5 Must-Eat Parfaits in Tokyo – From Classic Fruit Parfaits to Matcha Parfaits!
Parfaits are extremely popular, owing to their beautifully colorful decorative assortment of fruits that makes them look so appetizing and Instagrammable. While you may be spoiled for choice on which to try, this article introduces you to the best of the bunch, the highest-quality parfaits.
Shiseido Parlour Ginza Branch: Salon de Café
Shinseido Parlour has a storied history and was established in 1902. Their extremely popular Strawberry Parfait (1,800 JPY (incl. tax)) is made only from the most expertly selected ingredients resulting in a luxurious delight. So that you can fully enjoy the taste of the strawberry, the parfait contains vanilla ice cream with homemade strawberry sauce based off of a recipe that has existed since the parlor was opened. This is combined with fresh cream, not too sweet, for a simple parfait. During the Kodawari no Ichigo Fair (Selected Strawberry Fair) held from January to the end of March, you can enjoy the freshest strawberries in a selection of gorgeously decadent parfaits.
Kajitsuen Tokyo Branch
This fruit parlor is found inside the Tokyo Station Building, along its Kitchen Street. Kajitsuten has a diverse menu with fresh fruit from morning to dinnertime, in line with its motto of "always keeping fruits close by". Their star product is their Fruit Parfait (1,430 JPY (incl. tax)), a luxurious and hefty parfait, of which over 80% is comprised of fruit. If you love sweet things, then you will be in your element at Kajitsuen.
Sembikiya Main Branch
In 1834, Sembikiya opened its doors as Japan's first dedicated fruits shop. The top pick from their menu is their Queen Strawberry Parfait (2,860 JPY (incl. tax)). This luxury parfait is only available for a limited time and is packed full of "Queen Strawberries", or high-quality nyoho strawberries that are expertly curated for their taste and the balance of their scent, color, shine, and shape. You will feel happy just looking at this parfait, with its decadent decoration of ruby-red strawberries with a beautiful shine. They look just like gemstones!
Available from December 26th until the beginning of May
Saryo Tsujiri Daimaru Tokyo Branch
Saryo Tsujiri is the brainchild of the ujicha (high-quality green tea) specialists at Tsujiri, which has its main branch in Kyoto's Gion District. The top pick at Saryo Tsujiri is the Special Chacha Parfait (1,606 JPY incl. tax). It contains three different types of jelly, made from matcha (powdered green tea), hojicha (roasted green tea), and genmaicha (green tea mixed with rice). This is mixed with warabi-mochi (a jelly-like starch-based confection) made from matcha and hojicha, and also vanilla ice cream, matcha ice cream, and genmaicha ice cream for a luxurious parfait that allows you to enjoy the taste of tea in a number of different ways.
The culture of eating parfaits at the end of a meal or a drinking party originally developed in Sapporo, and "night-parfait" store Parfaiteria beL opened in 2017 to bring this custom to Tokyo. The kinds of parfait offered here are made with sorbet and gelato and packed with fresh fruit, giving a taste that is refreshing and not too sweet, perfect for the end of the day. These beautiful and delicate parfaits are made only from the most specially selected ingredients, and each is only available for a limited time, so you can enjoy a different parfait every time you visit.
In 2019, a sister store to Parfaiteria beL, known as Momobukuro, opened in Ikebukuro. Both of these stores are leading the evening-parfait tradition in Tokyo, so make sure to give them a try.
※The menu is subject to change depending on the season.
When you see the colorful fruits adorning a parfait, you may get a warm and happy feeling just by looking at how beautifully decorated it is. The parfaits introduced in this article not only look the part, but every care has been taken to ensure the highest quality taste for a perfect sweet treat. Make sure to try them when you get that chance!
*Please note that the information in this article is from the time of writing or publication and may differ from the latest information.
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