[Photo: Kathy YL Chan]

We've had the house-made soymilk soft-serve at Kyotofu on more than one occasion. While I often go for matcha mochi or kuromitsu (brown sugar syrup) whipped cream as the one free topping, on my last visit the hostess suggested I branch into something new—perhaps the recently introduced granola. Now you wouldn't necessarily expect a Japanese restaurant-bakery to turn out excellent granola, but Kyotofu produces one that's crunchy yet delicate, almost more salty than sweet, with whole toasted cashews in each bite. The current soft-serve twist (which changes monthly) is a chocolate and white sesame combination. A double dose of nuttiness, from both the sesame and cashews, makes for an exciting break from the usual soft-serve.


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About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.

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