This spring, pastry chef Keisuke Oyama, who has demonstrated his skills at well-known shops, finally went independent, and will be sharing his unique sensibility in the historic and traditional area of Kabutocho, Nihonbashi.
Photographs by Yu Mitamura
Although it is a French pastry, it also has a comforting flavor reminiscent of Japanese sweets, making it likely to be enjoyed by people of all ages. The salt, which adds a hidden accent, is produced in Guérande, Brittany. From the right, there are four varieties in the lineup: Dainagon, Chocolat Noisette, Miel, and Matcha Cassis. The "Financier Assortment," which contains two of each, costs 2380 yen (excluding tax). It can also be purchased online.
Heartwarming sweets that tell the story of the town
Kabutocho, Nihonbashi, is a thriving financial and securities district. A patisserie has opened in this up-and-coming area, which is undergoing redevelopment while still retaining its rich history and traditions.
"We made them oval shaped to give a Japanese feel," says chef patissier Oyama Keisuke, holding four types of financiers, which act as business cards. The word "financier" is originally a French word meaning "financier." One theory is that it is because the color and shape resemble a gold bar, while another is that it was invented by a patissier who had a shop in the financial district around the Paris Stock Exchange.
Born in Saitama Prefecture in 1986. Majored in Japanese and Western confectionery at the Japan Confectionery College. After working at Idemisugi no in Kyobashi, Tokyo, and Akashie in Urawa, he moved to France. He worked as a pastry chef at Restaurant La Finesse in Shinbashi and Restaurant Sincere in Sendagaya. He won the Silver Egg at the RED-U35 chef competition.
At Patisserie Ease, you can fully enjoy the flavors of butter and almonds, but they also take a Japanese sweets-like approach by kneading white bean paste into the dough, and the subtle saltiness balances it out. As you eat, you'll feel a sense of nostalgia. "There's a phrase called 'the perfect balance,' and that's exactly what we aim for. To achieve that, we make it a priority every day to continue offering only products that we're satisfied with, without any compromise," says Oyama.
In addition to around 15 types of baked goods, there are 15 to 20 types of cakes elegantly lined up in the display case, and four types of desserts that are only available for dine-in. Although they are all called sweets, the existence and meaning of each is completely different. "For desserts that can only be served in the dine-in section, we focus on the moment of eating, and we time the texture and temperature to the perfect timing. It's like a dish that captures that moment, so to speak. We also aim to create a rich aftertaste that lasts." Meanwhile, the cakes available for take-out offer some surprises and discoveries, such as shortcake served with sauce in a small test tube. None of them are eccentric, and deliciousness takes priority. The gentle, fleeting texture that melts in your mouth is impressive. And they also contain a hidden newness.
The name of the shop, "Ease," comes from the desire to be a place where customers can feel at ease and enjoy sweets with peace of mind. While displaying his own unique sensibility, he always tries to understand and empathize with the customers' feelings. The sweets that Oyama creates soothe the mind and body when eaten.
Patisserie Ease
9-1 Kabutocho, Nihonbashi, Chuo Ward, Tokyo
Tel.03-6231-1681 Irregular holidays
11:00～19:00（生菓子11:00～、イートイン11:00～L.O.18:30）
