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A New Destination for Pastry Lovers La Pâtisserie by Aman Tokyo

Aman Tokyo, Aman’s first urban hotel is famous for its unrivalled dining experiences, intricate afternoon tea service and creative seasonal menus.  Now taking the hotel’s gastronomic prowess to the streets of Tokyo, the hotel opened La Pâtisserie by Aman Tokyo on 1 October 2021, a new standalone patisserie on the B2 floor of the OOTEMORI […]

Aman Tokyo, Aman’s first urban hotel is famous for its unrivalled dining experiences, intricate afternoon tea service and creative seasonal menus.  Now taking the hotel’s gastronomic prowess to the streets of Tokyo, the hotel opened La Pâtisserie by Aman Tokyo on 1 October 2021, a new standalone patisserie on the B2 floor of the OOTEMORI Centre in the Otemachi Tower.

Open daily, La Pâtisserie by Aman Tokyo serves a selection of refined culinary creations freshly made each day, from handmade breads to exquisite cakes and French pastries including Mille Feuille Framboise, Baba à l’Armagnac and Tarte Chocolat. Customers can enjoy lunch on-the-go with a menu of delicious sandwiches and artisan coffee, or purchase large celebration cakes, ideal for special occasions. A range of exclusive gift items are available on sale, including small baked pastries in beautiful Japanese kōbako boxes, Aman Tokyo original fruit jams and pressed juices, handmade chocolates and branded reusable lunch bags and tumblers.

Leading La Pâtisserie’s vision is Executive Pastry Chef, Yohihisa Miyagawa, who has been with Aman Tokyo since the hotel opened its doors in 2014. During his time with Aman, Chef Miyagawa has directed pastry operations in all three of Aman Tokyo’s restaurants, while firmly establishing the reputation of the hotel’s afternoon tea as one of the city’s most iconic and achieving international acclaim.

A culmination of this experience, Chef Miyagawa started from the ground up in creating La Pâtisserie, sourcing the finest natural ingredients and travelling across the country in relentless pursuit of the best food producers. Artisanal breads such as Pain de Campagne are made from organic wheat sourced from Tokachi in the Hokkaido province, known for its exceptional quality, while breakfast pastries are made with appellation d’origine contrôlée (AOC) certified butter, a strict French government certification reserved for products made in a traditional manner in a specific geographical region. La Pâtisserie’s menu celebrates these precious ingredients, showcasing their exceptionality with elegant simplicity.

Designed by forward-thinking Tokyo-based, Bond Design Studio Inc., the patisserie takes inspiration from Aman Tokyo, with the counter crafted from the same igneous basalt stone found in The Lounge by Aman, 35 floors above. 

The guest experience was also at the heart of the design brief. Creating a theatre for customers and those passing by, a floor-to-ceiling glass-enclosed kitchen serves as a focal point, allowing customers to watch the chefs in their pristine white uniforms showcasing their culinary skills. Designers also considered Chef Miyagawa’s approach to baking when curating the lofty space, where a wholly modern and minimalist aesthetic allows the delicate pastries to take centre stage.

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