Now open: Kulu Kulu Cake a taste of Japan

Nadine Kam photos
Treats from Kulu Kulu Cake include green tea tiramisu. custard brulee-filled "Diamond Head," cream roll cake and a chocolate brownie. The Diamond Head is also available with rum caramel filling.

Kulu Kulu Cake opens today, Oct. 25 at Shirokiya, with light Japanese pastries that are "not too sweet" and dainty, as described by baker Eiji Kondo in his remarks to media previewing the confection selection a day ahead.

The lightness of a green tea tiramisu ($4.65) might be compared to a Panya dessert.

Kondo appeared teary as he recalled how he used to be a programmer who loved to bake, and eventually quit his office job to follow his passion. It's now been 17 years since he made that decision and he's never regretted it, enjoying his role of making people happy.

As he described the concept behind the bakeshop, he said that in Japan, each town has its own beloved bake shop, and Kulu Kulu aims to reproduce the confections that Japanese living in Hawaii miss from home. It's the same as if we moved away and suddenly found a bakery in L.A. or Seattle, or Paris reproducing Liliha Bakery Coco Puffs or Leonard's malassadas!

It was noted that "kulu kulu" in Hawaiian translates as "to multiply," so their goal is to multiply the number of people happy with their cakes.

Kahu Keale blesses the staff and guests of Kulu Kulu Cake.

Baker Eiji Kondo and company president Yoji Ikeda.

Operations manager Shige Higashi welcomes guests.

Custard brulee is $3.15. A green tea version is $3.25.

More delights.

Multiple flavors of Aloha Busse, spongecake sandwiching creamy centers. I liked the blueberry cheesecake.

Satisfy craving for sweets at Meika Plaza

Nadine Kam photos
Guests take in a tea ceremony at opening day of Shirokiya's Meika Plaza.

On the heels of Shirokiya's Yataimura opening last month comes Meika Plaza, another of its innovations anticipating the store's 350th anniversary next year.

Festivities began at 9:30 a.m. July 24, when shoppers poured in to check out the plaza's 30 confectionary booths, with a trellised seating area to accommodate those enjoying mochi, sweets and beverages from the vendors, including Yoku Moku, Saint Germain, Ginza Kikunoya, Tokyo Fugetsudo, and more.

Appealing to Hawaii's sweet tooth will likely make it an instant hit.

There were samplings, demonstrations in the making of Tokyo Marunouchi rolls and Ginza Petit Custa mini filled doughnuts, and highlighting the day were tea ceremonies presented by the Urasenke Foundation, slated throughout the day.

Tea ceremonies will continue to be featured at least one Sunday a month.

Meika Plaza is in Shirokiya, on the mall level.

A tea ceremony was presented by the Urasenke Foundation, which coincidentally is marking its own anniversary with an exhibition at the Honolulu Academy of Arts through Oct. 2. Implements from the Urasenke Museum in Kyoto and from the Honolulu Academy of Arts collection are on view in "The Way of Tea: An Exhibition Commemorating the 60th Anniversary of the Urasenke Tankokai Hawaii Association."

Whisking the matcha green tea.

Hostess and guest demonstrate respect and hospitality with a bow.

Guests also examine the tea bowl to show their appreciation of craftsmanship and a host's good taste.

At the Ginza Petit Custa station, a worker fills molds for the mini doughnuts, below.

Customers ponder mochi options at Meika Plaza.

A koto player provided music for the grand opening festivities.