From Kobe to the Grand Duchy

When the pastry chef arrived in Luxembourg in 2012, he expected a temporary adventure. He was from Kobe. He had a childhood dream of owning a bakery. Luxembourg was not part of the plan.

He spent years at Oberweis, one of the most recognized names in Luxembourg's pastry scene. Behind the scenes, he refined his craft, learned what locals enjoy, and quietly concluded that the Grand Duchy was where he wanted to build something of his own. People warned him about the taxes, the salaries, the rent. "It had always been my dream," he said.

In December 2024, he opened what he believes is Luxembourg's first bakery dedicated to Japanese-style pastries. He called it Lez Nii.

Two Traditions, One Display Case

Many customers walk in expecting mochi. What they find instead is something more layered. Japan has two distinct pastry traditions: wagashi, the centuries-old confectionery made with bean paste and rice, and yōgashi, Japanese adaptations of European-style cakes and breads. The bakery focuses exclusively on the latter.

Western baking techniques arrived in Japan more than a century ago and were adapted to local tastes. The result is a style built on lighter textures and careful presentation. Japanese pastries are usually fluffier and less sweet than their European counterparts. Customers tell him they like that the products are not too sweet, that they feel lighter.

The strawberry shortcake remains the bestseller. Sponge cake, fresh cream, strawberries. It is the cake that takes him back to childhood. In Japan, cakes are the centrepiece of birthdays and special occasions. They bring people together. They create memories.

The Ingredients Problem

Creating Japanese pastries in Luxembourg is not straightforward. The flour is different. He imports flour from Belgium to recreate the textures he is aiming for. Matcha has become harder to source because of increasing global demand. Yuzu and Japanese black sesame come directly from Japan.

He has also adapted. Pork-based gelatine became fish gelatine. Alcohol was removed from recipes. Everything uses pasteurised ingredients. The goal is simple: more customers, including those with dietary restrictions, can eat the cakes. "It's about making everyone feel welcome," he says.

A Matcha Bamkuch?

The bakery has been open for just over a year. He is interested in combining Japanese and Luxembourg traditions. One idea he is considering: a matcha version of the Bamkuch, Luxembourg's traditional layered tree cake.

It is the kind of idea that only happens when someone has spent long enough in two places to stop seeing them as separate. The borders are what the maps draw. The flavours are what the people make.

He arrived in 2012 expecting a temporary adventure. He stayed. He opened a bakery. He is thinking about matcha Bamkuch. The childhood dream did not stay in Kobe. It came to the Grand Duchy.