Updated: August 02, 2017
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PABLO: Best Freshly Baked Cheesecakes - How Do You Want Your Cheesecake Baked?

For all cheesecake lovers, there is a must-try cheesecake in Japan that has been very popular. The freshly baked cheesecake is amazingly delicious and more excitingly, you can choose from "rare" or "medium" for your cheesecake! This article will introduce you to the national-famous cheesecake so you can go try!

Feel free to follow favy!


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PABLO in one of the most famous and popular chain shop specializing cheesecake. What makes their cheesecake special is you can choose how you would like to cook your cheesecake, rare or medium, like ordering a steak. All the cheesecakes are freshly baked at each shops.
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Medium cheesecake is more of a traditional style that has a harder texture while the rare one is softer and more smooth. Which one to try is totally up to you! Both cheesecakes are very rich and creamy, yet fluffy and not too sweet nor heavy. They have the perfect crust that makes the cheesecakes way better.


A whole cheesecake (15cm) : 850 yen
Both rare and medium are same price.

Where to buy

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There are over 35 shops all over Japan, including Tokyo, Osaka, and Kyoto. Some only sell their products for take-out and the others offer seats like a cafe so customers can order and eat inside. You can search all locations on the official website.

Flavors and variations

They offer some flavors for the cheesecake. Also, PABLO's other desserts and drinks are delicious and truly worth trying.
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Matcha cheesecake
Only available in Kyoto.
Each location has different menu or cheesecake flavors that reflects local specialties.
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Seasonal cheesecake
-mango cheesecake for this summer
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PABLO mini
Small version of the PABLO cheesecake. Just one bite and it will blow your mind.
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PABLO parfaits and sundae
Available only in Koshigaya Lake Town shop
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Classic Cheese Tart Frute
PABLO cheesecake flavored smoothie.

The heavenly cheesecake experience at PABLO!

I love traveling and eating. My favorites are everything matcha and cheesecakes.

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