Cake-off: Frédéric Cassel's Fraisier over Pierre Gagnaire's Mousse au Chocolat et Yuzu

Having starting working through the two-and-two cake-off great cakes for fifth-round cake-offs and noticing the appearance of Frédéric Cassel's Fraisier, I worked it in. Also back, was Mousse au Chocolat et Yuzu by Pierre Gagnaire. The latter is a unique taste, but that wasn't enough to overcome my love of pistachio, at least when presented well, so the win went to Fraisier.
 

Pierre Gagnaire, Tarte de Poire et Ganache de Groseille

Thursday, which I took the afternoon off and took care of some chores, also involved a short run to Pierre Gagnaire to bring their cake level up to quite exceptional shop category goal of 16 (not counting to cake-off wins), which had to be Tarte de Poire et Ganache de Groseille. So apparently groseille means red currant, versus cassis (black currant). The cake was good, as well as being stylish, as a hotel cake should be. 

 

Pierre Gagnaire, Mousse au Chocolat au Lait

Sunday, I didn't feel a need to get up early. Actually, I didn't get out until about 10 am. My goal was Pierre Gagnaire, but I started southwest rather than southeast because I wanted to try to get something from an unsampled shop over in the Omote-Sandou west area for bread. Went by Neko Neko Cheesecake, which I should sample for cake now that's not Neko Neko Shokupan, so maybe the gourmet sliced bread boom has faded. Actually, I had two targets for bread along Aoyama-doori, though I ended up getting a Croissant au Chocolat instead one of them, the bakery counter at a grocery store, Kinokuniya International, which has a super slow checkout line because of the extensive packing and general carefulness. The pastry was good, but it's a relief that it wasn't better, giving me a reason to go back. Some day I should see what the selection of chocolate bars is there.

I'm two cakes behind on Pierre Gagnaire because their line-up is tiny and rarely changed, and actually didn't even include both posted cakes, at least not that I ever saw, and I even asked once. Now they had one different cake I've had before, a couple standards, and two cakes new to me. I went with the Mousse au Chocolat au Lait (can't guarantee the auxiliaries), which is milk chocolate mousse in a hard shell. I can tell from the beginning that it was definitely good, as good as any milk chocolate mousse I've had, as far as I can remember, but even with just one cake, a cup of tea wasn't sufficient to get me all the way through this. I know that I've saturated on plain chocolate mousse even years ago, so I should have prepared more. I guess I need to start buying milk for cake, instead of relying only on tea. As I said, it was definitely good, but there was more than enough for me, at least without something varying it. 

In the afternoon, I was back around JR Harajuku Sta. to see what Aux Bacchanales might be like on a weekday (no line), what's in Eataly (short line and a couple brands of chocolates, as well as cookies), and where the heck the elevator that gets you to the Shiseido Parlor (elevators on the lower floors only cover the lower floors). Also, Trip Port Sweets seems to be reorganizing itself (there were people in there discussing something and the upper floors of the building are closed now, though maybe they were always closed).

 

Pierre Gagnaire: Green Tea and White Chocolate Cake

Leading text. Thursday was a holiday, as part of a four-day weekend prepared for the Olympics. I used it to visit Pierre Gagnaire and get their other new cake, Green Tea and White Chocolate Cake, which follows the same literal naming as the other cake; can't say that I mind. In fact, I started the next week's cakes early, but I expected to be busy two days, and did not actually have any cake then. White chocolate seems a much better pairing with matcha than blond chocolate, and this was excellent. There might have been some sort of custard in the middle, or maybe it was just cream. Anyway, excellent cake. It was raining, so I walked there and continued on for a second stop. This actually brings this shop level with quite exceptional shops, as far as new cake count, and it maintained its rating edge, so Lenôtre loses it's place, as expected.

Pierre Gagnaire, Green Tea Tart

Last Sunday, I found more cakes than I expected. First, I didn't expect Pierre Gagnaire's bakery and pastry shop in the ANA International Hotel to have any new cakes this month, but they had two among their small line-up, bumping their great chocolate and yuzu mousse cake, though they still had the large version. Everything is also still 20% off. More people over there, though the hotel is not crowded compared to the past. I went with what is easy to guess is the Green Tea Tart. They seem to stick to simple English for the main name; the Japanese description is matcha and blond blond chocolate, which is caramelized white chocolate. Can't say that blond chocolate seems like a good idea to me, even after this excellent tart.

Speaking of matcha, Sadaharu Aoki had another new pastry, and I keep trying them. This time it was Croissant Mâtcha aux Amonde. It was good, but too wet for my tastes in almond croissants. Let me also say, that Blogger updated their editor to some buggy thing hates images (won't let me move them next to text, and trying to makes mousse clicks into backspaces) and labels, which I'm going to have to add after publishing. 

Pierre Gagnaire, Éclair Fraise Pistache

I'm falling behind again, but last Saturday I visitied Pierre Gagnaire's pastry and bread shop again, which has a very limited selection, but apparently I hadn't had their Éclair Fraise Pistache yet, or any éclair from them. Not sure whether it's reasonable to want a harder/crispier pastry, but it was fine. The mixture of strawberry and pistachio was definitely nice, but what really did it for me was an abundance of honey/sugar pistachios. Really, it would be bad if I had a bag of those, because they would disappear really quickly.

Pierre Gagnaire, Short Cake

Sunday, I started with a run down to Pierre Gagnaire's, getting a couple missing missing photos for sites on revised parts of the neighborhood running course that I haven't confirmed yet. I walked back with the last new cake I expect to get from them this month, though I should check in on their webpage, such as it is, since Tokyo is loosening up (for good or bad), so they might expand or revise their line-up earlier rather than later, though I'm thinking their original idea was to do the strawberry cakes through the end of May anyway.

I went back out almost immediately, this time by bicycle (which ended up being about 2.5 hours total). I first went over to B-E, where their was a line and I decided I didn't want to spend time finding out that they didn't have anything new when there were other places to go. Not sure whether I'll feel differently next weekend, but I'll trying going their first and get their a little earlier (plus be satisfied with other places on that side of town). Next I doubled back and went to Sadaharu Aoki in Marunouchi again. Their cake selection is limited, but they were featuring a wide variety of pastries, so I got the Croissant d'Amonde, I'll guess, since I'd had the other three types of croissant, and they were excellent to great. This one was not soggy, which was good, and there was liberal use of almond liquor, I think. I can say was excellent.

From there I went to two shops, which I could get new cakes at, so success. At home, I finally had the first cake after lunch, which was the (strawberry) Short Cake. I struggle with this, because it's not a type of cake I've very interested in, so I'm not sure what make it better or worse. There are hundreds of varieties of strawberries, and I have no idea which goes best on this kind of cake, so I can't really take that into consideration. In the end, I decided that this was excellent: I could recommend it myself and would would enjoy having it again, but it's not a goal.

Cake-off: Ryoura's Soyeux over Pierre Gagnaire's Mousse au Chocolat et Yuzu

Trying to catch up through May cakes, I did a fourth round with the recent Mousse au Chocolat et Yuzu, which is two for three rounds. Next in line to match it (chronologically by month then year), was Ryoura's Soyeux. I ran for the mousse cake and then walked it carefully back. Since I wasn't sure what the situation would be with Soyeux (so I might have to search for a replacement), I went by bicycle, even though I knew transporting it home safely would be a challenge that way. No problem with Soyeux, except Yoga's shopping street is crowded and customers in the shop weren't into the whole social distancing thing, nor was staff limiting people coming in. After a month of "stay at home", adherence seems to be dropping, as is the usage of masks (though that might be related to the heat). Anyway, I escape as soon as I could and carefully got my cake home.

The mousse was as always, so no complaints there, but I'm more interested in pistachio these days, plus the Soyeux offered more variation in texture, between the pistachio mousse and the crumble and fruit inside, so it's not hard to give the win to Soyeux, even though it isn't the strongest cake (it's only lost once, but to a cake that's only two and two).

Afternoon, I tried to do the Nogizaka--Roppongi Sta. clump, but failed trying to do the new Akasaka west loop counterclockwise where I had to cut through basically the driveway of apartment building, which there is more than one. Hopefully I recognize it next time, maybe tomorrow. Abandoning that project, I spent time in south Roppongi taking photos (or not) to confirm (or not) sites for that future part revised part of the neighborhood course.

Pierre Gagnaire, Crème de Fraises et Citron

The midweek cake for the midweek holiday was Crème de Fraises et Citron from Pierre Gagnaire, where everything was 20% off. Hope they're still in business for my next cake-off. As the name implies, this is basically just cream flavored with lemon and strawberry, with a thin sablé cookie underneath and some sheet chocolate to fence it in. But again, its a collection of good stuff that works together, so I'm happy to call it an excellent cake.

I ran in the afternoon on neighborhood courses around Omote-Sandou, where I've had to revise the loops to the north, east, and south loops due to finding additional sites. I decided to dump a park site that's attached to a public housing area that's now fenced off, probably about to be torn down, now that they're done with the south half, in order to simply the north loop somewhat. Looking ahead, the next Saturday, I finally got them all sorted out and confirmed clockwise and counterclockwise, so I can move on to other things. I'm mention, that I decided I shouldn't discriminate against the fast food places if they have takeout desserts, so I added McDonald's (okay syrupy apple pie), Freshness Burger (okay poundcake), and Mos Burger (frozen mini cheesecakes). I'm adding a couple cafes as well, if I can ever catch them open (if they are open during the state of emergency).

Pierre Gagnaire, Cheese Cake à la Fraise

Last weekend, as well as a getting a cake for the cake-off, I got one new cake for Pierre Gagnaire, which is challenging the bottom of the quite exceptional shops for a position there. I got Cheesecake (or maybe it was Fromage) aux Fraises, I'll say, but I should check next weekend. I ate this after some running down around Minami-Aoyama on neighborhood course loops. I added a couple sites in the process, a cafe with a sign for take-out cake (as well as closed for the declaration of emergency) and a vegan shop/restaurant with ads for vegan sweets that might have just been closed but it was night during an emergency. As cheesecake goes, this cake is very mild, to the point that I wasn't sure there was going to be any cheese taste at all, but then it cake. Still, pretty minimal. However, there is a lot of strawberry compote in the little ball and I decided in the end that I could credit for being excellent.

Cake-off: Pierre Gagnaire's Mousse aux Chocolat et Yuzu over Musée du Chocolat Théobroma's San Juaquin Dos

It was a wet day that got wetter, so just walking during the day. Last week's cake-off was a third round against one-and-one cakes. First, before the season runs out (if there is a season) I got Mousse aux Chocolat et Yuzu again from Pierre Gagnaire. For the other cake, the rarely visited Musée du Chocolat Théobroma, which has one worthwhile cake that I've found, their signature chocolate cake, San Juaquin Dos.

Unfortunately, I'll have to admit, it turned out that I wasn't much in the mood for chocolate. Nevertheless, these were great cakes, so I did enjoy eating them. Neither is a top chocolate cake, but they each represent a type. In this case, maybe just because I was looking for something beyond chocolate, I had to go with the mousse cake. In some ways, the San Juaquin Dos is pretty plain, but it has a kind of advantage in that way, so I'm not willing to give it up. Still, with two losses, it will have to wait until next year to get it's fourth round.

Cake-off: En Vedette's Rocher over Pierre Gagnaire's Mousse au Chocolat et Yuzu

Saturday late afternoon, I went out intending to see if any shops on the Jinguumae--Kita-Aoyama loop that I wanted to hit were open (none were), but before I got that far, I ran into a new shop in Naitou-machi,

'A'ala Herbalbar Yotsuya, that was selling baked goods through a plastic screen, so I got what they were calling a Strawberry Scone, or at least I'm interpreting what they showed me as saying that. It's not particularly scone-shaped, but the structure is basically correct, except it's also got frosting, so it's pretty far from a scone. It was good, though, and I wish them luck. It means I have to expand my Naitou-machi loop to include them, but it doesn't effect the total distance of the clump much. It's on the way to lots of places, so I just have to remember to do it when I'm going or coming back from that direction.

I only ran about half of a long afternoon, walking the rest, as I was adding pictures for mostly convenience stores, coffee shops, and drug stores that to the running map. I started with Harajuku, went down to Shibuya Station and then worked back up Aoyama-doori until Aoyama 1-choume.

The main event of the day, and the reason I visited two shops, besides wanting new cakes from both, was for a cake-off between two recently discovered cakes that won their first rounds: Pierre Gagnaire's Mousse au Chocolat et Yuzu and En Vedette's Rocher. Even though one was mousse, I found that the cooler was too much for it, so I set both aside at halfway through and gave them another 5 minutes before I finished, which made both just right. Still both great cakes, but the Rocher has more flavors textures going on, so it gets the win, even though the chocolate mousse is a great presentation and I don't get tired of it (which is good, because I plan a 3rd round with it soon).

Pierre Gagnaire, La Fraise

Get up early due to not getting back to sleep and wet off to do the National Art Center clump of my neighborhood running course, which stretches from Aoyama 1 Stn. to the east and west most exits of Roppongi Stn. From the last, I made a side trip to Pierre Gagnaire, so it was a gentler trip home, which I reached a little before 09:00. I was success at the clump, which is 5.452 km by itself. I still have to do the farthest (but smallest) loops clockwise again.

After a carrot (as something to hold down a spike in blood sugar), I had La Fraise, which is a shape cake. This is obviously a solid shell. Inside is mostly very light strawberry mousse, with a little bit of custard and strawberry (I'm not sure whether the custard is needed to project the mousse from the strawberry). The "leaf" is pretty gummy, so probably best to eat it separately, unless you like that kind of thing. It was very nice, if light and a little hard to each, since the shell breaks apart (I assume it's white chocolate based). Still, a definitely good cake. 

Cake-off: Pierre Gagnaire's Mousse au Chocolat et Yuzu over En Vedette's Mont-Blanc

Only yesterday, on a necessary trip for food, I did neighborhood course run down through western Minami-Aoyama down to Roppongi. Coming back, I stopped for my first pastry from Nino Caffe, across the main north-south street from Nogi Park. They had various fillings, and plain, but I went with the chocolate. Note sure how they were naming this, so I'll call it a just Chocolate Croissant. The croissant is pretty soft and holds a lot of filling, which seems to be chocolate custard. Very rich and good, but of of course, not so sophisticated. It was too messy to each on the way, so I saved it for home, even though I was also carrying cake and still needed to stop at a grocery (where the shelves were pretty bare, so I just got bananas, which I was running low on).

The main event, of course, was the cake-off, though that required another trip, this time down to Shibuya through Jinguumae, where I found that Yatsudoki had built a shop deep in on a street not on the running course. In the end, adding it led to merging three loops, so I'm back to having one big loop south of Omote-Sandou Road to match the one north, for the main strip between Harajuku Stn. and Omote-Sandou Stn. That's turned this clump of loops (which include a new one using the remaining bridge over Meiji-Doori to get to a little loop under Yamanote Line that has a coffee shop and a convenience store. Under current conditions, Shibuya Scramble Square had almost no customers, so social distancing was possible.

Today's match up was a first-round cake-off between two recent picks, and I'm still a little tentative about both, but they both are great simple cakes, chocolate mousse cake in the form of Pierre Gagnaire's Mousse au Chocolat et Yuzu and meringue mont-blanc in En Vedette's Mont-Blanc. I'm giving this one to the mousse cake, because it manages to give a real dark chocolate taste to mousse and cutting it with yuzu so it doesn't wear out it's welcome. En Vedette should get a remain yet, as their Roche also has one win.

Pierre Gagnaire, La Panthère Rose

Thursday late afternoon, I ran down to Pierre Gagnaire's shop for a 9th cake, as a detour from the neighborhood running course Roppongi 7 loop, which I just thought I had, but found a flaw (due to allowing the taiyaki place, since they have custard-filled ones now). I took a chance and lost, but it was educational. There were actually only 3 cake types left, one of which is great but I was looking for something new. I went with La Panthère Rose, on the grounds that there is always a panther and the "verte" wasn't that impressive, but that might be more a fault of the variation. This is a mascarpone cheese cake flavored with strawberry, the flavor of the season (ending this month, according to the original plan I saw). I had trouble with the texture of this until the very end. It might have to do with how much gelatin was in it (i.e., too much), or maybe just mascarpone cheese needs to warmed up even longer than whipped cream when taken from the refrigerator, so longer than 5 minutes, according to one authority. I'll try that next time I deal with this kind of cake.

Pierre Gagnaire, Mousse au Chocolat Rubis et aux Fraises

The last cake of last Thursday was from an exceptional shop that is challenging for a position in the quite exceptional shop group. They've shorted their hours to closing at 19:00, is now it requires a holiday to get there. I've had an excellent ruby chocolate cake from them previously, so I went with the Mousse au Chocolat Rubis et aux Fraises, which I ate after dinner. It was good, and maybe ruby chocolate goes better with strawberries than other forms, but I wasn't feeling that any kind of special harmony was going on.

Pierre Gagnaire: Mousse aux Chocolat et Yuzu

Hard week at work. I ran the Minami-Motomachi--Samon-chou--Suga-chou--Shinanomachi--Wakaba--Yotsuya loop of the neighborhood course (successfully, but I'm revising it again) Tuesday late (ending about 10 pm). Wednesday, I was slightly less late and tried to go to Pierre Gagnaire, but arrived after 8 pm and they were sold out of all cakes. I'm still sampling snack places along the neighborhood course, so this time I hit NewDays and tried their little Baumkuchen Vanilla, which as the shown price indicates isn't the top of even their baumkuchen offerings. Actually, though, this was definitely good, better than either of the recent coffee shop baumkuchens.

At home, I also tried something from the organic grocery store Bio c' Bon. They actually have a fresh cake in the form of Benten-dou Cookie Choux from their "Gateau de nature du coeur" line. "Cookie", probably because it's a harder pastry than the soft ones usually found in convenience stores and the like, and maybe a little harder/less crisp than regular choux pasty, though not so different from Oyashiya Utchii's. The custard was a little different from that one, though it's not obvious that one was better than the other except that this one was sweeter, probably than it needed to me, whereas maybe the other would have been better sweeter. Anyway, this one was less than half the price for the same size, so I'm more satisfied with it.

Thursday, I managed to leave work by 7 pm and get to Pierre Gagnaire before 8 pm and they had a good selection. Since it was the end of the month, I figured the chances of a changeover Sunday is large (though maybe after White Day, March 14, is more reasonable; I can't remember the trend last year, but I'll maybe look around March 1 beyond just getting cake for that day). I went with a cake I've seen around for a while, the Mousse aux Chocolat et Yuzu. I keep avoiding it because it's easy to become tired of chocolate mousse and I've been disappointed by (usually dome) mousse cakes repeatedly. There is yuzu gelatine inside as well, so this really doesn't seem like something I should like, but the chef patisserie is not incompetent: the chocolate and yuzu are balanced: it's a true chocolate mousse taste with yuzu for flavor and it prevents one from getting overpowered by the mousse. This cake is fairly firm for mousse, but not gelatinous, which is why it's not trying to a dome, just lets gravity do it's thing. My complaint is they tape the bottom of the box and the bottom of the cake, so I'm in serious danger of destroying it when trying to pull it out, once I managed to cut the clear tape holding the paper cylinder around it and raise it exactly vertically to free it. I suppose a hot wire slid under the plastic try might cut the tape safely but there should be a better way. I decided that this cake was perfect and I had not substitute for it, so I can say its great. Looks like I'm going to be making regular trips to Pierre Gagnaire for at least a little while.

Lenôtre, Espirit Tartelette Fraise Chocolat & Viron, Charme

Was busy in the afternoon, but squeezed in a run and bought cake for later. I tried a neighborhood run through the just-revised Akasaka-Azabudai-Roppongi loop. Even though I wasn't up on the progress in Azabudai, I'm pretty familiar with most of this loop, so I could finish it clockwise this time, and also do the full Roppongi Itchoume Stn. clump (there isn't much to the extra link and loop), so I'm ahead on that. Tomorrow I'll probably work on clumps closer to the base, as I'm off and there's a shop that's only open during normal work hours that I want to visit over in Sendagaya. Along the way, I got a Croissant from Pierre Gagnaire, since Libertable doesn't seem to have pastries any more, or at least now (I was over that way because I first did the just revised little Yotsuya north loop clockwise). The croissant was more of a hotel breakfast croissant than a good patisserie croissant, so it gets just an "ok".

I was getting cake for two, so I got two cakes: first, Espirit Tartelette Fraise Chocolat from Lenôtre, which I had been trying to get since last Wednesday (though they have one more new item I haven't had, a strawberry verrine). The other was the new cake I spotted at Viron yesterday, Charme, which is a chocolate dome cake, but with a hard shell. I had to save them, though, so for my lunch dessert, I also got the Almondine, which is an almond petit four, I would say. It was good, but this kind of dessert isn't going to become a focus of mine, I think.

I liked the cake in the evening better, though I did add tea, which was lacking with the Almondine. The Espirit Tartelette Fraise Chocolat was good, but not so exciting and I'd rather have less fruit and more other parts. The Charme did a better job of meeting my chocolate cravings, and I can say that it was excellent.

I expect I'll have to wait another month before I can get another new cake from Viron.

Cake-off: Jean-Paul Hévin's Tonka over Viron's Mille-feuille

This week, I had a lot of working late, so no cake Wednesday to Friday. I managed to bicycle to Ginza Mitsukoshi before closing Wednesday and Thursday, but had a couple cakes in particular in mind that were not there. Friday, I didn't even try (I might have gotten there just before closing, which wouldn't be that useful on a Friday), but went to Isetan and confirmed that PH has a great cake in the line-up that has never had a cake-off (but I don't have an opponent for it right now) and the strawberry tart at SA is the one I've already had (which was excellent). Think I did one workout with weights one of those days, though I can't remember the details. Friday, I finished off confirming the updated Daikyou-chou--Shinanomachi loop and also confirmed the updated Shinjuku Gyouen clump (3 loops, 4.909 km) and definitely did a non-weights indoor workout.

Saturday, I went to Ginza Mitsukoshi again for cake-off materials, but I also confirmed that they had one of the cakes had been looking for but not the other one. I later found that Viron has a new cake, so I still have a backup for next time I go out there looking for new cakes, which might be tomorrow (I haven't decided where I want to go, and a new errand has come up). My main target for the cake-off was Tonka, which is one of their new cakes, from Jean-Paul Hévin for a fourth-round cake-off. They are currently two wins to one loss, so I matched them with the highest priority cake in that bracket, Viron's Mille-feuille. On the way back, I got a matcha chocolate bar from a new site on my Souga Gakkai clump route, though on the opposite end from the Souga Gakkai campus, near Yotsuya station, at the San Paolino shop, which is mostly sweets. I am saving it for later, to share, so I'll have to update this. While I was there, I noticed a castella place that should be on the Yotsuya north loop, so I revised the loop and will have to do confirmation runs another day.

Before cake, I went out again to try to confirm the Akasaka--Azabudai--Roppongi--Toranomon loop, as next in priority after the Daita-... loop, which I'll get back to another time. I knew the planned route fine, but the construction in Azabu 1 has expanded to the point that streets have disappeared, as well as a park and possibly a temple that was on my route, but the latter might have an entrance on the other side and still be there, though I didn't find one last time I looked. Anyway, I need to figure out a new route and try again. Actually, I'm not sure how the old loop was valid, unless there was an entrance to the Reiyukai Shakaden Temple on the old route that I can't remember now. On the loop, I stopped at the Pierre Gagnaire shop and got a Croissant d'Almonde. I don't know why I chose that one, since it's not my favorite type, but it always catches my eye. It was good but standard, which is too sugary even for me, but I won't let that put me off retrying other pastries from there. I also found another Japanese style sweets shop that I'll add as a site on the map, but there's still a lot of shops ahead of it, and cake and pastries are my priority.

I was pretty happy with cake-off this time, as expected. It was hard to choose, but Tonka is a great example of why I like JPH's cakes, and I've giving it the win. In the previous round for Viron's Mille-feuille, I had my doubts about it as a great cake, but even though it lost this time, I'm satisfied with it as on the list: it lacks subtly, but it seems to be a perfect classic mille-feuille, which I haven't had anywhere else and am happy to be able to eat.

Pierre Gagnaire: Chocolat au Praliné Noisette

Went down to Pierre Gaganaire, since its two great cakes out of six made it top of the exceptional category and a challenger for the bottom of the quite exceptional category. It a relative near run, but I did the other half of my indoor workout afterward. Also, on the way I could do the tiny Yotsuya loop counterclockwise and check it off as the last of the Moto-Akasaka clump, which includes the southeast side of Meiji Gaien and the Akasaka Palace environs. I choose Chocolat au Praliné Noisette, which has a great name. Unfortunately, it's pretty dry, like a hard brownie (though more tasty, but now it gives me the idea of trying to heat it (after removing the cream and sheet chocolate). Anyway, good but not exciting, so the quite exceptional category can proceed. Found a bakery cafe down there in Akasaka 1 as well, or at least a listing of it on a building, but I'll have to look in detail later. I'm already down with the Akasaka 1 loop, but there are neighboring loops that I've only done one direction.