Who is Hidemi Sugino? In Japan, he is revered as a master cake maker, famed for his mousse cakes and being the first in Asia to win many prestigious awards, but outside of the country, I’m not too sure how many people have heard of him. This may be because unlike other patissiers he has not expanded his cake empire overseas, choosing instead to have a small simple store down an unassuming street in Ginza. Furthermore, almost as an anathema to current social media trends, no photos are allowed of the cake display or dining room. Instead, the cakes are plated and eaten in a sort of sedate and hushed reverie.
In spite of this, it seems that people were in know and ready for cakes at their opening time of 11. When we arrived 10 minutes before opening there was already a small line outside. We were each ushered into the store to pick cakes for dine in, take away or both. I highly recommend dining in because there is a selection of cakes which can only be had in the café. According to the staff, they are too delicate to be transported. Of the cakes that can actually be taken away, even then, it is recommended that most of them only travel for an hour or so, to preserve their integrity.
The cakes are well and truly tiny. Even the super slim Japanese girls sitting on either side of me ordered at least 2 cakes each. If I was feeling a little bit more ambitious I probably could have ordered up to 3 or 4 cakes for myself but for now, we stuck with 4 to share.
The Ambroise (Left) is arguably the cake that made Hidemi Sugino famous. A dark chocolate glaze and tempered chocolate rounds cover a delicate multi-layered cake. The slick chocolate makes this cake look incredibly rich. In a way it is, the cherry taste of dark chocolate seems a little overwhelming at first. However, it gives way to a much gentler berry and pistachio flavours and layers, well suited to a Japanese palette that doesn’t enjoy things that are too sweet.
The Sous Bois (Right) was Ryan’s favourite. Embedded into this cake are more berries! The sourness of the berries offset the sweetness of the mousse, making each mouthful a surprise. It also goes without saying but each of the fruits on all of the cakes tasted exceptional. In particular, the raspberries weren’t tart, and instead the flowery, almost perfume like taste of raspberry exploded in my mouth.
The Everest (Right) was more to my tastes. It’s easy to see where this cake gets its name from. The peak of white cream at the top was sweet and soft. In fact, I would hazard to say that eating this was akin to eating a cloud. Every bite, soft and airy, with a little bit of juicy berry flavour from the hidden juice inside. Ryan commented that it tasted like a very soft and subtle cheesecake.
I thought that it would be impossible to top but the Sicily (Left) was even softer than the Everest! A strong pistachio flavour permeated the outer layer of green mousse. This is tempered by the peach and raspberry mouse inside. The texture was halfway between cream and panna cotta. I think I detected a light alcohol taste in the sponge at the bottom that made me smile a little. The taste of pistachio and alcohol definitely reminded me of southern Italy.
The beverages come at rather eye-watering prices. My single cup of apple tea was 780 Yen and Ryan’s tiny cup of espresso set us back 540 Yen. Thankfully, they were both well brewed. After dining at a number of Tokyo cafes, this beverage pricing, although shocking for an Australian is very much in line with most other premium cafes. I suppose these prices are part of the air of exclusivity and luxury that is inherent in dining in the hushed back room of the café.
Although I was ready to make the pilgrimage to Hidemi Sugino, I was also ready to be disappointed because I find that I simply don’t like mousse cake all that much. However, the delicate balance of flavours and soft set mousse at Hidemi Sugino has well and truly made me a convert. I only wish that there were more places which had such stringent standards for their own mousse cakes.