I might have worried this would be the case with the “seasonal parfait” served at Momoya in Soho, except this particular dessert costs $28 and lists more ingredients than most restaurants ...

At Momoya Soho, the pastry chef pairs her parfaits with a small pitcher of sauce so that customers can “ajihen,” or change the taste of the parfait, halfway through the dessert. Pastry chef ...

The confection was impressive on its own, and now the chic, sleek spot has a whole dessert omakase to slake all your sweet teeth in one multi-course swoop. Photograph: Courtesy of Momoya Soho ...

a handroll and dessert. Guests can either sit at the sushi counter, where the chef serves each nigiri piece by piece, or they can opt for table seating and enjoy a coursed experience. Momoya SoHo ...

Later, we were treated to dessert created by Executive Pastry Chef ... Riversales Ambre 1988 and Hanahato 8 Years Aged Kijoshu. Momoya has a lot to offer. Besides incredible food and ambiance ...

A taste of the dessert Omakase at Momoya Soho in New York City. The bright and airy Momoya Soho, a new two-story iteration of New York’s much-loved smaller Momoya restaurant, is known for its ...

For the dessert, she adds crushed ice ... creations — usually one of many components of Japanese parfaits. At Momoya Soho, pastry chef Norie Uematsu has the jelly take over the base of her ...

A third location for Momoya Soho, a lounge disguised as a locksmith ... lobster marinated with vanilla vinaigrette, and a dessert of strawberries with lychee, rose and shiso.

You won't find anything quite like this. At Momoya SoHo, they have created what has been called "The Most Complicated Dessert in New York." It is the Haru Ranman spring parfait. While it looks ...