Why is the nostalgic "Pudding à la Mode" disappearing?—What can be done to preserve this symbol of "Showa Retro" for the future

Why is the nostalgic "Pudding à la Mode" disappearing?—What can be done to preserve this symbol of "Showa Retro" for the future

2025年08月02日 00:01

1. What is Pudding à la Mode? —— A Sparkling Creation of Japanese Café Culture

  • Definition: A dessert centered around custard pudding (Japanese "purin" = a firmer baked custard, similar to English flan/custard pudding), accompanied by vanilla ice cream, whipped cream, a variety of colorful fruits (such as oranges, bananas, kiwis, and yellow peaches), and cherries, arranged on an oval plate or sundae glass.

  • Origin: Hotel New Grand, Yokohama. According to the hotel's records, it was devised post-war to entertain the wives of GHQ officers. The dessert was created in response to a demand for something lavish and substantial, combining canned fruits and ice cream sourced domestically and internationally.Hotel New GrandHotel New Grand

  • Shape of the Dish: To showcase the fruits, flat oval plates or long boat-shaped dishes were historically preferred and remain a key element of the "Showa visual" style.ufu. [Ufu.] - It all starts with sweets ufu. Ufu.



2. Why is it Said to be "Endangered" Now?

2-1. The "Sense of Crisis" Highlighted by News

On July 31, 2025, an explanation titled "Is the Nostalgic 'Pudding à la Mode' Endangered? The Sad Reason Why" became a topic on Yahoo! News Expert. The background pointed to the rising costs and the increasing closures due to the aging of individual shop owners, highlighting the "risk of cultural culinary extinction."High Costs and Aging of Individual Shop Owners were cited as reasons for the increase in closures and the risk of cultural culinary "extinction."Hatena Bookmark



2-2. Reading "Supply Side Fatigue" Through Data

  • Pace of Café Bankruptcies: According to an industry report by Teikoku Databank, there were 66 café bankruptcies by the end of fiscal year 2024 (up to February 2025), marking a record pace. The soaring costs of coffee beans, labor, and rent are burdensome.TDB

  • Headwinds for the Entire Dining Industry: Restaurant bankruptcies reached a record high of 894 cases in 2024. The cost increase is particularly severe for small-scale establishments.TDB



2-3. Rising Raw Material Prices



2-4. Complexity of Operations and the "Shelf Life" Barrier

  • Pudding à la Mode has many components (pudding, ice cream, whipped cream, multiple fruits, toppings). Preparation and plating take time, reducing service efficiency during peak hours.

  • Fruits do not have a long shelf life, leading to high inventory disposal risk. There are accounts of being turned away with "we can't make it because there's no fruit."Tabelog

  • Dishes (Sundae Glasses) are fragile and require storage space. Regional media have mentioned the difficulty of obtaining commercial glasses.miyazaki-ebooks.jp



2-5. The Wave of Menu Standardization and the Rise of Substitute Products

Major cafés emphasize uniform operations that meet cost, productivity, and hygiene standards, shifting towards parfaits, pancakes, and ready-made desserts. Meanwhile, the popularity of "Showa Retro" has revived interest in traditional cafés, but labor-intensive "all-in-one" types are easily removed from menus.Labor-intensive "all-in-one" types are easily removed from menus.San-in Chuo Shimpo DigitalWikipedia



3. Tracing the History —— From Yokohama to Nationwide

  • The Birth Story of New Grand: Under occupation, the hotel aimed to create a "luxurious and photogenic (then expressed as 'à la mode = trendy')" dessert that would appeal to the tastes of officer's wives. The use of canned fruits reflected post-war logistics.Hotel New Grand

  • Expansion in the Showa Era: Urban cafés adopted Pudding à la Mode as a "special day" dessert. The combination of a long boat-shaped plate, whipped cream tower, and red cherry became established as "Showa sweetness."ufu. [Ufu.] - It all starts with sweets ufu. Ufu.



4. Still Remaining Shops —— "Where You Can Eat Now" and How to Visit

Note: Business hours and availability may change. Please check the latest information before visiting.



  • Hotel New Grand "The Café" (Yokohama): The birthplace. Pudding à la Mode ¥2,024 (including tax and service charge). Not just a taste, but a **"plate to savor the story."** Make reservations and prepare for queues.Hotel New Grand

  • Shops with Strong "Showa Visuals" in Tokyo: Coffee Seibu (Shinjuku) and Parkside Diner (Tokyo) are good starting points for a route, as featured in **Timeout Tokyo's "8 Pudding à la Mode Selections."**Time Out Tokyo

  • Scarcity in Rural Areas: Regional features introduce it as a "rare staple." Articles also touch on supply-side issues like difficulty in obtaining sundae glasses. If you find it while traveling, don't hesitate to order.miyazaki-ebooks.jp


  • Record of Disappearing Specialties Due to Closures: The "pudding platter" at Hilltop Hotel (Yama-no-Ue Hotel) was reported as a "last chance" due to closure, showing that the place and the dish are inseparable.SoraNews24 -Japan News-



Visiting Tips (For Foreigners)

  • Photos should be taken without disturbing other customers.

  • Even if it's on the menu, it's not uncommon for it to be sold out or limited in quantity (especially late in the afternoon).

  • Prices typically range from 1,200 to

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