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Where can I get the Tamago that's like Sponge cake... i.e. like the ones at Urasawa, I believe, without going to Urasawa I believe.

  • k

and if I'm not mistaken the ones at Sushi Zo are not sponge cake like, so that won't do.

And i just that I've never tried it at Shunji's, i wonder how the tamago is there.

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  1. I've never had it at Shunji, but I saw someone order it on one of my first visits, and I don't think it was the sponge cake style.

    KevinEats.com has a review of the tamago at Mori from last March (http://www.kevineats.com/2011/03/mori...). One of the pics shows two styles of tamago, one of which looks like the spongecake kind but is made with fish cake...

    1. Kiriko's is fairly close.

        1. re: J.L.

          which shibucho? really?

          he makes the sponge cake kind ??? dang, for some reason that doesn't seem to register. but i'm overdue on a visit there anyhow.

        2. Greatest thread title ever. Bonus points if someone wants to include a $$$$ cost for the tamago ;)

          1 Reply
          1. It's called castella. I bought some at Mitsuwa during one of their food festivals. Unfortunately, it wasn't nearly as good as what Hiro-san offers. Actually, I didn't think it was very good, period. And it wasn't cheap either, like $23 for one cake I think. And this was several years ago.

            12 Replies
            1. re: mrhooks

              We're talking about tamago that has the consistency of sponge cake, not sponge cake itself ;)

              1. re: ns1

                And I'm saying I don't think it's just tamago, no matter what the itamae at <insert sushi-ya of choice here> calls it. Others who have been to Urasawa have said the same thing before me, that the "tamago" is really castella. No offense to Hiro-san, because his "tamago" really is delicious, and that's what matters.

                If someone can provide definitive proof that it really is just tamago (say, they know how to make it, or they are a baking science expert and know for a fact that that sort of cell structure can be made from eggs alone, or they got a reliable ingredients list from Hiro-san), then cool, but I won't believe it otherwise.

                1. re: mrhooks

                  Unless I'm missing something...

                  Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup.

                  Tamago is made by combining eggs, rice vinegar, and sometimes sugar or soy sauce. Additionally, sake is used in some recipes.

                  HTF could they possibly be the same, or even similar, in taste?


                  After looking at the picture/description, I can see where you're coming from.

                  1. re: mrhooks

                    adding photo.

                    Described as...

                    "Urasawa has one of the more unconventional preparations of tamago around. Instead of an egg omelet, you receive something resembling a cake, sort of like a datemaki. It's a spongy, fluffy, moist contraption, with a sweet, yet eggy flavor. "

                    "Tamago / Egg Omelet - Tamago always signals the end of the sushi at Urasawa. Here, it's always made in-house, in a style that's completely different than what you'd see elsewhere. You'll find that the tamago is light, spongy, fluffy, and cake-like, with a flavor that's indeed eggy, but also quite sweet. In the photo above, we can see the makiyakinabe pan that the tamago is prepared in. "

                    1. re: ns1

                      Why can't you add more photos to old posts!?!?

                      1. re: ns1

                        yeah, ns1, that's the sponge cake looking tamago, that i was referencing. the i can only tell from the look of it, since i've never had the pleasure of devouring the real deal, sponge cake kind.

                      2. re: mrhooks

                        If you go to this blog http://divinejoybites.blogspot.com/ and the run a word search for Usuyaki Tamago you can see a photo of what I "believe" kevin is looking for.

                        1. re: Servorg

                          Very interesting...

                          "One must-try here is the Usuyaki Tamago. Unlike Castella & Dashi Maki Tamago which propels toward dense and eggy, this traditional edomae-style egg is light-as-a-souffle cheesecake. The result of a tedious and time-consuming process of blending fishpaste with egg, then slow-cooking over a very low flame. Few chefs are making it now and I'm still on the hunt for more."

                          1. re: ns1

                            Hmm. The fish paste must be the flour substitute. I knew it couldn't have been just eggs, rice vinegar, and sugar. Anyway, I stand corrected.

                            1. re: ns1

                              OH, darn, i want that already.

                              Ok, besides the delicious, food porn pictures, anyone have any other leads on it.

                              I guess I'll have to wait to hit Urasawa when I collect all my chump change together.

                      3. re: mrhooks

                        Subtle but important difference between usuyaki tamago served at sushi-yas and Japanese kasutera (Castella) sponge cake...

                        The ingredients are different. There is no fish paste used in the making of kasutera. Every sushi chef has his own recipe for tamago.

                        If one lingers long enough at Shibucho (near closing time), you may get to see Shige-san prepare his usuyaki tamago - Cool stuff.

                        I believe the title of this thread gets the Oscar for "Best Stream-of-Consciousness Writing"...

                        1. re: J.L.

                          Sorry sue me... actually don't...

                          Sorry, guys, I believe it was late at night and the craving really hit. and yeah, probably stream of conciousness too.

                          my apologies again.

                      4. Upon reading it over again, I, myself, am quite disgusted at the use of words here.

                        1 Reply
                        1. Getting it right can be very complex!

                          In the documentary "Jiro Dreams of Sushi," Master Chef Jiro puts his apprentice through ten years of practice before he can begin to make tamago "properly" -- yes, his looks like the sponge cake version. And then the apprentice makes about a gazillion sheets of tamago and none of them is good enough.

                          After seeing this documentary, one has a different appreciation for tamago. I have had this sponge cake version only a few times in L.A. at Mori, as others have mentioned.

                          1 Reply
                          1. re: liu

                            great documentary btw, I encourage all foodies to watch it.

                          2. Ok, so if I had to choose based on a West LA joint for this type of tamago? Then, Kiriko or Mori ???

                            Also, do I have to specifically state the sponge cake style or do they only carrry this one, sponge cake style of tamago, so I don't have worry about saying the right words.


                            I think because of JL and Peter, I'm on a freshly revivatilized sushi kick which is neither good for my pocketpook nor my waistline.

                            Thanks again guys.

                            4 Replies
                            1. re: kevin

                              I know right?

                              I dropped like 150 on the past 2 weeks on "cheap" sushi because of PeterCC and JL lol

                              1. re: ns1

                                Whaaaaaa? :-) I guess, I should put a warning on my comments and reviews to read at your own risk...

                              2. re: kevin

                                I think Kiriko only makes its tamago one way and it is more like the sponge cake style.. It is usually in the display case so you can just point to it.

                                Here's a link to a picture: http://s3-media4.ak.yelpcdn.com/bphot...

                                1. re: Jwsel

                                  damn, that looks like what i'm after.

                                  darn, now i gotta get to kiriko on the double. make that on the triple.

                              3. Just had the one at kiriko. Shingi brought out a fresh cake and I got a tall corner slice. Slice of heaven.

                                Quiet there tonight but excellent hospitality and sushi as always.

                                2 Replies
                                1. re: jessejames

                                  damn, thanks for the invite. :)

                                  that stuff is quite exceptional.

                                  no joke.

                                  1. re: kevin

                                    Wife had appt nearby. Surprise treat but your love of this stuff inspired me. Let's do lunch there next week