Head baker Taka Hirai spent three years at Joël Robuchon's three-Michelin-starred restaurant in Tokyo, and this expertise is reflected in everything at Fuji (except maybe the decor). They use a particular European cultured butter; they make their own yeast. Japanese-meets-French offerings include curry buns, green tea Danishes, and baguette sandwiches with fillings such as smoked salmon, milk cream (!), and mentaiko butter, while the straight-up French stuff—croissants, tiny quiches, etc.—is WAY better than some ostensibly French bakeries. Fuji Bakery is damn good. (Fuji Bakery, 526 S King St, www.fujibakeryinc.com, 11 am–7 pm; also in Bellevue)