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This tea room opened in 1980 by Toraya, the famous Japanese pastry brand, is a small wonder even if the decor has been redone in a more Western spirit. Nevertheless, it remains one of the most refined places in the Capital, as do the staff, very chic and a little stuffy. The Parisian branch, redesigned by Sylvain Dubuisson, offers a relaxing atmosphere that perfectly matches the traditional pastry shop (wagashi in Japanese). Made from rice flour, wheat, agar-agar and beans, the Japanese pastry shop, created a thousand years ago, is a hymn to the beauty of nature, and Toraya also offers delicacies that can be enjoyed throughout the seasons. In spring, you must succumb to Tô-Zakura, a small flowery truffle of white and pink vermicelli, in summer you melt for hana-ôgi, a range in white jelly, in autumn you get enthusiastic about kozue, and in winter you warm up with a usagi-man, a small white rabbit. Inseparable from pastry, Toraya offers a wide range of green teas, including the divine gyokuro.
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Members' reviews on TORAYA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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La délicatesse sucré-salée du kashiwa mochi au miso blanc m'a littéralement comblé.
Il me faudra attendre un an pour goûter de nouveau à l'onctuosité et à la saveur fruitée et si subtile des chimaki.
Merci pour tant de plaisir !
Depuis des années, service excellent et délicieuses pâtisseries, si jolies qu'on a peine à mordre dedans. La carte est ultra saisonnière (comme on s'y attend dans un établissement de bouche japonnais), jamais aucune déception. L'été, la glace pilée au sirop de sucre et azuki, ainsi que les zenzai sont incontournables.
Et je ne repars jamais sans quelques yokan à emporter.