On August 8, 2025, Japan's first Blue Box Café opened at Tiffany & Co. Ginza in Tokyo. What message does Shoji Natsuko, who expresses the brand's aesthetic with all her heart and soul, want to convey to people now?
The salmon, elegantly lined up on the tea stand, is made from "Fujinosuke," Yamanashi Prefecture's original brand fish, and garnished with domestic citrus fruits. The scrambled eggs, inspired by rolled omelets, are made with a base of bonito and kelp broth thickened with kudzu starch, and are made with "Ran'o" eggs from Oita Prefecture, resulting in a delicate dairy-free flavor. "été"'s signature brioche is also a must-try. Available to order all day.
Text by Yui Togawa
Photo by Yu Mitamura
Photograph by Yu Mitamura
[Article published in the July 2025 issue of Kronos Japan]
Firm beliefs shine with a solitary brilliance
The Tiffany blue box, coveted by people all over the world, and the black box containing the masterpiece mango tart, instantly recognizable as a product of Natsuko Shoji. Both have the overwhelming power to make people's hearts leap. A place where the brand and the chef's craftsmanship come together in harmony, "Blue Box Café by Natsuko Shoji," has opened at Tiffany Ginza in Tokyo.
Born in Tokyo in 1989. Graduated from the Food and Culinary Department of Komaba Gakuen High School. After working at Florilège and other establishments, she opened the patisserie Fleurs d'été in 2014. Her jewel-like mango tarts became a hot topic. The following year, she opened the restaurant été, which only caters to one group per day. She has won two awards at Asia's 50 Best Restaurants: Best Pastry Chef and Best Female Chef. She has also captivated audiences with her collaborative works with artists such as Takashi Murakami.
Shoji visited New York three times in preparation for his opening. "I was impressed by the time I spoke with a gemologist at the jewelry workshop at Tiffany's headquarters. Although jewelry and food are different, I felt that we are both craftsmen in the same way, using tweezers to create the details. I created a menu that would convey the emotion and excitement I felt in New York, as well as the passion of the craftsmen."
"Breakfast at Tiffany's" is characterized by its Western cuisine, which incorporates the essence of dashi broth from Japan's traditional cuisine and carefully selected domestic ingredients.
Shoji, who once had the ambition to win the Best Female Chef Award (Asia's 50 Best Restaurants) in her small studio in Yoyogi, has now received numerous awards not only as a chef but also for her existence. Now, she declares, "I don't want anything anymore."
Now that she has become more well-known, she wants to tell the world that the future of food is in danger. Chefs and producers alike have long felt the need to do something for the next generation. She has continued to express and communicate how wonderful Japanese ingredients are, even through her elegant tarts and other dishes. When asked what the future holds for those involved in food, she began to share her ideas, including a system for training artisans and the use of AI. I urge everyone to listen to what Shoji Natsuko, a chef Japan is proud of, has to say, as she is sure to lead the future of food in a positive direction.
The reason Shoji is not intimidated even when standing shoulder to shoulder with celebrities on a glittering stage is not only due to his beautiful appearance, but also to his strong convictions as a chef and the goals he wants to achieve.If you visit "Blue Box Café by Natsuko Shoji," which transcends a cafe, we hope you will enjoy an elegant moment while thinking about the presence of the artisans who reside behind the beauty and deliciousness of the food.
Blue Box Café by Natsuko Shoji
Tiffany Ginza 4F, 6-9-2 Ginza, Chuo-ku, Tokyo
Tel.03-5005-0107
Irregular holidays 10:30-20:30
Breakfast at Tiffany's 8500 yen, Tiffany Afternoon Tea 13,000 yen, All-Day Dining from 1700 yen (10% service charge not included)
*Reservations are only accepted through the dedicated website, and can be made on the 1st of each month from the 1st to the end of the month, two months in advance.
*Private dining room fee is 2 yen
