--It's your deep knowledge and background in art that has enabled you to bring new concepts to the world of sweets. What do you think makes your creations different from others?

There are a few distinctive features in my creative process. First, I start with the idea of "flavor combinations." I combine multiple flavors to create cakes, macarons, and chocolates. My "fetish" series, which I've been releasing since 2006, is based on this method and currently contains around 30 varieties. I believe they are very unique.

Another feature is the pursuit of a single flavor or taste to bring it to its best. I named this series "infiniment," which means "infinite" or "ultimate."

Furthermore, I reinterpret traditional sweets. I revive baba, mille-feuille, tarts, and other sweets in different forms as modern sweets.

--You've been described as the "Picasso of the sweets world." What do you mean by that?

I think your work style and process are completely unique and different from other pastry chefs, but I can't say for sure whether that approach has had a major impact or brought about major changes in the pastry world as a whole (laughs). Perhaps what sets you apart from other pastry chefs is that you coined the new term and concept of "haute patisserie" (high-end confectionery). When I founded the brand with my co-owner Charles Znaty, what we wanted to do wasn't to open a typical patisserie shop; we wanted to create a luxury brand in the patisserie industry. There were luxury chocolate brands and luxury catering brands before, but nothing like it in the patisserie world.

--The Aoyama store, which opened in 2005, also overturned the conventional concept of a sweets shop.

We also place great importance on the creation of our stores. In Japan, I often ask Masamichi Katayama of Wonderwall for help, and when I first saw his work, I had a feeling that we would work well together. In France, we often collaborate with architect Olivier Lampereur. Charles and I oversee everything, not just the stores, but also the packaging, the shops, and press releases. I decide the recipes myself, though (laughs).

--You said this is the beginning of your 15th anniversary, but what do you plan to do next?

Yes, there are tons of projects. My personal project is researching flour.

--That's the foundation of patisserie, isn't it?

You're right. Ultimately, the flavor of the flour determines the taste of the cake. For example, Ispahan sables can taste completely different depending on how they're baked, even if they use the same flour. I want to research how to handle flour and how to express a certain flavor with this flour.

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