Shizuoka Cake Shops

ABONDANCE: MYSTRAL

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation before taking some well-earned holidays back home in Alsace with the following comments in French:

“Voici la dernière nouveauté avant pour départ pour mes vacances , Mystral , non non ce n’est pas une faute d’orthographe ni de frappe , le mariage entre Myrtilles et Mistral car après avoir dégusté ce gâteau c’est comme une tornade de bien être qui envahie tout le corps et l’esprit.
La combinaison entre la verveine et ces myrtilles qui sont cultivées spécialement pour Abondance est un délice.
Le tout dans une crème diplomate verveine et une génoise mousseline au cassis.
Bonne dégustation !!!!”

“Here is my last creation before leaving on a long holiday:
Mystral. No, there is no mistake or typo in the name (usually written “mistral”). It is a marriage between Myrtilles/Blueberries and Mistral/Mistral wind blowing very hard down the Rhone Valley. After having tasted this cake, one feels like taken away by a tornado which spreads such great well-being through the body and mind!
The conbination of verveine with blueberries (especially grown for Abondance) is a delicacy!
The whole included inside a mousseline genoise perfumed with cassis!
Enjoy!”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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ABONDANCE: THE CITRON

He was kind enough to send me his latest creation with the following comments in French:

“Voici le Thé citron
Donc un mousseux a la bergamote sur un pain de Genes a l’earl grey entoure d’un biscuit joconde bicolore
Comme si tu mangeais un Royal milk tea , a ne pas prendre avec un espresso ou autre café…
Bonne dégustation.”

“Here is the Tea Lemon cake
A mousse perfumed with bergamotte on a pain de Genes perfumed with Earl Tea surrounded by bicolour joconde biscuit
Like if you were eating a Royal milk tea, not to be eaten with an expresso or other coffee…
Happy tasting.”

Hope you understand!
In any case another absolute marvel!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage
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TAKY’S classic Cakes (10): Chocolat Orange

Talented Takuya Hanai at Taky’s has come up with a new creation that I had the pleasure to share with a student of mine. (No wonder I have problems slimming down. LOL)
Mr. Hanai does delve into grand demonstration of his start, but keeps to prfect ingredients served in a simple and beautiful manner. It goes the same with names: he simply called this cake “Chocolat Orange”.

The cake lay on a base of spongy biscuit made with hazlenuts offering a delicate crunchy bite to the general softness of the cake.
The first mousse/bavarois layer is made with milk chocolate while the second tier is orange mousse/bavarois.
The topping is orange marmelade jelly with pieces of orange rinds/zests and a couple of green pistachio nut halves.

Great colours and sublimely simple in taste!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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ABONDANCE: FORET NOIRE

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has just been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Biscuit léger au chocolat surmonté de copeaux de chocolat imbibé de liqueur de griotte sertie d’un moelleux au chocolat blanc et griottine et une mousse au chocolat amer et finition a la crème chantilly vanillée.”

“light chocolate biscuit topped with chocolate flakes imbibed with griotte/cherry liqueur surrounded with a white chocolate moelleux and griottine/cherry, and a sour chocolate mousse and vanilla scented Chantilly cream.”

Hope you understand!
In any case an absolute marvel!

4810

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

4810!
Yes, you read well, this cake’s name is a number!
Can you guess?

In his own words:
“En cette période des Kinmokusei , je te présente ce gâteau bien connu des japonais et peut être leur favori avec les short cake.
Son nom 4810 ( Non , ce n’est pas son prix , seulement l’altitude de notre Mont Blanc )
Celui ci , le notre est une base de meringue au lait avec une crème de marron et une génoise a la vanille , crème pâtissière et crème montée, nous utilisons des marrons italien du Piémont.”

“In the Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture. Look below for picture) season, I would like to introduce a cake well known to the Japanese and perhaps their favourite with short cake.
Its name is 4810 (No, it’s not its price, only the height of Mont-Blanc!).
This particular creation rests on a milk meringue, then a marron cream and vanilla genoise. Next a creme patissier and a creme montee.
We use Itlian marrons from Piemonte.”

Kinmokusei (fragrant orange-colored olive, the tree of Shizuoka Prefecture)

FIGUES-HEBERLE

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

Tart aux Figues/Fig Tart!

In his own words:
“Voici une tarte de saison , la combinaison de figue et de framboise sur un fond de pâte sucrée a l’amande régulée par une douce crème pâtissière , un vrai mélange de saveur et de parfum avec une sensation croustillante et mielleuse a la fois.”

“Here is a seasonal tart. The fig and raspberry combination on an almond pâte sucrée is enhanced by a soft crème pâtissière/custard. A true mixture of savours and perfume with a crusty and honey sensation.”

CASSIS-EVOLUTION

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

Cassis-Evolution!

In his own words:
“Une nouvelle création … ” Évolution Cassis ”
C’est un gateau a base de mascarpone avec une douceur myrtille au chocolat blanc sur un pain de Genes et une touche de gelée de cassis. Très frais et de saison, les myrtilles sont excellentes cet été , malgré la pluie incessante. ”

“A new creation…”Evolution Cassis”
It is a cake with a mascarpone base qith a sweet blueberry and white chocolate layer on a Genes bread/short cake and a touch of cassis jelly.
Very fresh and seasonal. The blueberries are excellent this summer, in spite of the unceasing rain.”

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It had been some time since I checked on that great confectionery institution in Shizuoka City, LE CAFE-LABO, so yesterday afternoon I paid a visit to their shop In Isetan Department Store to find out if they had a new creation on display for my students!

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In fact they did!
The cake is called “Acapulco”.
I refrained buying two of them, otherwise my lady student might miscontrued my intent! LOL

It is very feminine and luscious not only in looks and concept, but also in taste and texture.
The base is a chocolate joconde short cake with a layer of cassis mousse surmounted with a small chocoate macaron inside. The whole is covered with a “mound” of green apple mousse overlaid with a thin layer of cassis jell.

Perfect for the summer with a cold glass of tea!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho.
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ABONDANCE: TISANE

TISANE

Here’s the latest creation by my good friend, Bernard Heberle, the owner-patissier at Abondance in Hamamatsu City!
It is called “Tisane”, or herb tea infusion.

In his own words:
“Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine.
La combinaison Verveine, crème, oeuf, lait et amour se marie très bien surtout en approche de la saison chaude et humide.”

“Here is a caked I called “Tisane” because it is prepared with a fresh herb base, especially Verveine.
The combination of Verveine, cream, egg, milk and love is just perfect as we approach the hot sultry season!”

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It’s been some time I could find a new ceation by Le Cafe-Labo in Shizuoka City. The fact is that their current palette sells well, but I finally got my hands on one today!

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“Benihoppe” is interesting for many reasons:
“Benihoppe” means “red Cheeks” in Japanese, the name of a very popular strawberry variety in Shizuoka Prefecture. Did I tell you that Shizuoka is the biggest producer of strawberries in this country with more 1,200 registered growers?
This is obviously a seasonal creation.
The base is made up of a very thin layer of light “Joconde” sponge cake supporting a thick layer of vanilla mousse. Another thin layer of Joconde sponge cake helps support onaother thick layer of Benihoppe Strawberry Mousse. The whole is covered with a very layer of strawberry coulis, a small benihoppe strawberry and a raspberry..

A very elegant, feminine cake you enjoy cutting through before letting all the savours melt into your mouth. Very tasty and light at the same time. A cake for the summer!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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TAKY’S classic Cakes (9): Buche Pistache

TAKYS-PISTACCHIO2

I have just discovered another new creation by talented Takuya Hanai and served it to two of my students today. The beginning of the week is always a good time as Mr. Iwai tries his new cakes out then!
I don’t have to tell you I have to keep a constant lookout as this talented and still young patissier.

“Buche” means a French roll cake in the form and shape of a wooden log, although it would be half a log in this cake. This why it caught my eye as I tend to avoid full rounded roll cakes.

TAKYS-PISTACCHIO1

It is another marvel as you go through all kinds of textures and falvours!
From bottom to top (although you will probably appreciate it theother way round):
-Thin flat base layer of chocolate sponge cake containing dry cherries and flavoured with cherry liqueur.
-Pistacchio Mousse. very elegant, light and very feminine in concept.
-Chocolate Sponge Cake, simple and light.
-Chocolate Mousse, creamy and savoury.
-A layer of Chocolate Ganache, firm, hard and crispy enough to incite you to break through it!

To appreciate with a great coffee or English tea!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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ABONDANCE’s CLASSIC CAKES (4): ELEGANCE

ELEGANCE2

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

bouquet-car1

Bouwuet has long been a favourite of mine and one of the oldest cake-shops stiil alive in Shizuoka City. It could actually be called an institution here!
The only place willng to bake Gateau Basque, it regularly comes up with classics and novelties.
Since I had to find a cke for a student of mine I chose this particular cake.
The name is a bit of a misnomer as it is far more sophisticated than it sounds.

bouquet-car2

A thin layer of sponge made for the base on which was spread a frist layer of Caramel Mousse. A second round and smaller spong circle was then laid in the middle and imbibed with a syrup cotaining pear liqueur.
It was then “filled up” with Caramel Mousse. A thun layer of chocolate sauce was added for the last colour finish and protect the Mousse!

To savour with a great coffee!

Bouquet
420-0839 Shizuoka City, Aoi Ku, Takajo machi, 1-8-6
Tel. & fax: 054-2530349
Open: 11:00~20:00
11:00~19:00 (Sundays & National Holidays)
Closed on Wednesdays
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TAKY’S classic Cakes (8): Framboise

framboise-1

I have just discovered his new creation by talented Takuya Hanai and served to one of my students today.
I have to keep a constant lookout as this talented and still young patissier has a habit to offer new cakes almost every week.

This cake, Framboise, ia reminiscent of Fedora I introduced in an earlier posting.
Also fairly simple in concept, it is nonetheless a small gem:

framboise-2

On a thin layer of chocolate chips-studded chocolate sponge, he first lay a layer of chocolate bavarois/mousse, then again, but twice as thick, a framboise/raspberry bavarois/mousse with a final layer of thick Raspberry sauce with a fresh raspeberry for the final touch.
The whole cake is “surrounded” with bicolor sponge for mpre personality.
Breaking through the whole and tasting the combination of the various tastes all at the same time reveals the sublime qualities of this other little marvel!

To appreciate with a great coffee or English tea!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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Dessert Blanc at Rouge et Piquant

blanc-09a

Service: Excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value
!

After I savoured Rouge et Piquant’s Dessert Rouge after such a long time, I just couldn’t help going there again for the second in a week to savour the other beauty called Dessert Blanc/White Dessert!

blanc-09b

Like Dessert Rouge it is a combination of two desserts:
The cake on its own is called “Cafe au Lait” and consists of a thin layer of Genoise short cake first overlaid with Milk and Vanilla Mousse, and then again with Coffee Mousse, the whole artistically topped with some cream and a chocolate ribbon.

blanc-09c

The second part was a feuillantine biscuit cup containing succulent caramel and vanilla ice-creams topped with almonds and another choclate ribbon.
A final note was added with meringue biscuits and chocolate sauce.

Once again, to be savoured with a good coffee!

Don’t forget there are more to savour: Chocolat Assortment: Chocolat mousse and Caramel Ice Cream + Chocolate Sauce. Assortment (800 yen).
I would also recommend the Entremets glaces at 600 yen (Profiterolle or Mille-Feuille).
Also gateau at 500 yen, Ice Cream at 500 yen. Very good teas and coffes (10 varieties).
Take out homemade biscuits (7 kinds). Birthday cakes on order.
Entirely non-smoking place!

Address: 420-0032 Shizuoka Shi, Ryogae-cho, 2-4-29, Aspis Bldg. 2F
Tel. & Fax: 054-2214358
Opening hours: 14:00~24:00
Closed on Mondays
Chef-Owner: Ms. Kanae Tsunogai
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CHOCOLAT FIN’S CLASSIC CAKES (5): Fig Tile

fig-tile-1

I just could not resist buying this latest creation by Chocolat Fin when I saw it! Measuring 12 by 14cm, the price tag of less than 10 US $ was just too much of a bargain! I can always cut it to size later for my students! LOL

fig-tile-3

It is fairly simple in concept but certainly asks for professional flair and savoir-faire/skills!
It is first laid on a thin cooky tart base, then spread over with a fairly thick layer of almond cream/marzipan containing bits of dried figs.

fig-tile-2

The center was subsequently decorated with a generous amount of slices of dried figs “cut across the body”.
The whole was brushed with a generous amount of delicious apricot jam.
A delicacy reminiscent of the Middle East, Turkey and Northern Africa!

To be savoured with a great coffee!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00
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LE CAFE-LABO: Classic Cakes (10)-Tiramisu

tiramisu-1

The chef at La cafe-Labo changed some time ago. Now a gentleman is at the helm and a new trend has emerged.

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This Tiramisu concept is very Japanese in the sense that it is almost “packaged”. When you know that shops spend enormous amounts of energy for the sole purpose of packaging and presentation you understand that practicality and quality are inseparable in this country!

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The big “blob” on the side of the cake is actually there to add a modern artistic touch.
As for the cake itself, it is based on a Biscuit Joconde type confectionery repeated a quarter of the way up.
The “mouuse/Cream” was made with egg white, fresh cream, Mascarpone, egg, milk and sugar of the highest quality with the final note being a thin coat of cocoa powder.

tiramisu-4

My student commented it was milky and light and yummy!

Simple in concept, almost severe, but so delicious!
To be savoured with a great coffee!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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Rouge (red) red berries cake and assortment plate at Rouge et Piquant

rouge-09-1

Service: Excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value
!

As I said before I suddenly found myself with a whole free day, a rare luxury, and decided it was grand time I paid a visit to one of my old favourite cake shop/cafes in Shizuoka!
Rouge et Piquant is a confectionery shop which has been making its name since 2004 and certainly deserves its ever growing popularity!
This time I sampled one of three seasonal dessert plates: Rouge (red) red berries cake and assortment.

rouge-09-3

Definitely my favourite dessert, both fulfilling and so scrumptious!
I’m a bit of a babarian when it comes to eat dessert, and when it comes to the order, I just follow my instinct.
Therefore I started with the ice-cream part:
On an artistically shaped Feuillantine: Meringue, Strawberry ice-cream, Raspberry Sherbet and Apple Sherbet enhanced by pieces of fresh mango and a mini strawberry! That alone would be enough to justify the visit!
And:

rouge-09-2

Red Fruit Tart:
On a small pate sucree tart filled with a beaten mix of Sour cream, fresh cream and a little lemon juice (concealing one fresh raspberry in the middle) : Cassis/Blackcurrant, Groseilles/Redcurrant, Raspberries, Cut apple and strawberry! A well full of little marvels!

Don’t forget there are more to savour: Blanc (white): Short Cake and Milk Ice Cream Assortment. Chocolat: Chocolat mousse and Caramel Ice Cream + Chocolate Sauce. Assortment (800 yen).
I would also recommend the Entremets glaces at 600 yen (Profiterolle or Mille-Feuille).
Also gateau at 500 yen, Ice Cream at 500 yen. Very good teas and coffes (10 varieties).
Take out homemade biscuits (7 kinds). Birthday cakes on order.
Entirely non-smoking place!

fedora

I have just discovered his new creation by talented Takuya Hanai and shared with my students.
I have to keep a constant lookout as this talented and still young patissier has a habit to offer new cakes almost every week.

This cake, Fedora, althoughfairly simple in concept, is a small gem:
On a thin layer of chocolate chps studded chocolate sponge, he first lay a layer of chocolate bavarois/mousse, then again, but twice a thick, a caramel bavarois/mousse with a final layer of thick caramel syrup.
Breaking through the whole and tasting the combination of the various tastes all at the same time reveals the sublime qualities of this little marvel!

To appreciate with a great coffee or English tea!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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ABONDANCE’S CLASSIC CAKES (3): NOISETTE/HAZELNUT

noisette

As promised, this is another cake created by my good friend Bernard Heberle In Hamamatsu City!

In his own words:
“Voici le gâteau du mois ” Noisette” tout simplement un mélange de chocolat noir et de lait avec une dacquoise aux noisettes torréfiées ainsi que base croustillante le tout surmonte d’une chantilly légèrement chocolatée. Très agréable en bouche , un mélange de saveurs et de texture façon criollo.”

“Here is this month cake, “Noisette/Hazelnut”.
It consists of a simple mixture of milk and black chocolate with a roasted hazelnuts Dacquoise as a crusty base. The whole is topped with slightly chocolate -flavoured Chatilly cream and black chocolate.
Very soft on the tongue. A combination of savours and texture in criollo fashion.

As usual, I doubt I need to add any comment!

takys-09-02-13

Mr. Tkuya Iwai, owner of Taky’s in Shizuoka City makes a point to travel every Sunday to Tokyo for further research and study for the benefit of his customers.

I have just had the occasion to sample his new creation, a French cake called “A Valence”. Valence is a city along the Rhone River in the Southern half a France, a region famous for its nougat.

This cake is of the Millefeuille variety with thin layers of biscuit lacquered with caramel between which a generous amount of very sweet cream is spread.
The cream is butter cream including ground hazelnuts, praline and nougat.
Simple in concept, a very fulfilling dessert for officionados with a sweet tooth!
To appreciated with a strong coffee!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays

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ABONDANCE’S CLASSIC CAKES (2): TARTE SICILIENNE/SICILIAN TART

tarte-sicilienne

As promise, this is another cake created by my good friend Bernard Heberle In Hamamatsu City!

In his own words:
“Voici le gâteau que je te propose ce mois ” Tarte Sicilienne ” qui est une tarte a base de Mascarpone et de pistache avec des Fraises de notre belle région ” 紅ほっぺ” sur un fond de pâte sucrée a la crème d’amande et coulis de fraise. Toute la Sicile dans l’assiette.”

“Here is the cake I would like to propose you this month, Sicilian Tart”, which a tart based on Mascarpone and pistachio with strawberries from our beautiful region called “Behi-Hoppe”/”Red Cheeks” on a bed of pate sucree with almond cream and strawberry coulis/sauce. All Sicilia in the plate!”

Need I comment? LOL

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage
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ABONDANCE’S CLASSIC CAKES (1): TENDRESSE/TENDERNESS

abondance-tendresse

Bernard Heberle in Hamamatsu City has become the reference in the whole of Shizuoka Prefecture when it comes to French cake and confectionery.
A man of character, he has steadfastly kept faithful to his principles and ethics and blessed us with uncompromising creations of a level diificult to equal!

This particular creation is named “Tendresse” in French, meaning tenderness in English.
In Bernard’s French words:
-“Voici le gâteau que je te propose ce mois ” Tendresse ” qui est un gâteau a base de Fromage blanc et de pâte a bombe , très léger et même ceux qui n’aime pas le fromage y trouverons leurs plaisir. Léger et onctueux décoré avec des macarons a la Framboise.”
-“Here is the cake I would like to introduce your friends to this month. It is called “Tenderness” and is made with a very light combination of Fromage Blanc/White cheese and Pate a bombe/very fine sponge cake variety. Even people who do not like cheese will appreciate it. Light and soft, it is decorated with raspberry macarons”.

I’m ready to take the 30-minute bullet train to Hamamatsu to savour it!

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American friends will be amused by the fact that this latest Chocolat Fin’s creation ‘s name B-Cafe stands for Baghdad Cafe, the great film!

b-cafe-2

A typical cake by Chocolat Fin where cakes are concocted with a view to please adults first:
On a thin base of dark choclate sponge cake stays a ball of Mocha mousse surrounded by light Chocolat sponge containing very fine orange peels.
The whole is topped with Chantilly cream, chocolate decoration chips and a cube of softened dark chocolate.
Simple in looks, complex in taste.
To savour with a strong coffee or tea!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878
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Taky’s Classic Cakes (5): Charlotte

charlotte

Charlotte russe is a dessert invented by the French chef Marie Antoine Carême (1784-1833), who named it in honor of his Russian employer Czar Alexander I (“russe” being the French word for “Russian”). Originally it was a cold dessert of Bavarian cream set in a mold lined with ladyfingers.
Nowadays the cake is simply called “Chralotte” and and come in many variations.

Taky’s in Shizuoka City has created his own version with an accent on pears.

The Gateau de Savoie (sponge cake) lining the bottom and sides is imbibed with Poire Williams Liqueur.
It is filled with vanilla mousse containing cuts of pears marinated in Poire Williams Liqueur.
The Gateau de Savoie forming the “lid” was baked separatly. It contains more meringue (beaten egg whites) and sugar, making it it lighter and slighter cripsy.

Certainly more fulfilling than it looks, it is best appreciated with a great tea!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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TAKY’S

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Taky’s in Takajo Machi, Shizuoka City is not your run-of-the-mill shop as it actually combines no less than four functions: Cafe, Confectionery (Cake shop), Restaurant and even Bar.

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Mr. Takuya Hanai opened his tiny establishment on September 9th, 2007 with a novel view, that is, satisfying customers with different needs at different times of the day.

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First of all, and most of all, it is a confectionery (cake) shop. The originality is that you just do not know what will be on offer on the day you visit the place! Mr. Hanai prepares cakes according to the season, availability and his whims!

10 years of experience working in hotels and bakeries certainly shaped his character. In any case expect at least 3 different cakes every day.

As for lunch and dinner, he proposes Japanese-style curry, pasta and sandwiches. Fresh toasted sandwiches take-out orders are welcome! Certainly a rare treat for unhurried guests!

Regulars vary on the time, too, when you will see ladies sitting at counter (6 seats) or at the single table (for 4) at lunch or tea time, and adults at dinner and bar time when you can drink wine, beer and even shochu!

As for me, as Taky’s is conveniently located near my work, I make a lot of poeple happy every week!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
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Taky’s Classic Cakes (4): Dry Figs and Walnuts Tart

fig-walnut-tart1

As predicted before, not only Taky’s came up with another creation for the pleasure of my students!
Dry Figs and Wanuts Tart!

fig-walnut-tart2

Agin this tart is a creation for the pleasure of adults more than that of younger customers.
The top, layered with a very thin layer of syrup, is covered with slices of dry figs, orange peels and slices of dry apricot which have been marinated in dark rum.
Under them a very elegant marzipan contains walnuts and raisins over over an elefant and thin crispy pastry.
a very compex cake as a succession of flavours appear over the palate thanks to the different kinds of fruit included.

To eat slowly with a great English tea!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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TAKY’S: Classic Cakes (2)-Caramel-Poires Cake

This is the second (once again for the benefit of my students!) from this new cake shop/Cafe in Shizuoka City, which has the added advantage of concocting new cakes according to the day’s mood instead of “regulars”. I simply discover new creations every time I visit the establishment!

The cake is more sophisticated than it looks at first.
It consists of a first layer of Chocolate Sponge Cake imbibed with Poire Williams Liqueur supporting a large layer of Caramel/Vanilla Mousse including Poire Williams pear chips.
It is topped again by a thin layer of Chocolate Sponge Cake and anothre of Caramel/Vanilla Mousse.
The whole is covered with a thick layer of Chocolate Ganache peppered with gold flakes!
Simply extravagant with a strong coffee!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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TAKY’S: Classic Cakes (1)-Blueberries & Apple Tart

Taky’s opened last year in September and had always kept teasing my mind.
As it is located very near my workplace, I cannot afford making a mistake!
I could not resist any longer this evening. As I had to buy some cake for a student of mine, I had the right excuse!

Taky’s has only a half dozen cakes on display, but they are extremely appetizing.
I was surpriesed at finding out that this cake shop doubles up as tiny cafe cum restaurant cum bar in the fashionable Takajo Distrct in Shizuoka City!
Which means that I will have to come again for another reason!

This apple and blueberries tarte would please a lot of my American friends with a sweet tooth in spite of its French accent!
The tart itself has been baked beforehand to the exact crispiness and is thin enough so as not to overwhelm you but solid enough as a support.
The basic filling consists of very light marzipan with a touch of Calvados. The blueberries in the middle have soaked their area to perfection while the thin slices of apple lacquered with a fine jam add the perfect touch instead of taking the lead.

Great with coffee. My student let taste bits of it. Not a good idea as I will find myself wih another battle of the bulge!

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays
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LE CAFE-LABO: Classic cakes (9)-Fraisee

Some patissiers, when they design their cakes, show more good sense than others.
I don’t know how many times I found myself digging into a cake’s various layers encountering vastly different textures and ending up in a mess on my plate.

Le Cafe-Labo In Shizuoka City achieved the perfectly balanced confectionery when they came up with their new strawberry cake, Fraisee.
Between two thin layers of Genoise/French short cake a mixture of custard cream and butter cream provided enough solidity to enable the spoon or fork to smoothly cut through the whole cake and bring a satisfactory portion to the expecting palate.
The strawberries inside, although untreated, had been so well chosen that the spoon did not meet with any change as far as the texture was concerned.
The strawberry coulis, the dried strawberries, the blueberry and the icing sugar enhanced the whole cake with the exact amount of sweetness and elegance!

A cake to be savoured slowly!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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LE CAFE-LABO: Classic cakes (8)-Fig Tart

We are in the middle of the fig season!
As Shizuoka is a mjor grower of this great fruit, one can expect all kinds of preparations!
Did you know that figs are great as vegetables starters, chilled, peeled and cut in thick slices with plenty of “goma tare/sesame sauce”? my new vegan friends, Miss V’s and Julie would love to try them!

So Le Cafe-Labo in Shizuoka City put this new creation, “Tarte aux Figues/Fig Tart” in its display cases yesterday. I did not hesitate as my private students have this very sweet tooth that helps me so much with my postings!

The basic pastry is “pate sablee” layered with a mixture of pate sablee and green pistachio paste (directly imported from France). Home-made fig jam has been spread over the pistachio pastry to preserve its identity. Quartered figs (with their skins!) were then assembled over the tart and subsequently lightly “brulees”.

The balance is perfect and the tart does make quite a bite to enjoy. Even a big eater like Foodhoe should feel satisfied!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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Cana: Classic Cake-Chiffon Cake

Chiffon Cake, for all its grand French name, is actually a purely American invention!
It was created by a gentleman called Harry Baker, an Insurance salesman in California of all trades.
Check Wikipedia for more savoury information!

I just wonder what friends like Banu, Taste memory, Rowena and others would have to say about that! Alright, this is not an invitation for a forum! LOL.

Cana is relatively a newcomer. They opened their first shop some two years ago In Yaizu City before opening their tiny “branch” in Shizuoka City. A good idea as their cakes are remarkable.

“Matcha” Tea Chiffon Cake

Royal Milk Tea Chiffon Cake

They exclusively make Chiffon Cakes!
You can buy them whole inside a beautiful original round box or buy them by the slice. One whole cake makes for 12 slices.
They come in 8 different flavours.
Extremely light, they make for the perfect cake to enjoy with tea or coffee at any time of the day (or night!)
One important detail is that they are not afraid of stating exactly what ingredients are used, including organic sugar!
Although they do use eggs, they do make for great cakes for vegetarians and bodyline-conscious people alike!

CANA
420-0839 Shizuoka City, Aoi Ku, Takajyo, 3-11-26
Tel. 054-255-0037
Opening hours: 10:00~19:30
Closed on Mondays

425-0027 Yaizu City, Sakae Cho, 1-8-1
Tel.: 054-620-0037
Opening hours: 10:00~19:00
Closed on Mondays
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LE CAFE-LABO: CLASSIC CAKES (7)

It’s pears season and Le Cafe-Labo in Shizuoka City has come up with another creation: Pear Mousse!
A cake of just the right size which should tempt Banu with some iced coffee!
A little small but more filling than you might expect.

For once I shall explain from bottom to top:
-A very thin sponge cake slice imbibed with pear liqueur
-Pera Mousse with some pear liqueur poached pear to be discovered inside
-A thin layer of caramel sauce
-Small pear wedges poached in pear liqueur, Creme Chantilly, redcurrants, chocolate chip and mini mint leaves.

I must admit I ate it far too fast!
Taste Memory Girl and Rowena will scream at the sacrilege! LOL

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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LE CAFE-LABO: CLASSIC CAKES (6)

LE CAFE LABO in Shizuoka City seems to be on a gastronomic rampage this Summer!
They keep coming up with some very original seasonal desserts which rae so welcome during this very hot year!

They called this new invention “Champagne Jelly”
It is a bit of misnomer as they used Cremant de Bourgogne from the Cote Chalonnaise in France. A bit extravagant when you know that Cremant, yen for yen (cent for cent), is better value than overpriced Champagne!

Ladies, rejoice! This is a very very healthy low-calorie dessert as the jelly is 100% natural “kanten” or Japanese agar/seaweed jelly!

They come with two different garnish: “kyoho Budo”, a very large expensive Japanese grape variety (usually seedless) as a shown in picture above and:

Lychee.

I sampled the latter before the next student came (most of the cakes and desserts postings are made in my private classroom!).
It has a very light but solid consistency. It melts deliciously inside the mouth with an elegant Cremant wine taste. It has a “short tail”, meaning you cannot wait for the next spoonful!
Definitely for ladies or calories-minding couples!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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CHOCOLAT FIN: Japanese dessert/Matcha Zenzai

Shizuoka Prefecture happens to produce no less than 70% of the total green tea in Japan.
“Matcha/抹茶” is powdered tea of the highest quality made with leaves exclusively hand-picked.
“Zenzai/ぜんざい” is a traditional dessert usually consisting of hot shiruko (azuki beans soup), oranges, apricots, cherries, chestnuts and “shiratama/white balls”=balls of rice powder mixed with water (see below).

Now, this creation is obviously a French-style confectionery variation thought up by a Japanese chef.
The first green layer consists of matcha mousse and sweet boiled azuki beans.
It is then overlaid with “anko/sweetmeatmade with azuki beans” (see below).

A macha jelly cube and a honey-water jelly cube have been introduced beside the anko, before bee overlaid “shiratama”.
The top is decorated with matcha jelly cube, strawberry slice, orange wedge and more azuki beans.

A typical Japanese Summer dessert revised the Fench way!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878
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LE CAFE-LABO: CLASSIC CAKES (5)

The Summer has finally fallen on us with its intense heat and humidity.
This is a time when confectioners have a hard time concocting creations that will both keep fresh long enough and satisfy cake lovers’ craving for lighter fare.

Le Cafe-Labo, which seems to grasp the demand for such desserts has just come up with a delicious answer.

Its name is pretty staightforward: Passion Fruit Jelly.
But it is certainly more than that!
As seen on the pic above, it has been conceived into two distinctive layers, allowing you either to savour one at a time or to plunge your spoon to the bottom and come up with a tasty mix.
The top half is made with Mascarpone Cheese, a little flour, milk, sugar and jelly. Lighter than expected and just sweet enough.

The lower half is true passion fruit (they usually come from Okinawa Archipelago or Yakushima Island) processed into a reasonably solid jelly containing small wedges of Japanese Summer Oranges (the bigger slightly tangy variety). It is running all over the place like most industrial jellies. You can “dig” into it for your pleasure! And it is healthy!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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CHEZ LUI: CLASSIC CAKES (2)

Chez Lui, although part of a Tokyo-based chain does offer some creations of their own worth trying now and then.
This particular one is called “Conversation”
Why conversation?

Obviously it was prepared in two steps:
-Cherries were mixed with marzipan inside a thin tart and baked and coled down.
-It was then topped with patterned meringue and baked again.
The end result offers good balance. It is a fulfilling cake in spite of its limited size.
Great with afternoon coffee or tea!

CHEZ LUI
Shizuoka City, Aoi Ku, Koyamachi, 6-7, Parco, B1
Tel.: 054-9038600
Business hours: 10:00~20:00
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LE CAFE-LABO: CLASSIC CAKES (4)

LE CAFE-LABO in Shizuoka City, always showing a lot of research has come up with an interesting version of that Japanese favourite: Coffee Jelly!

It is a combination of unsweetened coffee jelly and sweet coffee mousse.
It has been devised so that you can mix both flavours in different amounts with every scoop of the spoon.
It was obviously done in two steps: jelly first until solidified before the mousse was poured in. A bit tricky as the square cup had to be kept secure on an inclined rack.
I wonder what Taste Memory Girl would think of that!

The top Chantilly cream (sweet) could be “kept apart” and mixed in slowly, too.
Extremely refreshing and puzzling in Summer!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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LE CAFE-LABO: TRADITIONAL CAKE (2)

Savarin must be one of the most celebrated cakes all over the world.
Named after the unavoidable Brillat-Savarin, the great gastronome, it has appeared under many guises over the years, but the basics are still the same.

Le-Cafe labo has come with a very Japanese interpretation:
Instead of a single tier, it is built upon two tiers spong cake/gateau de Savoie intesped with custard. Only the bottom tier has been soaked not with usual rum, but with hydromel.
The offering is certainly lighter than the ones back home in France, but nonetheless delicious.
Moreover the orange toppings, one a confit slice, the other one a brulee wedge, is a great find, ensuring a slow savouring of the cake from top to bottom.

Once again, a cake great with coffee (alright, tea is fine, too! LOL)
LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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CHEZ LUI: CLASSIC CAKE

Here is a cake that will definitely tempt Memory Taste Girl’s appetite!
It has the added particularity that its name features my birthplace!
Chez Lui is a large “chain company” based in Tokyo and represented at Parco in Shizuoka City.
Their cakes have the merit to be made on site and some do deserve a mention!

Its name?
Bourgogne Noir Dijon.
Definitely a Japanese way of naming a cake!
It contains a lot of Cassis Liqueur which explains the mention of the Bourgogne Region and its capital, Dijon ( a bit of an oxymoron, I’m afraid). It just happens that I was born in the “City of the Dukes”!
It is mainly made up of Cassis Mousse coated with Cassis Coulis and decorated outside with white chocolate. It is furthermore topped with blueberry, blackberry, mint and chocolate.

The inside is pretty complex with a double base of almond biscuit and chocolate short cake.
A small chocolate short cake disc about two thirds of the cake in diameter has been “inserted” inside the mousse with some Creme Chantilly.

Quite sophisticated and delicious. To appreciate with coffee or liqueur!

CHEZ LUI
Shizuoka City, Aoi Ku, Koyamachi, 6-7, Parco, B1
Tel.: 054-9038600
Business hours: 10:00~20:00
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THEO: CLASSICAL CAKE

Theo Chocolatier is a major chocolate and cake company based in Tokyo. They have a couple of very upscale shops in Shizuoka City and for all their businesslike image, they do offer a couple of confections worth noticing.

One is Vostok, a cake christened (sic) after the USSR satellite (because of the shape or the colour?)

Now, this the kind of cakes more for guys like Foodhoe and Gaijin Tonic, although some hungry ladies will appreciate it (mind your figure!).

Made with lots of beaten egg whites/meringue and almond powder, it is very soft under the teeth but very fulfilling with hints of orange liqueur.
Coated with plenty of almond slices and icing sugar, it provides a crisp finish to the soft texture of the cake.
Perfect with a strong coffee!

Theo Chocolatier
Shizuoka City, Aoi Ku, Takajo, 1-7-13
Tel.: 054-2754700
Business hours: 10:00~20:00

Shizuoka City, Aoi Ku, Koyamachi, 6-7, Shizuoka Parco B1F
Tel.: 054-9038610
Business Hours: 10:00~20:00

Homepage (Japanese)
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LE CAFE-LABO: Classic Cakes (3)

THe name of this particular cake is “LEGERE” which means “light” (as opposite to “heavy”), feminine form in French. And it certainly looks vey feminine to this old macho geezer. If you want to know why, you might better ask Taste Memory Girl, Rowena and Julie!

The core is cream cheese perfumed with citronelle and contains new orange jelly.
It is coated with cream cheese blanc-mange lacquered with New Summer Orange (Shizuoka orange variety) coulis, and topped with pieces of sable biscuits.

It just melts inside your mouth with a complex flavour mixture. Very popular with ladies (I’m not being heavy on the subject! LOL)!
Alright, the next cake will be for the men!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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Le Cafe-Labo: Traditional Dessert

“Common desserts” can become a real disappointment when bought over the counter of mass-producing cake shops.
A good “Creme Brulee” ought to be easy to find, even in this very precise-minded country. Actually, to the eternal chagrin of its officionados, it is not.
Therefore, it feels like a rare boon to discover the real product made along simple lines and with good ingredients.
Le Cafe-Labo’s Creme Brulee is made with eggs, fresh cream, sugar, vanilla beans (you know, these tiny black spots!) and milk, … and nothing else! No jelly, no artificial emulsifier, and what else.

And as you lovingly break its caramel coating it does not sink into oblivion. The pudding under, and not some inconsistent “cream”, reveals itself both soft and solid and can be scooped a little bit at a time (that is for gentle ladies, as I tend to gobble it down!) to be truly enjoyed as the dessert everyone has a right to expect!
As for the taste? I did not mention the taste? … Perfect!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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Rouge Et Piquant: Classic Cakes (1)

Rouge Et Piquant is definitely an off-the-beaten-tracks cafe/cake shop.
The opening hours (14:00~24:009 are definitely not the norm in Japan. Ms. Kanae Tunogai’s confectionery concept shows some courage and determination in a very stereotyped country in spite of all its creators. The accent is not on the sweetness, but on the true taste of the ingredients. So do not expect mountains of sugar or sweeteners. Her cakes are definitely for an adult audience in all the senses of the expression!

The other day I decided to order an old favourite: Framboise (Raspberry) Cake with Ice-cream.

The Framboise Cake is Framboise Mousse laid on a Genoise (Short Cake) base with Chocolate and Almonds Pranile to give it a steady solid core. The whole topped with Raspberries and a cut fof strawberry. Very precise and balanced work, and very feminine in its concept, although I’m sure macho males will fight for it!

The “ice-cream” is simply extravagant: Framboise/Raspberry Sherbet, Fraise/Strawberry Ice-cream and Banane/Banana Ice-cream balls with a syrup-coated Cherry Apple Slices artfully adorning a sublime Feuillantine Tartelette. Naturally all ice-creams and sherbet are home-made!

Memory Taste Girl and Rowena are going to kill me (into a sugar-coated coffin?)!

Rouge Et Piquant
420-0032 Shizuoka City, Aoi Ku, Ryogae-Cho, 2-4-29, Aspis Bldg. 2F
Tel.: 054-221-4538
Business Hours: 14:00~2:00
Closed on Mondays

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LE CAFE-LABO: TRADITIONAL CAKES (1)

Le Cafe-Labo in Shizuoka City does not produce only Classic Cakes but graces its customers with quite a few traditional offerings including an extravagant Mont-Blanc!

As everyone knows Mont-Blance has been called so for the mountain that stands in French Savoie (Rowena, Silmadeff, did you know it was in Italy until the second half of the 18th Century?).
At first, the cake really looked like Mont-Blanc. I still remember eating it as a kid. It consisted then of a small “mountain” of Creme de Marrons/Chestnut Cream topped with a “snow-peak” o Chantilly Cream.

But now, instead of the simple dessert it once was, it has turned into a cake the other way round: the snow has been hidden by the mountain!
Maybe Memory Taste Girl could enlighten me?

In any case, Le Cafe-Labo make their own chestnuts cream and cake with natural ingredients of the freshest quality only (with consequent prices, but still very good value!) and I’m not one to complain about eating the mountain first especially when it’s decorated by a home-made marron glace!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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LE CAFE-LABO: CLASSIC CAKES (2)

Following the greedy (LOL) comments of Taste Memory Girl and Rubber Slippers in Italy among others, I’ve decided to run a couple of series of cakes created by Shizuoka Patissiers which deserve a special mention. There are many actually, for the simple reason that our Prefecture has a sizeable population (4 million) and a mild climate propitious for lighter cakes and a larger scope of tastes.

LE CAFE-LABO is the kind of Patisserie which rests on its (deserved) laurels and always endeavours to reveal another facet of its chef’s talents.
A typical example is its new creation, Art Nouveau:

I will explain from the top this time:
-Coconuts Blanc-Mange with a couple of berries.
-Between two layers of White Chocolate Biscuit, pineapple, banana, Blueberry in fruit sauce.
-Pistachio Brule (pudding)
More of a cake for adults than children, it is particularly deliciously light and gratifying with the first heats of the year!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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CHOCOLAT FIN: TRADITIONAL CAKES (3)

Before I start I must make sure that “Taste Memory Girl” is notified as she has this insatiable sweet tooth!

Talking of traditional cakes, Gateau Chocolat was conceived as far back as the 18th Century. Contrary to its name, it is not of French origin but first adorned the plates of Austrian nobility.
It has since voyaged through the times and lands and been refined in many ways.
The variety created by Chocolat Fin in Shizuoka City is typical of its French evolution in Japan.

From bottom to top (I was going to say from top to bottom as it is eaten, but after all you make it the other way!)
Chocolate Sponge Cake and Chocolate Ganache, twice.
Chocolate Sponge Cake and Milk Chocolate Butter Cream, twice.
The whole coated with Chocolate Icing.

Chocolat Fin adds a hint of liqueur while refraining on the sugar.
Each layer and every confectioner will find plenty of scope there.
Otherwise finely chopped solid chocolate or raisin (soaked in rum) bits may be added to the chocolate ganache.
The possibilities are endless!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878
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QUATRE SAISONS: TRADITIONAL CAKE

Quatre Saisons is tiny (if not the smallest) cake shop fisrt established 4 years ago in Shizuoka City. It stands at the very corner of a narrow crossroads away from the bustling centre. The only reason why I know of it is because it is located along the way to the Cricket Ground I visit at least twice a week.

This Chocolat Fruit Terrine will probably tempt more the likes of Foodhoe, Gaijin Tonic and even Lojol than the ladies!
It is hearty, fulfilling and gratifying.
And ridiculously cheap (157 yen a cut!)!

It is traditional in the sense that it is very rural in concept. The fruits, cherries and blueberries, are first flambeed before being mixed more or less at random with soft chocolate and vanilla dough which is poured into a mould laid with a thin layer of sheet pastry.
One more layer of the latter will cover the terrine before being baked.

Snow sugar will be sprinkled on top as the terrine cools down.
The solid consistency will make it easy to cut into size portions although it tends to crumble down under the fork.
Lojol would probably appreciate it lukewarm with a good serving of hot English custard!

Quatre Saisons
420-0002 Shizuoka City, Aoi Ku, Zaimoku Cho, 8-1
Tel. & fax: 054-221-0651
Closed on Tuesdays
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CHOCOLAT FIN: A REAL SHIZUOKA DESSERT!

Chocolat Fin has the advantage to be located a few minutes away from my office, which in a sense is a bit unfair to other very good confectioneries in Shizuoka. I promise I will hunt away from my haunts from next month! My students will be the happier for it as I do have to visit cake shops at east three times a week!

Now, before I start I’d better alert all my lady friends with a sweet tooth!
I’m certain that Rowena, Memory Taste Girl, Jocelyn, Etsuko, Melinda, Deluscious Life and The Left Over Queen wil be interested to know that the present dessertis a very healthy one! Oh, I forgot that there is atleast one gentleman, Dominique, who will grace me with a professional curiosity!

Shizuoka Prefecture is the largest (about 70%) producer of green tea in Japan. Since we are in the middle of harvesting season, Chocolat Fin had the greaty idea to come up with a creation made with ma-cha tea, a superior class of tea used in tea ceremonies and restaurants. As it comes under the form of powder it is very easy to manipulate.

This Ma-cha pudding was underllined with a caramel sauce and topped with a fine layer of ma-cha jelly. The whole pudding is a perfection of balance, not too sweet, with a definite tea savour and firm enough for you to dig in with your spoon. Actually, I made a point of leaving it in the fridgefor a coupe of hours before devouring it. It almost ate like an ice-cream.

The recipe is not difficult, but the ingredients are simply first class!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878
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CHOCOLAT FIN: TRADITIONAL CAKES-CHIBOUST

Chibouste or Chiboust, although a very venerable confectionery has been the source of much confusion as it was first a cream invented by a French Chef as defined in Wickipedia:
“Crème Chiboust, also called Crème Saint-Honoré, is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites, originally devised by the French pastry chef Chiboust in Paris around 1846 to fill his Gâteau Saint-Honoré”
Now, it represents a cake itself. So far (I mean myself) the best and more “traditional” version I’ve ever eaten is prepared by Chocolat Fin in Shizuoka. Naturally, this is open to friendly discussion!

A shallow tartelette is first filled with baked/steamed apples and then topped a chiboust cream (as described above). Particularly bothersome as each cake has to be　made individually. I have little liking fおr the cut square versions, a sure sign of sloppy work.
once the cake has settled inside its metal mold it will sprinkled with sugar and then “brule” as to form a crisp layer of caramel.
The apples can be soaked in liqueur or perfumed with cinnamon. The Chiboust cream, too, can be enhanced with liqueur and so forth.
Frankly speaking, I have a special admiration for chefs who are ready to spend time preparing such cakes!

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878

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LE CAFE-LABO: Classical Cake (1)

Traditional Cakes are the mainstay of confectionery/Patisserie while Classical Cakes are invented from time to time to stay before they become traditional ckaes themselves.
A typical example is “Pistache” (Pistacchio) as created by LE CAFE-LABO in Shimizu Ku.

After admiring the cake (it certainly deserves it!), you can either savour it layer by layer, one at a time, or cut through it to entertain yourself with the combination of the tastes.
And you certainly have quite a few to review:
from top to bottom:
19 Pistachio Mousse
2)Chocolate Cream
3) Chocolate Mousse
4) Raspberry Sauce
5) Chocolate Crunchy
6) Pistachio Syrup

Enjoy!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho
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CHOCOLAT FIN: Traditional Cakes (1)

Japan has seen for quite some time confectioners trying to recreate classics for the sake of originality, and most of the time out of sheer conceit.
Therefore, it is reassuring that some still keep making cakes as they should be, regardless of of fashion and ephemerous fads.
One such place is Chocolat Fin in Shizuoka City:

Their chou a la creme or “chou cream” for the Japanese contains only creme patissiere/custard cream with the right touch of brandy. Not an undescript puff full of whipped cream and I don’t know what.

Their eclair mocha lokks like the real article. The pastry is covered with a delicious mocha icing.

And once again a bite will reveal custard added with the right amount of mocha and a touch of brandy.

Why do people have to demonstrate their skills with unnamable contraptions?

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878

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TOFU CAKES

Good news for those people who like good, healthy and traceable foods!

The other found another interesting product in Kakegawa JR Station Local Products Market cakes made with tofu in Kikugawa City.
They come in five different flavours as for the jam included inside. I bought the blueberry, Japanese Plum and Strawberry ones.

I tasted (guzzled down) the strawberry one.
Very tasty, but not overwhelming sweet. Great with a cup of Shizuoka Green Tea!
Great cakes for health conscious mothers!

Tofu Kashi
KIKUGAWA POEM SHINGATSU
Kikugawa City, Mineta, 1315-1
Tel. & Fax: 0537-733003
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Tokai Seika Manjyu

These are other cake I recently discovered at Suruga Raku Ichi Store in Asty, Shizuoka JR Station (other article to appear soon). This time, it is a Shizuoka City Bakery, Tokai Seika who produced them:

“manjyu” in Japanese are cakes basically steamed rather than baked.
-The flat green one is “Tyatsuu”, made with tea.
-The green one is “Tororo Iri O Tya Manjyu”, made with tea and containing grated yam.
-The brown one is “Sumpu KO Manjyu” including sweetmeat (anko).
-The white one is “Sake Mushi Majyu”, majyu steamed in sake.
Don’t too many of them or you will need litres of tea to wash them down! LOL

Tokai Seika
Shizuoka City, Aoi Ku, Takajo Machi, 2-29
Tel.: 054-2452365
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Toraya Belgian Tea Waffle

This is another tea cake I recently discovered at Suruga Raku Ichi Store in Asty, Shizuoka JR Station (other article to appear soon). This time, it is a Shizuoka City Bakery, Toraya who produced it:

It is called: “Belgie-Wafuru (Macha)”. You have probably guessed it is a Belgian-style waffle topped with macha powder tea.
I found it light and eminently edible. Just enough sweetness tanks to included honey.
I’m sure North Americans would enjoy it even with coffee!

Toraya
Shizuoka City, Suruga Ku, Mabuchi, 2-7-3
Tel.: 054-2851488
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Hamamatsu Bunmeidoo Tea Cakes

As everyone knows (do you?), Shizuoka Prefecture is the first producer of green tea in Japan. It is no surprise then to see different usages for tea. I recently discovered at Suruga Raku Ichi Store in Asty, Shizuoka JR Station (other article to appear soon) a couple of cakes made by Hamamatsu Bunmeidoo.

They appear as “castella”, one called “Chyattera” (Chya/tea + Castella), with half of it seasoned with tea, and the other one, “chya Mikan” (Tea + Orange), with some sweetmeat (anko type jam) and orange flavoured part in the middle.
Both cakes are very tasty, but not too sweet or cloy. Go very weel with a cup of hot green tea!

Hamamatsu Bunmeidoo
Hamamatsu City, Higashi Ku, Jian Machi, 1401
Tel.: 053-4620002
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Chocolat Fin

Mr. Fujio Nakagawa opened his renown cake/confectionery shop back in 1988 after learning his trade and honing his skills in Tokyo for 10 years and in Shizuoka for another 10 years.

His cakes and creations are definitely French inspired with the difference that they are aimed at knowledgeable adult clientele.

Cakes vary in shape and taste with the seasons, especially fruit, including such classics as “Chibouste” (my personal favourite) and Mont Blanc. he makes great use of true liqueurs which give this extra note that so many other cake shops lack.
His biscuits, chocolates and meringues have to be tried.
Very smiling and attentive service by young full-time staff.
Order-made party and birthday cakes of any size any time.

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878
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Rouge Et Piquant

This confectionary shop has been making its name since 2004 and certainly deserves its popularity!
A very original one and very small establishment which seats 8~10 people at unusual hours for that kind of business. Probably the only place of such quality open so late (lovers, keep that in mind!).
The cakes and dessert plates prepared by Kanae Tsunogai, who has accumulated a lot of experience in renown French restaurants before flying on her own wings, put more accent on the real taste of fruits than on the sweetness, a refreshing approach for the health-conscious gourmets and gourmands!

If you have the time, try one of three seasonal dessert plates: Rouge (red) red berries cake and assortment. Blanc (white): Short Cake and Milk Ice Cream. Chocolat: Chocolat mousse and Caramel Ice Cream + Chocolate Sauce. (800 yen).
I would also recommend the Entremets glaces at 600 yen (Profiterolle or Mille-Feuille).
Also gateau at 500 yen, Ice Cream at 500 yen. Very good teas and coffes (10 varieties).
Take out homemade biscuits (7 kinds). Birthday cakes on order.
Entirely non-smoking place!

Address: 420-0032 Shizuoka Shi, Ryogae-cho, 2-4-29, Aspis Bldg. 2F
Tel. & Fax: 054-2214358
Opening hours: 14:00~24:00
Closed on Mondays
Chef-Owner: Ms. Kanae Tsunogai

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Cafe-Labo

For the 6 years it has been in business in this fickle city, CAFE-LABO and its chef-patissiere, Ms. Takami Kawanaka, have achieved a solid reputation of quality, originality and reliability under the guidance of its mother company, Settle Down.

Predominantly French-style cakes, biscuits, jellies and assortments, both calssical and avant-garde, are made and re-invented in close relation with seasons and trends.

A staff of 6 will help you choose individual cakes for your own consumption, your special ones and parties alike.

Not only will yoube tempted by the vast array of confectioner, but also by the wines imported exclusively by Settle Down Co. from Alsace, Beaujolais, Bourgogne and Banyuls as well as jams and sweets from all over France!
My favourites?: “Figue” and the”macarons”!

Access: From Kusanagi JR or Shizutetsu Stations, 10 minutes walk

Address: 424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 0543-441661
fax: 0543-441670
Business hours: 10:00~20:00
Closed on Tuesdays
Credit Cards OK
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Bouquet

Bouquet has been an institution in Shizuoka City for a long time, and I have patronized the Cafe/Cake shop for quite some time now.

Tucked in Takajo Machi a few minutes from Shin Shizuoka Department Store, it stands next to an old Shrine dedicated to the Falconry which used to exist there in the Edo Period (Takajo actually means Falconers’ Quarter), it is a quiet place with the cake shop on the first floor and the cosy Cafe upstairs.

The cakes are traditional French and served as such, that is large helpings.
But the jewel of this place is the Gateau Basque:

(cut from whole cake in picture at the top)
It is not easy to prepare, and the owner, a very shy man, makes only two a day if he is in a good mood. It tends to disappear quickly, but it is possible to reserve.
It is the only true Basque Gateau I have ever found in Japan made according to the original (open to debate!) recipe. It is a lot lighter than it looks. Ladies and Gentlemen alike will enjoy it on the premises or back home!

Bouquet
420-0839 Shizuoka City, Aoi Ku, Takajo machi, 1-8-6
Tel. & fax: 054-2530349
Open: 11:00~20:00
11:00~19:00 (Sundays & National Holidays)
Closed on Thursdays

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Abondance in Hamamatsu City

After working for Alloyau and teaching his art in Tokyo for two and a half years and in Hamamatsu for three years, Bernard Heberle, a native from Haguenau, Alsace, France opened his confectionery shop in July 2002, he simply achieved a little revolution in the world of cake making in our Prefecture!

Let’s just say first that he is the only Frenchman creating and selling truly French cakes in the whole of Shizuoka Prefecture!
Waking up every morning at 02:00 a.m., he creates an average of 14 cakes and 9 kinds of biscuits that are usually gone by early afternoon, so you had better come soon or phone to reserve your cakes! Only the milk, eggs and sugar are the common Japanese ingredients. All the rest is painstakingly chosen from local producers or imported directly from abroad (ask him where his vanilla comes from!).

Although the menu changes four times a year, my present favourites are:
Millefeuilles , Supreme , Charlotte Chocolat , Cappucino for cakes and Spritz Bredelle (Alsace), Dacquoise, Finacier and Meringuette ( a must!) for biscuits.

Bernard also takes orders for bigger cakes or definite quantities, provided he is notified a day in advance.
He also conducts special one-week sales at Hamamatsu Entetsu Department Store (just outside the JR Sation) 6 times a year.
Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
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3 thoughts on “Shizuoka Cake Shops”

finechina says:

June 21, 2007 at 5:01 am

The Gateau Basque looks very good! I’ve never had one before, what goes into it and why does it take 2 days to make?

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dragonlife says:

April 14, 2007 at 5:50 am

Ton plaisir est le mien!
Robert-Gilles

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Heberle Bernard says:

April 14, 2007 at 5:08 am

Merci pour ta visite et pour la sympathique soiree
Au plaisir de te revoir tres bientot …
Bonne continuation

H.Bernard

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