When it first opened, Toshihiko Kashizuka's name was hyped on the Internet, and reservations for set meals were often hard to find. Later, as the freshness waned, Toshihiko Kazuka no longer visited the store regularly, and the customer flow gradually began to decline, and there was even criticism of "unworthy of the name" in the mouths of cake lovers who had already tried it. But in all fairness, Toshi Yoroizuka's integration of the concept of set meals in Japanese cuisine into French desserts provides a new idea for the development of high-end cake brands, not to mention that its signature standards such as Mont Blanc, soufflé and lava chocolate are indeed guaranteed to cover up its shortcomings in pricing and environment, and it is still worth recommending.
First of all, it should be noted that Toshi Yoroizuka's cut cakes are lackluster, and they are not very competitive in terms of taste and price, so I don't recommend them, so let's focus on what is included in their set meal set.
Today, Toshi Yoroizuka's set meal set menu doesn't get a lot of customers every day, but you still need to make a reservation in advance on weekends. Customers who have opted for a set menu will be led to the dine-in bar by a waiter when they arrive, and the all-black color scheme is very low-key, even business-oriented. The biggest advantage of the counter is that you can watch the whole process of the pastry chef's preparation like a Japanese set meal, which is very ornamental in itself.
The dine-in set menu is divided into three tiers of 200/300/500 yuan, the main difference is the choice of desserts and the richness of the drinks, and here are the three most acclaimed desserts. First of all, the chestnut Mont Blanc with matcha sauce and vanilla ice cream, this Japanese and French dessert is very layered, with a fluffy cake base containing cinnamon powder meringue and Hokkaido red bean paste on the outside. The outermost layer of chestnut paste and matcha sauce has a delicate and long flavor. The only downside is that the meringue at the bottom is slightly harder, and it also takes force to cut it with a fork.
The second is lava chocolate, the fork presses open the chocolate crust, and the flow state is like lava between liquid and solid, the color is vivid, and you can feel that the chef has just controlled the temperature; The taste is slightly sour, which is related to the black cherry jam, which is supposed to neutralize the sweet and bitter taste of the chocolate. Finally, don't forget the vanilla ice cream and chocolate Chanti that come with it to achieve a balance of sour, sweet and bitter on the palate.
As a classic Western dessert, how to create a fluffy and light taste in starch-free soufflé is a great test of the chef's skills. Most of Toshi Yoroizuka's soufflé is concentrated on the top, which can be broken with a touch of a fork, and it should be mixed with jam (depending on the season) and custard to balance the sweetness.
Toshi Yoroizuka's set meal format is eye-catching, but the large fluctuations in the production and the low cost performance have become a flaw that restricts its further development.
