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Taiyaki tea house - chinatown

HLing Apr 6, 2013 07:40 PM

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. ipsedixit RE: HLing Apr 6, 2013 07:49 PM

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

    5 Replies
    1. re: ipsedixit
      Lau RE: ipsedixit Apr 11, 2013 06:40 AM

      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
        Silverjay RE: Lau Apr 11, 2013 07:23 AM

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

        1. re: Silverjay
          Lau RE: Silverjay Apr 11, 2013 07:28 AM

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

        2. re: Lau
          ipsedixit RE: Lau Apr 12, 2013 09:10 AM

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

          1. re: ipsedixit
            Lau RE: ipsedixit Apr 12, 2013 10:01 AM

            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. f
        foodwhisperer RE: HLing Apr 7, 2013 07:14 AM

        Thanks for bringing this place to our attention

        1. Polecat RE: HLing Apr 7, 2013 11:46 AM

          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.

          1. h
            HLing RE: HLing Apr 11, 2013 02:46 PM

            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
              Lau RE: HLing Apr 11, 2013 02:49 PM

              they freshly make them to order right?

              1. re: Lau
                HLing RE: Lau Apr 12, 2013 08:30 AM

                the ones i got were still warm.

                1. re: HLing
                  Lau RE: HLing Apr 12, 2013 08:33 AM

                  oh so they're pre-made?

                  1. re: Lau
                    HLing RE: Lau Apr 12, 2013 08:52 AM

                    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
                      Lau RE: HLing Apr 12, 2013 10:03 AM

                      ahh ok cool thanks

            2. b
              bmorecupcake RE: HLing Apr 17, 2013 10:01 AM

              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
                Lau RE: bmorecupcake Apr 17, 2013 10:12 AM

                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. b
                BuildingMyBento RE: HLing Apr 18, 2013 03:40 PM

                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. Peter Cuce RE: HLing Apr 23, 2013 01:44 PM

                  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
                    Lau RE: Peter Cuce Apr 23, 2013 01:59 PM

                    ack that doesnt sound good

                    1. re: Peter Cuce
                      HLing RE: Peter Cuce Apr 23, 2013 10:14 PM

                      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.

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