Rico Kagurazaka is a small artisanal chocolate and pastry shop located in Tokyo’s Kagurazaka district, led by pastry chef Riko Onuki. The concept of the shop is centered on producing chocolate and confections in small batches, with a strong focus on the quality of cacao beans and minimal use of additives.

A key element of their philosophy is the bean-to-bar approach, in which chocolate is crafted entirely from cacao beans to the finished bar, allowing the natural aromas and complexity of cacao to be preserved. The cacao used is sourced from farms that avoid herbicides, pesticides, and chemical fertilizers, with some beans coming from Taiwan and recognized among high-quality cacao selections.

In addition to chocolate bars, the shop also offers baked sweets such as canelés, financiers, sablé cookies, and orangettes, prepared with carefully selected ingredients including organic Japanese flour and unrefined sugar. One of their central product lines is the “Cacao Impression” series, designed to highlight different flavor profiles of cacao through varying cacao percentages.

The style of the products reflects a Japanese aesthetic of simplicity and precision, focusing on clean flavors and a balanced expression of sweetness, bitterness, and subtle fruity cacao notes.