A typical Japanese pastry, both in the furnishings and in the sweet proposals. Hiromi Cake is proposed in Milan, after having conquered the Italian palate of Rome and the international one of London, Paris and Berlin.
Light taste and soft consistency, thanks to the low use of sugars and fats and the hand processing of most of the raw materials. Typical shape of Japanese food, that is those little gastronomic jewels that conquer the eye even before the palate. The art of Japanese pastry has finally arrived in Milan with the opening of the Hiromi Cake pastry. A jubilation of Wagashi with Mochi, the traditional rice-based sweet little spheres proposed with 5 fillings all gluten-free and Dorayaki, similar to pancakes and offered in 9 versions. But there also are the most innovative Yougashi, western recipes revisited in Japanese style that started appearing in the Land of the Rising Sun in the early twentieth century and which have now become the heritage of the best gastronomy: they assiduously follow the Kaizen philosophy aimed at continuous improvement, for them nature they are therefore in continuous evolution and experimentation, also and above all within
Hiromi Cake. The windows are therefore colorful and populated also by Tiramisu with green tea, Yuzu tarte, 64% Valrhona chocolate mousse with ginger and hazelnuts, Mango cheesecake and other desserts that recall the West. The characteristic ingredients are rice flour, azuki beans, sweet potatoes, sesame, soy, but what is important to underline is how Wagashi and Yougashi are united by the obsessive attention to detail as if they were small works of art and from the healthy approach with less sugar and fat. The name Hiromi Cake was born from the childhood memories of its creator, Machicko Okazaki: under her house in Osaka there was a tiny pastry shop where she spent every day because an elderly lady named Hiromi gave her a sweet treat and a smile every day. So Machiko wanted to relive that beautiful memory with this project, first in
Rome and now also in Milan thanks to Lorenzo Ferraboschi and Maiko Takashima, expert format developers from the Japanese world who immediately wanted to marry the project for its authenticity. The head-pastry chef of the Japanese pastry chefs is Mitsuko Takei, who after working at Taillevent-Robuchon, the most famous French restaurant in Tokyo, continued her experience in Paris, Montecarlo and finally in Rome, where she is also in charge of Japan Embassy preparing sweets for official lunches. Hiromi Cake is open every day from breakfast, with the cafeteria and its typical matcha tea croissants, to lunch with the characteristic obento, to the snack with small creations that accompany the traditional tea ceremony and then close at 22:00 with cakes and single portions to be enjoyed comfortably after dinner even at home.(Viale Coni Zugna 52 – www.hiromicake.it)
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