Before coming to Tokyo, I came across a Tokyo Eats post about Sadaharu Aoki’s “Tokyo Macaron Yaki”. It’s a matcha flavored imagawayaki (round, thick cake typically filled with red bean paste) with a chocolate macaron inside!
Aoki is a Japanese-born patissier based in France, with patisseries in Paris, Tokyo, Nagoya, Fukuoka, and Taipei. They carry a variety of macarons and desserts.
If you’re lucky, you can see them making macaron yaki behind a glass window next to the cashier. As you can tell from the photo above, I didn’t get to see them in action. ;(
The macaron yaki was hot, so perhaps they had made it a bit earlier. I ate it while it was hot, so the macaron was soft, moist, and cakey with the imagawayaki. It was like eating matcha imagawayaki with a chocolate cake inside.
Imagawayaki is best eaten hot and freshly made, while macarons are best eaten at room temperature. I would think the macaron would be a bit crunchier if the macaron yaki was eaten at room temperature, or maybe not?