Super Strict Score [understand my S3]: 8
Meringue chantilly: 10
Matcha opera: 7.5
Classic chocolate: 7
Baked cheese apricot tartelette: 5
In 1 word: balanced batons
Another fruitless day spent vainly tolling away in front of the computer, trying to find new wattwurmnashi worthy places. Or so I think, & then I see this:
I’m essentially sold as soon as I see the hazelnut-orange cake at the bottom right, but a tasting set of 4 thrown into the mix definitely doesn’t hurt either.
Unfortunately, in good old wattwurmnashi style I’ve neglected to confirm the never-ever-current-ANYwhere website listed menu & am thus utterly devastated upon learning post arrival that the hazelnut orange is NOT on at the moment. While wondering what the heck websites are for other than misleading maidens on a mission, I default back to the aforementioned tasting set:
- 4 cakes tasting set, out of which 2 pique my curiosity so much that I decide to get a whole piece each & have them later.
Surprisingly light [in a bad way] & decidedly unmemorable.
Mousse au chocolat, tonka bean + mango + passion fruit chocolate cream, coconut génoise
Unusual flavor combination but they are married & balanced to perfection, resulting in a concoction that tastes fruity on several levels without being distinctly sour, sort of exotically spiced from tonka bean, & moderately, very un-richly chocolatey.
White chocolate + cream cheese mousse, raspberry mousse, raspberry + rose gelée, pistachio génoise
For once, the rose flavor isn’t overpowering but does add a certain something. Together with the raspberry elements, it poses a powerful contrast to the almost ephemerally light white chocolate-cream cheese mousse.
- Opéra matcha
The green tea flavor is succinct but not overpowering. Its partnering dark chocolate possesses the right characteristics, bitterness & length, required to stand its ground next to green tea.
I’ve got to make up for my disappointment over the n/a hazelnut orange cake ⇒ all over the place displacement activity mode:
- Meringue chantilly
It has lots of subtle flavors about it – spices, nuts, chocolate, caramel. The cocoa nibs are small in number but huge in impact. After pâtisserie Bébé’s version, yet another perfect meringue chantilly specimen – I can’t but doubt my senses.
- Classic chocolate
The chocolate cake is moist, has good quality dark chocolate in it & a ganache core. As far as usually utterly disappointing chocolate cakes go, this is pretty divine.
Mango jelly, pink grapefruit jam, génoise
Amazing fruit explosion. Both the mango jelly & the grapefruit jam are very distinct. A very light & fresh cake, like a breeze of fruity essence. Thyme is always a welcome contrast to bitter fruits.
& for good measure, I also have a
- baked cheese apricot tartelette
which would’ve been nicer with fresh apricot instead of dried, as it is sort of dry the way it is.
& as I’m being such a good customer, the proprietess slips me a complimentary piece of delicious cinnamon-scented apple pie [alas, no photo. While we’re at it, alas, no DSLR photos for this place as both lenses are broken].
Surely can’t complain about the service.
Unfortunately, there’s no info to be had on owner pâtissier Manabu Ninakawa but whoever trained him did one hell of a good job. One of the most refined pâtisseries in the Nagoya area, but an up-to-date website has never done any harm to any business although of course, I gotta give them credit for having a website in the first place.