Sushi needs chopsticks and plates, croquettes are crumbly and messy and (some) ice cream melts; so what do you do when you want your edible gold fix without the mess? You grab yourself a golden castella shake! Castella, sponge cake that was introduced to Japan from Portugal in the 16th century, is given a fabulous 21st century makeover at Ukeian. Ukeian actually specializes in castella cakes, which uses eggs from a specially-bred chicken. They specialize in beauteous fare at a reasonable price.