(Click play on the video above to see the full experience.)
There’s so many Japanese restaurants in Sydney serving a whole range of different styles of Japanese cuisine, with Japanese bakeries being one type. They’re all stylish, matcha filled and delicious. But there’s one Japanese bakery in Killarney Heights that has been around before them all. Fuji Bakery has been open for nearly 40 years now. They opened their doors in the mid 80’s when Japanese cuisine was still exotic and hard to come by in Sydney.
Like most of these mom and pop stores, they had a tight knit community with the store being at the centre. People come and go, gather and chat. It was obviously a little taste of home for the then Japanese community.
Tramore Pl, Killarney Heights NSW 2087
Now, Fuji Bakery is still a much loved neighborhood bakery serving customers that have been visiting since they were young, with the habit of grabbing a cream filled doughnut passed down from parent to child. But Fuji Bakery doesn’t look like anything close to the newer Japanese bakeries around town. There’s no sleek signage or carefully coordinated colors and packaging.
It’s just breads, buns and cakes made with love in an unassuming shop I would honestly have walked passed if I wasn’t recommended to come.
I got 4 items that day after talking to the owners on what to try.
- Curry pan
- Pork bun
- Yaki soba bun
- Custard (okay the custard I got on my own because it looked too good)
The curry pan was delicious. I can completely understand why this is a popular choice. It’s Japanese curry filling in a soft fluffy bun but crispy on the outside with a breaded deep fried exterior. Super good. Another one I really enjoyed was the custard pudding, it wasn’t overly sweet and you still had the eggy-ness which made it really nice. Super silky smooth – makes for a great sweet treat that doesn’t feel overly indulgent.
The pork bun was actually a steamed pork filled bun which wasn’t bad but I think once I see steamed buns I think of the Chinese meat baos that are more savoury and meaty. I also left mine in its plastic bag for too long so it was sweating in the heat a bit making the bun slightly soggy.
I never tried a yaki soba bun before, even though I’ve seen it countless times in Sydney as well as in Japan. It just somehow never caught my eye being carb-on-carb. Though it strangely works. The yaki soba is sweet, savoury and vinegary while the bun has a very subtle sweetness to it, but also it mellows down the flavors of the yaki soba.