Our Story

The wave between two kitchens

NAMI means wave — the movement between French craft and Japanese precision, and the clean curve of a cake cut properly.

01 · The beginning

A disagreement in a small kitchen

NAMI started as an argument between two habits. French pâtisserie insists on butter, depth and generosity. Japanese pastry insists on lightness, clarity and edit. Rather than compromise, we kept both and removed everything else.

02 · The craft

Trained in Paris, finished in Tokyo

Our creams are made in the classical French way — cooked slowly, cultured, never stabilised with shortcuts. They are then lightened and cooled in the Japanese manner, so the last bite feels like the first.

03 · The sourcing

Rare ingredients, honestly used

Kōchi yuzu. Uji matcha of ceremonial grade. Hokkaido cream cheese. Miyazaki mango for the six weeks it is worth eating. We buy less and pay more, and we do not substitute when a season ends.

04 · Today

Small batches, finished by hand

Everything is made on the day it is sold and finished by hand at the counter. When a cake sells out, that is the end of it until tomorrow.

“We are not trying to impress you at the first bite. We are trying to be remembered at the last.”

Our philosophy