Matcha meets Paris
Sadaharu Aoki
Sadaharu Aoki brought matcha, yuzu, black sesame and wasabi into French pastry from his Paris boutique on the rue de Vaugirard, then took the French back to Tokyo: the bridge between the two capitals of the craft.
- Currently
- Pâtisserie Sadaharu Aoki, Paris and Tokyo
- City
- Tokyo
Born in Tokyo in 1968, Aoki moved to Paris in 1991, worked in the city’s patisseries and opened his first boutique on the rue de Vaugirard in 2001. His idea was Japanese ingredients in French forms: the Bamboo, a matcha opera cake with green layers; the matcha éclair; the yuzu tart; the black sesame macaron. Paris took to it, then Tokyo, where he has boutiques in Marunouchi and the department stores.
His style is graphic and clean: perfect rectangles, strong colours, flavours that read from across the room. He supplies fashion houses and remains the reference for matcha in French pastry.
Aoki is the chef who made the Paris-Tokyo axis of this guide visible.
The path
- 1991
Moves to Paris
- 2001
Opens on the rue de Vaugirard
- 2005
First boutique in Tokyo
- 2018
Boutiques in both capitals and the depachika
Signature desserts
Sadaharu Aoki
Where to taste the work
