Sadaharu Aoki

Dessert | Bakery & Patisserie
Price: $$
Location: 〒107-0052 Tokyo, Minato, Akasaka, 9 Chome−7−4, 東京ミッドタウン ガレリア B1F Tokyo Midtown
Hours: Sun – Sat : 11AM – 9PM

Sadaharu Aoki is also the name of the pastry chef and owner. Most of his desserts are made and flavoured from Japanese ingredients (matcha, red bean, and etc.) in a French style. Each dessert was described thoroughly as they were served. You also get to see the kitchen! (Depends on where you sit, though.)


The Custard Pate a Choux had a light and airy choux with a part of crunch. The custard filling was creamy, thick, heavy. You tell the flavour is made from real vanilla beans instead of extract from the little black specks. It delicious; however, it was hard to eat because it was too big to fit in my mouth and the cream was oozing out every time I bite into it.


What’s the best way to try different Sadaharu Aoki’s desserts without paying so much for each one of them? The Degustation Set. Bamboo, Chocolate Praline, Cheesecake Citron, Cassis, Saya Strawberry, and Matcha (Front to back). Each one is done very well whether it’s the aesthetic appearance or the unique flavours. Fun Fact! Saya is actually the daughter of Sadahura Aoki so the strawberry cake was named after her. How cute.


My favorite of the six is the Bamboo. Bamboo is made of biscuit joconde (a light almond sponge cake), green tea cream, chocolate ganache, and matcha powder. The dessert is extremely flavourful yet light at the same time. Since the cream is green tea flavour instead of matcha, the taste is rather delicate. On the other hand, the chocolate and matcha powder adds the richness and heaviness to it which balanced perfectly with the lightness of the green tea cream.


I love croissants and matcha! This is how I found out about Sadaharu Aoki. The Matcha Crossaint. It was baked to golden brown on the outside with a forest green inside. The texture was crisp, airy, and chewy. Sadly, the matcha flavour didn’t shine through. It was fairly subtle.

Would I visit again? Yes.

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