How Ponde Caja is made: Part 2

Hello! We are Shuhaskaria Kibon, a restaurant specializing in churrasco and Brazilian cuisine located in Tokyo's new landmark Shinguradori CORE, a 6-minute walk from Shinbashi Station. Some people are surprised to learn that the dough is not fermented. The air is drier in the winter, so it is more important to roll the dough out quickly. It takes quite a long time to finish rolling out all the dough. The pon de cajo, now in the state of takoyaki, is arranged neatly in a shallow bat, covered with plastic wrap, and placed in the freezer. The preparation of the pon de cajo is now as good as complete. The next step is the baking process... Shuhaskaria Kibon is waiting for you in the Shinbashi and Toranomon area with our signature meat dishes.