AMI Patisserie is a heartfelt expression of Chef Makoto Arami.

Debuted as fine pastry online shop in 2021, AMI Patisserie showcases Chef Makoto’s intricate European-style pastry creations that celebrate the distinct, natural flavours of Japanese produce.

At 27 Scotts Road on the grounds of a Colonial bungalow, AMI Patisserie lends fresh perspectives into the craft and appreciation of pastries through unique east meet west a la carte creations at the Patisserie Café and a signature pastry-led Chef’s Table Discovery menu at the private Tsudoi Dining Room that offers a curated epicurean experience.


An oasis within the city, AMI Patisserie is set within a cluster of colonial houses, amidst tranquil and lush surroundings. Inspired by the Kyo Machiya, traditional wooden townhouses in Kyoto, AMI Patisserie is a harmonious blend of contemporary aesthetics and a reverence for tradition. Soft, natural light permeate the intimate 12-seat Patisserie Café and 8-counter seat Tsudoi Dining Room separated by shoji – paper screen panels.

Further embracing Chef Makoto Arami’s Japanese roots, elegant tableware are handcrafted in Japan. Shigaraki yaki, a distinctive style of ceramic pottery from his hometown of Hikone, Shiga Prefecture, graces the counter of the Tsudoi Dining Room. Each plate, bowl, and coaster is specially made for AMI Patisserie by a Shigaraki ware master – Chef Makoto’s personal friend and fellow townsman. Delicate bespoke glassware are also artfully handmade by Tokyo-based glass atelier, Kimura Glass.

Chef Makoto Arami

Executive Pastry Chef, AMI Patisserie

Third generation to a family with a business that can be traced back to 1935, Chef Makoto Arami has been immersed in the art of crafting sweets since his childhood. While his grandfather specialised in wagashi, his father evolved the business to serve yogashi – Western-style sweets, crafted from Japanese ingredients and presented with artistry. Apart from an innate appreciation for making pastries, the native of Hikone in Shiga prefecture also inherited from his father an open mindset for different experiences and new perspectives. This guides him in his constant innovation to bring to the table only the best for his customers.

From an early start in the family business, he went on to study at the prestigious Tsuji Culinary Institute in Tokyo. After a year-long stage in Lyon, France, Chef Makoto honed his craft at Michelin two-starred Beige Alain Ducasse in Ginza, before becoming the first pastry chef for Restaurant Ryuzu, a Michelin two-starred progressive French restaurant in Roppongi. Thereafter, he trained at Dominique Ansel Bakery in New York, before joining the opening team for its Tokyo outpost; and later, Restaurant Lamberie in Kyoto as its Pastry Chef.

His talent for seamlessly melding French and Japanese nuances soon captured international attention. In 2017, he became the Executive Pastry Chef of Michelin one-starred Beni in Singapore; and following this, the Pastry Sous Chef at Marina Bay Sands.

AMI Patisserie was launched in 2021 to showcase Chef Makoto’s unique style. Initially an online business, it has grown into a physical concept dedicated to an elevated enjoyment of his fine pastry creations.

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