The in-station shopping facility “ecute” is packed with eggs! In time for Easter on Sunday, April 17, “Egg Week” is now underway!
Hello!
My favorite egg dish is dashimaki tamago (Japanese rolled omelet). I am Asahina from Public Relations Division Headquarters, Department 1.
Sunday, April 17 is “Easter.” In Japanese, it is called “Fukkatsusai” (Resurrection Festival), a celebration of the resurrection of Jesus Christ. While overseas-born events such as Christmas, Halloween, and Valentine’s Day have become annual staples in Japan, Easter has also been drawing attention in recent years. A symbol of Easter is the “Easter egg.” And when eggs are the symbol, there is one company that cannot stay quiet—yes, our very own SUNNY SIDE UP!
At JR East’s in-station facility “ecute,” for which SUNNY SIDE UP handles PR and which, like Easter, uses eggs as a symbol, “Egg Week” is currently being held, offering a wide variety of egg-based dishes!
As the PR representative, I would like to introduce several of the products available during “Egg Week”!
Egg products you can enjoy at ecute Ueno
▲ Fry de Taimeiken “Toasty Curry Bread (with a gooey soft-boiled egg)” / ¥390 (tax included)
A new shop, “Fry de Taimeiken,” produced by Chef Koji Modoki, the third-generation owner of the long-established Nihonbashi Western-style restaurant “Taimeiken” founded in 1931, is open at ecute Ueno for a limited time! Among its fried-focused lineup, the “Toasty Curry Bread (with a gooey soft-boiled egg)”—filled with a whole soft-boiled egg—has a satisfying heft that feels like it could fill you up with just one. When you break the bread open, the soft-boiled egg oozes out, whetting your appetite. With one bite, the curry’s spiciness rushes through your mouth, followed by the egg’s sweetness that mellows the flavor—making it a product you can enjoy twice in a single bite!
▲ Shunmai Musubi Honnoriya “Almost Simmered Egg Oyako Musubi” / ¥240 (tax included)
Since its first shop opened at Tokyo Station in 2002, the rice ball specialty shop “Honnoriya” has been committed not only to taste but also to ingredients, hand-making its onigiri in-store every day. One item that stands out for its striking appearance is the “Almost Simmered Egg Oyako Musubi.” It is truly a parent-and-child onigiri: chicken soboro rice topped with half of a sweet-and-savory simmered egg. With one bite, the texture and aroma of the chicken soboro blend with the rich, moist yolk and the flavor of the simmered egg—an irresistibly delicious combination!
Egg products you can enjoy at ecute Nippori
▲ C3 “Tiramisu Pudding” / ¥594 (tax included)
The brand name “C3” comes from the three “C”s—coffee, cheese, and cacao—key ingredients in its signature product, tiramisu. A tiramisu so important it defines the brand returns for “Egg Week” with a fresh new look. “Tiramisu Pudding” combines C3’s proud tiramisu—made with rich, sweet mascarpone cheese cream and coffee-syrup-soaked biscuit—with pudding. Adding pudding to tiramisu, known for its sweetness and gentle bitterness, creates an even smoother flavor. It is a product that can be enjoyed by a wide range of ages, from children to seniors!
Egg products you can enjoy at ecute Tachikawa
▲ ANTENDO
Left: “Goyoran Fried Egg Toast” / ¥300 (tax included)
Right: “Goyoran Fried Egg Beef Curry” / ¥320 (tax included)
“ANTENDO” is a bakery café that is committed to ingredients, yeast, and production methods, with “deliciousness” and “customers’ health” in mind. It has won numerous awards, including being named “Japan’s No. 1 Shokupan” at the National Bread and Confectionery Expo, as well as the “Takamatsunomiya Crown Award.”
This highly skilled bakery offers a breakfast-perfect item: toast topped with bacon and egg. Its appearance is reminiscent of a Studio Ghibli film and instantly lifts your mood. One bite reveals a simple, comforting flavor, with a runny egg inside—an item you could easily keep eating slice after slice!
▲ Dalloyau “Oeuf Chocolat” / ¥1,620 (tax included)
“Dalloyau” is a French gourmet brand with over 200 years of history in Paris, France. For “Egg Week,” it introduces the egg-shaped chocolate “Oeuf Chocolat,” topped with a ladybug decoration that heralds the arrival of spring—making it as fun to look at as it is to enjoy! When you cut into the pink-and-yellow bicolor white chocolate with a knife, two pieces of milk and bitter friture, inspired by sea creatures, appear inside! This egg-shaped sweet that you crack open and enjoy will make the Easter mood even more festive!
How was it? I believe they were all egg products that make you want to take a bite right away.
The egg products introduced here can be enjoyed at ecute inside JR East’s Ueno Station, Nippori Station, and Tachikawa Station until Sunday, April 24, so please do stop by and fully savor all things egg!
Egg Week official website: https://www.ecute.jp/nippori/campaign/1488
In addition, the “Omurice Station” event is also being held exclusively at ecute Shinagawa! There are six varieties of omurice available only at ecute Shinagawa, so if you love eggs and omurice, please challenge yourself to try them all!
In addition to “Egg Week,” the in-station facilities “Gransta” and “ecute Tokyo,” for which we also handle PR, are hosting a variety of events, including the “Bread Fair” (March 29–April 24) and the “Spring-Colored Pistachio Fair” (April 4–April 27). Many new spots will also be born, including the renewal opening of “ecute Keiyo Street” (inside the ticket gates at the Yaesu South Exit of Tokyo Station) as “Gransta Tokyo” (Keiyo Street area) on Thursday, April 21, and the opening of the dining area “Gransta Yaekita” (outside the ticket gates at the Yaesu North Exit of Tokyo Station) on Wednesday, April 27. Why not stop by and take a look?
