Natsuko Shoji, owner of the single-table restaurant eté, in central Tokyo, has been named Asia’s Best Pastry Chef 2020 by the ranking The World’s 50 Best Restaurants.

In this establishment, which opened in 2014, the young chef produces impressive cream-charged cakes crowned with Japan’s most prized fruit which stem from style; with slices, cubes, and orbs of pristine mango, strawberries, and melon placed in patterns inspired by iconic couture fashion designs. Sweet creations in which she uses ingredients of exceptional quality and which have seduced chefs like Ferran Adrià and René Redzepi.

Before fulfilling her dream with eté, she worked as a sous chef at Florilège, a tasting menu restaurant based on cutting-edge French techniques in Tokyo that has two Michelin stars and is number 5 in the 50 best restaurants in Asia 2019.