Raisin" priced at 6,380 yen, which is a parfait featuring various grapes harvested and processed in Japan. The layers of the parfait showcase different grape varieties, with grape sorbet and salty feta cheese gelato as highlights. The parfait is decorated with grape mochi, ginkgo nuts, pine, homemade granola, and Shine Muscat. After enjoying the fresh grapes, it is finished with grape and spice compote, white miso dressing, and Vin Cotto sauce. The parfait was topped with a variety of ingredients like grape pistachio granola, jelly, white balls, mousse, chocolate disc, and more. We also enjoyed a special tea called "Campo Pepper Tea ASAKOIWAYANAGI Original". Overall, the parfait was elegant and photogenic, with a rich and sophisticated taste.

After making a reservation for the 5:00 pm slot on Thursday, I visited the restaurant at 11:30 am eagerly anticipating the fig season. I chose the recommended Kinmokusei Hojicha Hot as the pairing drink, which came with the option to choose a beverage. The welcome drink was a refreshing Grapefruit Juice with Spice, and during the meal, I enjoyed Grape and Sansho Tea. For dessert, I had the Kinako Noisette Chocolat, which was a delightful treat. I was pleasantly surprised by the variety of dishes served besides the parfait. The Almond Gelato in the parfait was smooth and had a nice texture, which I really liked. I was able to compare two types of figs, the Toyomitsuhime and Biore Solies, in the parfait. Personally, I found the combination of sweet figs and bitter caramel in the latter part of the parfait to be delicious, but it did make me feel a bit overwhelmed by the sweetness. The Grape Tea helped balance the flavors, but adding some jellies or something refreshing might make it easier to eat. The presentation was visually appealing, and the use of delicious fruits made me want to visit again during a different season. The menu included Fig decorations, Chocolat, Micro Harp, Fig Tart, Fig Sorbet, Vansho, Red Wine, Fig Tart, Red Wine, Fig Sorbet, Vansho, Shanti, Milk Tea, Blancmange, Fig, Earl Grey, Caramel Almond, Toccrack, Cassis, Cinnamon, Ganache, Fig Tea, Pecorino Romano, Lemon Jelly, Red Wine, Fig Sauce. I ordered the Parfait Bijou Fig for 5500 yen, which came with a drink. I also tried the Swordfish Fritters with Salsa Sauce and the Danish.

Parfait Bijou®︎ Rezan, thank you for the coffee from "Guatemala Los Aguacatenes Farm"♪ This year's Parfait Bijou®︎ Rezan is inspired by the moon-viewing. In particular, the top represents a moon-viewing dumpling. The grapes are Shine Muscat, Nagano Purple, and Queen Rouge (I may be wrong about the types, I'm sorry). It's a wonderful parfait with delicious grapes shining brightly. Matsuba shiso green grape agar-agar grape Vansho sorbet green tea agar-agar ginkgo white miso Viennois sablé feta cheese gelato grape white dumplings grape pistachio granola mousse au lait chocolat grape compote cream cheese lemon jelly vin cotto sauce.

I visited ASAKO IWAYANAGI SALON DE THE without fully understanding it. There was no sign, so I called and a staff member came out to help me. She was a cute lady, like BLACKPINK's Jisoo! The sophisticated interior is a grey world, making the colorful sweets stand out. I enjoyed a beautiful parfait in this lovely space! I made a reservation for the morning parfait at 8 o'clock, which included three types of grapes (Shine Muscat, Pione, Delaware) and small pieces of pear, showcasing the deliciousness of the ingredients. There were luxurious gaps inside the parfait. I want to live with a sense of space, like this parfait, without cramming everything in.

I love the caramel popcorn parfait at Patisserie Asako Iwayanagi. The way they used corn this year was different from last year and it was incredibly delicious. Asako Iwayanagi's parfaits are also generous in portion size, which I appreciate because I never want it to end.

I am happy. While eating a parfait, there was a whole story inside. It's the first time I've had a parfait where the ingredients didn't separate. I was happy the whole time I was eating it... The appearance, taste, aroma, and texture were all enjoyable. The atmosphere was casual, so I could eat without feeling tense.

I am doing a tour of the top 100 sweets shops, and when I eat something sweet, I crave something salty. I know, right? Among the many sweets lined up, I fell in love at first sight with a homemade sourdough salt bread filled with mentaiko (spicy cod roe) and shiso leaf, baked to perfection. It costs ¥324. It was delicious and had a rich aroma. The mentaiko was unbeatable, and so was the shiso leaf. The triple deliciousness of the bread, mentaiko, and shiso leaf exploded artistically. The sweets shop only allowed reservations for eating in, but takeout was possible. I'm not sure about the shop next door, but it seems to focus on baked goods. The location is a 3-minute walk from Todoroki Station on the Tokyu Oimachi Line, and about the same distance from Oyamadai Station. This area is lined with top 100 bread and sweets shops. If you plan to visit multiple shops, buying a Tokyu One-Day Pass for ¥750 is quite cost-effective. Autumn is cool, and there are no summer closures, so you can visit many places. I didn't try the sweets this time, so I'll make sure to make a proper reservation and visit again. But wow! A parfait and a drink cost ¥6,380. That's crazy! Afternoon tea with a mini parfait costs ¥4,950. Maybe I should go for the afternoon tea?

The specialty parfait was incredibly delicious! It was elaborately made and visually appealing. I tried the Mont Blanc parfait, which was small but very elegant and tasty. The crepe came out like a parfait too!

Parfait Bijou®︎ Fruity Rouge, "Hamacha" was delicious♪ This parfait featured a combination of summer red fruits (watermelon, plum, fruit tomato). The tea served with the parfait changed halfway through, starting with Hamacha to match the fruit flavors and transitioning to an original blend tea for a richer taste. The attention to detail in the flavors was impressive. Overall, I was very satisfied with this parfait. It included watermelon candy, fruit tomato compote, basil granita, cress, watermelon fruit tomato sorbet, chocolate sorbet, ethnic chocolate, cracklan, plum jelly, watermelon plum coconut kudzu, Earl Grey chocolate, chantilly herb, plum ganache, pearl cracklan, yogurt herb mousse, noir chocolate disk, cheesecake, watermelon herb marinated, lemon jelly, watermelon plum sauce, ethnic salt (served separately).

I made a reservation and went there on Sunday around 2 pm. I was determined to go because I couldn't just drop by before the pandemic. I made a reservation right when it opened! The seasonal peach parfait was delicious with lots of peaches that provided various textures and flavors, and it wasn't too heavy, very rich! But well, considering the price... well, it better be this delicious.

Parfait Bijou Pêche (August R5) is a patisserie located in Todoroki. It is known for its high-end parfaits and ice coffee made from Geisha beans. Reservations for dining in are quite difficult to secure due to its popularity and occasional TV features. Finally managed to secure a reservation in the third week. The parfait is definitely worth the reservation with its delicious taste. The "Momo Pie" with a crispy crust topped with juicy ripe peaches was also delicious.

I revisited Instagram in August 2023, https://www.instagram.com/xiaoshan7910/?hl=ja, and enjoyed it once again <(_ _)> This time, I visited alone and sat at the counter in the back of the restaurant. I ordered the Parfait Bijou Fruits Rouges (with a drink) for 5,280 yen including tax. This parfait features seasonal fruits such as "Ohanazawa watermelon" from Yamagata Prefecture, "Kiyohime" plums from Shioyama, Yamanashi Prefecture, and "Haruka Eight" fruits tomatoes from Hokkaido. The layers represent the image of the summer sun. The parfait is finished with Earl Grey tea ganache, basil granita, coconut kudzu, and a herb and feta cheese summer salad at the bottom. The decoration includes candy work that symbolizes the color of watermelon skin. The parfait also includes watermelon fruit tomato sorbet, chocolate sorbet, ethnic chocolate crackland, plum jelly, coconut kudzu, Earl Grey chocolate chantilly, pearl crackan, herb plum ganache, yogurt herb mousse, noir disc chocolate, feta cheese, watermelon herb marinade, lemon jelly, and watermelon plum sauce. You can also enjoy specialty coffee or tea with the parfait. The coffee is paired with the parfait layers, offering two different types of coffee based on the origin. The "Brazil San Benedetto" coffee has a fruity and apricot-like sweetness with a milk chocolate-like aftertaste. The "Indonesian Klinch Mountain" coffee has a pleasant bitterness with hints of herbs and citrus. The parfait was served in about 10 minutes, and it was a luxurious, photogenic treat. The watermelon was fresh and sweet, the plum was regal, and the unique flavors of the fruit tomato compote and basil granita were delightful. I enjoyed the watermelon fruit tomato sorbet, rich chocolate sorbet, and the exotic flavors of the ethnic chocolate crackland, plum jelly, watermelon, plum, and coconut kudzu. The harmony of flavors like Earl Grey chocolate chantilly, pearl crackan, herb plum ganache, and yogurt herb mousse paired well with the second cup of coffee. The combination of flavors like noir disc chocolate, feta cheese, watermelon herb marinade, lemon jelly, and watermelon plum sauce made for a delightful finish. I can't wait to see what other parfaits Asako-san will create in the future. (^_-)-☆

This time, I couldn't reserve a table, so I bought 3 types of Parfait A Emporter (Parfait for takeout) and some cakes and bread! (I also included photos of past parfaits for reference on the parfait atmosphere). Parfait A Emporter includes peach, caramel popcorn, and mango as the main flavors. Each one is so delicious that I just want to shout, "Just try it instead of listening to me ramble!" Chef Patissier Mayuko Iwayanagi, known for her expertise in using fruits, creates not only cakes and parfaits, but also delicious bread and meals. Her sense of combining ingredients is outstanding!! For example, the peach parfait in the first photo includes: zunda bean paste, rose hip agar, fresh wheat gluten, adzuki beans, herbs, fresh peaches, moscato dust jelly, opal disc chocolate, white azuki bean paste with tayberry, floral roasted green tea cremeux, lemon jelly, fennel basil sauce, and milk blancmange. Despite being made up of so many components, every bite is delicious and you won't get tired of the sweetness or flavor changes until the end. The cakes I bought, the classic shortcake and seasonal tart, were both so delicious that I felt like thanking the chef after just one bite! The bread was also incredibly delicious and large in size, making me question if the price was too good to be true. The only downside of visiting this shop is that it's hard to be satisfied with other parfaits easily afterwards. I just hope I can make a reservation more easily next time. Currently, it's a real challenge as it gets fully booked very quickly, so be cautious if you plan to visit!

It was my first visit. I arrived around 4 pm on a holiday and just managed to get a seat. I ordered the peach parfait and orange crepe. They were both delicious. The balance of flavors and textures in the parfait was excellent, and the crepe, though simple, was also tasty. I want to go back every week...

He also took home chocolate cake and cream puffs. The pistachio and berry cake has a moist sauce on top and bottom with a good balance of cream. The strawberries, mangoes, and peaches are delicious. The milk crepe is not too sweet.

I really wanted to try this year's corn parfait. It is likely ending this week. Here is an excerpt from the website describing the parfait: "Parfait Bijou® Caramel Popcorn" This year's corn parfait is themed around "caramel popcorn". It features homemade salted caramel "caramel pecan nut gelato" and a corn sorbet made with sweet, seasonal corn. It also includes caramel popcorn and corn Basque cheesecake. The bitterness of the coffee and the richness of the mascarpone cream add accents. A mango salsa sauce and passion fruit punch provide a sweet and sour, refreshing taste. Enjoy the various layers and homemade tortilla chips together. It showed a different deliciousness compared to last year's corn parfait. The appearance is beautiful, and the taste changes from top to bottom, offering a variety of flavors to enjoy. Next to the shop, they were selling a mini parfait with three flavors - corn, peach, and mango - for takeout, so those who couldn't make a reservation can still enjoy it. I also took out a black sesame brulee chocolate tart this time. It is a chocolate tart baked with bananas, topped with citrus sauce and black sesame brulee. It was also very delicious!

On Sunday around 1 pm, it was relatively empty, probably due to the heat. I had Pistachio Tiramisu Creare (rare cheesecake), Tropical Milk Crepe, and the seasonal Savarin (peach). The Savarin had a stronger alcohol taste than I expected! The Pistachio Tiramisu was delicious!

Touge Mont Blanc 700 yen + tax: The chestnut is definitely delicious, but maybe not as highly rated as last time. Compared to fresher memories, I prefer Ampouche Pake, Atsuway, and Rezane Fall for their strong sweetness. Seasonal Blancmange 600 yen + tax: The orange and banana jelly on top has a sophisticated taste with a hint of herbs. The bottom white blancmange part is extremely delicious, I just want to eat that part. Unfortunately, you can no longer eat crepes here (they are not sold unless you go to Salon de The, where you can't get takeout and have to buy a drink for over 1000 yen). Despite that, it's still delicious, but I have slightly changed my rating this time.