Monaka (Japanese Wafer) Ice Cream with Sparkling Sake Lees and Azuki Red Beans by Fumiya Kase (a Michelin-Starred Chef-owner) 55-60g

Crafted by hand with care by Fumiya Kase, the Michelin-starred owner-chef of the renowned restaurant “L'orgueil” in Minami-Aoyama, Tokyo, which has held one Michelin star for seven consecutive years. The ice cream features freshly pressed sake lees from The Sparkling Sake Brewery based in Cambridge, UK. Made using more than twice the usual amount of rice koji, this sake lees boasts a fruity, floral aroma and natural sweetness. It’s favored by top chefs in the UK, including those at the Michelin-starred Restaurant 22. To bring out the full character of this rich sake lees, Chef Kase uses an espuma technique. By incorporating nitrous oxide through a specialized siphon, the ice cream is transformed into an airy, mousse-like texture—light, smooth, and delicately melting on the tongue, yet with a clean, elegant finish. To complement the refined flavour of the sake lees, Chef Kase pairs it with a mildly sweet tsubuan (chunky red bean paste), all carefully sandwiched between crisp monaka wafers made by Tanekame, a Japanese confectionery specialist founded in 1850. These wafers are made using Kogane-mochi, a premium glutinous rice variety known as one of Japan’s finest. Every morning, Tanekame’s artisans start from freshly prepared mochi, handcrafting each wafer with precision. Baked using a traditional method passed down through generations, the monaka wafer is delicately crisp and aromatic, gently enhancing the flavours of the sake lees ice cream and tsubuan (sweet red bean paste). Free from preservatives and artificial flavors, this dessert is handmade by Chef Kase himself with a commitment to quality and purity—safe even for children to enjoy. A one-of-a-kind Japanese dessert that fuses traditional ingredients with Michelin-level technique. Enjoy this exquisite creation in the comfort of your home.