Japanese-German Pâtisserie: Sweet greetings from Osaka!

Huh? - one or the other one wonders. What should be Japanese-German Pâtisserie? That's exactly what I asked myself when I was invited last week by Christina Friedauer and Oliver Büscher to the Hotel Nikko in Düsseldorf, just to feed them. In addition to a few press representatives were mainly about 40 Japanese ladies invited, her sign spouses of high-ranking managers who should taste and evaluate the small delicacies.
Reason for the invitation was the visit of Koichi Oishi, chef-patissier from the Hotel Nikko in Osaka. Together with Albert Nitz, the chief pastry chef of the Hotel Nikko in Düsseldorf, he has overhauled and perfected the extensive cake and cake range of the Hotel Nikkos in a four-week workshop.

In February I was allowed to visit Mr. Nitz I learned about it here in March:
So I was all the more curious now, what became of it and how these wonderful baked goods taste now

At first, I also wondered what is typical Japanese about this cake art.
And to say it in advance: Somehow everything is actually French.
The French can Pâtisserie simply the best and so it is not surprising that Mr. Oishi likes to follow the French example.
And finally you have to offer something to the German palate, so that's really typical yes panic flavors were only very subtle.

Albert Nitz and his Japanese colleague Koichi Oishi, chief pastry chef from the Hotel Nikko in Osaka

I have to say that I am personally a big matcha fan. This green tea powder with its slightly bitter and earthy taste is just great.
And so I was especially fond of the matcha brownies that served us. What a great combination!
The matcha cake that Mr. Nitz had on offer in March was improved by Mr. Oichi to include adzuki beans and a layer of unsweetened cream.
Mr. Nitz explained to me that this is one of the innovations that he has taken from his colleague: whipped cream is not sweetened separately again, as we like to do here in our cream cakes. Instead, the cream is only flavored, in the case of the wonderful Mont Blanc tartlets, for example, only with vanilla. As a result, the baked goods are not too sweet, but at the same time are loose and the taste is even better. The communication between the two pastry chefs should have worked very well despite language barriers. You simply communicate with your hands and feet and point to what you need.
Thanks to an interpreter, we were also able to ask Mr Oichi about his experiences. He is a very sympathetic and humorous representative of his trade.Good that I did not have breakfast and lunch on this day. And my dear colleagues, I could also bring something directly, as many tartlets and delicacies were there.

 Japanese-German delicacies, Koichi Oishi, Chef-patissier from the Hotel Nikko in Osaka
Overall, the Style, but even more courageous, said the Director General Ken Dittrich. One would like to move slowly forward to convey the cake assortment as authentically as possible. In a next step, Mr. Nitz will travel to Osaka for a few weeks to perfect typical Japanese pâtisserie and maybe even one or two new ones Bring flavor back to Dusseldorf.
I'm really looking forward to seeing how the tartlets will taste on my next visit - because I'll definitely come back to Hotel Nikko.