Sublime desserts at Kyotofu
On Tuesday night, I went to Kyotofu with Kim for an evening dessert tasting invitation by one of the co-owners, Nicole Bermensolo. Those of you who have read my daytime dessert flight at Kyotofu a month or so ago, the menu is slightly different during the evenings.
I just love how they used the candles to dimly light the room.
The first dessert of the evening, the Signature Sweet Tofu.
This tofu reminds me of my childhood. Let me explain this. Every Saturday morning, when I was eight years old, my parents always go to Flushing for the weekly trip to buy produce there and they always buy a quart of steaming hot dofu fa and share amongst all of us.
This dessert is basically the same concept except that the soy milk used is of an exceptionally better quality and it’s served cold. This smooth, silky dessert was slightly sweetened with a “black sugar” sauce, which tastes like the Asian brown sugar in a syrup form.
Next up, the Warm Raspberry Mochi Chocolate Cake.
Yeah, I’m a bit photo-obsessed with this cake. This was good. This is an upside down chocolate soufflé topped with a green tea-anko cream. (To those of you who don’t know what anko is, it’s a red bean paste.), which is creamy, gooey texture with an earthy, slightly bitter and grassy taste due to the bean paste and the green tea. It’s lovely how the contrast of tastes and textures of this cake harmonious clash together.
The Black Sesame Tofu…
This tofu is slightly different from the signature, since it’s more nuttier, a slight grittier texture due to the toasted black sesame seeds that are ground together. It’s interesting that as you work your way down the glass, the nutty flavor gets more concentrated. The hoji-cha tea syrup enhance the sweetness of the tofu and the tuile is the perfect, crisp contrast to the silkiness of the tofu.
The tasting plate and Okara cookies…
We started with the Ginger Infused Japanese Rice Okayu first.
This is basically a Japanese version of a rice pudding. It’s creamy, decadent and what’s nice about this pudding is the use of dried tart cherries to impart a sour-tart flavor, and the candied ginger delivering a spicy kick.
Next up, the Mini Miso Choco Cake.
Usually this is provided during the lunch menu, but it was offered to us. This cake, has a salty bite in the beginning from the miso, then comes the wave of chocolate hitting the tongue with a pleasant toasty, nutty flavor of the sesame seeds. I really love this cake since it’s also quite fudge-y.
And last but not at all least, the Toasted Walnut Tahitian Vanilla Parfait.
This parfait is wonderfully light, creamy and it has great vanilla flavor. The strange thing that Kim had done was that she took a small portion of the mini miso choco cake and a bite of the vanilla parfait and ate it together. The photo below explains what she thought and felt when she ate them…
She’s uh…having a foodgasm…and actually physically doing that reaction. When she passed through that phase, she encouraged me to do so, which I have. This led me to this physical expression.
I’m floored how good those two were together. The light, creaminess of the parfait meets the intense, nutty, chocolatey cake leads to one intensely, insanely good combination that left me speechless and in awe.
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New York, NY