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| - Sweets Raku is not just a dessert place--it's an experience to sit at the bar and watch the expertise of the chef crafting elegant desserts in front of you. It's remotely analogous to integrating the wonders of Charlie and the Chocolate Factory, the classiness of the cocktail bar, the novelty of Benihana, and the comfort of the breakfast at your kitchen's bar stools.
Note that there is a minimum order of one dessert per customer, so come with a prepared wallet and stomach. Desserts are $12 each, with the option to upgrade to an extra course of the ice cream/sorbet daily special for $15. (There are also $5 cream puffs, and I'm not sure if it counts for the minimum order)
My MOUNT FUJI was a heavenly mountain of chestnut cream covering a snow-capped top of whipped cream and a fluffy sponge cake base with bits of candied chestnut in between. The exterior was garnished with angular pieces of crispy crepes (similar to Gavotte cookies) and chocolate with the name of the store, with a dusting of cocoa for good measure. The various textures and fragrant chestnut prepared two ways made a memorable and photogenic dessert. I found it too sweet, but I'm the type of person who avoids anything over 30% sugar milk tea like the plague; I think it suits the taste of most people.
The boo liked the MARS for its incorporation of alcohol. I disliked it because the server torched and melted the shell before I could take a satisfying picture of the exterior. (First world problems...) The yuzu mousse and chocolate cream with hazelnut and blackberry, covered with brandy-flambéed white chocolate did feature an excellent blend of citrus, nutty, fruity, sweet, and alcoholic, rendered even more complex by the torching. The smooth dome with Mars-like crimson swirls was beautiful and melted with poise, though afterwards it looked like an amorphous mush reminiscent of anatomy lab. My slight disappointment with the interior is compensated by the unique preparation of the plate with a yellow gradient from a wizardly magical candy spray-paint spout.
The heavy smell of sugar and baking is in the air to entice those with a sweet tooth. Decor was minimalist yet bouge, with white marble counters. Even the water cups are modern with a tulip glass shape and a slip-proof mat that looks like lego.
Pro tip: The ideal time to visit is when there's still seating at the bar, but with other visitors having placed orders so you can watch more desserts being made. We went after lunch around 1:30pm on a weekend and it was perfect.
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