Ikui's ginger-boiled cheeks have been eaten at the Kyoto aquarium "Sakura and Iwashi no Parfait" stuck in parfait soft cream

The Kyoto aquarium is opening the spring program "Interactive art that enjoys Spring Sakura and IwashiIn accordance with the start of a new dessert menu "Sakura and sardine parfaitWe will start offering from April 1st (Friday). I was hit by the strong impact that the sardine 's ginger stew was stuck in the soft cream and went to eat a quick.

Interactive art enjoying the spring Sakura and Iwashi | Kyoto Aquarium
http://www.kyoto-aquarium.com/wp/iwashi/

Sakura and sardine parfait are served at the Harvest Cafe on the 2nd floor of the Kyoto Aquarium.


Kole is a cherry tree and a parfaiton's parfait, price is 550 yen including tax. It is said that it was developed with the aim of "I want to take pictures intentionally" with dessert using sardine according to the program.


Two sardines with boiled ginger and it is stabbing with a dawn with excitement.


The soft cream is full of pink cherry blossoms and colorful.


Below the soft cream are cornflakes, grain sauce, powdered tea soft cream.


It is about this size when you bring it with your hand.


First of all I tried eating from sardines, it was cooked softly to the bones, and my body is holography. The flavor of soy sauce is stained well, and the spicyness of ginger is effective in the aftertaste.


The soft cream has a rich milk flavor and a smooth mouthfeel.


Try sandpit and soft cream together When you eat together, the saltiness of sardines and the sweetness of a soft cream are combined, and the saltiness and sweetness are mixed in a balanced manner with a feeling similar to salt caramel. Contrary to the impact of appearance, I was surprised that I could eat it unexpectedly without incongruity. Because sardines are cooked softly, the contrast of texture with crispy crunchy cornflakes is also interesting.


Matcha soft cream is making sweetness discreet because it is based on the premise of eating together with grain.


The period of offering cherry blossoms and sardine parfaits is from April 1st (Friday) to June 30th (Thursday) as well as the period of "Spring Enjoying Interactive Art Sakura and Iwashi".

Also, a 3-minute walk from the Kyoto AquariumKyo Vegetable Restaurant Umekoji ParkThen, with pasta with image of Umekoji Park using the Genovese sauce that is compatible with sardines, dressed cherry blossom cheese "Cherry blossoms and sardines of Genovese"(1200 yen including tax) will be offered.

Event Information - Kyo Vegetable Restaurant Umeitsuji Park
http://kyoyasai-umekouji.jp/event/