Japan’s sweets culture began with wagashi, or traditional Japanese confections, which were once much-prized as offerings to emperors and ruling elites. With the mass production of sugar in the 18th century, these confections became beloved by the general public as well. A distinctive feature of wagashi is how it evokes the changing seasons through seasonal ingredients, floral motifs, and other sensory elements that engage all the senses. This same traditional Japanese aesthetic also inspires washoku (Japanese cuisine).
As the nation’s capital and trendsetter of society, Tokyo is both a guardian of tradition while also the birthplace of constant innovation in the world of sweets. From hybrids of wagashi and Western sweets to unique next-generation “evolved” creations, a wide variety of flavors are always in the mix.
Here we look at five sweets native to Tokyo. In a single bite, taste the blend of tradition and innovation that is the essence of Tokyo.

Parfait

The parfait was originally a plated ice cream dessert from France, but after arriving in Japan in the early 20th century, it took a uniquely Japanese turn. Here in Tokyo, it took on its present form as a dessert served in tall-stemmed glasses layered with ice cream and fruit, and eventually spread across the country. Beyond the eye-catching presentation and festive feel, one of the charms of Japan’s towering parfaits is their rich and creative variety—featuring evolved versions made with matcha ice cream, kuromitsu (black sugar syrup), or topped with amezaiku, Japan’s intricate candy sculpture.
They can be enjoyed at cafes attached to fruit shops called “fruit parlors,” as well as restaurants and hotel lounges. “Night parfaits” are also gaining popularity as a way to finish off a night of drinking.

Shortcake

In the U.S. and U.K., “shortcake” refers to a biscuit-like, crumbly pastry layered with cream. However, Japan’s take is a little different, featuring soft, moist sponge cake layered with fresh cream and strawberries. This style is said to have emerged roughly a century ago at a Western-style confectionery in Tokyo, featuring a softer, fluffier sponge adapted to suit Japanese tastes. Today, it’s a beloved classic, found everywhere from supermarkets to convenience stores. It’s also the go-to cake for birthdays —you may have even seen it in anime or manga scenes. Allergy-friendly and vegetarian versions also make it accessible to more people.
While strawberries are the best-known combination, during the off-seasons of summer and autumn, you might come across delightful variations made with peaches, grapes and other fruit. This one dessert is the result of high-quality Japanese fruits and dairy products, highly developed logistics to maintain freshness, and the masterful skill of cake professional to create stunning designs and flavors with simple ingredients. Savor this technique and dedication packed into a single slice of shortcake.

Strawberry Daifuku

Strawberry Daifuku—a wagashi made by wrapping a whole strawberry in “anko” sweet red bean paste and mochi—is a relatively new creation, first appearing in 1985. At the time, fresh fruit was rarely used in wagashi, so the combination of juicy, tart strawberries and sweet anko offered a refreshing new taste sensation. It quickly became a big hit and soon secured its place as a modern wagashi staple. In the past few years, the category of “Fruit Daifuku” has expanded to include grapes, kiwi, and more, while other evolved innovations use whipped cream in a delicious blend of Western dessert elements. A string is often used to slice this soft dessert, revealing the gorgeous cross-section of layers within.

Anpan

Western baking meets traditional “anko” sweet red bean paste in “anpan,” one of Tokyo's most iconic buns. In the late 19th century, an era when bread was still unfamiliar to most people in Japan, this moist, soft pastry filled with the familiar flavor of anko took the public by storm, helping to popularize bread in Japan. Variations are endless, from evolved combinations of butter and cream cheese, to versions that accentuate wagashi taste by mixing chestnuts simmered in syrup into the bean paste, and still others wrapped in Danish pastry.

Mont Blanc

The European-style Mont Blanc, typically made with fresh cream topped with brown chestnut paste, took a different evolutionary path in Japan when it developed in the early 20th century. A distinctive feature of the Japanese version is the use of chestnut paste made from “kanroni” (chestnuts simmered in syrup). Since kanroni chestnuts often take on a vibrant golden hue from kuchinashi (cape jasmine fruit), many Japanese Mont Blancs are a brighter yellow. The mild sweetness, reminiscent of wagashi, has helped them become a beloved classic in Japan.
However, around the start of the 21st century, the richer flavors of European-style brown Mont Blancs began gaining popularity in Japan. Today, both the golden and brown versions are widely available. At some shops, you can even enjoy a “live” experience where chestnut paste is piped fresh onto the cake before your eyes. Newer evolved versions incorporate ingredients like cheese, matcha, and others, expanding the horizons of this beloved dessert.

In Tokyo, other sweet treats like yokan (sweet bean jelly), taiyaki (fish-shaped cakes filled with anko), matcha dessert drinks and much more await around every corner. Enjoy this endless “decadent” discovery in the gourmet capital of Tokyo.