Sillage's freshly baked financiers

At Sillage, we serve freshly baked financiers as a dessert at lunch and at the end of dinner.

Although it is a small baked confectionery, it is an important dish that gently brings the meal to a close and creates a memorable aftertaste.

"Freshly baked" food that can only be enjoyed at a restaurant

Financiers are popular in patisseries, but there aren't many opportunities to taste them, taking into account the temperature, aroma, and changes over time immediately after baking.

At dinner time at Sillage, freshly baked financiers are served straight from the hot plate.

The aroma of butter, almonds, and hazelnuts, the subtle heat, and the atmosphere that can only be felt at that moment.

We believe this is an experience that can only be delivered by a restaurant.

Why we serve two

At dinner, two financiers are served per person.

The first is right after baking: it has a light, soft texture that only freshly baked bread can offer.

The second one has been left for a while. The surface has settled down and the contrast between the aroma and texture has become clearer.

This is because we want you to enjoy the aroma and texture of the same financier, which changes over time. If you don't finish your order, you can take it home.

Flavor that focuses on aroma

Sillage's financiers are made with the aroma of almonds and hazelnuts.

The butter is not too prominent, allowing the nutty flavor to spread naturally.

We have repeatedly experimented with the formula to find the perfect balance between lightness and lingering aftertaste.

"Sillage" - A lingering fragrance

The name Sillage means lingering fragrance in French.

As I leave the restaurant, I suddenly remember the aroma and texture of the last bite I took.

It would be nice if the freshly baked financiers that conclude the dinner could quietly add to that lingering feeling.

The familiar dish of financiers is served fresh at the end of the course, and the careful consideration given to each bite is symbolic of Sillage's vision of modern bistronomy.

We were honored to have our financier described as "the best I've ever had" in "Tokyo's Best Restaurants 2026," published in December 2025.

Without taking these words for granted, we will continue to bake carefully every day.

We hope you will enjoy Sillage's financiers at our restaurant.