Inside Tiffany’s Blue Box Café by Natsuko Shoji with Imma

On August 8, 2025, Tiffany opened Blue Box Café by Natsuko Shoji on the fourth floor of its Ginza flagship, marking the debut of the brand’s first café in Japan. Inspired by Tiffany’s storied heritage, the space offers an exceptional dining experience and serves as a new cultural destination for the brand.

The menu is overseen by Natsuko Shoji, the acclaimed chef-owner of French restaurant été in Tokyo’s Yoyogi-Uehara. Known for her inventive creations and collaborations with leading artists and designers, Shoji has been honored internationally, including the Asia’s Best Pastry Chef award in 2020 and the title of Asia’s Best Female Chef in 2022—the first Japanese woman to receive the accolade. Her approach for the Blue Box Café blends the vibrancy of New York’s food culture with seasonal Japanese ingredients and culinary traditions.

The interior was designed by celebrated architect Peter Marino, featuring a main dining area, bar, private dining room, and terrace with views over Ginza. The space is accented by floral installations from Azuma Makoto and art by notable figures such as Johan Creten, Sarah Charlesworth, Roe Ethridge, and Molly Hatch. Hatch also created a porcelain plate wall installation in the private dining room, adding depth and quiet elegance for intimate gatherings.

Seasonal à la carte options, breakfast, and afternoon tea are all on offer. The afternoon tea begins with Shoji’s signature fruit tart, followed by desserts like Tiffany Blue–inspired macarons, vanilla cheesecake, financiers, and praline chocolate ganache. Savories include cucumber sandwiches, mushroom and crab sandwiches, caprese, cherry salmon and avocado salt tart, mortadella and egg open sandwiches, and pickled ground cherries, served with two types of scones.

Breakfast draws on Japanese culinary sensibilities, with dashi-based soups, specially made low-salt prosciutto and mortadella paired with fruit, and Yamanashi’s “Fujinokeshi” trout served with citrus. Freshly baked croissants, Shoji’s signature brioche, and homemade maple granola accompany vanilla-infused yogurt, while scrambled eggs inspired by dashimaki tamago offer a delicate finish.