Getting a seat here by reservation was a horrible story.
I don’t know whether to count that is gaijin sabetsu because they can only take in reservations if you have a Japanese phone number. Even hotel concierges don’t help because they don’t want to be liable to the cancellation cost.
But the popularity of this place amongst the locals isn’t surprising at all. As the first dessert salon opened by Michelin 3-Star Kikunoi, standards and expectations are set in place.
I only had eyes (and stomach space) for one dessert and that’s the matcha Parfait.
My first reaction was “やばい 超濃厚だ” it was very rich but strangely the more I eat the sweeter it became. Here, there’s the order of eating, carefully planned with the position of the spoon. I was told to spoon from the right to the left, which means I will encounter the Yuzu castella first before reaching the ginger castella on the other side. The yuzu castella was too sweet, which probably make things rather “jelat”. There was nothing much special about the warabi jelly as well but I guess what merits praises is the matcha ice cream that boasted such a charming dark hue which would be perfect if it is less sweet.
I’m glad I didn’t have to queue long for this. My neighboring customers ordered the seasonal Ichigo Parfait which looked no less attractive then the matcha Parfait. Perhaps that could be a better bet.