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The dish: Pumpkin pie mochi ice cream creation
Wholesale and direct-to-consumer mochi brand Mochidoki opened its first brick and mortar shop in Soho last spring. Culinary Director Natsume Aoi, who grew up making mochi in her grandmother’s Okinawa kitchen and was previously executive pastry chef at Morimoto, is charged with conceptualizing each mochi creation. For the fall, she combines the seasonal pumpkin & cookies mochi ice cream with a dark chocolate and gingerbread crust. Pumpkin spice cream is dolloped on top, followed by carefully placed candied pecans and cherry.
How to order: Walk in. Order takeout and delivery via Caviar, DoorDash, Grubhub, Postmates, Seamless, Uber Eats.

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