La Pâtisserie du musée par Toshi Yoroizuka

A French patisserie at MOA Museum of Art
supervised by an internationally acclaimed patissier, Toshihiko Yoroizuka.

Yoroizuka spent 8 years in Europe, mastering the art of patisserie. He became the first Japanese “chef patissier” at a Michelin 3-star restaurant in Belgium. With his deep and passionate appreciation of European traditions and cultures, Yoroizuka produces enticing sweets with elegance.

His passion extends to truly tasteful sweets made from genuine ingredients. To help ensure a supply of fresh ingredients, he runs his own Yoroizuka Farm in Ichiyajo, Odawara, and a 100% organic cacao farm in Ecuador, helping local agricultural communities to thrive.

La Pâtisserie du musée has ample seating overlooking the Museum garden. Specialty desserts include blackcurrant mousse cake “Cassis,” pistachio-rich mousse “Bernard,” and baked cheesecake with a hint of cognac “Fromage.” A delight both to your eyes and your taste buds, these sweets will make your short break at La Pâtisserie du musée a heavenly moment to share.

鎧塚 俊彦 Toshihiko Yoroizuka

Born in 1965, Yoroizuka grew up in Kyoto and apprenticed in hotels in the Kansai region. He spent 8 years in Europe further training in cake making, and won the 2000 INTERSUC competition in Paris. Subsequently, he worked at a Michelin 3-star restaurant in Belgium, Bruneau, as a chef patissier. Back in Japan, he launched his own brand Toshi Yoroizuka in 2002. He opened one of the world’s first cocoa production farm in Ecuador in 2010, named after him “Toshi Yoroizuka Cacao Farm.” In 2013, he was appointed as a goodwill ambassador to promote French tourism in Japan. His desserts were served at the banquet celebrating the 40-year partnership between the ASEAN and Japan. In 2016, he opened his flagship shop Toshi Yoroizuka Tokyo.

Special design crockery inspired by Murose Kazumi’s lacquerware

Delicately presented cakes and hot drinks at La Pâtisserie du musée par Toshi Yoroizuka are served using special plates and cups, designed based on Living National Treasure artisan Murose Kazumi’s urushi-ware plates with maki-e “Seika” (Quintessence). Murose himself oversaw the crockery design especially for the Pâtisserie.

It is also available for purchase from the pâtisserie and at the shop. Lovely items to add colors to your home life!




Cassis        (800 yen)
Sweet blackcurrant mousse with a hint of zest, matched with caramel flavored base, richly textured with dry fig

Bernard     (800 yen)
Rich pistachio mousse matched with crispy crepe flakes Feuillentine

Classic chocolat     (700 yen)
Chocolate cake using 65% Ecuador cacao with rich aroma of chocolate with coconut and walnuts

Fromage         (700 yen)
Baked cheesecake with a hint of cognac, inspired by the famous Gateau Basque, with irresistable soft center

Croque monsieur            (1,200 yen)
(1,600 yen with a drink of your choice)
Green salad with locally-sourced organic vegetables        (1,000 yen)


Specialty coffee uses JAS-certified organic coffee beans from Brazil, Colombia, East Timor and Peru.

[Hot beverages]
Specialty blend coffee     620 yen
Specialty café au lait       720 yen
Earl gray tea Toshi Yoroizuka brand Ichiyajo label 670 yen

[Iced beverages]
Specialty coffee          670 yen
Earl gray tea Toshi Yoroizuka brand Ichiyajo label 670 yen
Mandarin juice (Nagasaki)  700 yen
Apple juice (Aomori) 700 yen

Over View


La Pâtisserie du musée par Toshi Yoroizuka

Opening hour 11:00 - 16:00 (order before 15:30)
Closed Thursdays and days of Museum closure (between major exhibitions, some national holidays and new year's holidays)
Place 1F
Reservation Incompatible

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