This is an introduction to the dessert served as part of our dinner course.
From the bottom of the bowl, the dessert is layered with milk-braised glutinous rice (Kitayukimochi), a panna cotta–style milk pudding infused with tonka bean, raspberry coulis, a semifreddo made with salted cherry blossoms, cherry blossom mousse, meringue made with blood orange juice, pistachio crumble, and cherry leaves brushed with syrup and dried.
Arroz con leche is a classic Spanish dessert of rice cooked in milk. During my time in Spain, I never quite encountered a version I truly enjoyed, so for more than a decade I have prepared my own interpretation using glutinous rice.
For this course, I have further refined that idea into a spring dessert inspired by sakuramochi—not overtly cherry-forward, but gently scented with the aroma of cherry blossoms.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
