Introducing Castella Ginso in Osaka. This is my recommended shop. In Tokyo, the only store is located in the basement of Nihonbashi Takashimaya. It's a bit inconspicuous. It's a small space, about the size of one tatami mat, below the escalator and with a low ceiling. Some people might not even notice that there is a store there. However! The castella here is delicious! Nihonbashi Takashimaya is a fierce battleground for castella, with Fukusaya and Bunmeido having impressive stores, but surprisingly, Ginso's taste is not inferior. The cost performance is also good. First of all, I recommend the Asuka 5 slices for 864 yen. The flagship product of Castella Ginso! Probably. There is no zaramé on the back, but it is a masterpiece with a condensed egg flavor. Next, I recommend the Matcha Castella 5 slices for 702 yen. Not too sweet, with a good finish that enhances the matcha flavor. Whenever I stop by Nihonbashi Takashimaya, I always end up buying something at this shop, which exudes a sense of melancholy. The Tabelog rating is not high, but I would be happy if more people could learn about the goodness of Castella Ginso. By the way, there are also pack products that are easy to purchase, which are around 500 yen for a little luxury in everyday life. These come with zaramé.

Retro and simple castella found at Takashimaya for a snack. When you're tired of cream and red bean paste, this is a snack that you'll reach for. It's lighter than Baumkuchen and has more of a satisfying texture than chiffon cake. Opening the bag, you can see that it's much lighter than Fukusaya or Bunmeido. The taste is light, even the darker parts. It's so light that you don't feel any guilt. It might not stand up to coffee, but it pairs well with a light black tea. The taste is hard to describe, but it's enjoyable.

Due to the coronavirus, I haven't been able to travel for about a year and a half, so it's my first time in Tokyo. I came to Nihonbashi and stopped by Takashimaya before work. I came to buy castella as a souvenir, but since it's before White Day, the store was quite crowded. Ginza was in the same place as before. It seems they have sakura castella at this time of year. The display case is gorgeous and beautiful. I hope I can go flower viewing this year.

I bought the "red" castella in slices from this shop in Osaka. The egg flavor is rich and the sweetness is well balanced. The way the egg flavor comes through is similar to Gomaya Kuki's Gosenyaki. Perhaps because they are both made by a manufacturer in Osaka. Next time, I will try the Asuka (silver-packaged Gosenyaki) which is said to have a stronger egg flavor.

I first learned about Ginsho Castella on Tabelog. I used to think of Baumkuchen as being from Bunmeido, but I heard that their Castella is quite delicious too, so I wanted to try it. When I went to Tokyo, I made up my mind to buy it for sure. It's located in the basement of Nihonbashi Takashimaya, but the shop is really small, and I wandered around quite a bit before finding it. There were various types of Castella to choose from, and when I was hesitating, the staff explained the differences to me, which helped me decide. There were some products that were delivered from the Fujisawa factory without being in a box, just in a simple bag. I bought one of those and a half of the one in the red box. The one from the Fujisawa factory doesn't have pre-cut slices, so you need to cut it yourself. It's a moist and fluffy Castella. It has a refined sweetness, not just sweet like other Castella. I remember Baumkuchen being a bit chewier, but Ginsho Castella feels light and has a fine texture. It's so light that you could eat as much as you want. I think not many people in Kanto know about Ginsho Castella, but it's really delicious, so I think it should be more widely known.

Ginsosan, with its main store in Shinsaibashi, Osaka, used to be available in various locations in Tokyo. However, currently, this store is the only one in Tokyo. I visited this store to buy a gift for a friend who recently got married and moved to Tokyo. I also met another friend who works in Kayabacho and we had tea together before heading to Takashimaya in Nihonbashi. I was pleasantly surprised to see that the Ginsosan store had expanded and now had a wider range of products, including castella which they didn't have before. I asked the staff for a recommendation and they suggested the "Asuka" castella made with domestic ingredients. I bought it and took it to my friend's place that night. We also had Club Harie's Baumkuchen there. While the Baumkuchen was rich, the castella stood out with its fluffy and moist texture. The fine texture and melt-in-your-mouth quality of the castella were exceptional. Amidst the many trendy sweets available, the castella proved to be a classic and delicious choice.

When it comes to castella cakes, it's clear that everyone has different preferences. Ginno Yosou's castella cake is quite different from national brands or traditional ones from Nagasaki. It's probably closer to a sponge cake in texture, with a fine, moist, and light flavor that sets it apart from other castella cakes. Personally, the place I most want to buy castella from is Ginno Yosou, and I believe there are still strong fans, especially in the Kansai region. Compared to the classic Aoi 21, the red box 11 reduces sugar and increases egg yolk and honey, resulting in a less sweet but more flavorful and rich taste, as shown in the photos. I find both versions delicious, so I usually buy both to enjoy without getting bored. Even in Kanazawa's department store where I used to buy castella as a child, both the national brand Bunmeido and Ginno Yosou were available, just like in Kansai. After comparing them multiple times, I found that Bunmeido is dense and sticky, while Ginno Yosou is moist and light, even a child's palate can tell the difference. Despite Bunmeido's nationwide recognition, my taste buds don't lie. The argument that dense and sticky equals castella doesn't hold up once you've tasted Ginno Yosou's version. Furthermore, after moving to Tokyo and trying traditional and high-quality options like Fukusaya and Shokado, I still find Ginno Yosou to be the best. For me, castella made following traditional methods tends to be dense and sticky, while those with improved techniques taste better. However, the fine texture of Ginno Yosou's castella has always been a mystery to me. Recently, at Isetan Shinjuku, Ginno Yosou's top-tier "Asuka" castella cake outsold all other brands in a castella collection, even though there is no Ginno Yosou store in the department store. This confirmed that the fine texture and taste of Ginno Yosou's castella are appreciated not only by me or the manufacturer but also by customers in Tokyo's department stores. The comparison with other brands makes it clear, aligning with my childhood thoughts on texture and flavor, providing reassurance. The page also explains Ginno Yosou's unique method of achieving a fine texture by meticulously eliminating bubbles with milk spray and using crushed zarami for a smooth texture, a departure from traditional methods but one that enhances the moistness significantly. Ultimately, the article provided a satisfying explanation for the moistness, reinforcing my preference for Ginno Yosou's castella. However, it was shocking to discover that many people in Tokyo are unaware of Ginno Yosou. Despite mentioning how delicious it is in castella discussions, it rarely resonates with those not from Kansai. The Ginno Yosou main store is located near Daimaru Honmachi in Osaka, where I have visited, and it stands out as a confectionery shop with a lively atmosphere, despite not focusing on cakes. In fact, Ginno Yosou's Osaka store has many reviews on food review sites like Tabelog, with a rating above 3.5, indicating a good reputation for factory-produced confectioneries with a decent shelf life. I remember increasing my registered reviewers there, thinking that those who highly rate it would likely have similar tastes as me.

This is Ginnoan located in the basement of Nihonbashi Takashimaya. I became a fan after receiving a gift from a friend. It's a shame that Ginnoan is not well known in Tokyo. I personally prefer the blue box because it feels light and has a fine texture. Of course, I also like Fukusaya, so I often use Fukusaya as a safe souvenir and Ginnoan for myself. I like both, but the fine texture gives an elegant impression. On the other hand, compared to Fukusaya, some may feel that Ginnoan is lacking in color. Occasionally, products from the factory in Kanagawa (if my memory is correct) are sold, but the fabric itself feels different.

I purchased this at an event. It is quite reasonable compared to Fukusaya and Bunmeido. The moist and flavorful dough and the crunchy sugar coating are delicious! The moistness may be due to the fact that the browning is lighter compared to famous shops. The sweetness is just right, isn't it? I will purchase again.

Chestnut-filled castella is a seasonal treat. It's a bit too much for one person, but once opened, it's best to finish it to avoid it getting dry and crumbly. I prepared some milk to enjoy it. The chestnuts are mostly at the bottom, giving a refreshing and delicious taste. I prefer it to be more moist.