1954 kusukusu

A nostalgic Showa melon bread that can be said to be a symbol of Egashira, served with shokupan (Japanese white bread)

Buttercream made with Egashira's traditional butter sandwiched between Egashira shokupan bread

Curry bread with chunky meat filling

Made with domestic pork cutlet raised in the Andes highlands. It's the best when combined with the chef's special sauce.

The balance of kusukusu special condensed milk cream and soft French dough is excellent.

A sweet treat with a crispy melon-flavored crust and moist, fluffy sweetness.

Double wrapped with caramel cream and homemade custard cream.

A rich flavor of wrapping white chocolate in walnut dough and drizzling caramel sauce.

The roasted walnut flavor enhances the taste of the dough, with the perfect balance of sweetness from the cookie dough.

A sweet and tangy cranberry paired with a rich cream cheese on a walnut crust

The fragrant walnut dough enhances the supple sweetness of white chocolate.

You must try this special kusukusu chocolate dough, it's absolutely worth it.

New Yorkers are sure to love it!

A blend of two types of cocoa in chocolate dough wrapped in elegant couverture chocolate.

Is that daifuku the model!? The saltiness of the salted soybeans brings out the sweetness of the sweet bean paste.

The dough that brings out the flavor of raisins is blended with high-quality fresh cream.

Blend of homemade custard cream and high-quality cream cheese with added freshness of lemon