Nagasaki Castella Cake

Publié le: 4 août 2026

Mis à jour le: 4 août 2026

castella cakePortuguese sweetFukusayaNagasaki specialtytraditional

Nagasaki Castella Cake — representative image, not a photograph of this location

Image d'illustration — il ne s'agit pas d'une photo de ce lieu.

Castella (カステラ) is a sponge cake introduced to Nagasaki by Portuguese merchants in the 16th century. The Japanese version evolved into a distinct form: denser than European sponge cake, sweeter, and with a characteristic golden-brown top and bottom crust. Fukusaya, established in 1624, is the oldest castella maker and maintains the traditional recipe: just eggs, sugar, flour, and rice syrup (mizuame), whipped by hand for 30 minutes to create the specific density.

Nagasaki has 30+ castella makers, each claiming recipe variations. The standard presentation is a long rectangular cake sold in wooden boxes — traditionally given as formal gifts. Eating fresh castella from the actual bakery, where the cake is still warm from the oven, is a completely different experience from the packaged gift version.

Informations essentielles

Horaires d'ouverture

Fukusaya main shop: 8:30 AM – 8:00 PM | Cafe: same hours

Fermé: Open year-round (major shops rarely close)

Tarif d'entrée

¥1,800/box (0.5 kg, fresh castella) | Cafe tasting slice: ¥300–400

Meilleure saison

Year-round | Ask staff for 'yaki-tate jikan' (baking schedule) to get fresh castella within 3 hours of baking

Durée de visite

20–30 minutes (purchase and immediate tasting) | 45 minutes for three-brand tasting walk comparison

Comment s'y rendre

Informations d'accès

Fukusaya main shop: 3-1 Funadaiku-machi, Nagasaki City. 5-minute walk from Shianbashi tram stop. Hours: 8:30–20:00. Fresh-baked castella: ¥1,800 per box (0.5kg). Eat-in café available.

Guide d'initié

Premium

**Fresh vs aged:** Fresh castella (within 3 hours of baking) has a slightly crispy crust and warm, moist interior — fundamentally different from the next-day product. Fukusaya bakes every 2 hours; time your visit for post-baking (ask staff for 'yaki-tate jikan' / baking schedule). **Castella tasting comparison:** Three major brands within walking distance: Fukusaya (original, classic), Bunmeido (slightly sweeter), and Shooken (matcha and chocolate varieties). Buy a slice from each café for ¥300-400 and compare — the sweetness levels and texture differences are significant. **The 'bottom paper' tradition:** Castella is baked with paper lining the bottom, which remains attached when sold. You're meant to eat it with the paper (it's edible rice paper), though most first-time buyers try to remove it. The paper is part of the intended texture.

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