Our omakase dinner at Sushi Kimura last night came to a close with a duo of desserts by Chef Akane Eno that's achingly exquisite, both to the eyes and the tastebuds.
On the left: A glass of hojicha pudding that startled and seduced with a sensuous velvety creaminess heaving with the deep fragrance of charcoal-roasted green tea. Gracing it was one half of a pretty Monaka (traditional Japanese wafer) of the most delicate crispness.
On the right: The other half of the Monaka cradled a smooth, thick paste of the premium Dainagon azuki (red bean) from Hokkaido upon which slices of the madly sweet Amaou strawberry pouted.
I think I speak for our group when I say our minds were collectively blown with the first bite.

  • 5 Likes