After the Omotesando Koffee post it seems appropriate to follow with something sweet, more specifically the unique vegetable-based desserts of Aya Kakisawa at the colourful Pâtisserie Potager. A vegetarian herself, the Japanese and French-trained chef only uses locally-sourced organic produce at the Nakameguro shop.
Creations such as White Asparagus and Tea Mousse Cake, Lemon and Beetroot Tart and Rocket Jelly and Black Sesame with Soy Milk Mousse, are labelled in English with more in-depth descriptions in Japanese that feature ratings of healthiness, sweetness levels and strength of vegetable taste.
Curiosity led us to try not one (or two), but five of the treats on offer. Leek Baked Cheesecake had a nice dense creamy consistency but little actual leek taste.
The moussier Avocado Cheesecake although pleasant, was again muted in flavour.
More successful were the Tomato Shortcake and Pumpkin Chiffon. The former was really rather good – the sweet tomato slices a surprisingly excellent match for freshly whipped cream and cloud-like sponge. The golden-hued chiffon was equally light and fluffy with a rich pumpkin flavour.
Potato Mont Blanc was intriguing – the traditional chestnut cream was substituted with one made with spuds. I wasn’t immediately taken with it as the previous two, but it did grow on me (I still prefer the original though).
Aside from the refrigerated cakes and pastries, there are also a wide selection of cookies, madeleines, and vegetable drinks to choose from. We sampled some savoury green vegetable and cereal cookies (pictured with the mont blanc) which were highly addictive.
Not all of chef Kakisawa’s unusual offerings may have worked, but the bustling shop is certainly worth a visit, although it is a bit of a schlep. Be sure to have a well-marked map with you – our taxi driver meandered around the area in circles for a good 20 minutes before finally locating it.
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