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Swap out ice kacang and bingsu for a bowl of kakigori at Sakanoue Cafe’s latest pop-up from now until March 9
Japanese shaved ice speciality joint, Sakanoue Cafe, has opened a pop-up in Singapore. Housed in Isetan Scotts from now until March 9, the pop-up will serve up a refreshing selection of its signature shaved ice bowls. Also known as kakigori, these bowls comprise finely shaved ice flavoured with syrup and crowned with a variety of topping such as fruit and mochi.
Originally from Tokyo, Japan, this cafe is loved for its shortcakes and, of course, kakigori. Its creations come loaded with seasonal ingredients from sakura leaf to raspberries.
If you are looking to cool down from Singapore’s sweltering heat, take a trip to this pop-up for a refreshing bowl of shaved ice. Here are some flavours to look out for.
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1. Strawberry cream kakigori
One of the cafe’s most popular flavours, the strawberry cream kakigori offers fluffy layers of shaved ice doused in milk syrup and strawberry sauce. It’s topped with light and airy whipped cream and freeze-dried strawberries.
2. Panda kakigori
This classic yet satisfying dessert sees shaved ice layered with sweet red bean paste and fluffy fresh cream espuma. Dig into a medley of fresh strawberries and sakura-flavoured mochi. The bowl is finished with chocolate designed in the shape of an adorable panda.
3. Sake cream & sakura kakigori
For something with a boozy kick, the sake cream and sakura kakigori comes with floral sakura leaf powder and white bean paste, then encased in thinly shaved ice. It’s complete with more sakura leaf powder, sakura and a smooth sake-infused cream.
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4. Pistachio raspberries kakigori
Pistachio fans can opt for the pistachio raspberries kakigori that comes slathered with a nutty pistachio espuma and dotted with raspberry pearl chocolate. Hidden beneath the soft shaved ice are layers of crisp crumble cookie and tangy wine-infused raspberries.
5. Blue cheese & sweet bean paste kakigori
Those who enjoy a sweet and savoury pairing can revel in the blue cheese and sweet bean paste kakigori. This bowl features layers of shaved ice doused in a blue cheese milk syrup, blue cheese cream espuma, sweet bean paste and rum infused raisins. It’s topped with savoury cheese chips and Japanese raw honey.
Amanda Goh was the former senior writer for Tatler Singapore.
