Sorry for the lack in updates from our recent Osaka trip. These two weeks had been hectic as hell for me with students’ mid-year exams round the corner. Trying to cram in as much last minute revision as possible. But alas I’d better get this going cos we are going Taipei next week and that would mean a severe backlog to clear! So here we go!
Patisserie Alcyon is another home-grown brand under “Anjou and Alcyon” whose humble beginnings in 1972as a restaurant in Shinsaibashi Osaka, specialising in Mediterranean cuisine. The patisserie branch debuted in 1986 and has since grown not only locally but reached the shores of France, with dessert boutiques in Paris. We visited their takeaway outlet in Umeda, Osaka which is reputed to have a very good selection of macarons. And indeed they do! 30 flavours in all!
Pâtisserie Factory Shin @ Daimaru Umeda, Osaka. Another “home-grown” name trying very hard to make a name for itself in the patisserie circle in Japan, and had been somewhat successful, having almost 40 dessert boutiques and takeaway counters all over Japan, including Daimaru Umeda which we’d visited. And they had one of my all-time favorites, Mont Blanc in not just one, but two flavours!
Dinner time and we found ourselves back along shinsaibashi suji 心齋橋筋. Not wanting to travel far out, after a long and tiring day at Osaka Castle and Umeda, Dotonbori seemed like the best option, and 鶴橋風月 大阪焼 Fugetsu Okonomiyaki located just next to Dotonbori-bashi was ideal. It’s authentic and its piping hot for the freezing cold weather!
Cute pinky piggy on the menu whom i’d affectionately called “buta-san”.
No trip to Japan would be complete without sampling authentic Japanese cuisine. We ain’t very keen on Kaiseki 懷石料理 though. Exquisite it might be, the damage is not going to be dainty on our wallets. Our overnight stay at an mini onsen resort in Hakone during our last trip to the Kanto region came with a mini Kaiseki dinner, so its more or less a “been there done that” for us. But we’d not had 和菓子 wagashi yet. Not the authentic ones at least, unless you count the countless sticks of dango we’d bought from supermarkets! So we are definitely not going to miss the opportunity this time round to try some and zoomed in on those offered by 竹路庵, a very famous wagashi shop from 岚山 Arashiyama. We’d read online that the flagship store in western Kyoto is always packed with tourists! Thankfully they have a stall located at the basement of Daimaru in Umeda Osaka which is well supplied with freshly made confections sent from Kyoto 2-3 times a day. That definitely saved us the hassle of queuing, and not to mention giving us a preview of Kyoto, and a taste of spring…
Before our trip to Keikanshin Japan, we did some reading up on the patisseries in the region which are accessible to us. The list was quite overwhelming frankly. But given the time constraint, we had to trim it down to a small compilation, mostly those with takeaway outlets within the depachika of major shopping malls like Daimaru, Takashimaya and Sogo. Jean Philippe Darcis, Michel Belin, Wittamer etc were just some of the international names that had landed in Japan over the last few years. But personally, I’m more keen on sampling creations by the Japanese patissiers.
From a recipe book “Monter au Plus haut du ciel” published by MOOK, I learned about Hayashi Syuhei 林 周平 a patissier from Kagawa Prefecture in Shikoku and now currently based in Kobe with his own Patisserie, Mont Plus. The book title, literally meaning “To Reach for the Skies” was very intriguing and so were the creations within. Kobe wasn’t on our itinerary but thankfully, Hayashi san opened an outlet, mont plus PAYSANNE in JR Osaka Station in Umeda. I knew I had to pay a visit to sample his works.
We were absolutely famished after a whole morning at Osaka Castle and the Plum Blossom Garden. We headed for Umeda via the Osakajo Koen Subway Station on the Chuo line.
Second day in Osaka was biting cold but somewhat sunny. What an oxymoron yes I know but that was exactly how we felt! But the perfect weather to visit the Osaka Castle. Not so much of a writing post, more of a photo log.