Founded in Kyoto · Est. 2024

USAGi

An intimate journey through Japan's finest desert traditions — where every bite is a brushstroke of artistry.

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Signature Creations

Featured Desserts

Each creation is crafted by our master pastry chefs using time-honored Japanese techniques and the finest seasonal ingredients.

Matcha layered parfait with red bean, mochi, and matcha ice cream

Matcha Paradise

Layers of ceremonial-grade matcha jelly, kuromitsu honey, shiratama mochi, and azuki red bean — crowned with velvety matcha ice cream.

¥1,800 Best Seller
Sakura cherry blossom mochi on a ceramic plate

Sakura Mochi Trio

Delicate pink mochi filled with white bean paste and wrapped in pickled cherry leaves. Three seasonal variations presented on a rustic ceramic plate.

¥2,200 Seasonal
Kurogoma black sesame crème brûlée with gold leaf

Kurogoma Crème Brûlée

Silky black sesame custard with a caramelized sugar crust, finished with edible gold leaf and a side of roasted soybean powder shortbread.

¥1,600 Signature
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Artisan Creations
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Master Pastry Chefs
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Star Rating
Elegant Japanese desert cafe interior with warm lighting and traditional elements

Our Philosophy

The Art of Japanese Dessert

At USAGi, we honor the centuries-old tradition of wagashi — the art of Japanese confectionery — while reimagining it for the modern palate. Our pastry chefs train for years to master the delicate balance of flavor, texture, and presentation that defines Japanese desserts.

Every plate that leaves our kitchen is a composition: the sweetness of azuki beans balanced against the bitterness of matcha, the softness of mochi contrasted with the crackle of caramelized sugar. We source our ingredients directly from small producers across Japan — from Uji matcha to Hokkaido dairy.

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Guest Impressions

What Our Guests Say

"The matcha parfait at USAGi transported me straight to Kyoto. Every layer told a story. This is not just dessert — it's edible poetry."

Haruka Tanaka
Haruka Tanaka
Food Critic · Tokyo

"An extraordinary experience. The sakura mochi tasted like spring itself. The attention to detail — from the plating to the ceramic ware — is unparalleled."

James Whitfield
James Whitfield
Travel Writer · Michelin Guide

"The kurogoma crème brûlée is a revelation — Japanese ingredients meet French technique, executed flawlessly. I dream about it."

Yuki Nakamura
Yuki Nakamura
Pastry Chef · Hotel Imperial

Reserve Your Experience

Join us for an unforgettable journey through Japan's most exquisite desert traditions. Limited seating available for our omakase desert experience.

Make a Reservation