Well, I wasn't disappointed. It was as ethereal as I remembered - a big, piped curl of flavored cream topping a shortbread base, choux ring filled with tart fruit jam, and three dainty puff pastries, filled with buttercream and glazed with jelly. There had been a rose petal atop that first one; this time, there were emerald shelled pistachio nuts lightly sprinkled over the cream. The fruit was griotte, which is apparently French for sour cherry, and was a perfect foil for the rich pistachio, as well as making a pretty red-and-pale green color contrast.
What's most amazing about this pastry, besides the unique and inspired architecture of it, is how vivid all the flavors are. That whipped cream on top is as purely pistachio as the best gelato I had in Italy, as if the nuts had somehow been concentrated into cream form. The cherry jam in the middle was full of plump fruit, and the jelly glaze was hardly less assertive. The pastry itself is rich with the taste of eggs and butter, and holds its own without overpowering the more interesting main flavors. Everything is perfectly balanced. The only thing left to decide now is which was better, pistachio or rose? And I still haven't tried the chocolate...
Ginza Mitsukoshi 2F