There’s a long history behind Taiyaki. The Japanese dessert is believed to date back to Meiji era-Tokyo where it’s now an iconic dessert. Fish-shaped cake in which a paste is tucked – usually being red bean but extends to custard, cheese and more – is a Japanese street classic.
One New York parlor in Chinatown decided to use ice cream to complete the pancake batter-goodness. The result is a crispy-on-the-outside, chewy-on-the-inside traditional cone with artisanal soft serve swirled atop – Instagram went crazy.
The dessert made headlines when Taiyaki NYC opened in September. Now the shop’s decided to introduce a new product – the Croyaki. The dessert is a cross between the croissant and signature Taiyaki. Served with red bean or custard and powdered sugar, it’s oozing with chewy-crunchy warmth.
When asked if the Croyaki draws comparisons to Dominique Ansel Bakery’s Cronut, owner Jimmy Chen said:
“Yes, considering it’s a hybrid dessert but with our own stamp of authenticity surrounding the Asian and Japanese culture.”
Taste the Croyaki at Taiyaki NYC starting December 9 at $4 USD. Still not enough to satiate your sweet tooth? Then try the original, too.
119 Baxter St
New York, NY 10013