Tendresse

They say the harder it is to get, the stronger the desire to get it. Rooted in the traditional French patisserie style, Tendresse's baked goods are so bold in flavor that their authenticity is apparent from the first bite. This sweet shop is only open three days a week and produces only small batches of each kind of sweet per day. Chef Yamaguchi has fans from all around Japan, not just Kyoto where the patisserie resides, rushing to get a slice or two of his excellent French sweets. Yamaguchi uses free-range eggs and chocolate that's made by a family-run business in France. The pureness of his ingredients highlights the best flavors of his creations. The profiterol is a huge hit with the crowd — a cream puff with an ultra-sweet balance of fresh whipped cream filling and chocolate sauce. The mango basil cake has flavors that are well-orchestrated like a beautiful symphony, and the tea-flavored Bavarois cream pudding blends seamlessly with milk chocolate mousse, and a kick of whiskey at the end! Adding extra dimensions to flavors isn't the only priority Tendresse has. Top-rated service is always given even during the busiest times of the day. It's the combination of both factors that makes the pastries and desserts here worth fighting for.