Colombin Harajuku

Even the éclairs offer a choice of textures. One diner found the soft pastry of the Mocha Éclair reminiscent of an older style, while Harajuku Bûche had a crispier, more modern bite. That contrast is part of the appeal of choosing a cake here. The same diner also remembered the chocolate shortcake, where restrained chocolate sweetness met a sweeter sponge.

The shortcake has also been praised for its rich fresh cream, clean finish and fine-textured sponge with a satisfying bite. One person who chose a whole cake for a birthday described a classic combination of strawberries and plenty of cream, and said it tasted even better the next day, once the cream had settled into the cake. For a celebration, comparing the decorated cakes in the display case is part of the fun.

A diner who chose the butter cake found its deep buttery flavour and moderate sweetness a good match for coffee. The menu also features Ice Mont Blanc, with chestnut-rich paste piped over vanilla ice cream, and Strawberry Mont Blanc, layered with choux pastry, strawberry jam, sponge and strawberry cream. In the latter, the texture and flavour shift from layer to layer, making it a good choice for anyone who enjoys variety within a single cake.

There are savoury options as well as sweets. The gratin, made with a white sauce containing sea urchin paste, is described as a traditional menu item that has been served for more than half a century. A chewy rice-flour galette is filled with bacon, sautéed mushrooms and spinach, and served with vegetables such as leafy lettuce and kale. Croque Monsieur and classic Neapolitan spaghetti are also on the menu, so you can have a meal before choosing a cake.

A visitor reported that the café has a small eat-in area with 3 seats, making it an option for a break over coffee and cake.