piu cafe

The millefeuille at piu cafe commands immediate attention the moment it arrives at the table, built with striking verticality. Its pastry comprises delicate, finely stacked layers baked to an aromatic crisp, yielding with a satisfying crunch at the touch of a knife. Seasonal fruit builds keep guests returning throughout the year, from an Amaou strawberry millefeuille layered with smooth custard and black tea-infused cream to a summery version lavishly topped with juicy peach. Another standout is the Kyoto Uji matcha millefeuille, which layers rich textures using matcha ice cream, dense terrine, and chestnuts, all rounded out by a side of kuromitsu (black sugar syrup).

Tea-Infused Bakes and Specialty Lattes

Thoughtful flavor combinations extend right through the lineup of baked goods and cheesecakes. The strawberry and hojicha (roasted green tea) cheesecake balances a rich, creamy base with toasty roasted tea notes and bright berry acidity, remaining light through the final bite. Scones mixed with flavors like cherry blossom, chocolate, or matcha and walnut offer an understated sweetness, making them popular for takeaway. A wide array of warm beverages, including spiced chai, hojicha latte, and crème brûlée latte, makes selecting the ideal dessert pairing an enjoyable part of the visit.

Afternoons Over Crisp-Crust Pizza and Pasta

Savory dishes draw a regular crowd alongside the sweets. The gorgonzola and honey pizza features a crust baked so exceedingly thin that slices hold straight when lifted; the sharp saltiness of the cheese pairs seamlessly with the accompanying honey. Those seeking a more substantial meal can choose from options such as basil pasta with shrimp and zucchini, seasonal pasta sets, or a house keema curry blended with 20 spices. Situated on the 1 floor of the KNOB Building in Taishogun Nishimachi, the spacious interior balances exposed concrete with warm woodwork, accommodating solo diners and groups of friends with ease.