Sekiya

Sekiya’s buttercream roll rewards a little patience: letting it sit at room temperature before eating gives you another way to enjoy it. Straight from the fridge, the cream is firm; as it warms, it softens and its buttery flavour becomes more pronounced. Diners have noted that the cream has a restrained but unmistakably cake-like sweetness, paired with sponge that is different from the moist, tender style. If you prefer the cream firm and cold, eat it straight from the fridge; if you want a softer texture and fuller flavour, wait a little. It is a roll that invites you to find your own favourite way to eat it.

Among the buttercream cakes, diners have also chosen Damier, with its chequerboard cross-section, as well as Grenoble and mocha. For a fresh-cream cake, strawberry shortcake is another option. Its moist sponge paired with cream described as light yet full-flavoured offers a welcome alternative when you fancy a slice that is different from buttercream.

Ogu-kko choux, Toden financier and Arakawa Yuen madeleine are among the treats with names inspired by the local area, making them suitable for a small gift or something to take along. There is no dine-in service; everything is for takeaway.