After honing his patisserie skills at highly regarded restaurants such as Guy Savoy and Le Chiberta in Paris and the Alain Ducas-produced Benoit in Tokyo, chef Fumiyuki Kanai has gone solo with Un Grain, a shop in Tokyo's Aoyma specializing in mignardises. | MARK THOMPSON
After honing his patisserie skills at highly regarded restaurants such as Guy Savoy and Le Chiberta in Paris and the Alain Ducas-produced Benoit in Tokyo, chef Fumiyuki Kanai has gone solo with Un Grain, a shop in Tokyo's Aoyma specializing in mignardises. | MARK THOMPSON

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Un grain

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After honing his patisserie skills at highly regarded restaurants such as Guy Savoy and Le Chiberta in Paris and the Alain Ducas-produced Benoit in Tokyo, chef Fumiyuki Kanai has gone solo with Un Grain, a shop in Tokyo's Aoyma specializing in mignardises. | MARK THOMPSON