Nami Zaimokuza

The parfait’s appeal lies in its multiple layers of seasonal fruit, cream, jelly, and gelato, with even the shifts in flavor meticulously designed. Its glamorous appearance is one thing, but as you eat you discover changing aromas and textures, so you can enjoy a story-like progression to the very last bite. Careful attention is paid to the balance of sweetness and acidity and to surprising pairings of ingredients, expressing the character of each season.

A space where, in a calm atmosphere, you can savor the beauty and delicate flavors created by seasonal ingredients. The desserts displayed before you are thoughtfully arranged in color and presentation, each plate evoking a different world. You check the aroma, enjoy the contrast of textures, and linger in the aftertaste. The hallmark is valuing each of these individual experiences.

It began as a tearoom where people could leisurely enjoy tea on holidays and has cultivated its own mode of expression. Originating from pudding, it developed into parfaits layered with fruits and cream, and expanded into a style that values not only the perfection of each plate but also the overall flow of the course. Its commitment to working with seasonal ingredients and continually conveying their appeal in new forms reflects an unchanging curiosity toward sweets.

A creator involved in food planning and production who gives desserts a sense of narrative through combinations of ingredients and the composition of flavors. Focusing mainly on seasonal fruits, they meticulously adjust the balance of acidity, sweetness, aroma, and texture, and design each plate with the sequence of eating in mind. They do not rely solely on visual beauty, but devise details so that a light, lingering finish remains at the end.