Chef Akane Eno’s “Sakura and Red Bean Milk Pudding” unleashed a storm of joyful exclamations as we spontaneously fell for its sublime-beyond-measure bliss.
I don’t think words can do this fragrant and delicately sweet dessert justice. But suffice to say, its consistency was the bullseye of bullseyes between solid and liquid.
The presentation of the milk pudding was a piece of art in itself with a sprig of preserved-via-salt cherry blossom, airy-light and crisp monaka, azuki bean paste, fresh Japanese grapefruit and strawberries of both the white and red variety.