Latest news with #Florilège
GMA Network
4 days ago
- Entertainment
- GMA Network
Kakigori reimagined: Japan's shaved ice dessert gets a Filipino makeover at AzukiToyo
Shaved ice desserts are beloved across Asia, with the Philippines' very own halo-halo and Japan's delicate kakigori leading the way, charming diners with their distinctive flavors. While both sweet treats share a love for finely shaved ice and indulgent toppings, what culinary magic could happen when these two dessert cultures collide? That concept was what exactly sparked a 2019 collaboration dinner in Japan, where Toyo Eatery's chef Jordy Navarra introduced Florilège's chef Hiroyasu Kawate to the art of making Halo-Halo by hand with a manual ice shaver. Kawate, whose two-Michelin-star Tokyo-based restaurant had already been exploring kakigori pop-ups, was intrigued. Months later, he sent a professional kakigori machine to the Toyo team, a gesture that would inspire the birth of AzukiToyo. Located at the Karrivin Plaza in Makati City, AzukiToyo is an intimate, eight-seater dessert bar serving five flavors of reimagined kakigori: Lychee at Pomelo (P600), Azuki at Matcha (P600), Azuki at Merengue (P600) and two flavors closer to home: Halo-Halo (P700) and Mais at Keso (P800). The art of making kakigori at AzukiToyo is faithful to where it comes from. The open kitchen lets diners witness the careful process: from waiting patiently as the ice reaches just the right clarity to the fascinating whirr of the kakigori machine as it shaves feather-light stripes of ice. If you want a lighter kakigori after lunch or dinner, start with Lychee at Pomelo, where the namesake fruits are paired with a drizzle of kakang gata, offering a sweet, tropical finish. For a classic Japanese flavor profile, Azuki at Matcha balances the earthy bitterness of matcha with the gentle sweetness of red beans and crisp meringue cookies. On the other hand, if you're not a fan of matcha, don't fret: go for the Azuki at Merengue, a milder, matcha-free version with the same creamy red bean base as Azuki at Matcha. If you're searching for something closer to home, you'll find joy in the Halo-Halo, a nostalgic nod to the Filipino classic dessert with layers of saba, ube, leche flan, langka, and more. Last but definitely not the least, the Mais at Keso transforms mais con yelo into something luxurious, with fried Quezon corn bits, fresh queso de bola, and candied pinipig, adding crunch to every bite. Those looking to book their seats at AzukiToyo must wait a little longer as July is already filled up, so keep your eyes peeled on their social media pages once the reservation for August begins. AzukiToyo is located at 2316 Chino Roces Ave. Ext., Makati City. It's open from Tuesdays to Saturdays, from 1:30 p.m. to 8:30 p.m. —CDC, GMA Integrated News
Tokyo Weekender
20-06-2025
- Entertainment
- Tokyo Weekender
The World's 50 Best Restaurants List 2025 Features Four From Japan
Tokyo is well known as one of the world's culinary capitals. It has the most Michelin stars across the globe, beating cities like New York City and Paris. From modest, hole-in-the-wall izakaya to elegant omakase sushi establishments and innovative fusion cuisine, Japan's capital holds endless intrigue for gastronomes everywhere. Eateries in Tokyo regularly feature on the World's 50 Best Restaurants list. One of the most respected and influential scales in the culinary world, the list is produced by the UK media company William Reed. With a panel of over 1,000 experts made up of food writers, critics, chefs and well-travelled gourmets, the organization releases it every year to celebrate historic and unique culinary experiences. This year, four restaurants in Japan — three from Tokyo and one from Osaka — made the World's 50 Best Restaurants list. Read on to learn about each establishment's specialty. List of Contents: Sézanne (No. 7) Narisawa (No. 21) Florilège (No. 36) La Cime (No. 44) Related Posts courtesy of four seasons hotel tokyo at marunouchi courtesy of four seasons hotel tokyo at marunouchi courtesy of four seasons hotel tokyo at marunouchi Sézanne (No. 7) Two-Michelin-starred Sézanne opened in July 2021, on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi. With British chef Daniel Calvert at the helm, the modern French restaurant quickly generated buzz for its incredible 12-course tasting menu that pays tribute to Asia's deep culinary cultures. Calvert previously led the acclaimed neo-Parisian bistro Belon in Hong Kong, after honing his skills at New York's Per Se and Epicure in Paris. At Sézanne, he curates each dining experience to reflect Japan's finest seasonal ingredients, highlighting elements such as bouillabaisse with saffron from Saga Prefecture and fugu (puffer fish) from Yamanashi Prefecture. Narisawa Dish "Satoyama Scenery and Essence of the Forest" Narisawa Dessert dish "Camellia and Koji" Narisawa (No. 21) Most gastronomes around the world would have heard of satoyama cuisine, and chef Yoshihiro Narisawa's vanguard cooking style. Traditionally, satoyama refers to rural landscapes where humans live in harmony with nature; in recent years, it has come to symbolize sustainability, a deep respect for the earth and the integration of humans and the natural world. Established in 2003 in Tokyo's elegant neighborhood of Aoyama, Narisawa has an omakase-style menu that fuses a variety of culinary techniques with the concept of satoyama. The two-Michelin-starred restaurant has earned international recognition for its quality, innovation and commitment to environmentally conscious gourmet dining — securing a Michelin Green Star, 14 consecutive years on the World's Best Restaurants list and numerous other accolades. You can learn more about Narisawa from our conversation with Chef Narisawa . courtesy of florilège courtesy of florilège Florilège (No. 36) Situated in the stylish Azabudai Hills, the two-Michelin-starred Florilège is a creative French-Japanese restaurant led by chef Hiroyasu Kawate, who comes from a family of chefs. He trained at Le Jardin des Sens in Montpellier, France, before working as a sous-chef at Quintessence in Tokyo. Kawate has a strong focus on sustainability when it comes to curating his menu, highlighting locally sourced ingredients and experimenting with plant-forward tasting menus. The restaurant promises to portray 'a new side of vegetables that everyone knows,' reducing the amount of meat, fish and dairy products used. courtesy of la cime courtesy of la cime La Cime (No. 44) Modern French restaurant La Cime is located in the business district of Honmachi, which is considered the heart of Osaka. Established in 2010, the restaurant is headed by chef Yusuke Takada, who trained in Lyon and worked at renowned Parisian establishments such as Le Taillevent and Le Meurice. Takada gained global recognition after receiving the Inedit Damm Chefs' Choice Award in 2020. La Cime's menu spotlights seafood and produce from the Kansai region, as well as citrus and other ingredients from the subtropical island of Amami Oshima. The menu's signature dish is the Boudin Dog, a batter-fried boudin noir (blood sausage) colored with edible bamboo and charcoal. Related Posts Narisawa: Where Foraged Flavors Become Culinary Art Osaka's Best Restaurant and Bar Openings: Spring 2025 Michelin Guide Introduces New Restaurants in Kyoto and Osaka for 2025
South China Morning Post
17-03-2025
- Entertainment
- South China Morning Post
When US$30 Japanese shaved ice desserts came to Hong Kong
Would you pay US$30 (HK$228) for a bowl of ice? Advertisement Technology has significantly altered the lives of modern people when it comes to summer treats. While today an icy treat is readily available at the nearest convenience store or supermarket, before the 19th century invention of refrigeration, ice was a luxury reserved for the elite. Putting a premium on ice – or specifically, ice desserts – in Tokyo is Azuki to Kouri, a counter-seating-only establishment serving kakigori (Japanese-style shaved ice). A bowl of its shaved ice sells for between 2,750 yen and 2,900 yen (US$18 to US$20). The signature kakigori, as the shop's name suggests, is made with premium red bean (azuki), fresh cream and crunchy meringue pieces; the shop also offers seasonal flavours, giving diners a reason to return. Chef and owner Hiroyasu Kawate, of two-Michelin-star Florilège restaurant, also in Tokyo, decided to open a space for his pastry chef Miho Horio to shine.
