Rizriant

Triggered by the pâtissier's own wheat allergy, this shop reopened in June 2018 as a wheat-flour-free, gluten-free, rice flour-specialty sweets shop. Eggs and dairy are basically used, with a rich variety of sweets — some without certain ingredients. They use rice flour from Niigata Prefecture and butter from Hokkaido, with no artificial sweeteners or preservatives. Allergens in ingredients are listed only among the 28 specified items; for other ingredients please ask directly. Cakes vary by day, with content decided by the day's fruit conditions. What I ordered: Strawberry Shortcake ¥580 Cream Puff ¥400 Coffee ¥500 The cream puff has a deliciously aromatic-baked rice flour choux. The shortcake's sponge is moist — you can't tell the difference from a wheat flour cake in texture and flavor. Not overly sweet, I easily finished both. The interior has a cute, calm atmosphere — relaxing to spend time here.