The chef have worked at Cafe Japonaise in the past so the similarity wouldn’t surprise me. I have tried some pastries from Japonaise a long time ago but not the Azuki with whipped cream; sorry! The custard/pastry cream in the Koko isn’t very sweet either, which I love. I tried the samples of azuki buns (without custard) they’ve put out on the counter, and it seems perfectly fine - nothing bad but also nothing exceptional either.
