Do you have a feeling when you want to have something warm  to eat on a hot day? Well, doesn’t a good warm cheese tart sounds so perfect for cheese lovers? Pablo is super well known for the cheese tarts and they have two locations, one big kiosk with no seating at Akihabara, and a Pablo Cafe @Omotesando, which is nearer to Harajuku station, is a full-size sit down cafe with seatings on both floors, but only a few items are available on the first floor, like the mini cheese tarts and some beverages and some packed cheese biscuits to try or buy as souvenirs.

Some of the items they sell in the Pablo Shop


The second floor is where most of the main items are available like the full sized cheese tarts, shaved ice(kakigori) etc.

The cafe on the second floor

Now it is very important to decide what do you want to eat, because no matter where you go in Tokyo, there is always going to be a long queue, so we were given a number and two different menus and they asked us if we wanted to sit on the first or second floor.

The English menu #1 (sorry for the blurriness, took this last minute shot before we headed off to be seated) 

The English menu #2 (sorry for the blurriness, took this last minute shot before we headed off to be seated)

The English menu #3 (sorry for the blurriness, took this last minute shot before we headed off to be seated)

We opted for the full sized Original Cheese Tart with vanilla ice cream and the mango cheesecake tart kakigori, although the options were endless, we decided to go safe. Now, it is best to come with a group of friends and you might need some good conversation topics and lots of patience, because the wait for the desserts is about 30 minutes (minimum), but let me tell you, it is SO WORTH THE WAIT!

Get ready for some cheesy goodness… and shaved ice goodness… XD

OMG *HEART HEART* for cheese tart goodness!! Look at that tart, look at that ice cream, look at that mysterious syrup, look at everything!!! 

I kid you not, everything about this dish was AMAZING! The cheese was super light and fluffy, it was perfectly sweet, and for a moment, I went to food heaven XD Also, the crust was quite flaky, and together with the vanilla ice cream and the syrup, it was just OH SO PERFECT!

The mango cheesecake tart kakigori, look at the size of it! IT IS MONSTROUS!

Summer is the time for icy desserts and it was a natural instinct to order a kakigori, especially when you’ve been walking around on 35 degrees weather, and you feel like having something super refreshing, this is a go-to dessert. It’s called ‘mango cheesecake tart kakigori’,it’s topped with a cloud of white cheese espuma and some sugar-coated crumbles, with some mango cubes, and to balance off the sweetness of the kakigori, cheese chunks are served by the side. The white cheese complimented the mango shaved ice so perfectly, with the mix of sweet and sour, and the crumbles gave a crunch to the dessert. But one thing I didn’t like about this dessert was the mango cubes, because they were super sour!

Now, the prices are bit pricey, but you are getting really big portions, and if I’m not wrong, they are serving special dishes like Camembert Cheese Tart (which is savoury) and Fruit Cheese Tart Special, so be sure to check that out!

Overall, I would say, Pablo cheese tarts are my favourite ones by far, I was a really satisfied foodie when we demolished the desserts. This gives me a really good reason to come back again and try the other items, so bring your appetite, friends and wallet and you will not be disappointed!

The address is 〒150-0001 Tokyo, Shibuya, 神宮前1−14−21, and business hours are from 10 am to 9 pm.

Hope that everyone is having a great summer so far, in this crazy heat! :O The only “F”s you need in life is family, friends, food and fun! Until next time, DO YOU AND BE YOU! And see you guys soon!

Deirdre 🙂

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I realized some of you reading this might be prospective students still stuck in your hometowns or Japan newbies well-versed in manga, anime, sushi… and little else. Thus I am going to tell you about my favorite Japanese food, a bowl made of soup, noodles, and pure magic.

Four years ago my mental concept of ramen was the cup-o-noodle stuff, period. Super cheap student fuel high on calories, low on taste. Then just before leaving for my first trip to Japan I read a blog post that explained what real Japanese ramen was like. Mind. Blown. Ramen in Japan is like if you took American’s regional passion for Southern barbeque, fanatic loyalty to pizza, and religious devotion to burger recipes, combined the sum with 80’s babes in string bikinis and multiplied the result with Dolph Lundgren circa Rocky IV. The number of blogs and review sites dedicated to ramen are endless and people say a new shop opens in Tokyo every single day. It even has its own magazine.

More importantly, ramen is the food of the proletariat. Sushi might be more famous worldwide but it’s like abstract art – phenomenal as long as you take the time to gain an appreciation of it, but always a little distant.

Ramen, on the other hand, is street art. Omnipresent, gritty, always in your face, constantly reinventing. It’s Japan’s soul food.

There might not be another cuisine, other than maybe pizza, that comes in more variety. Noodles and liquid are all it takes to be technically considered ramen, but within the borders of that blank canvas the sky’s the limit. Ramen comes in more shapes and sizes than a pro wrestling audience. With even more back fat.


Miso ramen from Kururi in Ichigaya.

Take the soup for instance. It’s most commonly made from pork broth but even within that narrow definition there is endless variation. Light pork broths blended with a shoyu (soy sauce) base, thick, creamy pork bone broths stewed for multiple days and full of marrow, full-bodied gyokai broths made of pork mixed with concentrated dried sardines (niboshii), or even abura soba, aka soupless noodles, which forgo broth altogether and instead drop the noodles into a flavored oil base, making up the difference with a murderer’s row of unhealthy, beastly toppings like shrimp flavored mayonnaise, raw eggs, rough cut garlic and pure lard. I am not making this up, and yes, it is awesome.

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Gyokai ramen from Watanabe in Takadanobaba.

I could easily spend another 5,000 words talking about all the different types of ramen because, believe it or not, I write a ramen blog. If you want to check it out and learn a lot more about ramen click here. And last month I was even featured in one of Japan’s biggest newspapers for a ramen article about ie kei ramen, a shoyu-tonkotsu blend pioneered by Yoshimura-ya in Yokohama (worth a visit for the ramen alone, by the way).


Yoshimura in Yokohama.

Visiting a ramen shop is always an interesting experience, and my first several times there were always bumps in the road. Here’s a brief primer so you can learn from my mistakes.

90% of shops use the ticket machine system. This means you choose your ramen at a machine that looks like this one, pay for it, then take the ticket with you to your seat and hand it to the staff. If there is a line they might ask to see your ticket while you wait for an open seat.


Side note – sometimes the machines don’t dispense change automatically. For those there will always be a lever or button to press to get your change. Not knowing that led to an embarrassing experience for me once.

Often the staff will hand you a glass of water but sometimes there will be a water machine for you to serve yourself. Once your ramen arrives grab a renge (Asian style spoon) and your ohashi (chopsticks). I always try a little bit of the soup first, then dig into the noodles. You will undoubtedly hear other patrons noisily slurping away. The slurp is difficult. I’m still trying to master it and I’ve probably had 150 bowls of ramen at this point. Do you best, but be careful not to inhale soup. Trust me.

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Niboshi ramen from Nagi in Shinjuku’s Golden Gai.

When you’re finished it’s customary to wipe down your area with a wet towel (usually placed on the counter nearby) and place your bowl on the raised counter between you and the cooks (assuming you’re eating at the counter). Say your gochiso sama deshita and you’re outta there!

Eventually you might level up enough to be able to take down a bowl of Jiro-kei, like this one from Kaeru near Nakano Station. Good luck!

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On November 14, 2011, in Русский, by Amejisuto

Пост для тех, кто смотрит Гинтаму и хоть немного в теме ^^ Хотя тем, кто про Гинтаму даже не знает, может быть тоже интересно.

Смотрю 91-ую серию Гинтамы про толстую Кагуру и прочих и на моменте, где Отаэ-сан советует худеть с помощью Барген Даша (мороженки) резко вспоминаю, что у меня в морозилке есть две порции. Достаю одну, смотрю на этикетку:


Ааа! Это ж оно и есть! Это ж его Отаэ всё время и ест xDDD Вот это совпадение) Мне оооочень оно равится, особенно классическое, со вкусом молока. Нямка (*__*)

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