How great would it be if ideas flowed like running water?
In this case, I suppose I would be drowning in them.
August 2012
August 2012
The New Choux / 新しいシュー
Inspired by an inspiration. The presence of the French in Japanese pastries and the classic Japanese red bean paste, lies the new choux. The light and airy center is filled with a silky strawberry whipped cream and a soft strawberry pâté de fruit. An American flavor with Japanese textures hidden in a French pastry, my job constantly gets better.
July 2012
Wrapped
Dozens of hand wrapped miso caramel mochi. Dozens.
July 2012
The New Trifle
I remember my mother always making a strawberry trifle for my sister when I was growing up. One of the things I love doing most when thinking of new ideas is throwing some traditional memories into a modern idea. Incorporating some of summer's delicacies with the perfume of elderflower pastry cream; this is the new trifle- my trifle.
Elderflower pastry cream, basil pound cake, frozen cream sphere, basil seed, blackberries, compressed lemonade blueberries, aerated blackerry, raspberry rosemary lemonade granita.
June 2012
Cracking Into Summer
One coconut at a time...
June 2012
I Am Religieuse
Just the beginning.
June 2012
June 2012
The Beautiful Process
Beyond the amazing aromas, I can't help to capture
the beautiful process of brown butter coffee sherbet.
May 2012
May 2012
Pabu, Behind The Scenes
Just a couple days till the opening and I couldn't be more excited about this menu.
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