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.

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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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.

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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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:

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

Please check the new postings at:
sake, shochu and sushi

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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!

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.

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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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

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 ove by a fairly thick layer of almond cream/marzipan containg bits of dried figs.

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

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!

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.

My student commented it was milky and light and yummy!

Simple in concept, almost austere, 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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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.

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:

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!

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

Please check the new postings at:
sake, shochu and sushi

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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, although fairly simple in concept, is a small gem:
On a thin layer of chocolate chips 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

Please check the new postings at:
sake, shochu and sushi

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Mr. Takuya 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

Please check the new postings at:
sake, shochu and sushi

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The Japan Blog List

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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!

A typical cake by Chocolat Fin where cakes are concocted with a view to please adults first:
On a thin base of dark chocolate 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