Patisserie Tomoko

Patisserie Tomoko is the solo creative vision of Chef Tomoko Kato, who trained at Le Bernardin and Bouley — two of New York's most technically demanding kitchens — before opening this intimate Williamsburg dessert destination in 2013. The space centers on a large U-shaped counter with 13 seats where guests can watch the chef and team assemble each dish in real time. A prix fixe dessert tasting — offered Friday through Sunday — presents three courses of Japanese-influenced French pastry: an amuse, a main dessert selection, and petit fours. Highlights have included black sesame crème brûlée with sake ice cream, matcha dacquoise, yuzu-scented cookies, and seasonal fruit compositions. Take-out pastries, cakes, and latte drinks are available throughout the week. Kato is also co-founder of Cha-An Teahouse, adding further Japanese cultural depth to her culinary perspective. The restaurant has been recognized by Time Out New York and Tasting Table as one of the city's most distinctive dessert destinations.