Welcome to the teeny tiniest wagashi shop! In this eight-square-meter space, Charlotte Caspar (a Japan enthusiast who trained at the Tokyo Pastry School) piles up the edible gems of her crown on three big wooden display pieces: layered mochi (shiso, rice paste, azuki bean), domyojikan (jelly cubes) flavored with thyme, or even yokan, a pastry with red bean paste on one side and an incredibly delicate mirabelle plum jelly on the other, all wrapped up like a geisha in kraft paper! /// Gwen Jacquère
THE HIDDEN GEM: The daifuku mochi made with mochi rice, with an azuki bean flavor (€4.10 a piece), and black sesame or fruit purée flavors (€4.20 a piece), available Fridays and Saturdays.
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