Food Japan Tokyo Travel

Tokyo THREE Stars Michelin Toshi Yoroizuka 東京六本木三星米其林甜點 鎧塚俊彥

Tokyo July 26, 2015
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Toshi Yoroizuka

  • Website: Toshi Yoroizuka
  • Add: 東京都港区赤坂9-7-2  東京ミッドタウン・イースト1F B-0104 (the one at Roppongi )
  • Tel: 03-5413-3650 (the one at Roppongi )
  • Takeaway:11:00~21:00;  Dine in: 11:00~22:00(last order 21:00)

A short getaway with my uni best friends to elegant Tokyo, whereas Japan was never my top travel destination on the list in despite its the top 1 travel destination for Taiwanese, and somehow after visiting Kyushu, Japan last year (see more post from here), I went to Japan 3 times in a year with Tokyo twice in a month….see how interesting life can be?

After a 3 hours flight landing into rainy Tokyo, we went straight to Roppongi for dinner to the renown I-La ramen, then to crave for Michelin 3 stars exquisite dessert-  “Toshi Yoroizuka”

What I love most about Toshi Yoroizuka was it’s open kitchen, and the idea of sitting at the bar seeing dessert made from scratch was just a pleasure for my eyes.

Toshi Yoroizuka has spent several years in Europe training in Switzerland, Germany, France and Belgium before returning to Japan, currently having 2 boutique cafes, an atelier, and a farm.

Can’t get my eyes off the hand-drawing menu, and we just can’t help but ordered 4 out of 8 off the menu!! “Mille-feuille aux Fraises, Souffle aux chocolate orange, Wakatake, and Tarte Tatin.”

All desserts were made after ordered.

We saw how the Mille-feuille aux Fraises were being assemble with the season’s fresh strawberries; the process of soufflé from steamed to came fresh out of the oven, a dessert we’ll never forget for its fuffly, silkiness, and melt the second into our watery mouth; Wakatake brought out the oriental Japan with green tea cake and red bean fusion with the occidental pastry; and you can’t ask for more when you have cinnamon ice cream on top of Tarte Tatin with the signature baked apple and custard cream, we were astonishing here and there for the surprise ride it took our tastebud.

The menu change seasonally, and how I wonder what’s next on the menu on my next trip to Tokyo.

 

這一次跟好朋友來到東京,對東北亞沒有什麼興趣的我,至從去年第一次到九州遊玩後(請見旅遊文),整個超喜歡日本,也難怪日本屢屢為台灣人心目中排行第一的旅遊國家!繼上次九州後,連續在一年內前往日本三次!人生還真是奇妙~

飛行三小時後,歡迎我們的是溼冷陰雨綿綿的東京。到達東京都放下行李後,我們直奔六本木,大啖熱騰騰的一蘭拉麵,再前往已列入口單名單已久的米其林三星甜點店『Toshi Yoroizuka 鎧塚俊彥

 

Toshi Yoroizuka 鎧塚俊彥最大的特色也是我最喜歡的地方是它小巧精緻的開放廚房,讓客人可以坐在吧台上欣賞甜點師傅們施展魔法的華麗甜點秀。

鎧塚俊彥出生於宇治京都23歲開始專職甜點,30歲遠赴歐洲,花七年時間在瑞士、奧地利、法國、比利時等地學藝。33歲即在比利時的三星米其林法國餐廳 Bruneu擔任甜點主廚,為歐洲第一位擔任米其林餐廳的日籍甜點主廚。除了我們光顧的六本木店之外,在惠比壽也有一家,並還有一間atelier與farm。

手繪風menu洗鍊的線條另我愛不釋手,可以讓人感受甜點精緻的內涵與自然食材的使用,另一個更讓我們愛不釋手不知從哪下手的是⋯⋯到底要選哪一個甜點好呢?每一樣看起來都有它獨有的特色,在味蕾碰撞出不同的火花,好在人多我們從8樣甜點中選了4樣−Mille-feuille aux
Fraises (草莓千層派),
Souffle aux chocolate orange(橙香巧克力舒芙雷), Wakatake, and Tarte Tatin.

所有的甜點都是在選定後各別訂製的。

我們坐在吧台上看著Mille-feuille aux Fraises (草莓千層派)一層一層步步的往上疊上去,撲上當季最鮮甜的草莓;最讓我們驚呼連連的是Souffle aux chocolate orange(橙香巧克力舒芙雷),第一次看到Souffle舒芙雷製作過程,在隔水加熱的鍋子上蒸上一陣子後便進入烤箱,蓬鬆綿密舒芙雷熱騰騰地從烤箱出爐進入眼簾,如絲緞帶般的滑順綿密舒芙雷配上香甜橙香巧克力一口一口地滑入口裡,讓我們難以忘懷心中舒芙雷排行第一該有的姿態;料理東西軍代表Wakatake將法式甜點加上東洋元素,經典日式綠茶結合西式糕點再以甜蜜紅豆完美融合,在眾多冷盤甜點中暖活我們的味蕾; 最後一道Tarte Tatin經典烤蘋果、肉桂冰淇淋,融上香濃custard與酥脆蘋果的香濃結合,滿足了我們在東京的第一夜晚。

甜點會隨季節做調整,期待下一次去東京會有什麼甜點等著我們~

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6 Comments

  • Reply Elizabeth T. October 14, 2015 at 02:38

    Oh my gosh, everything looks so beautiful and delicious <3
    好想去日本玩啊! 😀
    Thank you for sharing Tiff!

    xo, elizabeth t.

    http://clothestoyouuu.com/

    • Reply Tiff October 15, 2015 at 01:47

      真的很好吃噢~~
      重點是價格還好,很值得下一次去東京去品嚐 <3
      xx Tiff

  • Reply Natalia July 29, 2015 at 05:26

    I have a big admiration for Japanese food, this place just sounds amazing!

    Natalia
    http://www.lindifique.com

    • Reply Tiff July 29, 2015 at 23:42

      Amazing dessert Natalia, try it when you go to Tokyo next time 🙂 xx

  • Reply HONEY July 29, 2015 at 02:41

    Great inspo 🙂

    adoorablee.blogspot.com

    • Reply Tiff July 29, 2015 at 23:44

      Thanks Honey 🙂 xx

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