About — USAGi Japanese Desert Cafe

USAGi cafe interior with traditional Japanese design elements

The Beginning

Where Tradition Meets Innovation

USAGi was founded in 2024 by master pastry chef Kenji Nakamura, who spent over two decades studying the art of wagashi in Kyoto before training in the patisseries of Paris. His vision was simple: create a space where the refined elegance of Japanese confectionery could be experienced with the sophistication of modern pastry arts.

The name USAGi (うさぎ) means "rabbit" — a symbol of good fortune, longevity, and gentle grace in Japanese folklore. In traditional Japanese culture, the rabbit is also associated with the moon, where legend says a rabbit pounds mochi with a mortar and pestle. It is this spirit of patient, dedicated craftsmanship that defines every creation at our cafe.

Traditional Japanese tea ceremony preparation

Our Philosophy

The Way of Wagashi

In Japan, dessert is not an afterthought — it is a meditation. The art of wagashi is governed by the principle of shun (旬) — honoring each ingredient at the peak of its season. Our pastry team begins each morning by visiting Tokyo's Tsukiji market to select the day's finest produce, ensuring that every dessert tells the story of the current season.

We source our ceremonial-grade matcha directly from Uji, Kyoto — a region that has cultivated tea for over 800 years. Our azuki beans come from Hokkaido, our yuzu from Kochi, and our sakura petals from the ancient cherry groves of Yoshino. Every ingredient has a provenance, a story, and a purpose.

The cafe itself is designed as a sukiya — a traditional Japanese tea house aesthetic reimagined for the modern age. Dark lacquered wood, warm indirect lighting, hand-crafted ceramic ware, and subtle seasonal floral arrangements create an atmosphere of serene refinement.

Our Principles

The USAGi Way

Three pillars that guide everything we do — from ingredient selection to plating.

職

Shoku — Craftsmanship

Every dessert is assembled by hand with the precision of a master artisan. Our chefs spend years perfecting a single technique — whether whisking matcha, kneading mochi, or tempering chocolate.

旬

Shun — Seasonality

We follow the rhythm of Japan's seasons. Cherry blossom in spring, cool yuzu in summer, roasted chestnut in autumn, and warming hōjicha in winter — our menu evolves with nature's calendar.

和

Wa — Harmony

The principle of balance guides every creation — sweet meets bitter, smooth meets crunchy, tradition meets innovation. Each plate is a composition of contrasting yet harmonious elements.

Our Team

Master Pastry Chefs

The artisans behind every creation at USAGi.

Kenji Nakamura

Head Pastry Chef & Founder

Two decades of wagashi mastery in Kyoto, followed by training at Le Cordon Bleu Paris. Kenji's signature style blends the precision of Japanese confectionery with the elegance of French patisserie.

Yoshiko Hayashi

Tea Master & Sommelier

A certified tea ceremony instructor with 15 years of experience. Yoshiko curates our matcha selection and designs the tea pairings for our omakase course, sourcing directly from Uji's finest estates.

Takashi Mori

Lead Pastry Chef

Specialist in modern Japanese-French fusion desserts. Takashi trained under Kenji for six years before leading our innovation lab, where he develops new recipes that push the boundaries of traditional wagashi.

From Market to Table

The Journey of a Dessert

Step 01

Morning Selection

Before sunrise, our chefs visit Tsukiji and local farms to select the freshest seasonal ingredients — from just-harvested chestnuts to hand-picked sakura petals.

Step 02

Preparation & Craft

Back in our kitchen, ingredients are prepared using traditional methods: azuki beans are slowly simmered for hours, matcha is stone-ground, and mochi dough is kneaded by hand until perfectly elastic.

Step 03

Composition & Plating

Each dessert is composed with artistic precision — balancing colors, textures, and flavors. The plating pays homage to traditional Japanese aesthetics of asymmetry, space, and natural beauty.

Step 04

Presentation & Service

The final creation is presented on hand-crafted ceramic ware from regional kilns. Our servers are trained to describe the story behind each dessert — its ingredients, its season, and the technique that shaped it.

Our Story