Sweets Top 100 TOKYO 63/100: Located above Paul Bocuse, a cake shop in Ebisu, a 17-minute walk away. Due to a shortage of staff, they have limited operating hours on Saturdays from 12:00 to 17:00 starting from May. The best selection of cakes is available when the shop opens. On this day, they had about 10 types of fresh cakes, including the [Lumolande Mall] with lavender bavarois, superb compote, and raspberries, with more cakes being displayed as they are ready. Reservations can be made from 14:00 for the available stock, and customers must pick up by 17:00. On a rainy Saturday, there was already a customer waiting 20 minutes before opening. The popular salt cookies priced at 6000 yen are also available for purchase online, with a unique flavor combining chocolate and salt. The store also had broken salt cookies on sale. The Orange Shortcake had a strong liquor aroma, with orange soaked in alcohol bursting with sweetness. The Passion Fruit Mousse was visually vibrant, with raspberry accents on a biscuit base, and a flavorful passion fruit mousse with a hint of alcohol. This shop had a lot of passionate fans who enjoy the distinctive flavors. It was a delightful dining experience.

I visited the popular patisserie Patisserie Il Pulou Sur La Seine in Daikanyama. They are only open on Saturdays, so I happened to visit at the right time. What I had: - Specialite Trans Champagne - Freshly baked Financier - Pistachio Financier The Specialite had an excellent combination of chocolate and raspberries with a hint of alcohol, making it a sophisticated cake. I will definitely visit again. Thank you for the delicious treats.

I had always wanted to visit this shop but the access was difficult. I aimed to arrive at the opening time of 12 o'clock. When I got there 10 minutes early, there were already 2 groups of customers waiting. More people arrived after that. [Items purchased] Tranche Champagne Noir...870 yen Cool De Jir...820 yen Chou au Chocolat...900 yen Leafy Pie Galette Bretonne Galette Noir I tried the cakes and they were all delicious! The shop's signature item, Tranche Champagne Noir, combines champagne mousse with refreshing fruit for a delicious melting taste. I found out that someone who trained here opened a cake shop in the area, and they make the same cakes there which I also tried and was impressed. So, I visited the original shop as well and it was still delicious! The overall balance is very good. The milkiness of the Chou au Chocolat was amazing. Milky, rich, and luxurious chocolate that matched well. I forgot the prices of the baked goods, but the cakes were on the pricier side. However, the taste was delicious and made me want to go back and buy more. The fact that the Choucream-like item was the most expensive was surprising (it's different from the usual Choucream). Thank you for the meal!

This was the last shop visited on the Sweets Top 100 Stores Tour. The person at the shop mentioned that they are also participating in the tour and this shop was their 100th. Thank you so much! They replied with a smile. They were so kind. This was part of the Sweets Top 100 Stores TOKYO 2023 tour, where we traveled around the city by train and on foot during the peak of summer. It was a great summer memory. This shop usually operates as a pastry school and only opens on Saturdays at 12 o'clock. We were eagerly waiting for it to open during the summer break. The opening finally came, and we were so happy. We bought the Shoe a la Creme for ¥486 - so delicious! It exceeded all expectations. We also got the Bichuron for ¥842 as a treat. I drove here just so I could buy cakes. We were able to safely bring them back home in perfect condition. The chocolate cream made with butter was amazing. I'm glad I decided to come today and try them. I also wanted to try the shortcake, but they mentioned that it will be available starting from November when strawberries are in season. I would love to try it. Visiting this shop as the 100th on the Sweets Top 100 Stores Tour was wonderful. It made me happy.

Located about a 5-minute walk from Daikanyama Station. It might be easier to understand if you think of it as the building where Maison Paul Bocuse is located. The shop itself is small, but due to the cake class next door, the overall space is quite large. Ordered items: Orange Shortcake 972 yen, Vacherin 842 yen. It has a familiar taste that seems like something you've had before, with a popular and universal appeal. However, this makes it even more noticeable how overpriced it is. Frankly, the satisfaction level is not high enough to justify the high prices. I honestly couldn't understand the reason for this popular restaurant.

From May, the sale of confectionery has been revived in the form of operating only on Saturday afternoons. It's a delightful development. They open at 12 o'clock. I arrived at the store at 25 minutes before 12 and passed by a group of women on the stairs. Inside the store, there were already two customers. Sadly, they were out of the daily cake "Banana Coconut Tart" and the "Le Morand Des Moulins". Shocking, right? Just saw them on Instagram Stories while on the train here. Sold out in less than 30 minutes. No reservations, and no pick-ups until 2 o'clock, so nothing could be done. Later, I received a notification saying that the same items will be available next week, but I already have a reservation at a different store. Too bad! I ended up purchasing seasonal items and their classics. Well, they are delicious, so it's okay. - Orange Shortcake 972 yen: A classic. Known for being drinkable. The cakes at this store have a lot of liquor and ponche, so for those who prefer a solid texture, this might not be popular. The sponge cake is soaked in liquid, and the cream is soft and light. The orange flavor and aroma are explosive, both on top and inside. The cream is soft and fluffy, yet holds its shape well. A completely different kind of shortcake with a strong flavor of the sponge cake, which I particularly like. - Champagne-noir 940 yen: A classic among classics. The champagne mousse with peaches and framboise, Malaga cream, dacquoise, and genoise make for a multi-layered taste experience. The chocolate glacage is the key to the flavor, adding sweetness and depth. The tanginess of framboise and the delicate flavor of the mousse are perfectly balanced. Truly amazing. - Bucheron 842 yen: No alcohol used. As described as a “crumbly chocolate biscuit,” it is a rare solid biscuit. The chocolate on the outer perimeter is crispy, and the chocolate cream is rich. Oh, it contains butter. Slightly difficult to eat with all the crumbs. -Coconut Mousse 810 yen: A fluffy coconut mousse in a charlotte. Perhaps the refreshing mint-like taste from the coconut comes from the liqueur soaked in the bottom biscuit? The coconut flavor is not overpowering, and the hint of mint is quite enjoyable. There are no misses here. The use of alcohol is exquisite. It is not cheap, and with the weekly operation and various hardships, the next time is always anticipated. I couldn't buy the daily special, but there is always a next time. In fact, I was torn between this and another store that day (I pondered between this store, which will close in May, and another one). I heard the other store required a 5-hour wait and still no guarantee of purchase, so I guess Il Pleut was the right choice after all. Let's come back next month.

The bakery is located on the second floor of a concrete building, which may be a bit intimidating at first. However, once you step inside, the bright atmosphere puts you at ease. The nut-filled Swiss roll in the front has a moist yet crunchy texture. The coconut cake in the back has a strong hint of alcohol. If you enjoy cakes with bold flavors, scents, and textures, this bakery is definitely worth a visit.

・Trance Champagne 670 yen + tax 3.8 A unique type of dessert with a strong alcoholic kick in the base and fruits, which is not often seen these days. The acidity from the fruits ties everything together nicely, making it delicious without being too sweet. The chocolate on top is thin but hard, so you have to eat it without tilting it or it will crumble. ・Caramel Sweet 850 yen + tax 3.8 Made with plenty of crushed walnuts top and bottom. The caramel and white chocolate cream layers are both delicious, especially the caramel cream is outstanding. The cream is somewhat sweet, but due to the large amount of walnuts top and bottom, it somehow feels less sweet overall, which is intriguing. ・Hazelnut Roll Cake 770 yen + tax 3.4 Delicious with plenty of nuts. ・Strong chocolate and salty cookie (2 pieces) 240 yen + tax 3.4 The chocolate flavor is light, but the slightly bitter taste lingers in your mouth. The saltiness on the surface is a bit noticeable. It's not too sweet, so you can easily finish it quickly. Is it living up to its name? ・Galletunoa 300 yen + tax 4.0 Nicely baked and fragrant. Quite a favorite. ・Financier 340 yen + tax 3.3 A bit thick. ・Praline Dacquoise 370 yen + tax 3.3 ・Keck au Chocolat 3.2 Seems to have a bit more chocolate, and it crumbles quite easily, so it's a bit difficult to eat. ・Fig Pound Cake 3.3 This one is moist. It also had quite a bit of figs in it. ・Salty cookie (can) 6,010 yen + tax 3.8 Plenty of nuts and a light salty taste, perfect for pairing with alcohol. The cookies are not too sweet and do not have the buttery richness. If you don't consider the price, it would be a great addition to a small party with alcohol. The wagashi (Japanese traditional sweets) seemed to be by reservation only, but I was able to purchase without a reservation on the day I visited, which was just before Golden Week.

Visited around 1:30 on Saturday, located in Naka-Meguro, up the hill from the Meguro River. It is on the second floor of a stylish building in Daikanyama, giving off a slightly upscale vibe that may feel intimidating for solo visitors. There seems to be a cooking class for sweets offered as well. There were only about three cakes in the showcase. Purchased the Duckworth (praline) for around 350 yen and enjoyed it nearby. Not overly sweet, with a good praline flavor. If I were to visit again, I would like to try something different.

In a situation where the store is closed in February and the confectionery is closed in March, there is a happy news that for two days at the end of March, there will be a limited sale of confectionery sets. The system is called the "Asakusa Rustle's method," where predetermined cake sets can be reserved and paid for online in advance, then picked up at the store on the day of. Although it may seem troublesome due to the time restrictions, it ensures that you can get confectioneries that you wouldn't normally choose to eat. This time, I ordered a set of four varieties. I was excited as I thought I wouldn't be able to see confectioneries for a while. Below are my notes: Cake Set (for 3/25 & 3/26) - ¥3,672 - Surray - Opera Bastille - Fraisier - Le Cardinal Surray: A unique wine imported directly from Il Blue miraculously used in a mousse with smooth mouthfeel, pineapple syrup-soaked strawberries, and peach garnish. Opera Bastille: Different taste than the regular opera cake with a cassis accent that adds complexity. Fraisier: Almond dough with Kirsch-flavored strawberries and light cream; a well-balanced cake with a good almond aroma. Le Cardinal: Chocolate genoise with chocolate and raspberry mousse, raspberry sauce, and raspberry berries, offering a rich yet light balance. Overall, it was an enjoyable experience and I will definitely order again. Finally, I went to Nishi-Goyama Park and towards the direction of Shibuya from Daikanyama, only to find that many things have changed, making me feel like Rip Van Winkle. Some of the restaurants I used to visit are gone, replaced by new buildings. This experience served as a reminder that we shouldn't take for granted the existence of our favorite establishments.

-Financier Caramel (1 piece): 2,022 yen -Tarte Santiago (18cm): 3,780 yen I bought the Financier as a souvenir for my friend, and ended up getting one for myself as well. The cat design is adorable and perfect for a gift. Despite focusing on appearance, the taste was superb with a classy caramel fragrance. The Tarte Santiago came with a leaflet that conveyed the chef's passion. It's quite large at 18cm, so I couldn't finish it on my own within the expiration date.. haha. Both items were truly delicious.

You can enjoy the exquisite French pastries offered by a popular pastry chef at the café and cake shop "IL PLEUT SURLA SEINE" in Daikanyama. It is a place where you can have a luxurious time enjoying delicious sweets in a calm and sophisticated atmosphere. It would also make a great gift for someone special.

Renowned pastry shop "Patisserie Il Pleut sur la Seine," led by master pastry chef Yumita, is committed to spreading the true essence of deliciousness through its wide range of activities, including French pastry and cooking classes. Due to the ongoing issue of labor shortage, the shop will be changing its operating hours starting in January. In February, the shop will be closed, and it will reopen in March with a limited menu of only baked goods, with no definite date for the resumption of selling pastries. Despite the rush, I managed to visit the shop in its final week after a seven-year hiatus. The shop has moved across the street, and the indoor seating area has been replaced with a terrace (which was not in use during my visit). I arrived 10 minutes before opening time and joined a queue of about 10 people, all seemingly eager to purchase pastries. Although the display case was well stocked, there were only a few items left, both baked goods and pastries. The prices seem to have increased, with most items priced at over 800 yen. I ended up buying six pastries and baked goods, which added up to a significant amount. - Strawberry Shortcake (870 yen) - Rating: 3.9 - Trump Chantilly (800 yen) - Rating: 3.7 - Le Sancyiel (850 yen) - Rating: 3.8 - San Marc (750 yen) - Rating: 3.8 - Charlotte Passion Nougat (800 yen) - Rating: 3.7 - Biche Chocolate (820 yen) - Rating: 3.7 Overall, I was satisfied with the experience of enjoying Il Pleut's petit gateaux in January.

It has been a while since I visited "Il Plu sur la Seine", and I couldn't fit everything into one post, so I will separate the confections into fresh and baked goods for posting. When I entered the store, there were only a few fresh pastries left, but the baked goods were very popular. There were only a few pound cakes left, and the highly sought-after salted cookie tin was sold out. However, since this time I focused on petit gateaux, I bought individual baked goods. Perhaps due to the recent increase in ingredient costs, the prices were on the higher side, but if you visit Il Plu, you should definitely try the baked goods as well. Here is what I purchased: - Financier (340 yen) - Sablé Coco (240 yen) - Galette Bretonne (340 yen) - Galette Noix (300 yen) - Tart Santiago (450 yen) As stated on their website, they do not aim for sweets that follow the trends of the times, and the baked goods were classic and simple. They are recommended for personal consumption and as gifts. Thank you for the meal.

Daikanyama Forum's Patisserie on the 2nd floor is a stylish and open building with Maison Paul Bocuse, one of the top 100 French restaurants, on the 1st floor. The name of the patisserie might be hard to remember if you're not familiar with French, as it means "rain on the Seine". The cakes and pastries looked delicious, but on this day we tried the cakes. The "Charlotte aux Poires et Passion Noix" (including tax ¥864) was particularly outstanding, with a bavarois pear charlotte. The taste was excellent, with a crispy biscuit, plenty of custard cream, and a substantial portion of fresh pear. Although it's not a type of cake I usually eat, it was the most appealing of the three we tried that day. The Strawberry Shortcake (including tax ¥940) was a classic done exceptionally well, with a light and fluffy sponge cake with a sweet almond flavor akin to a financière. It was moist and delicious, with a refreshing taste. The Bûche Ronde (including tax ¥810) was a rich chocolate cake with a hint of bitterness. The smooth and rich chocolate cream was made with butter, offering a mature flavor with a mellow depth. All the cakes were delicious, but they were a bit on the pricey side. Overall, they provide a rich and indulgent cake experience.

At least until the end of March, the sale of wagashi will be suspended so don't rush to revisit. There are few stores that focus on fragrance, and their assembling methods are unique, making it difficult to appreciate their quality due to their high prices. However, they should not be underestimated. Items purchased (tax included): - Les Enfants (¥918) ☆×4.4 Composition: Raspberry Bavarois + Fromage Blanc + Biscuit - Marron and Caramel Vitesse (¥864) ☆×4.1 Composition: Chestnut Bavarois + Caramel Biscuit + Chocolate Cream - Tarte aux Fraises (¥972) ☆×3.9 Composition: Strawberry + Tart base - Bicchier Pissashu (¥940) ☆×3.9 Composition: Pistachio cream Ducworth dough + Pistachio & white chocolate Bavarois - San Michel (¥918) ☆×3.9 Composition: Chocolate mousse sweet chocolate + biscuit - Charlotte aux Pommes et Caramel (¥864) ☆×3.4 Composition: Charlotte dough + Caramel Bavarois + Rum raisins + Apples + Walnuts - Other items: Toulans Shampinuvas (¥864) ☆×4.8, Suri (¥864) ☆×4.8, Strawberry Shortcake (¥940) ☆×4.3 Review: The shop will suspend the sale of wagashi until March. It is a unique place that focuses on fragrance, with assembling methods that stand out. Despite the high prices, the quality is undeniable. The taste and balance of the products are impeccable. The flavors are well harmonized and the textures are pleasing. The shop is definitely worth a visit, especially for wagashi lovers.

An announcement on Instagram states that Petit Four will stop selling cakes at the end of January due to the inability to secure employees. They will be closed in February, and from March onwards, they will only sell baked sweets. This prompted a visit to one of my favorite cake shops in Daikanyama, where I was relieved to arrive early and secure my purchases before they sold out. I bought a Charlotte Fasson Nugat, a warm chestnut dessert, a Tranche Champenoise, and a cream puff along with various baked sweets. I also indulged in a cream puff at the Atré rooftop garden. The cakes had a delightful touch of alcohol, and the baked sweets like the chocolate sable, Garret Noir, and Yuzu pound cake were equally delicious. Hopefully, they will resume cake sales from April onwards.

Located on the second floor of a building near T-SITE in Daikanyama, this patisserie is where Maison Paul Bocuse is housed. Chef Toru Yumida has dedicated himself to spreading the philosophy of French confectionery widely in Japan. To maintain high quality, there is only one store here, as per the chef's beliefs. "Trans Champenois" is a cake with a rich champagne aroma. Layers of raspberries, pears, and cream covered by sponge, coated with chocolate on top. The champagne aroma blends elegantly with the refined cream and fruits, creating a harmonious balance. The "Strawberry Shortcake" here is different from the norm, with a lower proportion of whipped cream, surprising visually. Upon tasting, the surprise intensifies, with the strawberry jam flavor spreading first. A sense of beautifully blended flavors of sponge, layers of whipped cream, and strawberry taste. Next to the shop is a patisserie school, where Chef Yumida's philosophy of conveying true skills and flavors is carried out. It is a place where you can feel the clear beliefs of a chef who wants to convey a heartfelt worldview.

This shop in Daikanyama specializes in French sweets. It is primarily a cooking school with a setup where you can buy pastries at the entrance, but the pastries are authentic and look very good. This time, I purchased some baked goods. The cookies were a unique discovery with a strong bitter chocolate and salty flavor, the cocoa aroma and saltiness were a new twist on cookies. The Galette Bretonne had a strong aroma of butter, a crispy texture, and just the right amount of sweetness, which was very good. I also thought that a cooking class where you can learn to make such pastries would be great.

Suri - Located on the second floor of the Daikanyama Forum, about an 8-minute walk from Daikanyama Station. Next to a confectionery classroom space, the shop is for take-out only. Suri features a base made of dacquoise, with mousse made using Gifu wine in between layers. It also includes fruits like strawberries and pineapples. The taste is elegant and complex at first, but surprisingly simple and easy to enjoy. Each bite offers a delightful aroma that spreads in the mouth. #Sweets #Top100Stores #Tabelog #ILPLOUCHEURLASEINE #MokuLog

Daikanyama Station is about a 5-minute walk from this shop that I've been wanting to visit. However, due to its frequent days off, I haven't been able to go. I had the opportunity to buy some cakes this time. The cakes I tried were all delicious. I felt like there were many buttercream cakes, but they were light and had a deep flavor. I would like to purchase them again if I have the chance.