In our Intro Dessert course, Executive Pastry Chef Aiko Uchigoshi uses the king of Japanese strawberries known as Amaou to make a dairy and gluten-free dessert. Chef Uchigoshi uses the strawberries and crafts them into a beautifully textured meringue ice cream. Then it is topped with Red Shiso and Strawberry sauce and Shiso Flowers. Discover our Late Summer menu while it's still here by reserving your next Kyō-Kaiseki dining experience through the link in our bio. #aburihana #hanayorkville #aburirestaurants #introdessert #kyokaiseki #kaiseki #amaou #meringueicecream #meringue #japanesestraweberries #redshiso #gastropost #dessertpost #dairyfree #glutenfree #tastetoronto #foodismto #culinaryartistry #pastrychef