French Desserts: Macaron Framboisé & Matcha Parfait Cannelé at Pissenlit in Shizuoka City!

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

The Japanese, as a general rule, are not so keen to savor cakes at the end of their repasts and prefer to enjoy them in between meals.
Therefore, it is quite a feat if a restaurant can convince them to find some space for a succulent dessert!
Chef Touru Arima/有馬亨さん does not sem to encounter any problems to convince his guests to stay a bit longer and acquaint themselves with his supreme creations!

I have just had the occasion to sample two of his recent desserts as I have to visit him often not only for pleasure but also for work.
The first one is an enormous macaron with a very feminine touch despite its size!

For a closer look!

Big and thick as it is, you certainly need a fork and knife to eat it.
As its name indicates, it is perfumed and colored with raspberry extract with the butter and marzipan filling containing real raspberries!
A sin, if there is one!

The second dessert was a combination of Bordeaux and Shizuoka Cuisines!
In the middle you can see the canelé prepared in the true Bordeaux tradtion but it had been hollowed out!

Now, what does it contain?

Shizuoka Honyama Green Tea Matcha ice-cream!
The cannelé had been frozen together with the ice cream!
It was the first time I found myself eating a cannelé with a knife and fork!
And I’m sure to do it again!
A true gastronomic experience!


420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!


Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

8 thoughts on “French Desserts: Macaron Framboisé & Matcha Parfait Cannelé at Pissenlit in Shizuoka City!”

  1. A hollowed cannelé! I’m impressed by the creativity.
    I sometimes make cannelés, but they are really very capricious. I must post them one day.


  2. We had a few macarons together yesterday, didn’t we?
    I never knew about jour de macaron either, but I found out that apparently we have this particular establishment to thank:
    M Herme came up with the idea 7 years ago (no idea why he chose this particular day), and it seems to have taken off.


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