Pierre Hermé Paris Aoyama

From left: Chloé (framboise-flavoured ganache chocolate), Huile d'Olive à la Mandarine (Mandarin orange-flavoured olive oil ganache), Montebello (pistachio ganache, framboise compote), Magnifique (wasabi-flavoured white chocolate ganache, strawberry compote), Mutine (coconut-infused ganache chocolate au lait, coconut), Infiniment Praliné Noisette (hazelnut and chocolate praline, praline cream, almond), Ispahan (framboise compote, rose and lychee-flavoured white chocolate ganache), and Plaisir Sucré (ganache chocolate au lait, praline feuilletine). That was a lot of text.

Managed to catch two different seasons' selection of macarons during my recent trip to Tokyo, and these are some which were available from June onwards. The mandarin orange was my immediate favourite while elsewhere, the coconut was all sorts of ondeh-ondeh lunacy and the Plaisir Sucré evoked happy memories of my extensive Loacker wafer munching in NS.

So many flavours, so many feels in one's mouth. Once you go Pierre, you cannot go back to cafe macarons - they will simply taste like unsophisticated trash in comparison.