Kyoto dessert + saké moments
In Kyoto, chef Sakayasu served a deep‑fried Kuruma prawn followed by Malebranche’s Nama Cha no Ka — a soft matcha fondant chocolate — enjoyed amid cherry blossoms, a neat seasonal pairing of savory and matcha dessert (x.com). The post captures the ritualistic cadence of a Japanese meal that closes with a concentrated matcha chocolaty finish (x.com).
Sakayasu (坂安) operates as a small Kyoto kaiseki restaurant roughly 15 minutes from Kyoto Station that advertises one daily private booking for parties of 2–6 and notes the owner sources ingredients personally at the morning fish market. (sakayasu.com) The Kuruma prawn in the course is the Japanese tiger prawn (Marsupenaeus/Penaeus japonicus), a large species long regarded as a high‑end ingredient in Japan and commonly reserved for celebratory or top‑tier menus. (foodrepublic.com) Presentation by deep‑frying or breading (ebi‑furai/ebi tempura techniques) is a standard approach for kuruma ebi in Japanese restaurants, with chefs aiming for a very light, crisp coating that preserves the prawn’s sweetness and aroma. (sudachirecipes.com) Malebranche’s Nama Cha no Ka is marketed as an okoicha (concentrated Uji/Shirakawa matcha) fondant‑chocolat, slow‑baked to a moist texture, sold in small boxes (commonly 3/5/9 pieces) and recommended to be served chilled for the smooth, "nama" mouthfeel. (kixdutyfree.jp) Malebranche, founded in Kyoto’s Kitayama in 1982, made "Cha no Ka" a signature souvenir item and introduced richer Nama/okoicha variations and salon‑only iterations after the original product’s popularity surged in the 2000s. (livejapan.com) The scene’s cherry‑blossom backdrop aligns with Kyoto’s sakura calendar — blooms typically occur late March to early April, and 2026 forecasts placed initial flowering around March 24 with full bloom near April 1 in Kyoto. (livejapan.com)
