Down a laneway on the city side of Surry Hills lies the petite little teahouse known as Cre Asion.

The bite-sized space, which has a sleek Japanese fit out and seats only eight people, was left vacant for three years until owner Yu Sasaki opened up shop this winter. The place has already garnered a cult following and it’s no wonder when you consider the inspired menu of sweet treats, made onsite.

Imagine any flavour concoction and chances are Sasaki (also the chef) has conjured it up in the form of a delectably soft, melt-in-your-mouth macaron. He’s tried beetroot and balsamic vinegar, bamboo charcoal and sesame, and fennel and lemon since he opened up shop, changing the menu daily to suit his creative mood. Traditional flavours like coffee, French vanilla and mandarin are also on the menu and are completely free of artificial flavours.

“The ganache needs to be infused with the original ingredients, so my green tea macarons are infused with real green tea,” says Sasaki. “The pistachio macarons are made from real nuts, and the beetroot and balsamic flavour – that comes from real beetroot, not flavouring.”

Bringing a little of his homeland to Sydney, Sasaki sources all his tea from his hometown in the Shimane Prefecture, on the Sea of Japan coast. Sencha tea (Grade A–AAA) and toasted green tea, herbal tea and French tea are all on the menu.

Cre Asion
21 Alberta Street, Surry Hills

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