(CNN)A freshly made white chocolate and raspberry mix is carefully poured into a piping bag by chef Yasumasa Takagi, one of Japan’s foremost patissiers.
After snipping the end of the bag, he squeezes the delicious pink paste into a tray of oblong, white plastic molds.
Surprisingly, Takagi isn’t creating an elaborate confection for customers to his fashionable Tokyo cafe; this is something far more modest.
It’s a KitKat.
The first opened in Tokyo in January 2014 and sold out of Chef Takagi’s specialty bars in hours.
Since then he’s been advocating for new flavors and pushing out new products, from the single-finger Sublime range to “special” flavors that include fruit or tea-infused minis.
Visitors to Japan can get their hands on Chef Takagi’s current range from under KitKat chandeliers (yes, really) at the Chocolatory concessions.
Gift boxes in limited-edition flavors are on sale at major train stations and airports.
There are no concrete plans for export, but if Takagi is able to convince a global food giant operating in one of the most competitive markets in the world to change their approach, don’t rule it out.
“What I would most like to achieve is to deliver Japanese KitKat Chocolatory with craftsmanship to the people around the world,” he says.
Chocolatory, Seibu Ikebukuro department store, 1-28-1 Minami Ikebukuro, Toshima-ku, Tokyo; +81 3 5949 2026