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Tokyo’s iconic dessert sensation, Mr. CHEESECAKE, is officially debuting in Singapore with an exclusive pop-up at ION Orchard from 11 Nov to 30 Dec 2026. Founded by acclaimed Chef Koji Tamura, the cheesecake brand has achieved legendary status — selling over 1 million whole cakes globally.
Prior to establishing Mr. CHEESECAKE, Chef Tamura built a distinguished career at world-renowned fine-dining establishments, including Mirazur and Restaurant ES in France. He also served as head chef at Tokyo’s TIRPSE, which is famous for receiving a Michelin star in the shortest time in the world.
Despite his impressive resume, Chef Tamura was most inspired by childhood memories of his mother’s home-baked treats and his own experience of baking a cake for a high school friend’s birthday. He began crafting cheesecakes late at night and sharing them on social media. The overwhelming online response eventually led him to depart from fine-dining kitchens and launch Mr. CHEESECAKE.
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Frozen: Enjoyed straight from the freezer for a refreshing, ice-cream-like bite.
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Half-Thawed (1–1.5 hours): Offers a dual texture with a frozen centre wrapped in a creamy outer coat.
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Fully Thawed: Unlocks rich sweetness and aroma with a silky consistency akin to creme brulee.
Another offering that I thoroughly enjoyed was Mr. CHEESECAKE Matcha (S$69). It might be too intensely earthy for casual drinkers like me, but dedicated matcha lovers are bound to adore it. It also features light, creamy mascarpone and a dash of vanilla to balance the richness and slight bitterness of the matcha. Despite the bold flavours of this cake, it remains remarkably light and enjoyable with just the right level of sweetness.
Finally, we moved on to the RICH TIRAMISU (S$69). Rather than a purely traditional tiramisu, Mr. CHEESECAKE’s version incorporates Japanese ingredients like hojicha, which imparted an earthy, roasted aroma.
Building on that roasted aroma, the addition of browned butter lends more depth and a slight nuttiness to the overall profile. In the middle sits a thin, crisp almond dacquoise layer to provide a textural variation from the mousse-like interior. However, for a tiramisu, I found it rather lacking in coffee flavours.
