Three components make up this plate ($8) at Kyotofu. First, a crisp tuile, delicate and dotted with toasty white sesame seeds. In the back, there's a shot glass of hojicha syrup, the nutty tea intensified a dozen times over. And then the centerpiece, a black sesame-infused sweet tofu panna cotta. Pour the hojicha syrup over the panna cotta and capture a bit of both elements in that first bite. The black sesame isn't as it potent as it looks, allowing the pure, soft and sweet tofu to shine through. It's like cross between pudding and cream, served chilled. Nibble away at the cookie—you'll be tempted to ask for another.
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.