F.K. Cannon Photography

I always feel lucky to be invited back to take photos of food for chefs. Today I was lucky enough to get to try a special dessert based on the 2023 Winter Kaiseki final dish.

It was a mochi sponge cake and koji ice cream with kinome, strawberries, sansho, and rhubarb.

The second dessert was the charamisu; a spin on tiramisu with matcha green tea, hojicha crumb and fig purée, served alongside sake syrup to pour over top.