Patisserie Tomoko

"If you’re dating someone—or are friends with someone, or have even just briefly met someone—who loves Japanese-inspired sweets, text them right now and make a plan to go to Patisserie Tomoko. This airy dessert bar in Williamsburg offers three desserts for $29.50 on weekends, and a tempting a la carte selection of mille-crepe cake slices, macarons, mochi, and more any day of the week. Virtually everything we’ve tried here has been exquisite, but the delicate dacquoise cookie sandwiches (with black sesame, yuzu, or green tea creme filling) are a standout among standouts." - molly fitzpatrick, bryan kim, will hartman, willa moore, neha talreja

"Bright, airy, and filled with plants and light wood accents, Tomoko feels a little like an extension of nearby McCarren Park, if McCarren Park served exquisite Japanese-French desserts. (Where are our tax dollars going?) The next time a mid-afternoon sugar craving hits, take yourself on a date to this Williamsburg pastry shop run by a Le Bernardin alum. You’ll find beautifully piped tarts, mochi, macarons, or maybe even a personal-sized pumpkin pie (one of our favorite treats here) in a glass case by the register. On Friday through Sunday, Tomoko also offers a three-course dessert prix fixe ($29.50), with recommended wine and tea pairings—your choices might include black sesame crème brûlée or hojicha chocolate souffle with sweet potato ice cream. The counter is reserved for prix-fixe diners, and seating is otherwise limited, so you might want to get your a la carte order to go and enjoy a sweet picnic. Even the takeaway boxes are precious here, printed with illustrated characters that look like they frolicked right out of a storybook. photo credit: Kate Previte Food Rundown Black Sesame Dacquoise If you get just one thing at Patisserie Tomoko, make it this. Two incredibly soft meringue cookies hug a luxurious black sesame creme (also available with yuzu and green tea filling). It’s like biting into a room-temperature ice cream sandwich. Yuzu Cheesecake Every spoonful of the creamy yuzu cheesecake is a hit of bright citrus sunshine, grounded by a bittersweet chocolate crumb crust. Chestnut Tart Rich but light, and not too sweet—we love how the chestnut cream pairs with the buttery, shortbread-y base." - Molly Fitzpatrick

"This French Japanese dessert spot by chef Tomoko Kato continues its tradition of serving delicately crafted, technique-driven confections at its Williamsburg location. Known for their counter-service, three-course tasting menu ($28), Patisserie Tomoko also offers a wide and rotating selection of Japanese-influenced pastries and desserts to go, from a fragrant yuzu mousse to an earthy chestnut tart. Be sure to try their signature dacquoise and macarons." - John Tsung, Liza de Guia

"After opening the East Village’s Cha-An tea room in 2003, pastry chef Tomoko Kato garnered a name for herself as a master of mochi and other desserts imbued with Japanese flavors. Since opening her eponymous Williamsburg pastry shop nearly seven years ago, Kato has been celebrated for her handmade mochis, and specialized two- and three-course dessert tasting menus, consisting of items like black sesame creme brulee and kumquat mille-feuille. Tomoko’s mochis, as well as green tea cheesecake, black sesame caramel Ssandwiches, and various tarts are available for delivery on Caviar. Patisserie Tomoko is also offering gift boxes via Caviar, priced respectively at $20, $40, and $80. Each includes a yuzu cookie box, plus additional assortments of macarons, dacquoise, mochi, and more." - Leah Rosenzweig, Eater Staff

"One of the best things about Tomoko Kato’s namesake shop and tasting counter is that visitors can watch the chef in action: Whether she’s plating her three-course dessert tasting menu, unmolding yuzu mousse cakes, decorating vibrant green tea cheesecakes, or slicing her mille crepes cake, she’s always in motion. There’s a pleasing lightness to most of Tomoko’s pastries, but don’t miss her caramel-nut tarts, in which a pile of gooey, caramelized nuts sits atop a frangipane base. The salty-sweet crunch is balanced by a spoonful of unsweetened whipped cream." - Daniela Galarza