My first chew of the dish often known as “Caprese” is a revelation: A basil-scented blancmange varieties the guts of the dish, whereas layers of clarified apple gelee and granita lend a delicate sweetness instead of tomato, all elevated by the drizzle of recent olive oil and a pinch of nice salt.
At Yama, a restaurant within the Shirokane neighborhood of Tokyo’s Minato Ward, fruits and seasonal elements take middle stage in a 10-course dessert menu that evolves each different month to replicate the altering seasons — from citrus and cherry blossoms in spring to aged chestnuts and strawberries in winter. This artistry unfolds in an intimate eating room of quiet class, the place six counter seats overlook a shelf lined with a curated assortment of beautiful classic Baccarat glassware. Every flawless creation is complemented by delicately crafted teas, like chilly brewed jasmine tea infused with floral notes of kinmokusei (candy osmanthus).
Few may have predicted {that a} dessert-focused institution would make historical past, but Koichi Katsumata, the visionary behind Yama, has achieved simply that. In October, Katsumata obtained Japan’s first Michelin star for an assiette dessert (dessert course) restaurant, redefining the function of dessert within the nation’s nice eating scene.
