Kagoshima’s Italian restaurant launches Basque cheesecake, limited to 15 cakes a day

PUBLISHED Sep 1, 2021

Hige Ojisan no Nama Basque Cheesecake - Uncle Beard’s Raw Basque Cheesecake

Osteria IL-SOLE, an Italian restaurant in Uenosonocho, Kagoshima City, started selling Basque cheesecake on August 5.

Okimura Yotaro, the chef/owner, has always been skillful at making sweets. The reputation of the Basque cheesecake served at the restaurant spread by word of mouth, and with the support of regular customers, he decided to commercialize it. “I wanted to make Basque cheesecake with a meltingly soft center. I went through a lot of trials, including adjusting baking time and temperature,” said Okimura.

He named the cake “Hige Ojisan no Nama Basque Cheesecake,” meaning Uncle Beard’s Raw Basque Cheesecake. Although the cake is baked and cooked all the way through, he decided to describe it as “raw Basque cheesecake” to convey its “melting texture.” The name “Hige Ojisan (Uncle Beard)” comes from what the children in the neighborhood call him. This is why the logo of a bearded uncle is used on the package.

The number of cakes is limited to 15 per day, and some days they sell out just by pre-orders. “The pandemic is still going on, but I hope you can enjoy a moment of happiness by eating this Basque cheesecake. Please make a reservation in advance and try it for yourself,” Okimura added.

The price is 2,000 yen. Customers can purchase the refrigerated cakes at the restaurant, and frozen ones are also available at Curry Shop Yumekozo, run by Okimura.

Opening hours: 11:30 a.m. – 2:30 p.m. and 6:00 p.m. – 10:00 p.m. Closed on Sundays. Reservations can be made by phone during business hours.

  • The packaging of Hige Ojisan no Nama Basque Cheesecake

  • The exterior of Osteria IL-SOLE