A Spontaneous Day in Tokyo (Part 2)

After Bills, DrG decided we could go to Kyobashi to check out Hidemi Sugino’s ultra popular patisserie. We got there 1015am and there was already a line! Gasp! They open at 11am!

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There’s just that signage. No glittery banners or huge canopies.

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Hidemi Sugino
There are so many cakes to choose from! Can’t take pictures though! Here are some stolen shots.

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The Ambroisie

It was shiny and sparkly! Little A made a grab for it before a proper photo could be taken. Her fingers went straight to her mouth, too! Lips and chin were covered in chocolate! A chocolate monster in the making!

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This entremet was so worth the wait. No wonder the lines are long! They only serve limited quantities of this flavor and you could only eat this at the shop.

There are about 6 to 8 flavors that aren’t allowed to be carried out because the cakes are too delicate and temperature sensitive to be transported. Hidemi Sugino is said to use limited amounts of gelatin in his mousses so the cakes would break down if they aren’t refrgerated.

Ambroisie is a chocolate mousse with chocolate biscuit base, raspberry jam, a thin layer pistachio cake and pistachio mousse in the middle, then glazed with dark ganache. A speck of gold leaf adorns the center and thin chocolate leaves on the sides for the extra oomph.

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This is the Everest
This wasn’t part of our original order (of three cakes). DrG decided we have to try this one, too! It is a very light cheesecake that looks quite ordinary on the outside but the innards….

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…had so many layers! So, there’s the cake base, the raspberry pockets, the actual cheesecake, a thin layer of sweet jelly then capped with cream then almond slivers are placed gingerly and topped the whole cake with raspeberry then sprinkled with icing sugar. Whew!

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The Marie

One of the popular ones, too!

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Raspberry and Pistachio mousse with pistachio cake base. Not my favorite but I like how there’s a spray of citrus in every bite.

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The Diplomate
This fruity entremet was very eye catching, what with the colored dried fruits on top. The chantilly quenelle is exquisite and light with flakes of vanilla (?). The main part is a flan with more fruits inside. This cake is dense compared to the others.

I first heard of Hidemi Sugino 4 years ago but I do not like mousse cakes so I didn’t seek out his shop. After trying these though, I think I just didn’t know what good mousse tastes like! It’s yummy! I found the best way to enjoy Hidemi Sugino’s cakes is to eat all the parts together (versus eating it by component). The flavors meld well. Then, the textures give you the extra kick!

Worth the hype. Line up, everyone!

3-7-17, Kyobashi 1F, Chuo-ku, Tokyo
Tel: 03 3538 6780

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