Discover the New Tokyo Specialty: 'Sake no Hana Sweets Silky' Debuts in Koganei

A New Taste of Tokyo: 'Sake no Hana Sweets Silky'

In an exciting initiative to promote local Tokyo specialties, the French restaurant TERAKOYA has launched its first offering under the project named 'TOKYO specialité'. Starting from August 6, this new venture aims to present unique flavors using locally sourced ingredients from Tokyo. The inaugural product, 'Sake no Hana Sweets Silky', is a delightful mousse that combines the rich aroma of sake lees with olive syrup, creating an experience unlike any other.

What is 'Sake no Hana Sweets Silky'?

This innovative mousse is crafted using sake lees sourced from Noguchi Sake Brewery, which has been crafting sake since 1860 in Fuchu City. The process involves transforming sake lees, a by-product of sake production, into a creamy treat that features an elegant aroma and a smooth texture. With the addition of olive syrup, the mousse achieves a delicate balance of flavors, making it a standout dessert that reflects the essence of Tokyo.

The Vision Behind 'TOKYO specialité'

The mission of 'TOKYO specialité' is to shine a spotlight on products and flavors that represent Tokyo. TERAKOYA, with its 70 years of culinary history, aims to elevate local ingredients and offer a fresh perspective on Tokyo’s gastronomic landscape. With sources ranging from the high peaks of Okutama to the coastal areas linked by rich traditions, the food culture of Tokyo is diverse and plentiful.

Through its use of exceptional local ingredients, TERAKOYA has previously incorporated the rare Oshima butter, Miyake Island mangoes, and blueberries from Kodaira in its dishes. Their commitment to supporting local producers has led to the creation of unique products like 'Sake no Hana Sweets Silky', which distinctly embodies the flavors of Tokyo.

Crafting the Mousse: A Harmonious Blend of Ingredients

The preparation of 'Sake no Hana Sweets Silky' utilizes sake lees known as 'Sake no Hana' for their health benefits and flavor. This rich component is complemented by premium black olive syrup from Andalusia, Spain, providing a sweet and fruity balance. High-quality Ando chicken eggs from Yamanashi and cream cheese from Hokkaido further enhance the mousse, showcasing the synergy of flavors that can be achieved through careful ingredient selection.

To elevate the experience, an original sauce called 'Karamitsu', made from a fusion of caramel and black honey, is included as a side. This sauce adds complexity to the dessert and allows for a customizable tasting experience, encouraging diners to experiment with flavors.

The Birth of a Sustainable Dessert

The journey of 'Sake no Hana Sweets Silky' began with the desire to utilize sake lees creatively. After numerous experiments, the integration of olive syrup proved to be a successful endeavor, resulting in a mousse with a depth of flavor that had not been previously explored. This dessert epitomizes sustainability by making the most of ingredients typically wasted, reflecting a commitment to environmental responsibility.

About TERAKOYA

Since its establishment in 1954, TERAKOYA has been a beacon of French cuisine in Koganei, attracting patrons from various sectors, including political and business leaders. The restaurant is well-known for its signature dessert, 'Olive Sand', a sophisticated creation that combines white chocolate cream with syrup-soaked olives, nestled between buttery biscuits. The dessert has earned accolades, including collaborations with airlines and awards at Japan’s souvenir competitions.

Located in Koganei City, home to the up-and-coming 'Sake no Hana Sweets Silky', TERAKOYA continues to celebrate Tokyo's rich culinary heritage while introducing innovative flavors to its patrons. The mousse is available for purchase at both the restaurant and their online shop, inviting everyone to experience a true Tokyo specialty.