Shoji builds her confections from the sablé cookie base up, layering custard, mascarpone, or chocolate cream depending on the featured seasonal fruit, which she artfully arranges into various patterns, sometimes garnished with gold flakes. Since debuting her French-Japanese restaurant three years ago in the city’s Shibuya neighbourhood, Shoji—one of Tokyo’s few high-level female chefs—has served her luxury cakes decorated with spendy Japanese fruit to the world’s most esteemed chefs, from elBulli’s Ferran Adria to Noma’s René Redzepi.