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Taiyaki tea house - chinatown

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  • HLing Apr 6, 2013 07:40 PM
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I didn't quite get the address, but it's on Catherine street just off of bowery (going toward the river it's on your left, 2nd store front, yellow awning with chinese writing: 一口茶)

They have just opened, offering Taiyaki - the Japanese fish-shaped pancake filled with red bean paste. So far only red beans, and a savory ham and cheese, both were nice. The owner said more to come after they officially open. Fillings like chestnuts, custard, and green tea (in the batter).

I often crave obanyaki and taiyaki but seldom have time to go to Mitsuwa these days. This was a nice place to have here.

The tea house part so far is bubble tea.

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  1. Very few things in life match the wonders of fresh, hot obanyaki from the griddle/waffle pan.

    5 Replies
    1. re: ipsedixit

      HLing - thanks for this, i love taiyaki. I always call them imagawayaki b/c thats what i called them when i was a kid, but everyone seems to call them taiyaki now

      ipsedixit - you should go get the ones at mitsuru cafe in little tokyo in downtown LA, they're actually much better than most that i've had in asia including tokyo and taipei where they are very readily available

      1. re: Lau

        Taiyaki are specifically shaped like little fish ("tai" means "sea bream"). Imagawayaki are usually round.

        1. re: Silverjay

          ahh yah then that would make sense, i always ate the round ones when i was a kid

        2. re: Lau

          I actually go there quite often. It's either there for obanyaki or Fugetsu-Do for mochi.

          1. re: ipsedixit

            ahh for manju/mochi Sakura-Ya in Gardena is my all time favorite even better than the real good ones i got in japan (which were great)

            been going to all these places since i was born basically

      2. Thanks for bringing this place to our attention

        1. Thanks for this. The only stateside taiyaki I can get regularly is the Korean version at the Flushing/Union Street H-Mart. Mitsua too but that's too much of a haul.

          Look forward to trying this place.
          P

          1. Here's a picture from the other day.

            The obanyaki in Mitsuwa sometimes get too doughy, though I do love the abundance of the red beans.

            Here it's just Taiyaki, which appeals to the kid in me who wants to eat a whole fish from head to tail.

             
            5 Replies
            1. re: HLing

              they freshly make them to order right?

              1. re: Lau

                the ones i got were still warm.

                1. re: HLing

                  oh so they're pre-made?

                  1. re: Lau

                    I didn't sit and wait for them to be made, if that's what you mean. But, if you walk in, and there were none ready, then they'd make it on the spot.

                    Keep in mind, they've not officially opened yet.

                    1. re: HLing

                      ahh ok cool thanks

            2. Does anyone know if there is a significant difference between the Japanese and Korean varieties? I get the Korean version all the time down here in Baltimore and wondering if it's worth going out of my way to sample these next time we hit Manhattan.

              1 Reply
              1. re: bmorecupcake

                they're the same...i think everyone got these from japan and i think they're pretty universal for the asian palate, so you find them fairly easily all over east asia (japan, korea, HK, taiwan etc)

              2. Sometimes I've found the batter to be a bit salty...is that on purpose, or was the chef/a taste bud having an off day?

                Rather, I'm fine with that to complement the anko, but a ham and cheese sandwich, maybe not.

                1. I tried it today and unfortunately found them inedible. I never thought the ones in Mitsuwa were that great but these were shameful. Tasted frozen and reheated, worst red bean paste I've tasted in a long while. If you must try it yourself it's the place that says Crystal Confectionary on the awning.

                  2 Replies
                  1. re: Peter Cuce

                    ack that doesnt sound good

                    1. re: Peter Cuce

                      bummer. I'm guessing they're not using the pre grand-opening period to try things out, get feedback, so that they can achieve a good product, instead they are being frugal, unaware of the negative consequences - which is losing customers before they even start.