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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  • Alice in Wonderland Themed Afternoon Tea Buffet ‘Lost in Europe’ Heads to Nagoya

    16.April.2021 | FOOD / SPOT

    This spring, Hilton Nagoya is set to serve up a special afternoon tea set and buffet plan at its first floor all-dining restaurant IN PLACE 3-3. The theme of the afternoon tea line-up, which will be served either as a set-only plan or the set plus a buffet, is ‘Lost in Europe.’ Fans of Lewis Carroll’s beloved novel Alice’s Adventures in Wonderland can look forward to jumping in the rabbit hole as they indulge in a colourful and delicious line-up that sends them straight to wonderland.

     

    The plans will run for three months during which three different menu line-ups will be served, each with a European feel to them as Alice finds her curiosity tending away from Japanese cuisine to the delectable assortments of overseas.

     

    Spain will serve as the first menu. Travelling to Spain, Alice finds the country one overflowing with creativity in the arts, so says the story of this fun afternoon tea. Dishes will be plated with desserts fusing together Spain’s food culture with that of Wonderland, traditional Spanish desserts, sweet treats inspired by Spanish art, and more. Many of the irresistible items will also be made with almonds – Spain being the second largest producer of almonds in the world.

     

    Inside the restaurant, diners will feel like they have travelled to a Spanish rendition of Wonderland with a mix of styles from both locations, such as Spanish sunflowers, mosaic tiles, stained glass windows, and more.

     

    A little look at the menu (some of it)

     

    1. Afternoon Tea Set Menu: ¥4,600 (Tax Included)

    Cubism Cheshire Cat Arroz Con Leche

    A coconut-flavoured Spanish rice pudding made with coconut lavender jelly. Its design, from the stripes to the grinning teeth, are references to the Cheshire Cat.

     

    Blue Caterpillar Siesta Cake

    A cake covered in striking blue chocolate, made with pistachio mousse, and filled with a mixed berry jelly.

     

    Butterfly Windmills Mousse

    An artistic delight made with smooth chestnut mousse and colourful butterfly wings attached.

     

    Plate Menu

    Pistachio Crema Catalana in Berry Sauce

    A traditional dessert of Catalonia, this crema catalana features a rich pistachio-flavoured custard cream and is served with a berry sauce.

     

    Savoury Items

    Salted churros that are crunchy on the outside and fluffy in the inside, and a checked bocadillo filled with Spanish omelette.

     

    Lost in Europe Afternoon Tea Set Summary

    10 desserts, two savoury items, and a choice of a soft drink, coffee, or tea.

     

     

     

    2. Afternoon Tea Set & Dessert Buffet: Adults ¥5,000 / Children ¥2,500

    Mischievous Crazy Clock Cake 

    A warped, melted clock made with passion fruit cream and orange and mango mousse.

     

    Mosaic Tile Sangria Jelly (Non-Alcoholic)

    A refreshing beverage made with non-alcoholic white wine and grape, strawberry, and grapefruit jelly, all made to look like mosaic tiles.

     

    Savoury Items

    Pick from nine different savoury items like paella, sopa de ajo garlic soup, patatas bravas, tapas, and more.

     

    There are also a range of other desserts like a coffee jelly ice cream, a melon cake, and more, as well as fruity iced candies.

     

    Afternoon Takeout Box

    Customers can also get their afternoon tea set to go with a mix of desserts and savouries.

  • Neko Neko Cheesecake Releases New Cat-Shaped Mikan Orange Flavoured Cake

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    Neko Neko Cheesecake is a sister brand of Neko Neko Kuu Pan from the same company which serves cat-shaped bread.

    Nyan Cheese Mikan | Single Slice: ¥237 (Tax Included)

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    Bandai released a new chewy and delicious custard pudding-flavoured confection at Lawson convenience stores in Japan on Tuesday in celebration of Pompompurin’s 25th anniversary, the popular character by Sanrio.

    Mochi Mochi Pompompurin Yaki Pudding Flavour | ¥158 (Tax Included)

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    The packaging also features limited-edition artwork for Purin’s 25th year milestone where he is joined by his cute furry friends.

     

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  • TETRIS® Gummy Candy Releases in Japan

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    Tsumu Gummy TETRIS® | ¥370 (Before Tax)

    The colourful gummies arrive in seven different forms, shaped and coloured like the blocks in TETRIS®, meaning you can stack them as well as eat them. They are an assortment of green grape, red grape, orange, and strawberry flavours, and one pack weighs in at 180g.

     

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  • Kaori’s Easy Recipe: Learn to Make Baymax Mushi-Pan Steamed Bread

    14.April.2021 | FEATURES / FOOD

    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.

     

    Today, I’ll teach you how to make Baymax mushi-pan steamed bread.

     

    Ingredients

    This recipe makes 5 portions

    140g strong flour

    20g granulated sugar

    Pinch of salt

    3g dry yeast

    3g baking powder

    5g vegetable oil

    85ml-90ml milk (room temperature)

     

    1

    Mix everything together in a food processor. If you don’t have a food processor, you can also knead the ingredients well by hand.

     

    2

    Ferment at 40℃ for 40 minutes. If you don’t have a fermentation machine, leave in a warm environment.

     

    3

    Once the dough has doubled in size, divide into five portions and put into separate cups. If using paper cups, rub a little bit of oil inside.

     

    4

    Bake in the oven at 40℃ for 20-25 minutes.

     

    5

    After baking, steam in a steamer for 12-13 minutes. If you don’t have a steamer, put into a frying pan or large pot with a little bit of water and cover.

     

    6

    Once cooled, use some nori seaweed to make Baymax’s face and you’re done!

     

    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 → @kaopan72

  • French chocolatier Pierre Hermè Represents Products Of Kochi Prefecture

    13.April.2021 | FOOD

    Pierre Hermè, the French pastry chef and chocolatier, has founded a brand called “Made in Pierre Hermè” in 2018 where he represents the wonderful products of Japan that he specially selected to share with the world.

     

     

    The producers and farmers of Kochi prefecture, Japan collaborated with “Made in Pierre Hermè”

     

    Line ups of Kochi Fair organised by “Made in Pierre Hermè”

     

     

     

    The Tokyo branches of “Made in Pierre Hermè” launched in 2020 followed by their Fukuoka Airport branch opening in Spring 2021. The new branches openig soon. From 2021, which marks the 3rd Anniversary of the brand, they will hold a fair every 3 months to introduce and celebrates excellent producers and products in each region in collaboration with local governments across Japan in order to deliver brand’s concept more starting with Kochi prefecture where is surrounded by abundant nature and food culture. The Kochi fair is set to open from April 16 to July 31 at all branches of “Made in Pierre Hermè”.  A kick-off event of the fair is happening on April 15 at COMMUNE Omotesando in Tokyo. 



    The fair will be featuring the hidden gems of Kochi such as Kochi Yuzu citrus macarons, salad dressings made of vegetables locally produced, Hachi-kin, the produced poultry, canned Tuna, Tosayama ginger ale, matcha and Kochi yuzu citrus brownies, yuzu peel cookies and more. In addition, collaboration products with Kochi producers such as sun-dried salt gelato, tomato ketchup, and green tea will be on sale. Don’t miss the chance to taste the flavour of Kochi proudly represents by Pierre Hermè! 

  • Mister Donut Japan Releases 2nd limited- edition Gion Tsujiri Matcha Doughnuts

    12.April.2021 | FOOD

    Mister Donut Japan released its new tasty collection of limited-edition doughnuts in collaboration with Gion Tsujiri, the famous tea shop in Kyoto from April 9. 

     

    The Line Up

     

    Fluffy Uji Matcha Mochi with Black Honey 

    Fluffy Uji Matcha Mochi with Soybean Whipped Cream 

    Fluffy Uji Matcha with Azuki Red Beans Mochi 

    Pon de Double Uji Matcha

    Pon de Double Uji Matcha with Black Honey Mochi

     

    Pon de Double Uji Matcha with Soybean Whipped Cream and Azuki Red Beans 

    Uji Matcha Chocolate, Azuki Red Beans and Rice Cake Balls Pie

     

    Special Edition: Mister Donut Voucher Card with Masaki Sudaミ

     

    The 1st edition of collection released on March 12 with the theme of colouration 

    that enhances the colour of matcha. The new edition launching this time was developed with the theme of Japanese ingredients such as black honey that brings harmony with matcha.  “Fluffy Uji Matcha” series consist of 3 flavours made of luxurious Kyoto Uji Matcha with fluffy donut which marks its first appearance of this year. “Fluffy Uji Matcha with Black Honey” is a glossy doughnut coated with matcha chocolate with black honey filling. A wide variety of doughnut featuring 7 combinations of matcha and Japanese ingredients are unbearably delicious and unmissable. 

     

    Mister Donut holds a promotional campaign in collaboration with the Japanese movie God of Kinema starring Masaki Suda, current image model of the brand. 

     

    During the campaign, follow Mister Donut’s official Twitter account and upload pictures of the collection with hashtag  “#ミスドでつや抹茶” and 428 lucky customers can win a voucher worth ¥500 with exclusive design features Masaki Suda.  Additionally, 67 lucky customers who have also participated in the 1st edition of Mister Donut ×Gion Tsujiri collection campaign previously can receive a voucher worth ¥2,000. 

     

    Enjoy popular limited-edition doughnuts with Gion Tsujiri until your heart’s content. 

  • Ham and Cheese Dorayaki and Other Delicious Foods Release at Old-Time Japanese Dessert Shop Eitaro

    12.April.2021 | FOOD / SPOT

    Japan’s 203-year-old confectionery shop Eitaro Sohonpo is rolling out a new series of delicious delights over the next three weeks at Nihonbashi E-Chaya.

     

    Week One: From April 7, 2021 all year round

    Nihonbashi Dorayaki: Ham & Cheese/Egg Salad/Anko Mochi – ¥303 Each (Tax Included)

     

    Week Two: April 14, 2021 – April 28, 2021

    Assorted Sweets Set | ¥1,000 (Tax Included)

     

    Week Three: April 21, 2021 – April 28, 2021 (and the same dates every month from May)

    Mangetsu Mochi Omusubi | ¥270 (Tax Included)

    Exclusive to Nihonbashi E-Chaya, the new release includes two different deli-style dorayaki as well as an anko red bean paste version, a plate of assorted Japanese sweets, and a red rice ball made with black-eyed peas instead of sesame seeds. Red rice was often consumed on joyous occasions during the Edo period.

  • Peanuts Comic Launches 70th Anniversary Birthday Campaign in Japan

    11.April.2021 | FOOD / SPOT

    Japan’s five Peanuts comic-themed cafes are now holding a birthday plan campaign in celebration of the series’ 70th anniversary.

     

    Each cafe branch is offering something different

    PEANUTS Cafe Nakameguro x WHYTROPHY With Birthday Rosette

    PEANUTS DINER Yokohama With Embroidered Striped Pin

    PEANUTS DINER Kobe With Embroidered Striped Pin

    PEANUTS Cafe Snoopy Museum With Tote Bag

    PEANUTS Cafe Nagoya With Tote Bag

    Campaign Art

    Customers at the cafes will also be randomly selected to stay at the PEANUTS HOTEL and will receive a free sticker as pictured above. All who order the birthday plan and their group will even receive a free present.

     

    (C) 2021 Peanuts Worldwide LLC (短縮形 (C) 2021 Peanuts)

  • Rich and Divine Matcha Roll Cake Gets Baked by 170 Year Old Japanese Tea Shop

    10.April.2021 | FOOD

    Japanese tea shop and cafe Tsuboichi Seicha Honpo has baked up a brand new matcha roll cake made with high quality matcha leaves specially selected by their own tea experts. If indulgence is your calling, then this cake is the perfect accompaniment with a cup of tea whether it be matcha, Japanese tea, black tea – or any other of your favourite kind of tea.


    The cake is a striking black colour, one that is featured in traditional Japan. The soft matcha filling provides an eye-catching contrast to the sponge. It’s baked on a high temperature over charcoal and bamboo which serves to deepen the colours even more and elevate the vividness of the green matcha.

     

    Cafe time can now be enjoyed at home with this very special treat.

  • Tokyo’s New Vegan Dessert Shop the vegan marshmallooow Opens in Ginza

    05.April.2021 | FOOD / SPOT

    Ginza Mitsukoshi is welcoming a limited-time vegan dessert shop by the name of ‘the vegan marshmallooow’ which is open from April 1 to June 30. This shop is known amongst the vegan community in Japan for its vegan cakes, and due to that positive response, is now opening its first long-term promotional pop-up shop in collaboration with Mitsukoshi Isetan Group.

     

    Online orders opened at Mitsukoshi Isetan on March 27 with a delicious line-up that includes their signature vegan chocolate cake.

     

    A look at just some of the mouth-watering line-up

    Chocolate Cake

    Their number one most popular order: a gorgeously gluten-free mirror cake made with rich chocolate.

     

    <NEW> Whole Fruit Cake

    For those who like something a little more fruity and refreshing, this juicy cake is topped with assorted fruits like setoka orange, peach, kiwi, blueberry, strawberry, and more. The gluten-free sponge and soy cream give it a light texture that’s also rich.

     

    <NEW> Special Chocolate Cake Slice

    An exquisite three-layered version of the shop’s iconic chocolate make made with plant-based ingredients. Its triple tier is formed harmoniously of sponge, chocolate mousse, and cream. A single serving for a single sweet tooth.

     

    Strawberry Shortcake

    Two moist layers of gluten-free strawberry sponge with a soy milk base. Smooth, creamy, light, and delicious.

     

     

    Mont Blanc

    This mont blanc is specially made with Japanese chestnuts. The addition of soy cream elevates the nutty flavour throughout. A crunchy tart and fluffy sponge also makes for a textural sensation.

     

    the vegan marshmallooow’s vegan cake now available online at Mitsukoshi Isetan

    Vegan Chocolate Cake Set (3 Pieces)

  • Shinjuku’s Takano Fruit Parlour Serves Up Strawberry Desserts For the Spring Season

    02.April.2021 | FOOD

    This spring, Takano Fruits Parlour is serving up a special strawberry-themed course menu at its Shinjuku branch starting on April 5. It comes as part of the restaurant’s monthly fruit theme where they shine a spotlight on a single fruit each month. This month is strawberries which are adorning everything from appetisers to the main and dessert with a collection of succulent delights.

     

    Spring Strawberry Course | ¥4,400 (Tax Included)

    The course includes an apéritif, strawberry soup, beef cooked in a strawberry and demi-glance sauce, fruit salad, a hot dessert, strawberry chiboust, strawberry art palette assortment, a chilled strawberry dessert, and a choice of coffee, tea, or cafe au lait.

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