50 Shades of Tokyo Desserts | Shade: 29

For our trip to Shanghai we booked a red-eye flight because it was the most pocket-friendly option (we both agreed we won’t do it again). Despite the sleepless night ahead we still figured out how to add some fun to the long night ahead. Flying out at 02:30 a.m. meant that we had ample time to enjoy a dinner followed by a dessert somewhere else. Thankfully, I had perfect spots in mind. The trendy shopping mall NeWoman in Shinjuku houses a lively restaurant hall with a wide variety of dining options, although freshly shucked oysters sounded particularly appetizing that night. We gobbled down a dozen, followed by a few tapas (lightly seared tuna topped with uni… do I need to say more?) and were very much ready for the dessert.

Freshly shucked oysters as a starter 🙌🏻 🤤

A post shared by Nano | Travel With Nano B. (@travelwithnanob) on

Thankfully we didn’t have to go far, I made reservation at Janice Wong located in NeWoman as well. I told you about Janice Wong Dessert Bar before. On my last visit I got to try only one dessert and I wanted to go back ever since for the full dessert dégustation menu. We did go back on my birthday night, but it was late and they don’t serve it past 09:00 p.m.. So this time we made sure to arrive adequately early.

Known for her “imperfectly perfect” creations, Janice Wong strives to present innovative and progressive desserts relying on molecular gastronomy techniques. The menu offers an ample choice of signature and seasonal desserts which are expertly paired with cocktails and mocktails prepared by charismatic mixologist Shuichi Ofuchi. We opted for the 7-course tasting menu paired with cocktails. It might sound like a lot, but cocktails are not that strong and you will be quite impressed by their unique flavor profiles. My article with details of my visit went live today, so you can head over to Savvy Tokyo to find out more. I still wanted to share photos on the blog, as each dessert is a real artistic feast for the eyes as well as the palate. The Instagrammers’ dream, isn’t it?!

I also got a chance to chat with Ofuchi-san, who shared that Janice Wong will be coming to Tokyo July 2-7, so you might target your visit during that time to meet the famous Singaporean pastry chef!

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My favorite cocktail Cherry Pistachio: an absolutely divine cocktail of cherry, coconut water, pistachio paste and fresh cream.
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Spring Cocktail Soup: cucumber | wasabi | grapefruit
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Preparation of Asparagus Salad
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Asparagus Salad: green & white asparagus | salt caramel | white balsamico
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Purple: cassis | mixed berry | lavender | potato | purple sweet potato
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Cocktail pairing Floral Red: gin | red flower | pomegranate syrup| pistachio paste | fresh cream
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Green and Green: maccha | green pea | pistachio | saffron | melon

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Strawberry Caprese: strawberry | tayburry | burrata| tonka snow | chartreuse | sakura pearls

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Cacao Pods: bitter chocolate | lemon | bacon | hazelnut | truffle

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My favorite dessert ordered a la carte – Spring Flower – decadent layers of finely chopped strawberry, tayberry, beetroot and fresh cream elevated by the floral flavors of rose and sakura.

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xoxo, nano

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Tokyo's Luxury Desserts at Janice Wong. Details on www.travelwithnanob.com

Written by Nano @ Travel With Nano B.

Welcome to my site! I'm Nano, a serial expat trotting the globe to discover wonderful places and savor the gastronomic treasures of the world. Via Travel With Nano B. I'm spilling my love for travel and detailing my international culinary adventures one lil' blog post at a time. Currently based in Japan, I'm on a quest to explore this magnificent country and share my unique insight with you all. Worldly adventures, gourmet discoveries, cultural experiences, wanderlust photography, savvy travel tips - find it all on my page. Needless to say, I am thrilled to have you here reading!

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