Our Story

Born in Cebu, Philippines, and spending her formative years in Chiba, Japan, Eri’s culinary journey began amidst a rich tapestry of diverse flavors and cultural influences. From an early age, she was entranced by the artistry of patisserie, fascinated by its ability to blend meticulous technique with the expression of emotion.

Eri's journey took a pivotal turn when she ventured to Melbourne, Australia, drawn by its vibrant food scene, opportunities for culinary exploration and her partner Sam. Under the guidance of skilled mentors in Melbourne's dynamic gastronomic landscape, Eri honed her skills, mastering new techniques and refining her palate.

The culmination of Eri's experiences and passion gave birth to Amaimono—a patisserie that seamlessly integrates the sophistication of French pastry with the depth and subtlety of Japanese flavors. Amaimono, meaning "sweet things" in Japanese, embodies Eri's cultural heritage and the fusion of her culinary influences.

Each creation at Amaimono is a testament to Eri's innovative spirit and dedication to craftsmanship. She skillfully combines traditional Japanese ingredients such as matcha, yuzu, and adzuki with the refined textures and intricate flavors of French patisserie, creating a symphony of tastes that delights and surprises.

At Amaimono, Eri’s philosophy of pastry-making transcends borders—it is a celebration of creativity, cultural fusion, and the universal love for sweetness. Patrons flock to Amaimono not only to indulge in exquisite pastries but also to embark on a culinary journey that spans continents and traditions.

As Chef Eri continues to innovate and inspire, Amaimono stands as a testament to her dedication to pushing the boundaries of patisserie. With each dessert crafted with passion and precision, Eri invites her customers to savor the harmonious blend of French elegance and Japanese artistry—a reflection of her personal and professional journey from Cebu to Chiba, Melbourne, and beyond.