Berry Cheese Waffle," "Two Kinds of Japanese Grapes Parfait," "Dream Fluffy Snow Uji Green Tea," "Aged Monaka," and "Kinako Ohagi" will be available at Kurazushi from September 2 to September 30.
Berry Cheese Waffle
This is the first collaboration product with "Maneken", well-known for its Belgian waffles. The waffle is made from Maneken's Belgian waffles, which are rich in honey and butter flavor. The waffle is topped with a generous amount of sweet cheese cream made with New Zealand cream cheese, and the four berry mix and blueberry sauce add a nice tartness that goes well with the sweet and creamy cheese cream. Made with honey. Price: 350 yen. Not available for take-out.
Parfait of Two Kinds of Japanese Grapes
KURA ROYAL, which aims to create sweets that exceed the standards of specialty stores by focusing on ingredients, production methods, and visuals, has newly launched a "Parfait of Two Kinds of Japanese Grapes" to anticipate the arrival of autumn. The parfait is lavishly topped with large and satisfying domestically grown Shine Muscat grapes and seedless grapes.
The jelly portion is made from red grape juice with a rich flavor that balances sweetness, acidity, and astringency, using two of the world's most popular wine varieties, Cabernet Sauvignon and Concord grape. The price is 530 yen. Limited to 10 servings per day at each store, no take-out. Not available at Kurazushi Harajuku.
Yume no Fluffy Snow Uji Green Tea
Each piece of ice is so finely ground that it feels like fluffy snow flakes in your mouth. The shaved ice syrup is made with richly flavored Uji green tea from Gyokurinen, a long-established tea shop founded in 1868. The price is 350 yen. Not available at the Harajuku store.
Agemonaka
Flavorful sweet red bean paste made from Hokkaido azuki beans and soft rice cake are sandwiched in a savory monaka skin. It has a nostalgic and elegant taste. The price is 220 yen. No takeout.
Kinako Ohagi
Ohagi made with Hokkaido azuki beans and covered with rich, deep-roasted Kyoto soybean flour. Price: 110 yen.
