Though the ingredients in the Anmitsu ($10) at Kyotofu change seasonally, they are always a colorful tangle of textures and flavors that complement one another. Currently you'll find the deep serving glass filled with cubes of house-made agar agar in flavors like sweet pear and tart, deep red cranberry-hibiscus. Spoonfuls of tender azuki beans and chewy matcha shiratama top your choice of pear-ginger sorbet or kuromitsu ice cream. The dessert is vegan if you opt for sorbet, but I prefer kuromitsu ice cream—such a rare treat in this city! It's made from Japanese black sugar syrup, a heady concoction that's a perfect counterpart to the glossy dice of agar agar.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.