New Kumo Cloud Cake from Tokyo

Taste the clouds in your tongue and float away to a higher location within the coronary heart of the capital. Over the years, we’ve traveled on culinary trips around Tokyo, leading us to unearth a few particular finds, from bargain all-you-can-eat deals to highly-priced, classy courses at some of the town’s exceptional eating places.

Today, however, we want to introduce you to one of Tokyo’s most sublime cakes, which is turning into a hot subject amongst gourmands in the recognize right now. What makes it famous is that it can most effectively be bought in one region in Japan, at the Mandarin Oriental Hotel Tokyo.

On the inn’s floor, you’ll locate the Gourmet Shop, which promotes the candy that foodies around the city are whispering about the Kumo. Created by talented executive pastry chef Stéphane Tranchet, the Kumo method, “cloud” in Japanese, is exactly what this candy resembles. And while the Gourmet Shop opens at 7:30 a.m. On weekdays and 9:00 a.m. On weekends, the unique Kumo dessert is on sale from 10:30 a.m. Every day.

Our reporter, Mr. Sato, had wanted to strive for the cloud cake ever since he’d heard about it from a chum and even though he’d arrived at the resort’s Gourmet Shop at 10:00 a.m. For a taste, take a look at it; there has already been one person in line looking forward to the cloud appearing.

By the time Mr. Sato was given in to order the dessert, approximately ten people were in line, and they could all purchase one. However, the Mandarin Oriental most effectively makes a restricted number of those every day, so if you need to buy one, reach by at least 10 a.m.

The Kumo can be. mdered for takeout or dine-in, and Mr. Sato opted to dine in, so he should see what this tasted like at once. He was blown away by the appearance of the candy, which surpassed all his expectations of what a fit-for-human consumption cloud would look like.

The plump, cloud-like curves and light, powdery dusting took Mr. Sato’s creativeness up into the clouds, making him experience by some means lighter and carefree just by resting his gaze on it. The dessert comes filled with specific flavors in step with the seasons. The Kumo is available in a refreshing mango flavor for May, hinted at with a touch of orange coloration at the fantastic little butterfly embellishment.

Like a few of the splendid candies we’ve tried before, it regarded a shame to have to interrupt the lovely casing on this one. However, Mr. Sato’s desire to taste it speedy has become insatiable. He took a deep breath and cut through it with a knife, which made him comprehend the casing was a lot harder than a wafer or meringue. It turned more like slicing through an eggshell, but as soon as it became open, Mr. Sato felt like he had changed into basking in the sunshine’s rays.

The shiny orange center contained a creamy filling made from mango flesh, while the outer casing was crafted from white chocolate. Taking a mouthful of the whole element collectively created an explosion of flavor and textures, with the creamy, fruity mango singing through the candy and crunchy chocolate undertones.

The complementing textures and properly balanced flavors were a testament to the talent of the pastry chef who created it, leaving no doubt in Mr. Sato’s thoughts that this turned into an exquisite candy crafted from top-class substances. The mild and ethereal filling shadowed-like experience, and after completing every crumb of the delectable sweet, Mr. Sato’s belly thanked him for the enjoyment.

The enjoyment is as delicious as lovely and ready for your social media nearby. The Mandarin Oriental is right now. Each retails for 1,400 yen (US$12.70), which might sound like a splurge. Still, it’s one you won’t remorse, particularly if you’ve lately destroyed your flavor buds with the reasonably priced Above and Beyond collection from Lawson hundred.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.