若宮
まちのニュース
2026.10.12–2027.04.30
【Grand Opening on October 15!】ル・コワンヴェール神楽坂
【Opens 10/15】
Kagurazaka “Le Coin Vert” makes a fresh start!
French pastries by pastry chef Makoto Yoshikawa that honor the ingredients
In July 2026, “Le Coin Vert,” created by パトリック・ルメル and beloved by many, closed upon the end of its contract. Then on Thursday, October 15, with a new pastry chef, Makoto Yoshikawa（よしかわ・まこと）, “Le Coin Vert Kagurazaka（ル・コワンヴェール神楽坂）” will open.
Yoshikawa honed his craft at The Ritz-Carlton, Tokyo, among others, and has worked broadly in food not only in pastry but also in service and product development.
While carrying on some of the long-loved items, he will also introduce new menus. His distinctive pastry-making, valuing origins of ingredients and ties with producers, is beginning.
Who is pastry chef Makoto Yoshikawa?
The spark that led Yoshikawa to become a pastry chef was his family happily eating a homemade cake he made in elementary school.
He later studied pastry at the Tsuji Group’s France campus, and after graduating worked at The Ritz-Carlton, Tokyo. In addition to Western dessert production in the restaurant, he also gained front-of-house experience in in-room dining.
He also engaged in product development and events at a confectionery shop in Hakodate, working with food from many angles.
And in 2026, at age 34, he will take on a patisserie in Kagurazaka. Leveraging his experience and the relationships he has carefully nurtured, he embarks on a new challenge.
Visiting origins and honoring the stories behind the ingredients
Ingredient selection is what Yoshikawa values most in his pastry-making.
He strives to make French confections that bring out the inherent flavors of the ingredients, relying as little as possible on additives. He visits producing regions to learn about growers’ thoughts and cultivation environments, and is committed to choosing ingredients he can fully stand behind. During preparations for opening, he visited “Okuda Farm,” which grows citrus in Mihama, Mie Prefecture. Walking through the fields and listening to the producers, he encountered the local climate and passion for cultivation—things you can’t grasp from the taste of the fruit alone.
He is particular about sugar as well, adopting 「素焚糖」, made with 100% sugarcane from the Amami Islands. Compared with ordinary refined sugar, it is rich in minerals and features a mellow sweetness and deep flavor.
Yoshikawa’s goal is not only to make delicious sweets.
He aims to build a shop that connects producing regions with consumers—one that, through confections, inspires interest in where ingredients are grown, by whom, and how.
Pairs with alcohol too! Distinctive savory financiers
Among the new items, a highlight is savory financiers that showcase the character of each ingredient.
Baked confections are generally associated with coffee or tea, but here they’re crafted with pairings to wine and other drinks in mind, offering a grown-up taste. As we head toward year’s end, it’s the season for more home parties.These would make a welcome gift for anyone who enjoys a drink.
■ Lime
Made with Tahiti limes from Mihama, Mie Prefecture—varieties with very limited distribution in Japan. A financier with a fresh citrus aroma.
■ Kyoto Shichimi
Uses shichimi from a venerable maker with roughly 370 years of history. It features a complex, layered aroma reminiscent of Kansai’s dashi culture. Enjoy the unexpected pairing of a sweet baked pastry with shichimi.
■ Mimolette
Luxuriously made with 12-month-aged Mimolette from Isigny, France. The rich umami and depth unique to aged cheese unfold, pairing wonderfully with fruity wines.
■ Bergamot
Made with unwaxed, preservative-free bergamots grown in the warm satoyama of the Chita Peninsula, Aichi Prefecture. Fully ripened golden fruits deliver bright citrus freshness layered with a floral note reminiscent of lavender.
■ Black Sugar
Made with a rare 100% black sugar produced on Kouri Island in northern Okinawa by “Saataa-ya.” Enjoy the deep richness and gentle sweetness unique to pure, unblended black sugar.
From bright citrus to the rich savor of cheese, and notes of black truffle, pink pepper, green olive, and shichimi. A distinctive lineup that expands the traditional image of the financier. We hear seasonal financier salés are planned as well—something to look forward to!
Croissants crafted with care, fragrant with French butter
Our croissants are made with Isigny Sainte-Mère butter from Normandy, France. Normandy is renowned for high-quality dairy; we bring out the character of this locally made butter for a beautifully toasty bake. The exterior is crisp and light. Precisely because it’s simple, we prize the butter’s aroma, the dough’s texture, and the bake.
Perfect for breakfast and for an afternoon coffee break—a treat you can enjoy casually every day.
A hugely successful pre-opening
A pre-opening was held on Monday, October 12 (national holiday). Aromatic butter croissants, financiers highlighting carefully selected ingredients, canelés, and more were offered.
When our editorial team visited, a line of customers had formed. The shop bustled with people eager to purchase Le Coin Vert’s confections.
Our editors tried them, too!
Financier Salé
A financier salé where each ingredient’s character spreads alongside toasty butter aroma. Not just sweet—the layers of saltiness, umami, and fragrance are striking. Truly a baked treat for adults.
Croissant
With the first bite, a crisp, light texture and a waft of rich butter aroma. The interior is moist; the more you chew, the more the flavors of wheat and butter unfold. Because it’s simple, the quality of the ingredients stands out—a taste that makes you want another.
Bringing back the aroma of sweets to this place in Kagurazaka
Yoshikawa knows that Le Coin Vert has long been loved by many and says they feel a great responsibility in starting pastry making anew in that same place.
While carrying on some of the sweets cherished until now, they are also taking on new products that make the most of ties with producing regions and producers. Gluten-free items are planned going forward.
With the name and location unchanged, 「Le Coin Vert Kagurazaka」 is now infused with Yoshikawa's sensibility.
The joy of buying sweets in Kagurazaka will continue.
Store information
October 12, 2026 Soft opening
October 15, 2026 Opening
Address: 東京都新宿区神楽坂2-20-14
Business hours: 12:00-21:00
Closed: Every Tuesday and Wednesday
Official Instagram: https://www.instagram.com/lecoinvert_kagurazaka/?hl=ja
