Sai Sai Jaran Jaran #7: SILENT SIREN’s Yukarun Has Her First Afternoon Tea at Ginza’s ‘THE GRAND LOUNGE’

13.May.2019 | FEATURES / FOOD / SPOT

Sai Sai Jaran Jaran is a featured series here on MOSHI MOSHI NIPPON from the members of the all-female band SILEN SIREN (aka Sai Sai) who visit various hot spots in Japan and experience different things, the Sai Sai way.

 

Band keyboardist Yukarun has always wanted to try having afternoon tea. To make her dream come true, she took a visit to THE GRAND LOUNGE in Ginza.

THE GRAND LOUNGE is a multipurpose lounge for adults located on the 13th floor of THE GRAND GINZA in GINZA SIX.

Normally in restaurants afternoon tea is often reserved just for the afternoon but at THE GRAND LOUNGE you can enjoy it any time.

*The afternoon tea set shown above is for 2 people.

The afternoon tea set here costs ¥4,200 (before tax and service charge). It comes with 7 hors d’oeuvres, 7 sweets, strawberry mille-feuille, and a teapot with free black tea refills. Strawberries are the running theme until June, so the desserts and hors d’oeuvres are made using plenty of Japanese “tochiotome” strawberries. It’s a big tea set so can be enjoyed by couples or big eaters.

Yukarun is very pleased with the afternoon tea set so much so that she must take a photo beforehand! There are so many strawberries sweets. “I feel happy just looking at this assortment♡” she says.

The drinks in the set are made by San Francisco-based high tea brand Mighty Leaf. There are 11 types to choose from―9 hot and 2 iced―all of which Mighty Leaf have ensured are organic with only the best herbs chosen.

You choose your favourite by smelling the fragrant aromas of each bottle. The one most popular with Yukarun was the “White Orchard.” White tea and green tea are used as the base in this drink which are blended with melon and peach fragrance. The fact you get free refills makes it a favourable service.

Time to tuck in!

The tasty line-up will have you wondering where to even begin eating from.

It’s not just the sweets that are piled with strawberries but the light appetisers too. These appetisers include foie gras, salmon and more―all extravagant delectables.

“Delicious!” says a satisfied Yukarun as she takes her first bite from the bottom row appetisers.

The variety of sweets is diverse, from jelly to tarts, mousse and beyond. “The sweets come in cute mini sizes! And they’re all super delicious!” comments Yukarun.

“The tea I chose is really tasty too! I don’t think I’ve ever had tea this good before!”

Then it was time for the crowning jewel of the afternoon tea set: the strawberry mille-feuille. It is a recreation of the legendary mille-feuille sold at Maxim’s de Paris, a much-loved French restaurant in Ginza that closed in 2015. This sandwich-like dessert takes crunchy pie and stuffs fat strawberries and custard cream between them. It’s a popular dessert ordered by itself too. The version of it that comes with the afternoon tea is half-sized.

“So good! This is true happiness♡” says Yukarun who is clearly enjoying herself. The mille-feuille can also be ordered for takeout.

How was your first ever afternoon tea experience, Yukarun?

 

“It felt elegant and sophisticated being in a place like this. There are lots of bite-sized appetisers and sweets so it’s fun to try them one by one. It’s fun thinking about where to eat from too, and I was really glad you get to choose your own tea. I definitely want to come here again in my own time! I want to dress up and come with my girlfriends.”

The items that come with the afternoon teas at THE GRAND LOUNGE change with each season, and right now it’s all about strawberries. Head to THE GRAND LOUNGE yourself and treat yourself and others to a luxurious afternoon tea―at any time of the day.

 

Model: Yukako Kurosaka(SILENT SIREN)

Photographer: Haruka Yamamoto

Writer: Sayoko Ishii

Translator: Joshua Kitosi-Isanga

 

■PROFILE

SILENT SIREN is a four-member all-female band consisting of vocalist & guitarist Sumire “Suu” Yoshida, drummer Hinako “Hinanchu” Umemura, bassist Aina “Ainyan” Yamauchi, keyboardist Yukako “Yukarun” Kurosaka. The band were founded in 2010 by Umemura and Yoshida who are former models. In 2015, they performed their first solo concert at Nippon Budokan, making them the fastest Japanese all-female band in history to perform there after their major debut. Their new album 31313 is now on sale. The band are currently on their “31313” tour in support of the album. An additional date was added to the tour which will take place on June 10 at Zepp DiverCity in Tokyo.

 

Check their official website for the latest details: http://silent-siren.com/

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  • Sai Sai Jaran Jaran #6: SILENT SIREN’s Hinanchu has her fill of Indonesian food in Tokyo

    15.February.2019 | FEATURES / SPOT

    Sai Sai Jaran Jaran is a featured series here on MOSHI MOSHI NIPPON from the members of the all-female band SILEN SIREN (aka Sai Sai) who visit various hot spots in Japan and experience different things, the Sai Sai way.

     

    For the long-awaited 6th entry we take a trip with band leader Hinanchu. She lived in Indonesia for 10 years from the age of 5 to 15. She fancied a bite of nostalgia so she hit up an Indonesian restaurant in Tokyo. Indonesian cuisine isn’t a familiar taste to the people of Japan, but it seems like there are a lot of delicious options.

     

    Hinanchu visits “cabe” in Meguro for a bite of nostalgic Indonesian food

    The first place we visit is “cabe” in Meguro. The Indonesian Embassy is close by this restaurant. Over half the customers that dine there are from Indonesia. The restaurant is considerate of Islamic law and so provides authentic Indonesian cuisine that uses absolutely no pork or pig-derived ingredients. The head chef is a Javanese woman who has expert skills in creating major Indonesia dishes as well as food seldom handled in Japan.

    Hinanchu begins by ordering one Sate Ayam (¥220) and Fried Tempeh (¥500). Sate is famous dish from Indonesia of skewered meat. When made with chicken it’s called “sate ayam.” Tempeh is made from soy and used in place of meat for various dishes, making it popular with vegetarians and those on a macrobiotic diet.

    “Tempeh is a food that was always at street food stands. I used to eat it a lot as a snack when I was small! It’s a nostalgic flavour! It’s sort of like natto, but it doesn’t have a smell. It’s easy to eat.”

    The Soto Ayam (¥730) is a chicken soup made with vermicelli. It’s like Japanese miso soup and can be found in all regions of Indonesia. It has a turmeric colour and looks like curry soup but it’s chicken flavoured. It’s said that Sapporo soup curry took a hint from this dish.

    Mie Bakso (¥800) is an Indonesia meatball soup with noodles. cabe handmakes all of its meatballs so one of its characteristics is how large the meatballs are.

    “This is what I’ve been wanting to eat forever! I’m moved that I’m able to eat proper Indonesian food for the first time after coming back to Japan! The other [band] members love Indonesian food too so I want to come again with everyone.”

    The restaurant is spacious and comfortable. They also sell Indonesian ingredients and goods there too. You can try a lot of different flavours on the menu so we recommend visiting here if you’ve never tried Indonesian cuisine before.

     

    Merah Putih Cafe in Shin-Ōkubo

    Hinanchu’s next stop is Merah Putih Cafe in Shin-Ōkubo. It’s located inside a multi-purpose building that’s filled with a multicultural exotic mood that will have you wondering whether you’re still in Japan.

     

    The restaurant serves food from Padang, the capital of Indonesia’s West Sumatra province. This region is famous for its food which is distinct for its spices.

    The first dish Hinanchu picks is an assortment of Padang style food “Nasi Padang” (¥1,280). The assortment changes each day. On this day it came with fried omelette, fried chicken with coconut, salad and rice.

    “The chicken is spicy. It was delicious. I lived in Jakarta so it was refreshing trying Padang style food!”

    This restaurant has a lot of regulars including tourists from Indonesia, Malaysia, Singapore and other East Asian countries. The people of Indonesia love rice so the restaurant serves it with spicy food, fried food and other types that go well with it. We recommend this place if you’re looking for an authentic taste.

    Having visited two Indonesian restaurants in Tokyo, Hinanchu made the following comment: “Since coming back to Japan I’ve been wanting to eat Indonesian food, but there’s a lot of restaurants here that serve Southeast Asian cuisine. I’m happy I was able to enjoy authentic meals today. I was sucked into the nostalgia, it was like being back over there.”

     

    Hinanchu also spoke Indonesian with the staff who were also from Indonesia and took a photo!

     

    Indonesian cuisine isn’t a familiar taste to the people of Japan, but there are many delicious things to choose from. If you’re in Japan why not try it for yourself?

  • Sai Sai Jaran Jaran #5: SILENT SIREN’s Suu Makes Her Own Candles at ‘Candle Studio’ in Daikanyama

    05.November.2018 | FEATURES / SPOT

    Sai Sai Jaran Jaran is a featured series here on MOSHI MOSHI NIPPON from the members of the all-female band SILEN SIREN (aka Sai Sai) who visit various hot spots in Japan and experience different things, the Sai Sai way.

     

    Today we follow the band’s vocalist – Suu! Suu is a huge candle lover and says that she has a lot of candles in her home. She’s always wanted to try candle-making, so she’s taken this opportunity to challenge herself to the task!

    Suu visited Candle Studio in Daikanyama and participated in a one-time candle-making lesson. You get to make one complete candle to take home.

    Candle Studio is an all-out candle-making school, offering everything from one-off lessons for beginners to a JCA-recognised candle craft course, candle artist course and instructor course. The location is visited by newcomers and pros alike.

    The one-time lesson Suu took cost ¥4,000. With that, you get to pick from a botanical candle and aroma wax sachet. You can either make 2 of the same type or 1 each. You get to pick different coloured and fragranced dried flowers to make your own personal candle. Suu was given special permission to make 2 of each.

    After putting on her apron it was time to get creating. “I’m nervous whether I’ll do it well or not but I’ll try my best!” said Suu.

    First up, the botanical candles. You start by picking the candle’s base colour. Suu went for blue and orange candles.

    After putting the candles in the silicone mould, you pick the flowers you want and fit them into the gap around the candle. They have a whole range of decorations prepared including dried flowers, preserved flowers, paper berries and so on. Choosing what to go in there is all part of the fun!

    Use pin sets while cutting the flowers of your choice with scissors and place them in. Arrange them around the outside of the flower with the sides you want to show. If you use thin flowers they will look transparent when you light the candle, so keep this in mind when choosing your flowers. The secret to success however is to not think about it too much and just go all in.

    Once you’ve placed all the flowers you want, pick a scent of your choice from the samples provided. Suu went with cranberry and rose.

    Melt the wax to 65℃-70℃ and add one spoon of your chosen fragrance.

    Heat the scented wax once more and pour into the silicon mould.

    After releasing the air from the center of the candle, arrange any flowers that have floated to the top and set aside to harden.

    Next on the list is to make the sachets. Like before, pick out a base colour from the colour samples provided. Suu chose a white base this time.

    Transparent wax is mixed in with the white colourant. To make the colour a little creamier mix in just a tiny bit of vanilla colourant before adding the fragrance. Suu picked plumeria and mango.

    Next is to position the dried flowers. With the sachets, you will add dried flowers on top after pouring the wax into the mould. So think about how you want them arranged first by positioning them in the mould first.

    Once you know what you want, add the wax into the mould.

    Once the wax has cooled slightly and skin has formed on the surface, arrange your dried flowers. Suu styled hers like a bouquet.

    She then added dried flowers and fruits to the other one. Now all that’s left is to wait!

    While Suu was making the sachet, the first candle she started on had hardened. She removes it by pushing it up out of the silicone mould.

    After curling the wick into a beautiful shape it’s complete!

    The sachet was ready now too so Suu removed it from the mould.

    Suu adds an eyelet and chooses a ribbon of her choice to complete the sachet.

    Her botanical candles and aroma wax sachets are complete!

     

    “It was a little hard as it was my first time, but I was able to fully concentrate. It was so much fun! The time that went by making them was very therapeutic. You can make all sorts of other candles too, so I want to come back ASAP!” explained Suu as she booked her next class right there and then. The class was a big success and Suu left super satisfied.

    Candle Studio Daikanyama are now holding classes to make snow dome and Ornament sachets for the Christmas season. It costs ¥5,000 to make one snow dome candle and three sachets with Christmas designs. They cater to all beginners too, so if you’re interested you can feel at ease if you visit. Try it yourself.

  • Sai Sai Jaran Jaran #4: SILENT SIREN’s Ainyan Challenges Herself to Artistic Calligraphy

    03.September.2018 | FEATURES / SPOT

    Sai Sai Jaran Jaran is a featured series here on MOSHI MOSHI NIPPON from the members of the all-female band SILEN SIREN (aka Sai Sai) who visit various hot spots in Japan and experience different things, the Sai Sai way.

     

    This month we’ll be following band bassist Ainyan, who is also responsible for having designed the band’s original character Sai Sai-kun and even handling the designs of the band’s official merchandise.

     

    Ainyan loves writing with calligraphy pens. She also knows about and is interested in artistic calligraphy posted online.

    Teaching her calligraphy art today is calligrapher Yuki who showcases her work at events, and her skills have also been requested for projects.

    All that you need to produce calligraphy art is an ordinary Japanese calligraphy set. As well as a brush, ink, shijajiki mat and paper weight you’ll need watercolour equipment and coloured autograph card.

    The first step is to think of the character you want to write. If you can’t think of one you can flick through a Japanese dictionary. The thing to note about calligraphy art is that you’re free to write as you like! There’s no strict rules like in regular Japanese calligraphy. For example, you can hold the brush in any way you like, write in whatever style you like, and go over any lines you’ve already put on the paper. It’s important to think freely and express yourself in calligraphy art. Also, hanshi paper used for calligraphy has a glossy surface. With calligraphy art you want to let the colours run and spread, so Ainyan is using the back of the paper.

    Ainyan begins by challenging herself to writing the kanji麦 (mugi) which means ‘barley,’ a fundamental ingredient used in beer which Ainyan loves. Don’t think about the art side of things straight away. Just write it normally first.

    This is Ainyan’s first attempt at writing out mugi. Next is to think about how to write it in a more running style. She could write it in a patchier way, drip ink over it, have parts sticking out and so on.

    Ainyan goes ahead and splotches lots of ink on. She dips plenty of ink onto her brush, so much so that it’s dripping off, and begins writing in a large and thick style from the first stroke.

    She continues writing like that until the end without topping up her brush with more ink. Her final stroke comes completely off the paper!

    Ainyan was concerned that the top part of the kanji was too black and blotchy because of how much ink she used.

     

    “What should I do so that the middle part doesn’t become blotchy?” she asked.

    “If you lift the brush up vertically, like it’s floating, then you can draw thinly,” the teacher replied. Ainyan learned while the teacher lent her a hand.

    Her second attempt at writing mugi has fairly thick strokes. You can feel the vigour in this piece.

    Taking into consideration what the teacher said, Ainyan gave it another shot. She dipped it into plenty of ink once more and began writing with strong strokes and keeping the brush upright to draw thin lines while adding variations.

    Compared to the first attempt, this version of mugi is slim and confident.

     

    “I want to hang it up in an izakaya!” said Ainyan laughing.

    After having understood a bit about art penmanship, Ainyan moved onto another kanji. The one that came to mind was笑顔 (egao) meaning ‘smile.’ She starts out by drawing it in the way she likes.

    This is her first version of egao. The first kanji 笑 meaning ‘laugh’ is drawn like a face, while the 顔, meaning ‘face’ also has a face in the 頁 section of the kanji on the right.

    “If you know a kanji like this, then no matter how much you alter it you can still read it as ‘笑顔’ so it’s okay to change it as you please,” the teacher said.

    Next Ainyan thinks on how she can improve the piece.

     

    “The ‘笑’ kanji looks like a dog so I might try to make it look a bit more like a dog. The ‘顔’ kanji has a lot of legs and looks like an octopus so I’ll make it an octopus!” she said.

    Ainyan begins making her kanji characters look like a dog and octopus while having the original to the side as reference.

    She made the strokes of the 笑 look like ears and fit in eyes and a nose to look like a dog. She also connected the 彦 part of 顔 to the 頁 part and made the face look more like an octopus face. Truly a work of calligraphy art!

    The next important step is to add colour. If you add too much water to your water colours they will fade when you add on the ink, so it’s important to layer the two by not using too much water. If it becomes patchy add just a little bit of water.

    Adding a border makes the white parts that are left look cute so Ainyan left part of the inside of the dog’s ear white. She used orange for the dog’s ear and red for the octopus’s legs. To top it all off, she painted a doggy paw print in a free space.

    Looks pretty good!

    Finally, Ainyan drew up a new and final copy on the coloured autograph paper by fixing up any small details and adding colour.

    Her first piece of calligraphy art is complete!

     

    “I’m really satisfied I got to do something I was wanting to do!” she said with a smile – a 笑顔.

    Ainyan looked over pieces the teacher had created and was especially interested in the ones with blotted ink. She decided to challenge herself to making such a piece. The kanji she decided on was 愛 (ai) meaning ‘love’ which is also part of Ainyan’s own name.

     

    Once again she readied plenty of ink and began with strong strokes. She drew the thin parts of the character while bringing out the details until she finished with a final strong stroke.

    She made the right part stroke of the 心 part of the kanji blurry. This effect is achieved by adding some water to the brush and pressing it onto the stroke you have already drawn that you want to make blurry.

    Her kanji is complete! The blurriness gives it a 3D effect. No painting tools were used and yet Ainyan was still able to create art from calligraphy.

    She made a final copy of this on coloured autograph card too. To make it even more arty Ainyan turned the final stroke into a love heart which she added water to for the blur effect.

    Ainyan wasn’t satisfied so she sprinkled ink around the heart for additional effect. To do this, you hold the brush horizontally and hit the end of the brush to make the ink sprinkle down.

    After checking the balance was right, Ainyan signed her completed piece.

    What a vibrant and lively piece of calligraphy art!

    But Ainyan wasn’t done just yet. To commemorate this month’s feature, she drew one for MOSHI MOSHI NIPPON (もしもしにっぽん)! She made the circle part of ぽ (po) a red sun which symbolizes the Japanese flag and made the ん (n) look like Mount Fuji.

    We are pinning this up at the MOSHI MOSHI BOX Harajuku Tourist Information Center, so be sure to look for it if ever you stop by to see us in Harajuku.

    Ainyan wrote so many! Here are her comments on what looked to be a hugely satisfying occasion.

    “Today was so much fun, it was over before I knew it! It’s enjoyable not having to follow a correct way. The more you write, the more you think to yourself, ‘I want to do it this way,’ so you never get tired of writing! It was fun being able to write freely. Even the teacher said things like ‘It’s good like this’ rather than ‘You should do it like this!’ It relieved my stress and I felt refreshed!”

     

    In the next article, we will be joined by SILENT SIREN vocalist Suu. Look forward to seeing where she goes and what she gets up to!

     

    ■Information

    Yuki (Calligrapher)

    Yuki works as a calligraphy instructor and is also active in producing works for art events, commissions for projects and elsewhere.

     

    Instagram Page: https://www.instagram.com/yyyyyuki_14/?hl=ja

     

    PROFILE

    SILENT SIREN is a four-member all-female band consisting of vocalist & guitarist Sumire “Suu” Yoshida, drummer Hinako “Hinanchu” Umemura, bassist Aina “Ainyan” Yamauchi, keyboardist Yukako “Yukarun” Kurosaka. The band were founded in 2010 by Umemura and Yoshida who are former models. In 2015, they performed their first solo concert at Nippon Budokan, making them the fastest Japanese all-female band in history to perform there after their major debut. Their latest single 19. summer note which was released on July 11, 2018 is enjoying big sales. For the latest information, head on over to their official website: http://silent-siren.com/

    Writer: Sayoko Ishii

    Photographer: Kayo Sekiguchi

    Translation: Joshua Kitosi-Isanga

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    22.September.2019 | FOOD

    In line with the annual autumn event Ginchakai―which is held in Ginza and brings together multiple schools of tea in Japan for an open-air tea ceremony―Tokyu Plaza Ginza is hosting an event themed on the heart of the Japanese tea ceremony.

     

    This special event will serve Japanese omotenashi, or “hospitality,” thorough various exhibits including a co-project with Tokyo University of the Arts, an exhibition by one of Japan’s leading confectionery companies Toraya Confectionery, and more.

    The co-project with Tokyo University of the Arts will feature installations produced by the university that is centred on calligraphy drawn by Japanese calligrapher Shoko Kanazawa, who performs both in Japan and overseas, and the tea ceremony. There will also be several tokonoma alcoves around the event which will be like miniature gardens where one can enjoy the beauties of nature. There will even be covers of famous songs about autumn on October 27 at the KIRIKO TERRANCE on the roof.

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  • Kaori’s Easy Recipe: Learn to Make Pumpkin and Cream Cheese Pound Cake For Halloween

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    With just a small bit of ingenuity, turn everyday food into something cute using Kaori’s easy recipe! With a few simple ideas, an ordinary recipe magically transforms into a cute dish.

     

    In this recipe, I will show you how to make the perfect treat for Halloween: a pumpkin and cream cheese pound cake, finished with cute bats and a ghost. This is a super easy recipe that can be made by simply putting everything into a blender and baking it in the oven. By the end of you you will have yourself a Halloween-themed rich pound cake as soft as Japanese pudding.

     

    1: Ingredients (Makes one 22cm pound cake)

    150g cream cheese

    250g cooked pumpkin (skin and seeds removed)

    50g-60g sugar

    1 egg

    150ml fresh cream

    20g soft wheat flour

     

    2: Blend all of the ingredients together in a blender

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    4: Once the cake has set, slice a piece and add your dollop of fresh cream for your ghost and decorate.

    To see how I did the toppings, check the video I made above. Once your cute toppings are done, your cake is ready to enjoy!

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    Profile

    Kaori Kubota (@kaopan27)
    I live in Hokkaido and I love to make character themed foods, desserts and pastries♡

    I want to see my family smile, so I enjoy putting in a bit of effort to make character foods and changing food into something cute♡

    You can see more of my character foods and character bento boxes on my Instagram page→@kaopan27

  • New Food Truck Taiyaki Tainoya to Open in Shinjuku Serving Fish-Shaped Cakes

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    The Ginza branch of long-standing Uji tea shop Tsujiri has unveiled a seasonal treat that will be available this autumn only. It was released on September 18 and will be served until October 31.

     

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  • Top 5 Delicious Must-Eat Parfaits in Fukuoka

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    green bean to bar CHOCOLATE in Imaizumi
     
    Chocolate Glass Parfait
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    ▼green bean to bar CHOCOLATE
    Address: Nishitetsu Tenjin CLASS 1F, 1-19-22 Imaizumi, Chuo Ward, Fukuoka, Fukuoka Prefecture
    Opening Hours: 11:00-21:00
    Closed: Wednesdays
    Official Website: https://greenchocolate.jp
    Patisserie Georges Marceau in Watanabedori
    You Kihi – ¥980
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    ▼Patisserie Georges Marceau
    Address: 1F, 5-8-19 Watanabedori, Chuo Ward, Fukuoka, Fukuoka Prefecture
    Opening Hours: 10:00-20:00 (Until 19:00 on Sundays)
    No Fixed Holidays
    Oyatsu cafe Hibi to in Hirao
    Strawberry Parfait
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    ▼Oyatsu cafe Hibi to (Japanese: おやつcafe日々to)
    Address: Maison Sansou 2F, 2-17-21 Hiaro, Chuo Ward, Fukuoka, Fukuoka Prefecture
    Opening Hours: 11:00-20:00
    No Fixed Holidays
    Kurasukoto in Hirao
    Left: Coffee Jelly Parfait / Right: Strawberry Parfait
    Coffee jelly is a bitter flavour more suited to the adult palate. It goes perfect with the condensed milk and caramel nut-topped smooth ice cream cake. Piled with juicy strawberries and blueberries, you’re sure to enjoy your fill with this strawberry parfait.
    ▼Kurasukoto
    Address: 2F, 1-11-21 Hiaro, Chuo Ward, Fukuoka, Fukuoka Prefecture
    Opening Hours: 11:30-18:00 (Food Last Orders 17:15 / Dessert Last Orders 17:30)
    Closed: Sundays & Mondays
    momotose in Hirao
    Seasonal Parfait
    Strawberries, kumquat, and flower petals adorn this piece of parfait art. The combination of the sour fruits and sweet ice cream is a match made in heaven. As well as parfaits, momotose also sells other delicious desserts too like roll cake.
    ▼momotose
    Address: 1F, 3-19-20 Hiaro, Chuo Ward, Fukuoka, Fukuoka Prefecture
    Opening Hours: Lunch 11:00-15:00 / Tea 14:00-18:00 / Dinner 18:00-21:00
    No Fixed Holidays
    Official Website: http://momotose-fukuoka.com
    Did you enjoy this list? If you’re looking for other sweet suggestions for must-try drinks and desserts in Fukuoka then be sure to follow moe on Instagram.
    Text & Photosmoe
    Translation: Joshua Kitosi-Isanga
  • Winter is Coming But Hotel Chinzanso Tokyo’s Yuzu Lemon Afternoon Tea Will Warm You Up

    16.September.2019 | FOOD

    Hotel Chinzanso Tokyo will begin serving its new citrus fruit-packed Yuzu Lemon Afternoon Tea on November 1 at the Le Jardin, the hotel’s lobby lounge which offers a view of the beautiful garden.

     

    You’ll see yuzu and lemons throughout the year, but it is said that winter is the best season to enjoy them. Both lemons and yuzu are said to have a relaxation effect, and so Hotel Chinzanso Tokyo will beckon guests through its cosy doors with the afternoon tea set’s refreshing citrus fragrance, inviting them to an early wonderful winter at the beginning of November.

    The set includes an assortment of sweets including a yuzu and lemon flavoured savarin, a lemon cheesecake that squeezes out all the juicy nectar of the citrus fruit, and more. The lemons and yuzu are the citrus kingpins of this afternoon tea.

    The seasonal scones are a mix of yuzu and vanilla scones and silky white chocolate scones to relieve some of the sourness. Enjoy together with a mix of dips including salted clotted cream for even more flavour.

    On the savoury side of things there is a tempting mix of bites and nibbles, including the use of spicy ginger to warm up your cold body.

    Welcome the winter early this year and do it in style with Hotel Chinzanso Tokyo’s new afternoon tea set.

  • Take A Tasty Trip to Tokyo Kaikan to Indulge in Mouthwatering Marron Chantilly Desserts

    16.September.2019 | FOOD

    Kiyotaka Katsume (勝⽬ 清鷹) is the first ever confectioner of the 70-year-old Tokyo Kaikan. This autumn, Tokyo Kaikan is selling Mont Blanc Marron Chantilly dessertsーwhich were invented by Katsumeーfor a limited period only.

    Earl Grey Marron Chantilly: ¥908

    The Earl Grey Marron Chantilly is only available from October 1 to October 31. The flavour and aroma of earl grey tea leaves has been fully extracted to add to the flavour of the cream.

    Premium Marron Chantilly: ¥1,500

    The premium Marron Chantilly is only available from September 1 to October 31. Japanese chestnuts sourced from Kasama are shredded with whipped cream for a light and fluffy texture. This is a paradise for anyone who loves chestnuts.

    Pumpkin Marron Chantilly¥908

    The Halloween-themed desserts at Tokyo Kaikan are a big hit every year. This year, the Pumpkin Marron Chantilly will be taking to the scene to deliver the very best flavours of Halloween. Just looking at this Halloween-coloured dessert is enough to make your mouth water. It is such a shame that it is only selling from October 18 to 31.  

    Dig into one of these delicious Marron Chantilly desserts surrounded by the luxurious atmosphere of Tokyo Kaikan. 

  • 5 Must-Try Desserts On Fukuoka’s Beach-Lined City Of Itoshima

    15.September.2019 | FEATURES / FOOD

    Itoshima is a city located in the western part of Fukuoka and is known for its many gorgeous and picturesque locations-especially its beaches.
    Today, we are joined once again by Instagrammer moe who is here to show us the best delicious drinks and desserts to enjoy while gazing out at Itoshima’s breathtaking beaches and rural landscapes.
    OYATSU-STAND in Nishi-ku
    Left: Tapioca Milk Ryokucha Green Tea / Right: Tapioca Milk Houjicha (¥600 Each)
    What better way to enjoy a refreshing green bubble tea than with a sun-kissed blue sky and ocean right in front of you? As well as ryokucha and houjicha, there are plenty of other thirst-quenching flavours to choose from as well, including Japanese tea latte.
    ▼OYATSU-STAND
    Address: 2198-3 Kota, Nishi-ku, Fukuoka
    Business Hours: 10:30am until sunset
    No Fixed Holidays
    Itoshima Sabo in Nishi-ku
    Specially-Made Single Classic Pancake – ¥500
    You’ll find yourself reaching for your camera to snap a picture of this Instagram-worthy pancake, branded with the cafe’s name Itoshima Sabo in Japanese. They serve everything from breakfasts to full course meals.
    ▼Itoshima Sabo
    Address: 2915-1 Kota, Nishi-ku, Fukuoka
    Business Hours: 10:00-21:00
    No Fixed Holidays
    KUROKI in Nijoishizaki
    Roll Cake
    KUROKI is a French restaurant that serves up a variety of courses. This fluffy homemade roll cake is filled with rich and smooth cream. You can order it as a set together with a meal too. Don’t forget, this place is reservation-only!
    ▼KUROKI
    Address: 459-3 Nijoishizaki, Itoshima, Fukuoka
    Business Hours: Lunch 12:00-17:00 (Reservation Only) / Dinner 18:00~ (Reservation Only)
    Closed: Sundays
    Official Instagram: @restaurantkuroki
    Sumi Cafe in Hon
    Salted Milk Houjicha Purin – ¥500
    Sumi Cafe is a long-standing cafe that can be found by following a narrow road along the countryside. This irresistible salted milk houjicha purin is combined with astringent chestnut and candied chestnut to make a luxurious dessert.
    ▼Sumi Cafe
    Address: 1454 Hon, Itoshima, Fukuoka
    Business Hours: 12:00-17:00 (Lunch Last Orders 15:30 / Cafe Menu Last Orders 16:30)
    Closed: New Year’s Holiday
    Loiter Market in Shimakeya
    Left: Salt & Caramel / Right: Milk & Strawberry (¥400 Each)
    Made with organic ingredients, Loiter Market’s gelato is served in cute pastel colours. The salt and caramel is a must-try, it’s made with salt sourced in Itoshima.
    ▼Loiter Market
    Address: 166-3 Shimakeya, Itoshima, Fukuoka
    Opening Hours: 12:00-17:00
    No Fixed Holidays
    Official Website: https://loiter-market.com
    Did you enjoy these picks? If you’re looking for even more desserts to try in Fukuoka then be sure to check out moe’s Instagram page which is filled with just that!
    Photos: @amatou.fuk
  • Häagen-Dazs Release New Soybean Flour Brown Sugar Syrup and Zunda Mochi Ice Creams

    14.September.2019 | FOOD

    Häagen-Dazs Japan has announced that it will release two new flavours from its popular hanamochi ice cream series on September 17: “Soybean Flour Brown Sugar Syrup” and “Zunda.”

     

    Soybean Flour Brown Sugar Syrup Hanamochi

    The soybean flour brown sugar syrup hanamochi was released back in 2015 and returned again in 2017. This year, Häagen-Dazs is bringing is back even more delicious than before. They have blended together a variety of soybean flours to elevate the ingredient’s original flavour.

     

    The top of the mochi is sprinkled with a blend of lightly roasted black and yellow soybeans. By roasting them, the original taste and fragrance of the soybean comes through tenfold. Dark roasted soybean has also been combined with milk for a velvety texture, and the entire thing is drizzled in a rich original brown sugar syrup sauce which further enrichens the soybean flavour.

     

    Zunda Hanamochi

    Zunda is sweet soybean paste made from mashed edamame beans and a flavour that has been gaining popularity in Japan in recent years. Häagen-Dazs is incorporating the flavour for the first time in their hanamochi series.

     

    The lumpy texture of the crushed edamame goes deliciously well with the chewy mochi, taking the original authentic taste and texture of edamame to a whole new level. Mixing it with soybeans and rich milk turns it into a smooth ice cream in your mouth. The sauce also contains a sprinkle of salt to bring out the flavour of the zunda.

    The packaging has also been updated, inspired by their flavours and topped with a golden lid, giving it a modern-Japanese appeal. Don’t miss out on these two new flavours.

  • This Irresistible Tart is Made From Rare and Delicious Heart-Shaped Grapes

    11.September.2019 | FOOD

     Fruit tart specialist shop Qu’il fait bon will be selling a brand new kind of lovable tart which is made using a rare species of grape sourced from Yamanashi prefecture. The tart is currently selling at Grand Maison, Ginza and Hamamatsu. These will be available for a limited period only. 

    The tart is covered with incredibly rare “My Heart” grapes, which were developed by the grape research institute Shimura Budou Kenkyusho. Growing and cultivating these grapes was no easy task and took an incredible amount of time. There was only a short window of time available to harvest the produce and even then the harvest was small, so stocking up was very difficult. Despite the challenges, these tongue-tantalizing tarts are being sold this year, however, they are in limited supply. 

    Shine muscat grapes and loubell muscat grapes were crossbred to create this new kind of grape. The marvellous flavour of both parent grapes can be tasted. The new grapes have a high sugar content, a wonderful scent and the skin is wonderfully crunchy.  

     

    Take a bite into the special Yamanashi Grape My Heart Tart and you will be filled with a sophisticated fruity flavour. The adorable heart-shaped grapes are layered perfectly on top of a bed of white wine custard. You just have to try this delicious and beautiful tart!

  • Kusatsu Onsen’s Emerald Green Pudding is a Must-Try After a Dip in the Hot Springs

    11.September.2019 | FOOD / SPOT

    Kusatsu Onsen is a hot spring resort in Gunma Prefecture that is one of Japan’s three principle hot spring locations. The site opened its new Japanese custard dessert (known as ‘purin’) shop, Kusatsu Onsen Pudding, on August 24, which serves the most incredibly smooth purin you have ever tried, each inspired by the hot springs.

     

    Once you’ve stepped out of the nice warm hot springs of Kusatsu Onsen you can refresh yourself with a delicious purin packed full of love from the shop which has created a flavour you can only try by travelling to Gunma and going there. Each and every dessert is made fresh in the shop to further elevate its exclusivity as a local speciality.

     

    Kusatsu Onsen Pudding also makes sure to use local and regional ingredients where it can to help support manufacturers and producers. Their purin is also made with a special type of milk sourced from in Gunma known as Haruna milk. The milk is made as delicious as can be by ensuring cows are raised on a healthy natural diet of grass on green pastures in Gunma bathed in plenty of sunlight.

    Yuhata Purin

    The Yuhata purin is inspired by the hot spring areas where mineral deposits are harvested, its jelly taking on a gorgeous emerald green colour. It’s lemon and lime flavoured, the perfect flavour to enjoy when stepping out of the hot water, and one which goes surprisingly well with purin.

    Yumomi Purin

    The staple purin of the store, this purin is based on yumomi, a method used for cooling the hot water with paddles from which cold water gushes forth. This velvety delight is made with lots of fresh cream and high-quality vanilla beans from Madagascar for added punch.

    Furomage

    A pun on the word fromage, with furo in Japanese meaning “bath,” the Furomage purin uses a rich cream cheese base which has a seriously smooth texture. It’s topped off with strawberry jelly for the perfect combination, packing a perfect balance between sweet and sour.

    Yuhata Soft (Milk/Yuhata/Mixed)

    Choose from the Yuhata soft serve ice cream which is ramune flavoured and inspired by the flowing water of the hot springs or the Haruna milk-mixed vanilla flavoured Milk soft serve. If you can’t pick, then choose mixed for a bit of both. A satisfyingly refreshing pick for when you’re done in the hot springs.

    The shop has plans to sell purin made using bamboo steamers in the near future, so you’re pudding can be steamed like yourself after a dip in the water! The wooden spoons used to eat the desserts are also made in the image of the paddles used in yumomi too.

  • Tokyo Station’s Christmas Cakes Are a Must-Buy Present This Holiday Season

    08.September.2019 | FOOD / SPOT

    Two of Tokyo Station’s shopping areas, GRANSTA and GRANSTA MARUNOUCHI―which are accessible inside the ticket gates and outside the ticket gates respectively―are set to hold the GRANSTA Christmas Fair from November 5 to December 25.

     

    GRANSTA x Tokyo Staion Hotel

    The main GRANSTA shopping area is joining hands with Tokyo Station Hotel for the very first time to release a line of hotel-original Christmas cakes.

    Noel – ¥6,200 (Tax Included) @ Tokyo Station Hotel (*10 servings per day)

    This pine tree stump chestnut cake was originally sold to support the reconstruction work of the Tokyo Station Marunouchi Building which was held until 2012. Topping the chestnut sweet potato base is a mix of chestnut mousse and coffee cream. This is topped with two types of chestnut pastes in a spiral shape to create the tree rings.

    Bûche Chocolat Vanille – ¥5,500 (Tax Included) @ Tokyo Station Hotel (*10 servings per day)

    The Bûche Chocolat Vanille is an exquisite yule log made with melt-in-the-mouth chocolate mousse and vanilla cream inside which hides sweet and sour, kirsch-soaked cherries and sauteed pears. The top of the log is temptingly lined with even more cherries to give it both that rich look and even richer taste.

     

    Tokyo Station Marunouchi Building Cake Designs

    GRANSTA will also sell cakes inspired by Tokyo Station. As well as the ones shown here, there are ones based on the bullet trains and more.

     

    Station Building Fruit Cake – ¥4,320 (Tax Included) @ Colombin (*only 100 available)

    Exclusive to GRANSTA comes this special Christmas fruit cake based on the station building. It would make great gift to bring to the Christmas party.

    Cupola de Tokyo – ¥3,780 (Tax Included) @ Caffarel (*only 50 available / *design still a WIP so may differ from the photo)

    This colourful Christmas cake draws inspiration from the gorgeous interior designs of the north and south domes of the Tokyo Station Marunouchi Building.

     

    Suica Penguin Cakes

    The adorable Suica Penguin is the mascot of Suica contactless smart cards used at train stations.

    Suica Penguin Cake – ¥5,400 (Tax Included) @ Dalloyau (*only 100 available)

    The main Suica Penguin cake is a combination of chocolate mousse and a cream made from tonka beans. This cute cake is sure to bring joy to any child this Christmas♡

    Suica Penguin Chocolate Raspberry – ¥490 (Tax Included) @ Fairycake Fair (*30 servings per day)

    Fairycake Fair has whipped up a chocolate cream-topped cupcake filled with raspberry jam. This one is for those who want something a bit smaller than a ginormous cake!

    There are lots more cakes to look forward to, including ones in very limited quantities. If you’re in Japan this Christmas season, be sure to pay a visit to GRANSTA and GRANSTA MARUNOUCHI in Tokyo Station.

     

    ©Chiharu Sakazaki / JR East / DENTSU Suica by JR East Suica

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