It seems like a growing trend, that people are no longer satisfied with “just” being able to savour the desserts and pastries off their plates, but they’d also like to see how the desserts are being prepared right before their eyes. I see this as an extension of gastronomic experience which probably first stemmed from stepping into a sushi bar where a Jiro-like Japanese chef puts on a performance of, selecting a suitable cut, slicing the fish to precision, grasping the perfectly flavoured sushi rice so elegantly in one hand before clasping the two components together. It is a performance which many believe can invigorate the senses during the “omakase” as well as help one to gain a deeper understanding of the food in order to better appreciate what is being eaten. Such a dramatic show is a tradition is not unique to just Japanese of course, as a good crepe suzuette is often prepared from scratch right next one’s dining table, from the making of the lace-thin pancakes, to the final flambe of the orange juice and liqueur concoction. As such, “salons” or “ateliers” becomes an increasingly popular culinary concept which is replicated in many places now. During our most recent trip to Japan, we visited Salon de Dessert Toshi Yoroizuka in Tokyo Midtown , for a treat of not only their desserts but also the performance.
We woke up really early to beat the crowd at the Tokyo Skytree. Knowing how unpredictable the weather in Tokyo can sometimes be, we didn’t wanna be committed to buying our tickets in advance and end up going there on a rainy day. Thankfully, the weather throughout the whole time was quite pleasant and the visit went on rather smoothly. Time flies so quickly and before we knew it, it was time for lunch. the conjoining mall to the Tokyo Skytree has a good selection of eating joints from family restaurants to burger delis to choose from. We landed ourselves in a place which we’d always been wanting to visit, Nana’s Green Tea!
Strangely whenever we are in Tokyo, we never really thought much about visiting Patisserie Sadaharu Aoki Paris unlike the others be it local like Hidemi Sugino or Hideki Kawamura, or the “imports” like Pierre Herme and Jean Paul Hevin. I think it is because we were already sampled quite a few of his creations during our trips to Taipei where he has two dessert salons, in Bellavita and Regent Taipei. However, perhaps due to the quality of the local ingredients used or the level of sophistication his local pastry team is imbued with, friends who tried his cakes from Paris, Taipei and Tokyo told me that one could quite literally make out a difference in the “quality” of the creations between these places. Unlike the macarons and other petit gateau pour sec which are all flown in from France, the entremets and petit gateaus we see in the local stores are made in situ. Tokyo turned out to be their favorite, whose standards of pastry surpasses even those from the 6th arrondissement flagship store in Paris supposedly. That got me very curious and we knew we had to try it to believe it!
One of the places we always make it a point to visit whenever we are in Tokyo is Tsukiji Market located at the south-eastern corner of the metropolis not too far away from Ginza. Unlike other tourist sites
, Tsukiji is worth visiting over and over again from time to time. It boasts to have the freshest seafood one would be able to find anywhere and it garners the best produce from all over Japan which changes with the seasons. There is always so much to see, smell, taste and of course buy. Despite our numerous trips to Tsukiji, we’d never gotten to try much of the stuff from the cooked food stalls there. Yes we’d done the “touristic thing” and ate kaisendon at some of the small sushi delis which can be found all over the place, but we’d never gotten round to try much of the other stuff there. So for our most recent trip, we’d made it a point to have a bowl the local ramen, and have a taste of what the locals eat. One name that comes to mind would naturally be 井上中華そば Inoue Chukka Ramen.
Our trip to Tokyo in early 2013 was all about patisseries and ramen. Well, it ain’t a pilgrimage for nothing. We flew budget to Tokyo and that meant transiting in Taipei. It was an overnight flight and after the gruelling experience of spending more than half a day airborne, we were visibly tired and hungry (read: grumpy). After a quick check in-to the apartment we would be putting up with over the next few days, we made a beeline for a late “lunch date” at 麺創房無敵家 Mutekiya, our first pitstop for ramen. Definitely wasted no time in getting into the pilgrimage mode!
麺創房無敵家 Mutekiya is much raved for their ramen, specifically that of the “Kyushu style”. Located at the southern tip of the Ikebukuro JR station, it was conveniently just a stone-throw away from where we stayed. Literally just across the subway line. So coming here to get fed and fuelled made absolute perfect sense!
Ladurée, an old guard in the long-withstanding tradition of French pastry-making is a name that hardly needs introduction. It is due to open its first outlet in Singapore in a week’s time. We’d visited Ladurée’s flagship store in Japan just last week. Hopefully this would be a “sneak preview” of we could expect when it hits town soon.
Hello everyone! Kindly excuse us for the long absence! Just realised that it had been 3 weeks since we last posted, only because we had been terribly busy trying to clear our work and run errands before we take a much
deserved awaited break to Tokyo! The trip was planned to take place ahead of the hanami season as it was the only time when both of us could make it! Alas thanks literally to the freak weather, the cherry blossoms bloomed much earlier in Japan this year, allowing us to enjoy their beauty, amidst other spectacular floral displays along the way. The downside is, we had to cut back on several pastry joints which we had slated to visit. Nonetheless we had a really good time in Tokyo!
This trip to Tokyo is all about pastries, ramen and depachikas! We absolutely love depachikas in Japan, so they are surely a “must go” whenever we are in Japan! J lamented that we didn’t get to try any ramen joints during our last trip so I made sure that we had enough ramen this time round for J to remember by! And 5 years ago during our first trip to Tokyo, which incidentally marks the commencement of this blog, I wasn’t much into fine pastry making then. But I do remember being much in awe with what I saw at the display windows of dessert boutiques and patisserie sales counters at depachikas. The level of artistry and presentation in trhe Japanese patisseries then was already quite impeccable and very impressive. Over the years as I grew to appreciate and get involved myself in the French art of pastry making, the desire to return to Tokyo fueled on. So after a long wait of more than 4 years, we are finally back! I will be writing and sharing about the various patisseries and ramen joints we’d visited this time round over the next couple of months or so but here’s a sneak preview of what we’d tried and sampled in Tokyo 2013!