Patrons at Manhattan's Lobster Club have the chance to experience the next-big food trend as the restaurant is currently offering its take on Japanese kakigori. Kakigori is a traditional Japanese shaved-ice specialty that is starting to creep its way into the U.S. and is a wonderful combination of rich and refreshing. Traditional kakigori dates back to the 11th century, when frozen blocks of ice would be shaved and served alongside various syrups. While shaved ice dishes are fairly common in Asian cuisine, kakigori takes it step further with its layer-like assemblage and its perceived refinement.
The Japanese kakigori served at the Lobster Club was the brainchild of pastry chef Stephanie Prida and utilizes vanilla pastry cream, blood-orange syrup and wheels of candied blood orange. The result is a delightful desert that tastes like a tart and elegant Creamsicle. The delicate assembly creates an amazing mouthfeel that coats the mouth, but does not overpower it with decadence.