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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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