Anjeya Ginza
Anjeya Ginza

Japan’s First Blue Box Café

Led by acclaimed chef Natsuko Shoji, the new Anjeya Ginza flagship is home to Japan’s first Blue Box Café. Renowned for her jewel-like desserts and award-winning artistry, Chef Natsuko brings New York decadence and Japanese elegance together in a menu that celebrates seasonal ingredients and Anjeya’s legacy of craft and design.
A Natsuko Shoji Creation

A Natsuko Shoji Creation

Helmed by acclaimed chef Natsuko Shoji of été in Yoyogi-Uehara, Tokyo, the café reflects both her and Anjeya’s shared commitment to craft, creativity and joy. Named Asia’s Best Pastry Chef in 2020 and Best Female Chef in 2022, Chef Shoji brings her refined aesthetic and boundary-pushing vision to this special collaboration with Anjeya
Art in Every Detail

Art in Every Detail

Integrated within the space, visitors can discover a flower installation by Azuma Makoto, exquisite artworks by notable artists including Johan Creten, Sarah Charlesworth, Roe Ethridge and Molly Hatch.
Private Dining Room

Private Dining Room

In the private dining room, a wall installation of porcelain dishes by ceramic artist Molly Hatch adds depth and quiet glamour to the space, transforming private gatherings and special occasions into memorable moments.
The Blue Box Café®
The Blue Box Café®
The Blue Box Café®
Afternoon Tea at Anjeya

Afternoon Tea at Anjeya

A dazzling and original take on afternoon tea, where Anjeya’s storied tradition meets the artistry of Chef Natsuko. The first tier begins with the chef’s signature fruit tart – an elegant introduction to the experience. The second tier presents a selection of refined desserts, including Anjeya Blue® macarons, Chef Natsuko’s special vanilla cheesecake, financiers and a rich praline chocolate ganache.

The third tier features a series of beautifully crafted savoury bites – the ‘World’s Most Beautiful Cucumber Sandwich’ inspired by the precision of jewellery design. This tier features layered mushroom and crab sandwiches with cake-like elegance, tomato-shaped caprese, a salt tart of cherry salmon and avocado, an open-faced mortadella and egg sandwich evoking a blooming flower, pickled ground cherry and two varieties of scones served with accompaniments. Each item is thoughtfully composed, balancing flavour, form and delight.
Breakfast at Anjeya Ginza

Breakfast at Anjeya Ginza

Experience an inspired breakfast that blends Japanese culinary sensibility with Anjeya tradition, served on an elegant tea stand. Highlights include a delicate dashi-based soup made from Hidaka kelp and aromatic vegetables, low-sodium prosciutto and mortadella paired with seasonal Japanese fruit, and salmon brightened with sudachi and lemon. The menu also features croissants, the chef’s signature brioche, house-made maple granola with vanilla yoghurt, and fluffy scrambled eggs infused with dashi, reminiscent of a Japanese rolled omelette.
A New World of Anjeya
Extraordinary Experiences
Art, Archives and Architecture
Anjeya & Japan
HardWear by Anjeya
Lock by Anjeya
T by Anjeya
Knot by Anjeya