Chef and owner Tommy Rungnoppakunsi quit his job in marketing to take a patisserie course at the Cordon Bleu. Assisted by his co-chef, Busarin Itsarachai (also a Cordon Blue alum), they blend their very classical French training with Japanese influences. For example, their Mont Blanc (B90) is made with sweet potato instead of chestnut puree. But what’s most exciting at Masatomi is the carefully crafted macarons. The lavender white chocolate (B45) is infused with real lavender, bringing floral notes to the sweet treat. As for the citrus cream cheese macaron (B35), it is made with yuzu, an East-Asian fruit with both lemony and orangey notes. Definitely a notch above the usual buttercream and jam fillings.