I've been curious for awhile now about the "salt caramel" flavour combination, which for some reason is quite a buzz in the foodie world for the past couple of years. (I haven't yet tried this salty-sweet combination because I'm not a big fan of caramels which are often too sweet, and I wasn't sure about eating a sweet that was actually salty.) One of the menu items was Sea Salt Caramel (780yen) with caramelised nuts, so we took this opportunity to see what the fuss was with this salty-sweet combination. The verdict? Well, I can't say I enjoyed it, and perhaps it was mainly because of the nuts, which were not caramelised but instead were burnt and disappointingly bitter. I can see why people would appreciate the contrast of salty and sweet, but let's just say I don't like tasting salt in my desserts (funnily, I'm fine with sweet in my savoury dishes). Somehow I have a feeling that I wouldn't enjoy chocolate-covered bacon. Another negative about the gelato was the texture, which was more like normal ice cream, and not the dense, smooth and fine texture that we associate with good gelato. Kim and Fumi shared Passionfruit & Mango (860yen) with juniper berry jelly, and it came with a separate tiny serving of sake (Japanese rice wine) in a sake glass for you to pour as much (or as little) as you like on the dessert. This was more like a sorbet than a gelato, but it was refreshing and was flavourful.
Sea Salt Caramel and Passionfruit Mango:
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