OK fine. I'll admit it. I'm the person who studies the menu online before going out to eat. I devour every edible word and let the taste bud anticipation work its magic.
The moment I knew I would be meeting up with a friend at Kyotofu, a Japanese dessert bar in NYC, I quickly jumped over to their site to take a peek at their online menu of tea infused sweets. Within seconds the matcha green tea crème brûlée had my heart skipping a beat.
Although when the plate met the table, the ginger/pear sorbet seemed to steal the show. Let me just say that they were a harmonious pair. As I broke through the delicate, caramelized top layer, a vibrantly bright green mini pot of matcha creme stood before me. The richness of the matcha creamy treat was balanced by the airy, refreshing bites of ginger, pear. Matcha crème brûlée was a down comforter on a chilly winter night, while the ginger/pear sorbet was linen on a summer afternoon.
Oh, and the tea that you see lingering at the top of the image was a ginger tangerine sencha. I wanted to stay within the realm of Japanese green teas after the matcha bite and ride the ginger wavelength from the sorbet.
As I rested the spoon on the empty plate and shook the teapot of its last drops, my mind wandered to a savory land. Inspired by the tangerine sencha tea and a recent tea & cheese pairing class, I recalled sencha's love for goat cheese. I envisioned a romaine salad topped with goat cheese, slices of tangerine and a sencha infused dressing (made with a mild oil). But that's for another teaspoons at the table adventure...
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