This place is cool. It is interesting to read how others have described it. For me, the uniqueness of the experience was as satisfying as the deserts. The anticipation of waiting for a seat, and talking with other customers was part of the fun. Watching the staff carefully build each dessert was fascinating. The desserts are meticulously constructed into beautiful works of food art.
I had the raspberry sorbet and the Rikyu (black sponge cake topped with green tea cream). I preferred the sorbet, it was fresh and tart. The Rikyu had a very delicate flavor, and I was wanting it to be a bit sweeter. The wow factor though was the presentation of the cream topping. It looked like green spaghetti.