PÂTISSERIETadashi Nakamura has been making pastries for more than twenty-five years. He became infatuated with the art of pastry making as a little boy, in Osaka, after taking a bite out of an Opera cake.
Passionate and blessed with a tremendous sense of humor, he brings his Franco-Japanese chef’s flair to the boutique.
To this day, nothing comes close to a layered Opera cake for him, except perhaps a Paris-Brest — an equally legendary French dessert.
When asked to pick a favorite from his own creations, he hesitates for a moment, before choosing the Lemon and Yuzu tart on a bed of Dassai jelly.
This is one of the store’s three signature desserts. The other two are the sumptuous Japanese Red Fruit Roulé and the Dassai White Chocolate Mousse.
The chocolates, too, hit the perfect balance and reflect the same quest for simplicity. The Dassai macaroons, in fact, have gained a loyal following overnight.
Beyond his fascination for the art of French pâtisserie — the “absolute reference” — is a respectful devotion to Japanese technique. “Despite what you might think, the pastry offer in Japan is very varied,” says Tadashi. “The Japanese are extremely demanding.”
Tadashi’s regard for the two cultures that have shaped his craft makes him a unique pastry artist, and one to watch closely.