Shutters Luz Jiyugaoka

A cheese specialty store, the main attraction is homemade cheese from Hokkaido, as well as Hokkaido red wine and sake, jams, condiments, dairy products, snacks, and fresh milk ice cream that changes its origin every ten days or half a month. In short, it's all from Hokkaido! I came here two or three times when I was still addicted to eating cheese. There are about 100 cheese workshops in Hokkaido, and they only select 30 or 40 of them, and change the selection with the seasons. They can sell more than 200 different cheeses every year, and there are new things every time you go. In addition to cheese, their fresh milk and yogurt are also worth buying. Even the milk in Tokyo's better supermarkets that claims to be "Hokkaido fresh milk" is not the same taste as real Hokkaido milk. And their fresh milk is high-quality low-temperature sterilized milk directly from Hokkaido organic farms, a good baby that can't be found in supermarkets. 65 degrees low-temperature sterilization, and it's made in Hokkaido, which is obviously excellent. There used to be small bottles, but now only large bottles are sold. Yogurt is divided into sugar-containing and sugar-free, and the ingredients are simple and natural. They are all small packages, so you don’t have to worry about not being able to finish them. I will definitely buy another ice cream to take away before leaving. This time it is made with fresh milk from the Toyako Farm. In fact, I can’t tell the difference between different places of origin. I just know that their fresh milk ice cream is stable and delicious. Their fresh milk ice cream is not the kind of silky, dense and creamy, but the slightly weak smoothie texture I like, with a refreshing taste. The milky flavor is rich and sweet, clean and moderate, the cream content is not high and will not melt quickly, and you won’t feel greasy even if you eat a whole stick. And the amount is very sufficient, you can eat it happily all the way by digging a spoonful.

A relatively simple Western-style restaurant. The roast beef there is delicious, and the desserts are very delicate. Many local women like to have afternoon tea here. There are set meals, and drinks can be refilled unlimitedly, which is still very cost-effective.

Tea shops in small counties cannot survive by selling only coffee. They always have to sell something else, such as sandwiches, fried toast, or curry rice. The old man told me how to make a good cup of coffee, while handing over the sugar bowl and whipped cream. “If it’s bitter, add some sugar; if it’s sour, add some whipped cream.” I took a sip and said, "It's just right! I like both the sour and bitter taste!" He was very happy. I drank happily and started to praise with closed eyes: "The atmosphere in your home is so comfortable. By the way, do you like birds? There are so many stone sculptures of owls in the store, bird dishes, and even the one on the shelf that looks like Emoji-like parrot ornaments..." The parrot ornament looked back at me. Well! ! ! The old man smiled and took off the parrot and showed it to me, "This child is called Yataro. He has a well-behaved personality and is often used as an ornament." Yataro climbed onto the water tank and returned to the static emoji state, motionless. At noon, more and more people came to eat the lunch set menu. I also ordered a curry and said I wanted a small portion. The old man looked at me with a look that said, "What's wrong with you Tokyoites?" and served me a plate of curry. There were two chicken drumsticks in it that were so stewed that they fell apart as soon as you pulled them. They were soft and delicious.

A coffee bakery. The store is full of freshly baked butter bread, hot and golden, and only 350 yen each. My eyes are immediately attracted by it. I ate it as soon as I bought it. As soon as the bread was torn open, the charming butter aroma came out and went straight into my nose. It feels great, the crust is chewy, the inside is moist, soft and a little hot. One bite, ah, this charming little thing, it's so fragrant. The aftertaste is just the right sour fragrance, it's a fat but excellent piece of bread! The other things in the store look very unappetizing, and the crowds of people made me a little dizzy. There is no need to queue for takeaway, so we only took away bread and two drinks - there are only two drinks on the menu. One sip, it's too Internet celebrity, sweet and sick. I refuse to waste a day's calorie quota on this kind of thing. You can also eat in the store, and the table turnover is very slow. At tea time, fashionable people in Omotesando line up in endless queues to eat a piece of toast with butter and a cup of cream marshmallow mocha with syrup. ... And they are not fat at all.

Look at this chocolate mousse! It is mellow and smooth. Cutting it with a knife is like falling into a sweet trap. There is no resistance at all. It feels like Newton's coffin lid is about to break. The depressed mood of stepping on the thunder at lunch was instantly made up. Chef JEAN-PAUL HÉVIN was born in France, but he is also very popular in the Japanese dessert industry and has won many awards. グアヤキル (cocoa mousse), sprinkled with cocoa powder like a quilt, the mousse also exudes the rich aroma of cocoa, and the interlayer is as crispy as a small biscuit, soft and friendly. パッション (passion fruit mousse) is much more seductive. The top layer is a layer of crispy and sticky caramel almonds, and the bottom is a strong passion fruit sour and sweet chocolate mousse, and a little spicy spices are added. The bottom layer is crispy and fragrant, and it makes a crackling sound when bitten.

Yesterday I went to a famous bakery in Akatsuka, which specializes in creative "hard-style" bread. The shop looks like a small street shop selling fried meat patties and exudes a cheap atmosphere. I bought red bean buns, mint chocolate, and half a piece of brown rice bread. These three things together weigh two kilograms, and they make a very noticeable presence when hung on your elbows. The mint chocolate bread was half the size of a head. It is a thick layer of steamed bun texture, wrapped with two large pieces of chocolate brownie, two or three whole strawberries, and two or three whole pieces of white chocolate. The ingredients are held together with thick custard sauce, just as solid as a wall built in the countryside, and cannot be broken apart. It has the hardness of European bread, and a texture similar to Shandong steamed buns or rice cakes, a little rough, a little sticky, and very special and filling. As soon as you take a bite, you’ll feel a cool sensation, and the aftertaste is long. You can still gasp for air five minutes after eating it. The red bean bread had a very solid red bean filling. I scooped out a fist-sized piece of filling and it was just right. Brown rice bread... You can't imagine that a slice of bread can be so heavy, it's like holding a rice cake made by my mother and dropping it into a frying pan with a "bang". It’s salty, sticky and very fragrant.