Thank you for visiting my Instagram account, @doctor.gourmet. I would be happy if you could give me a "like," "follow," or save this post to your collections. Today, I went to Beniya Waraku to buy cream puffs to eat on the Shinkansen to Ito. This shop is known for its delicious cream puffs, although they are originally a rusk shop. The owner is Keihiro Tsujiguchi, who is also the owner of Mont St. Clair, one of the top three cake shops in Jiyugaoka. Tsujiguchi is a pastry chef and chocolatier who has won numerous awards in international pastry competitions. He currently owns and operates 13 different brands, including Mont St. Clair. The cream puffs at Beniya Waraku are very similar to Mont St. Clair's croquembouche. The cream puffs are made with Hokkaido flour and butter, with a touch of gentle salt from Suzu, Ishikawa Prefecture. The outer layer is crispy and crumbly, while the inside is filled with a rich cream studded with vanilla beans. The cream is rich and flavorful, with a transparent quality to it. Personally, I prefer Beniya Waraku's cream puffs over Mont St. Clair's, as they are smaller but packed with flavor and have a higher level of transparency in taste. The cream is filled in each puff upon ordering, making sure it stays fresh and cold. These cream puffs are definitely my number one choice!

In the morning heading to Niigata on the Joetsu Shinkansen, I found a shop while looking for something to snack on at Ecute. I like custard cream more than cream puffs, so I bought something called "Croquant Chou". As soon as I sat down, I started eating it and my first impression was "Wow, this is delicious". I immediately searched for this shop "Warakubenko-ya" on Tabelog and found out that it is a confectionery brand created by Hiroshi Tsujiguchi. Ah, I see. Even though I said I would eat it right away on the train, the brown bag contained a small ice pack. Maybe they wanted me to eat it cold, or maybe it was a compliance thing. The choux pastry was crispy and the custard cream was "rich but not too heavy", a very well-balanced treat.

Located inside Tokyo Station Eki ecute, this is a Japanese confectionery brand by the patissier Tsujiguchi. Their croquant chou is only available at limited stores!! At first, I had no idea about this and thought it was just an affordable and delicious-looking cream puff. With no line and enough time, I decided to buy it as a souvenir. It turned out to be incredibly delicious, surprising my whole family (*≧∀≦*). You can order the croquant chou and they will fill it with cream right there. The crispy outer shell is quite distinctive! It's hard to find this level of crispiness elsewhere! (>◡<๑) The vanilla-flavored creamy custard inside is also unique and delicious! The flavor and taste of the cream really stand out. It's no wonder, considering it's from Chef Tsujiguchi. Even after some time, I still believe this is the best. Although the price has increased slightly, at 360 yen each, it's affordable and small enough to eat in one go! Highly recommended (#^.^#)

At Ecute in Tokyo Station, I bought a souvenir for my family. They had these aged raw truffles that were aged for 5 days to achieve the ideal melt-in-your-mouth texture. There were two flavors available: white chocolate with matcha and ruby chocolate with amaou strawberry. The matcha flavor had a perfect balance between the sweet white chocolate and the slight bitterness of matcha. On the other hand, the amaou flavor was characterized by the acidity of the strawberries. Both had a soft, slightly chewy texture that was quite unique. Although a bit pricey at 2700 yen per box, I would love to try other flavors as well. Thank you for the delicious treat!

It's Wednesday morning. Last night, I received a gift from a lady who celebrated the raccoon's sixty-first birthday. The next morning, when I opened the box, oh my, it was upside down, haha. Anyway, what is this? The sweet vanilla aroma and a slightly burnt smell of Maillard reaction catch the raccoon's nose. When I picked it up, it was heavy. Since it's winter, I left it outside the entrance, but the choux pastry is still crispy. Maybe the original ingredients are good? I made a strong cup of coffee and gratefully enjoyed it. Oh, vanilla is leaking from the bottom hole, haha. I licked all the cream on my fingers. It's so delicious. There's no need for unnecessary words. And thank you for the meal.

I couldn't resist the temptation of trying just one bite of the Mont Blanc dessert by Chef Tsujiguchi from Wa-Raku Kurenaiya in Tokyo, which I bought as a souvenir. It was a delightful combination of chestnut galette sablé dough with blackcurrant sauce sandwiched between moist and rich almond biscuit dough. The Mont Blanc cream made with Japanese chestnuts and red azuki beans was piped on top and baked to perfection. Despite its Western influence, it wasn't overly sweet. The pairing of blackcurrant inside added a refreshing taste, and the crispy cookie dough left a lingering finish. I was expecting a moist Mont Blanc, but this refreshing Mont Blanc with a sablé-like flavor was a pleasant surprise, showcasing Chef Tsujiguchi's expertise. Thank you for the delicious treat.

I went to the Ecute at Tokyo Station Marunouchi South Exit where the Wagakurenkoya brand by the patissier Hiroyuki Tsujiguchi is located, and bought some sweets to take home. Their classic croquant chou is a cream puff, but it doesn't come filled with cream. You can order it and they will fill it with custard cream on the spot. The choux pastry is thick and firm, so even when taken home, it remains crispy and delicious with the creamy filling. The chestnut galette is a limited edition item only available at Ecute Tokyo during chestnut season. It consists of a crispy rice flour sablé filled with almond cream, sweet chestnut and red azuki bean paste piped like a Mont Blanc. When cut in half, it reveals a blackcurrant sauce inside. The tartness of the blackcurrant balanced the sweetness of the chestnut paste, making it enjoyable even for those who don't like overly sweet desserts.

Sliced Setouchi lemon on top, sweet and sour, delicious. Below that, lemon mousse, and below that, amaou strawberry mousse. It's doubly delicious. But I think I prefer just the lemon. I want Chef Tsujiguchi to make a cake with just the sweet and sour lemon.

Croquant Chou. The dough is delicious. There's a hint of salt somewhere. The cream is more like milk cream than custard. It's loose. It's a treat to enjoy the crispy dough. There's a subtle Japanese element in the aftertaste. A balance of sweetness and saltiness. Like a snowflake senbei. Different from other cream puffs. A memorable flavor. Thank you for the meal. I had it before and thought it was a unique cream puff. I might stop by again to try it. I might end up buying it again when I forget the taste. It's located on the first floor of Tokyo Station, in Echika (not the basement). They start filling the cream once you tell them how many you want. It might be better to go when you're not in a hurry. Croquant Chou, 1 piece, 360 yen! I realized it's quite pricey when I bought it again. I bought 5 for 1800 yen.

Sometimes I crave cream puffs. I found the perfect cream puffs in Kyoto, but the shop closed down. Later, it reopened at a new location. The popular shop that was already hard to buy from is now even further away. However, thanks to information from someone I follow, I discovered "Warakurenkoya." It's a traditional Japanese sweets shop run by Chef Tsujiguchi. It's located in Tokyo Station's Ecute, and they have croquembouche that looks just like Mont St. Clair's. I couldn't resist buying some when I arrived at Tokyo Station! Originally, the shop specialized in a type of Japanese rusk made with wasanbon sugar, but they also offer croquembouche made with Hokkaido flour and butter, with a gentle saltiness from Suzu salt from Ishikawa Prefecture. The crunchy texture is exactly what I was looking for in a cream puff. I never imagined I could buy croquembouche from Chef Tsujiguchi without having to go all the way to Jiyugaoka. It's truly a delight! I stayed at a hotel that night, so I enjoyed the croquembouche with my daughter in the room. I apologize for not taking a picture before eating them. The croquembouche was just as I had imagined, with a delightful crunch. The cream, which I didn't photograph (sorry), had a faint aroma of vanilla beans and a perfectly balanced sweetness. It was truly delicious! I couldn't resist and ended up eating more than I had planned. I can't help but crave them again just thinking about it. I wish I could buy them in Kyoto too. They were as delicious as I had hoped. Thank you for the wonderful treat.

To celebrate suica's 20th anniversary, suica penguin sweets are being sold at various Ecute locations. One of the offerings at the new store, Warakurenkoya, is the "Minori Suica Penguin" cookies priced at 650 yen (including 8% tax). There are two designs with two cookies each. The cookies are crispy and delicious.

When I have some free time at Tokyo Station, I tend to wander around and end up buying sweets, which has become a bad habit of mine... And with the Maron Maron Maron event pushing me further, on this day, I finally... fell for it and visited this place that I often go to... The price of the chestnuts is twice as much as the plain ones. Croquant chou - chestnut ¥600, Croquant chou - plain ¥300. The Mont Blanc cream is rich, the whipped cream is flavorful without being too sweet, and it's light. It goes well together! And the crispy texture and the fragrant taste of the dough added later make it even better! I really like this♪♪ It seems like they are selling it until the end of October (please confirm), so I would like to repeat it once more. Thank you for the meal♪♪

Date: Wednesday, around 8:00 PM Reservation: Not required Wait time: None Frequency: First visit Food Menu: - Croquant Chou x2 ¥300 each (tax included) - Croquant Chou with chestnut ¥600 (tax included) I had been curious about this Japanese confectionery shop run by Chef Tsujiguchi from Mont St. Clair. It is located in Echika on the 1st floor of Tokyo Station, making it easily accessible. They offer two types of choux cream: plain and seasonal chestnut. I wanted to try both, but there was only one chestnut left, so I bought two plain and one chestnut. The cream is injected on the spot, so the waiting time for the order is longer compared to other confectionery shops. The staff's service is polite and pleasant. When I got home, I tried the plain Croquant Chou first. The crispy texture of the pastry with a hint of sweetness is addictive. Not only the crispy texture from the pastry itself but also the crunchy caramelized sugar adds to the experience. Inside, there is a generous amount of smooth cream with a rich vanilla flavor, not overly sweet and easy to eat. Next, I tried the chestnut flavor. The pastry is the same as the plain one. It contains a combination of fresh cream, chestnut cream, and custard, with chunks of chestnuts inside. The natural flavor of chestnuts is outstanding. The balance of the different creams is also to my liking. I have had a choux cream from a very famous shop about a month ago, and it was delicious, but that shop requires advance reservations and is personally difficult to access. So, in terms of accessibility, this shop is my favorite. However, I believe the word "ever" is necessary in the title.

Today in Tokyo. Last night, I enjoyed the "impressive silence of the Japanese cuisine world" and the next morning (^O^)/ before returning to Nagoya, I decided to casually eat around a bit (^^;; So, I enjoyed a motivated fisherman sandwich from a company planning fishing industry reform, and then... naturally, the sweet tooth in me emerged. In the scorching heat, I thought about walking to Yurakucho, but it was too hot and the opening hours had changed (ﾁｰﾝ) so I felt like the heavens were telling me to "just go back!" and I easily returned to Tokyo Station. But, it wasn't without a purpose (･･;) I visited "Warakubenyaya Echika Tokyo Store" recommended by a gentleman who is knowledgeable about certain sweets. This is the shop of Chef Tsujiguchi, so it's a sure thing! Before boarding the Shinkansen, I stopped by Echika Tokyo and quickly bought the recommended items from the gentleman below (^^) Croquant Chou 300 yen → I'll start with this plain chou cream (^^) You order it here and then they add the custard cream, so it takes a little time, make sure to manage your time before boarding the Shinkansen! I couldn't resist and ended up eating it on the train (･･;) First of all, the chou in this Croquant Chou is amazing♪ I didn't expect the chou to have such a great crispy texture with a nice crunch! And of course, the custard cream that overflows is filled with plenty of (probably Madagascar) vanilla beans, the aroma and taste are wonderful (^^) So, it's delicious, right?! Croquant Chou Salt Lemon 540 yen → This is a seasonal limited edition Croquant Chou (^^) I can't resist limited edition items... (･･;) Instead of custard, they use lemon cream, then whipped cream on top, and white bean cream like Mont Blanc, and finally sprinkle Ishikawa Prefecture's Satou salt... The lemon cream here is not light but rich in taste♪ It doesn't disrupt the plain atmosphere of the custard cream! I think that to make the most of this wonderful chou texture, the cream needs richness (^O^)/ It's a limited edition, but the completion is truly impressive! Wonderful indeed♪ I was able to enjoy this wonderful chou cream, so I couldn't continue my sweet exploration, but it was okay! Thank you for the meal!

This is a cream puff I bought at a shop in Tokyo Station. It has a strong buttery flavor with a hint of saltiness. The texture is very crunchy and firm, which is something I've never experienced before. The generous amount of cream inside leaves a lasting impression. I prefer the pastry to be a bit softer, but the crunchiness makes me want to have more.

After reading everyone's reviews, I was very interested. The cream puff, which is smaller than my fist, was filled with so much cream that it almost overflowed, surprisingly satisfying. They only sold plain flavor, so I would love to try other flavors if I have the chance.

"Wagakurenoya" Dassai Matcha Truffle 6 pieces A truffle chocolate using Japan's famous sake "Dassai" and Kyoto-produced "matcha". This chocolate combines the luxurious use of matcha from Kyoto with Japan's renowned sake "Dassai". The refined flavor of matcha and the delicate and profound taste of Japanese sake leave a sweet aftertaste. It comes in a high-class wooden box. Honestly, I didn't have high expectations, but I was pleasantly surprised! Both the matcha and Dassai were satisfying. The matcha chocolate on the outside, while a bit difficult to eat separately, has a strong bitterness. The white chocolate, while sweet, has a sharp bitterness from the matcha powder. The chocolate itself is not too sticky. The ganache inside is exquisite! The Dassai flavor is strong and spreads in the mouth, it's delicious! I didn't expect much because of the green color, but I got excited. The sharpness of Dassai was great, spreading well in the mouth.

While exploring desserts at Tokyo Station today, I stumbled upon a shop with mountains of choux cream piled up. I noticed the words "Tochiotome" and saw the price was quite high at 450 JPY, but I decided to go for it and bought a Croquant Chou with Tochiotome strawberries. It was the right choice. The outer shell was crispy and broke apart easily. The cream inside was soft and sweet, and the generous amount of strawberries added a different sweetness and fresh acidity that danced in my mouth like a waltz. It had been a while since I felt so happy from a sweet treat. Even a friend who doesn't usually like sweet things praised it. My stock must have gone up a little bit after this experience. That's all.

Wagakurenouya is a Japanese sweets shop owned by the patissier Hiroki Tsujiguchi. They sell cream puffs where the cream is filled after ordering at their shop in Tokyo Station. The choux pastry is crispy! The cream inside is soft and creamy, with a hint of saltiness. It's very satisfying to eat! They also had seasonal strawberries, but since it was my first time there, I chose the plain one. I will definitely visit again! Thank you for the delicious treat! The freshly baked cream puff, filled with cream on the spot, costs 300 yen each including tax! It's worth it!

I took the Shinkansen to Tokyo. Wow, the Shinkansen is really fast and convenient! I bought the cream puff "Croquant Chou" for 300 yen that I was curious about at Ekiute. I ate it right away before the choux pastry softened on the way home, and the choux pastry was crispy! And it was so sweet! They caramelize it with sugar. The cream inside was okay. I went out of my way to find and buy it, but I guess it's just okay. Thank you for the meal.

I had been hearing a lot of great things about this cream puff from my followers. I was curious, but it's located inside JR Tokyo Station, so I never had the chance to go before. Finally, I had the chance to go there and I got lost in JR Tokyo Station (-.-). I finally found Warakubenyoya, which was surprisingly a small corner. They have a cream injection system right there. The pastry was crispy, and that's why it's so highly recommended. They also have a corner where you can eat on the spot, and the display of Japanese ornaments and dolls is lovely.