Le Hérisson Menu

Kashi Pan

Sweet filled breads made from soft, enriched dough, sold individually wrapped or on open trays.

• Matcha Azuki RollVegetarianGreen tea dough spiraled with sweet red beans, slightly bitter and earthy against the beans' mellow sweetness.
• Melon PanVegetarian · Popular pickA dome of fluffy bread under a crisp, crosshatched cookie crust, named for its melon-like look; buttery, sugary, and crackly.
• AnpanVegetarianA round, glossy bun stuffed with sweet azuki bean paste and dotted with black sesame or a salted cherry blossom.
• Cream PanVegetarianA soft, mitten-shaped bun filled with smooth vanilla custard cream, a nostalgic after-school snack in Japan.
• Choco CornetVegetarianSpiral horn of sweet bread piped full of chocolate custard; many people eat it starting from the wide end.
• Kuri PanVegetarian · Contains nutsA chestnut-shaped bun filled with sweet chestnut paste and a whole candied chestnut, glazed until deep brown; an autumn favorite.

Sozai Pan

Savory breads and sandwiches, a cornerstone of Japanese bakery lunch shopping.

• Mentaiko BaguetteSavoryA short baguette slathered with spicy pollock roe butter and baked until crisp, briny, and garlicky.
• Kare PanSavory · Popular pickCurry bread: dough filled with thick Japanese beef curry, coated in panko, and fried until crunchy, rich and gently spiced.
• Yakisoba PanSavoryA hot dog-style roll stuffed with stir-fried noodles in tangy sauce, topped with pickled red ginger and seaweed flakes.
• Katsu SandoSavoryPanko-fried pork cutlet with tonkatsu sauce and shredded cabbage between crustless slices of milk bread.
• Tamago SandoVegetarian · SavoryPillowy crustless milk bread filled with creamy egg salad made with Japanese mayonnaise, rich and subtly sweet.
• Korokke PanSavoryA potato and ground beef croquette tucked into a split roll with cabbage and sweet-tangy sauce.

Breads & Rolls

Daily loaves and rolls with the fine, tender crumb Japanese bakers are known for.

• ShokupanVegetarian · Popular pickJapanese milk bread loaf made with a tangzhong or yudane starter, giving a cloud-soft, moist crumb sliced thick for toast.
• Shio PanVegetarianSalt bread: a rolled roll with a sealed pocket of butter that melts during baking, crisping the base; finished with flaky salt.
• Kurumi PanVegetarian · Contains nutsA rustic, slightly chewy roll packed with toasted walnuts, nutty with a light sweetness, good with cheese or soup.
• Butter RollVegetarianSmall, spiral-shaped rolls with a delicate, buttery sweetness and soft glossy tops, sold in bags.
• Raisin ShokupanVegetarianMilk bread loaf swirled with plump raisins, faintly sweet and best lightly toasted with butter.
• Kinako Age PanVegetarianA fried bread twist tossed in roasted soybean flour and sugar, soft inside with a toasty, nutty-tasting coating.

Yogashi Cakes

Refined Western-style cakes adapted to Japanese taste, usually less sweet than American versions.

• Fruit SandoVegetarianWhite bread with sweet whipped cream and whole fresh fruit like strawberries, kiwi, and mango, cut to show a cross-section.
• Ichigo ShortcakeVegetarian · Popular pickJapan's iconic strawberry shortcake: fine sponge layered with whipped cream and fresh strawberries, airy and lightly sweet.
• Japanese CheesecakeVegetarianSoufflé-style cheesecake with a jiggly, cottony texture, browned top, and a mild creamy tang lighter than New York style.
• CastellaVegetarian · Dairy-freeNagasaki-style honey sponge with a fine, moist crumb and caramelized top and bottom crusts, sliced into neat bars.
• Roll CakeVegetarianA fluffy sponge rolled around a thick core of fresh whipped cream, sometimes with fruit or matcha.
• Mont BlancVegetarian · Contains nutsA dome of sweetened chestnut cream piped in fine strands over meringue or sponge and whipped cream, earthy and refined.

Wagashi

Traditional Japanese confections based on rice, beans, and seasonal motifs.

• DaifukuVegan · Dairy-freeSoft, stretchy mochi wrapped around smooth red bean paste and dusted with potato starch, pillowy outside with a dense, sweet core.
• Ichigo DaifukuVegan · Dairy-freeA whole fresh strawberry and white bean paste wrapped in thin mochi, juicy and chewy, a winter and spring treat.
• Mitarashi DangoVegan · Dairy-freeGrilled skewers of chewy rice dumplings brushed with a glossy sweet-salty soy glaze, lightly charred and caramelized.
• TaiyakiVegetarianFish-shaped griddle cake filled with red bean or custard, crisp-edged when fresh, soft and cakey inside.
• Sakura MochiVegan · Dairy-freePink-tinted sweet rice wrapped around red bean paste and a salted cherry leaf, floral and slightly salty, made for spring.
• DorayakiVegetarianTwo fluffy, honey-sweetened pancakes sandwiching coarse red bean paste, spongy outside with a dense, earthy filling.

Pâtisserie

Individual pastries and tarts from the glass case, built on classic French components.

• Tarte au CitronVegetarianSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
• Mille-FeuilleVegetarianThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
• Paris-BrestVegetarian · Contains nutsA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
• Tarte aux FraisesVegetarian · SeasonalCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
• OpéraVegetarian · Contains nutsThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
• Tarte TatinVegetarianUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
• Éclair au ChocolatVegetarian · Popular pickLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.

Drinks

• Sea salt coffeeVegetarianIced coffee topped with a lightly salted whipped cream layer, sipped through the foam; popularized by Taiwanese-style bakery cafés for its sweet-salty contrast.
• Matcha latteVegetarianStone-ground Japanese green tea whisked and poured into hot or iced milk; grassy, slightly bitter, and vivid green with a creamy finish.
• Hong Kong-style milk teaVegetarianRobust black tea blend strained through a cloth 'silk stocking' and mixed with evaporated milk for a smooth, strong, tannic cup.
• Thai iced teaVegetarianSpiced, bright-orange black tea sweetened with condensed milk and finished with a float of evaporated milk over crushed ice.
• Vietnamese iced coffee (cà phê sữa đá)VegetarianDark-roast coffee dripped through a phin filter onto sweetened condensed milk, stirred and poured over ice; potent, chocolatey, and syrupy-sweet.
• Taro milk teaVegetarianLavender-hued drink blending taro root powder or paste with milk and tea; nutty, vanilla-like sweetness and a thick body, often served with pearls.