Disclosure: I was invited to dine as a guest
In Japan in Spring, the Cherry Blossom viewing season is a time for festivities, gatherings and food. I remember visiting Tokyo once in April during the peak of the season, and seeing Yoyogi park in Harajuku filled with blue tarps that people sat on, laughing, drinking and eating in abundance together. A beautiful reason to meet, and enjoy each other’s company.
Whilst our Spring is a completely different time of year, beginning as the magnolia’s and cherry blossoms start popping out in September, doesn’t mean we shouldn’t celebrate as well!
Although our weeks are still a bit cold, it’s been lovely to have warmer weekends, and last Sunday, when the sun was shining, it was a simply perfect day to sit outside at Sake Restaurant, next to the river and enjoy their Cherry Blossom inspired dessert platter.
A warm pot of tea complimented the weather nicely.
The dessert platter consisted of three of Sake’s desserts, the first that I quickly got into, to make sure I didn’t miss it before it melted, was the ‘Nihon Nemesis’. Not sure why it’s a nemesis…as chocolate is certainly no nemesis of mine (unless you’re talking to my waistline…)
The delicate chocolate cake, with raspberry kanten, matcha raspberry sorbet and honeycomb was just divine. The cake was so smooth and moist, rich in cocoa but not heavy. The raspberry matcha sorbet was so refreshing in contrast, I didn’t get a lot of matcha, but definitely got all of the raspberry which was so vibrant!
Our cassis white chocolate got a little blown away in the breeze, but it didn’t take too long for it to get the umeshu granita, cherry blossom and textures of spring all topped up and looking at it’s best again. This was a lovely and light dessert, I just adored the beautiful plump blueberries as well.
Lastly, the matcha bomb, with green tea parfait, kinako ice cream, mooch black sugar syrup and toasted meringue was a lovely rich finish. If you’re into your Asian flavours in your dessert, this is the one for you with a touch of savouriness. The toasted meringue was my absolute favourite, like a lightly torched marshmallow.
I think what was nice about all of the desserts, was the fact that they aren’t actually very sweet. Brad had a plate to himself, and he actually ate all of it himself…and I don’t think I’ve ever seen him consume so much sugar in one seating!
100 St Kilda Road