Dessert A la Carte - Toshi Yoroizuka

Working for William Curley I helped to set up the first Dessert bar that opened here in London. William and Suzue got the inspiration to bring this to London from Tokyo based Patissier Toshi Yoroizuka.

His shop in Tokyo midtown features a beautiful long Black marble bar with the chefs in front of you creating the desserts, very much like William's own in the belgravia branch. I arrived at 12.30, this shop had no queue... I went inside and admired the patisserie and then enquired about the dessert bar. I had to book a seat and come back at 2.00 not to bad. I spent the time taking a short walk to Roponggi nearby to the chocolaterie Chocolat de H.

Here I indulged in a delicious tea and chocolate entremet and treated my self to some of the beautiful chocolates.

Back at the dessert bar it was a hard choice to decide what dessert to have, I couldn't possibly have two as I had just eaten a patisserie and chocolate in the previous shop I decided on a lovely french classic Apple Tatin. They gave a beautiful savory pre dessert of wild mushroom soup, It was a delicious silky smooth and creamy chilled soup.

 

Then came the main course!

Unlike a traditional Tatin where the apples and puff pastry are cooked together here it was cooked separately. The puff was lovely and tall and crispy, on top of the puff was a small layer of creme patissier and then on top was the caramelised apples. They added extra sugar onto the top of the cooked apples and then blow torched like a creme brulle, I loved this part as there was a lovely crunch through the caramel to the lovely apples below. The Tatin was accompanied with cinnamon ice cream and apple wafers! It was truly delicious!

Even though I was truly stuffed full of chocolate and sweets, I couldn't resist buying a pastry on the way out!

This was a lovely fig and chocolate tart....

Sarah