Eating parfaits as a sweet conclusion to a night out or a nice dinner, a trend known as shime pafe シメパフェ (literally, "closer parfait"), began in Sapporo in 2015 and has made a few inroads in other major Japanese cities. However, although they may stay open quite late, the shime pafe all have one thing in common. They close. Until now, if you were looking for a premium parfait past midnight (not the kind you may find at a family restaurant), you were out of luck.

On June 26th, 2019, that all changed when Roy to Silo opened its doors. Tucked away in the Kabukicho entertainment district of Shinjuku, Roy to Silo offers truly outstanding premium parfaits, coffee, tea, soft drinks and alcoholic beverages (including champagne), and even hot sandwiches all the way through to the morning hours, in a cozy little cafe space decorated in robin's egg blue.

Kazushi, the patissier, and Genta, the garcon, operate the cafe together. Kazushi has worked in the patisserie business for nine years and has trained in Paris. Genta has experience in the apparel industry, modeling and hair styling. A gay couple since 2016 who met in Kabukicho and also perform together as pole dancers, boylesque and gogo dancers, Kazushi and Genta managed a successful crowdfunding campaign to open the cafe.

If Roy and Silo sounds familiar, that's because the cafe's concept is based on the two male penguins of the same name at Central Park Zoo (and their adopted daughter Tango), who were the subject of the award-winning children's book "And Then There Were Three" (written by Peter Parnell and Justin Richardson and illustrated by Henry Cole). Their cute logo featuring two penguins adorns signs, coffee mugs, goods, as well as their custom champagne bottles (available in half and full size).

Menu

The cafe offers three parfaits quite aptly named Roy, Silo and Tango, with a fourth parfait which will change from season to season. All of their parfaits are exceptionally good, and not too sweet, with a very satisfying blend of flavors.

Let's take a look at the full menu (English translations are our addition):

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Opening Reception

We attended one of Roy to Silo's two opening receptions to get an advance taste of Japan's first all-night parfait shop. The reception was also attended by crowdfunding campaign backers as well as friends of Kazushi and Genta who were eager to celebrate the realization of their dream. We were treated to parfait samples, champagne flowed and DJ Mura, Afromance and Maron delivered the music.

Silo

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With so many happy guests eager to congratulate and celebrate, champagne flowed quite freely.

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Tango

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Roy

In mid-composition...

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Three parfaits and two happy owners

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If you're looking for a place to finish a date or a place to finish up a night of drinking with friends, if you missed the last train and want a good way to bide your time until the morning, if you want to enjoy delicious parfaits and lively conversation in a happy and cozy environment, if you want to enjoy parfaits but felt too shy to go by yourself, whether you're a boy, a girl (or if you're neither), Roy to Silo is the place for you.

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Roy to Silo Information

Roy to Silo currently has a counter which seats 8 and a soon-to-be-opened separate room which seats 12. Since alcohol is served, you must be at least 20 to enter, whether or not you’re accompanied by an adult.

Hours

Roy to Silo is open every day except Mondays from 10 PM to 5 AM. They ask for a 500 JPY hourly table charge after midnight.

• Hours: 22:00 to 05:00
• (Last Order 04:00)
• No charge: 22:00 to 24:00
• 500 JPY/hr table charge: 24:00 to 05:00
• During crowded times, a 2-hour limit may be implemented. If lines outside the cafe are too long, cafe staff will take your number and ask you to come back when your turn has come.

Address

• 東京都新宿区歌舞伎町2-41-3 レオ寿ビル3F E
• 3F E Leo Kotobuki Bldg., 2-41-3 Kabukicho Shinjuku-Ku Tokyo

Access

• 5 minutes from Shin-Okubo Sation
• 5 minutes from Seibu Shinjuku Station
• 7 minutes from Shinjuku Station

Links

• Roy to Silo Official Home Page
• Instagram
• Twitter

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Kazushi and Genta

Kazushi

• Born in Aomori in 1991. Ever since he was a kid, Kazushi loved sweets and making them for family and friends. Seeing how his creations brought smiles to their faces inspired him to become a patissier.
• In 2010, he began working in pastry shops and became a licensed chef.
• In 2014, he trained in a patisserie in Paris for half a year.
• From 2015 to 2019, he worked in Tokyo restaurants, major cafe chains and as a patissier for weddings.

Genta

• Born in Chiba Prefecture in 1993
• Since he had a strong interest in fashion and art and he was good with his hands, he entered a beauty school.
• He began working as a hair dresser but became frustrated by the harsh conditions and quit.
• Since he enjoyed working with people, he gained experience working in an apparel shop, as well as at bars and cafes, thereby expanding his social network.
• Thanks to these contacts, he broadened his range of activities to modeling, hair styling, and now appears in commercials and music videos.