Sunday, September 15, 2013

Patisserie Yu Sasage : A Rising Star パティスリー ユウ ササゲ

Pierre Herme.
Sadaharu Aoki
Laduree
Jean Paul Hevin.

These are big names in the crazily competitive pastry scene in Japan. But there are many very talented pastry chefs that devote passion and love into their creation.


A recent one that I discovered is Patisserie Yu Sasage. Opened barely for a few months since May 2013 in the Setagaya Ward (世田谷区 --Southwest of Shibuya), Patisserie Yu Sasage has become a popular name among local sweet fans.
Photo Credit: Sweets Nifty
In Japan, the owner is usually the chef and for this shop, it is helmed by Chef Sasage Yuusuke (捧雄介シェフ), who was previously from Patisserie Plasir. And like many of the independent pastry chefs, it is amazing to know that he creates everything that is display on the shelf! Yes, one man! His style of cakes abides closely to traditional French pastries but injects a new light by playing adventurously with different ingredients.


エクレールオフランボワーズピスターシュエバジリック
Eclair Framboise Pistache Basilic ¥399 S$5.10
 
While Japanese cakes look pretty and delicious, the fact is that not all taste as good as they
look. But I strongly recommend his creations because he manages to take control of the flavours. Take for example this Pistachio Eclair.

It is piped with Basil Custard Cream and Raspberry Gelee. And what stunned me was how the two layers are stacked neatly within the choux pastry without it being sliced horizontally. Bite into one end and everything shoots out. Surprisingly, basil does not clash with pistachio as I thought it had a strong herby scent.

コンパレゾン "Comparaison" ¥463 ( S$5.92)
Another masterpiece was this "Comparaison" --the French term for "comparison". The zingness and slight acridity of jelly cube-like lemon confiture is meant to cut the sweetness of the milk chocolate, but yet it meets another sweet opponent--the honey cream. Meanwhile, a sable crust made with pecan nuts at the base gives a very enjoyable grittiness to the mouthful of velvety mousse. See below for cross section drawn by me.

ガトーラメール¥525 (S$6.71)
It was love at first sight when I tasted the buttercream made with Seaweed Butter sandwiched between the moist sponges. The French name of the Butter is Beurre De Baratte invented by Jean-Yves Bordier together with one of Robuchon's top chefs.

The layer specked with black and red flecks does not taste much of seaweed, but just a light mineral saltiness that saves me from the nauseatingly sweet lemon cream on top. As always, the crumbles on top are more than just decoration--they are delightfully crunchy.

Common baked goods such as cookies, butter cakes, financiers that nearly all patisseries in Japan would do the same. Good for gifts because of longer shelf life. Individual package available too.


Other beautiful creations include a Red Tea Tart with Framboise Jelly, Fig Mousse, Savarin, Mandarin Orange Gateaux etc..... Considering the price and the portion of the cakes, this patisserie is definitely one of the affordable yet delicious shop in town.

Perhaps the only thing that irks me is how he names his creations in a very snobbish Frenchmanner. And I can't help to be reminded of Laduree with the shop logo. Don't you think so?



Patisserie Yu Sasage  
6-28-13, Sentagaya Ku, Tokyo, Japan 157-0062
(4min walk from West Exit of Chitose Karasuyama Station on Keio Line)
Facebook Page: https://www.facebook.com/PatisserieYuSasage
Hours: 10am-7pm
Close Every Tues and 2nd Wednesday

パティスリー ユウ ササゲ
世田谷区南烏山 6-28-13
毎週火曜、第2水曜定休
 
These cakes were purchased at Ma Patisserie--a weekly rotating patisserie shop at Isetan Shinjuku
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2 comments:

  1. Hi there!

    Dropping by for the first time and was really attracted by this particular write-up and love the cross-section drawing!!

    Will add to my to-follow blog list! :)

    - makeyourcaloriescount

    ReplyDelete
    Replies
    1. Hihi! Thanks for dropping by here to read the post :) I went to your blog and saw a few posts about Japan too.

      and also, thanks for adding me to your reading list of blogs =D

      Delete

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