Keeping It All Japanese

CEBU, Philippines – With the various specialty pastry houses in the city currently serving novel treats, coffee brews and blends, one name stands out from the rest - Fujinoya Cebu.

Known for its selections of Japanese pastries and cakes, the two-level pastry house and bistro located along Wilson Street in Lahug has become quite a destination for quality desserts, an accomplishment given the fact that the place opened only last year. The secret perhaps is the way it infuses refreshing twists to Western-style desserts with traditional Japanese preparation techniques and methods.

In time for the holiday season, the Japanese dessert house recently added new offerings on its menu.

Complementing its seasonal selections - which includes Fujinoya's chestnut cake, dried persimmon cake and more - Fujinoya's new Lava Cake and Nama Choco, among many other delectable selections. Every treat is made from the freshest ingredients, each one prepared through methods that have been perfected in over 50 years across three generations of master patisseries.

Established by Hideyoshi Goto in 1950 in Gifu-ken, Japan, Fujinoya Cebu's offerings are carefully curated by Hideo Goto, the eldest son of the founder.

It was Hideo Goto who, in the late 1970s, incorporated traditional Japanese preparation methods with Western pastries as a Fujinoya staple - propelling the brand into becoming the international Japanese dessert specialty house that it is today.

To those on the lookout to try something novel yet familiar for Christmas, Fujinoya has a lot to offer to satisfy your sweet cravings.