Chef Rina Millefeuille grew up in Tokyo where the patisserie window was taken seriously — display cases arranged with precision, each item placed with intention, nothing out of place. Tokyo’s contemporary pastry scene draws deeply from French technique but applies Japanese standards of craft and presentation, producing a distinct style that is neither French nor […]

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Chef Hana Daifuku grew up in Kyoto where wagashi was not background decoration — it was the centerpiece of the tea ceremony, made to reflect the current season, changed monthly, and crafted with the understanding that a sweet seen in March should look nothing like one made in October. Kyoto is the historical center of […]

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