An afternoon rendezvous at the Ginza crossing, with just a few minutes to spare. That's just long enough to take in the Mikimoto window display, always exquisite ...
...then gawp at the cosmos — this season's theme for the little garden space in front of the store...
...and finally a quick foray into Kimuraya.
It's a traditional place — indeed, a Ginza institution — that's been in business for 140 years. The shop itself has of course been remodeled numerous times over the years but the decor tips its hat to its history.
From the very start, Kimuraya's best-selling item — indeed its very raison d'etre — has been anpan.
Anpan are a cross between a bread roll and cake, and they are stuffed like doughnuts. Kimuraya's are extra soft and fluffy — because they're made with sake yeast.
Originally the "jam" in the center was made from pureed red azuki beans. But these days Kimuraya stuffs its anpan with a range of different flavours. Among my favourites are the ichijiku (fig); jam (it tastes like strawberry); and the enigmatic uguisu, a green mixture that I've never properly identified.
