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Black Sugar Pudding, Mango Pudding, and Strawberry Santa

This is the final dessert course. For female guests especially, this last dish seems to leave a particularly strong impression. Seeing them delighted…

Amazake, Ramune Mizu-Yōkan with Mango and White Wine Jelly

In the old days, dessert too was called a "water sweet," and melon and strawberries were an acceptable choice, but that's no longer acceptable today…

• Serves 1 · ¥480

• Cook time 3 hr

Turnip light-snow jelly

White sesame sweet bean jelly

The white sesame yokan, too, has its sweetness held back more than an ordinary yokan, so the flavor of the sesame comes through. Because this sesame…

Fruit steamed yokan, ukishima sponge cake, candied purple chrysanthemum, Nanko plum, frost-style sweet, sweetened small taro, konjac, grapes in egg-yolk sweet paste

This is the dessert course. Since sweetened bean paste and matcha are popular abroad as well, we serve them frequently at the restaurant. The konjac…

Yamaga Yokan

For the sweet course, the Yamaga yokan is a bit unusual: strained red bean paste wrapped in a tube of soft mochi dough, so I think it looks a little…

Plum-blossom-shaped coarse mochi-rice confection

Plum-blossom dōmyōji is simple enough to make, but getting the balance right between the white of the dōmyōji and the black of the sweetened beans…

Strawberry Fashioned into Plum Blossoms

Mineoka-style chestnut purée, pear poached in wine

This is the sweets course, Mineoka-style chestnut puree. We strain and use any candied chestnuts or chestnuts simmered in their skins that broke…

Amaou Strawberry with Egg-White Rinkake, Hyuganatsu Citrus Jelly

For the fruit course, this is Amaou strawberry finished with an egg-white rinkake — a poured sugar-and-egg-white coating. Sugar and water, in a…

Sesame Tofu with Fine-Grained Japanese Sugar

Plum blossom and bush warbler

For the Ume ni Uguisu (Plum Blossom and Bush Warbler) plum-fragrance roll cake: since the castella sponge is already sweetened, I kept the yokan and…

Sake Cake

Sake cake began from wanting to make a sweet using Japanese ingredients. I had once eaten a sake cake before and found it very delicious, so I…

Moon-viewing pumpkin pudding

Tsukimi kabocha pudding is a sweet inspired by the perennially popular smooth custard pudding. It expresses moon-viewing to match the season. I…

Soy pulp and soy milk sponge cake

The okara and soy-milk castella comes out with a texture something like cheesecake. Because I strain the okara through water before using it, there's…

Fig with Yogurt Sauce and Red Bean Rice Dumplings

For the mizugashi (fruit dessert course), the figs are awkward to eat whole, so I think it's best to cut them small. As for the port wine with…

Water-Drop Fruit Ice Soda

The fruit dessert course is water-drop fruit ice soda. Store-bought soda is frozen still in its plastic bottle, then the bottle is peeled away and…

Named work: Budding beneath

Fruit tomato steamed cake, tomato jelly, and candied kumquat

Strawberry and walnut deep-fried in a light frost-like coating

Deep-Fried Lotus Mochi Dumplings

These are deep-fried lotus mochi dumplings. We fry them quickly at high heat, but we want to finish them without letting the heat fully penetrate the…

Fruit Pudding

This time, for the April sweets course, I made three dishes built around the theme of hanami. The fruit pudding was inspired by smooth custard…

Cherry Blossom Dōmyōji Yōkan

This time, for April's sweets, we made three desserts themed around cherry-blossom viewing. The Dōmyōji sakura yōkan — a jellied confection made with…

Soybeans in Light Syrup with Hisui Jelly

This is a dessert course. The largest variety of Hokkaido soybeans is soaked overnight in water and then steamed for about an hour, which makes them…