Every year seems to bring its new ice cream sensation, as if people get bored with classic ice creams and are looking for something spectacular. Move over Blacktap Burger (that I did not like, preferring Birch in Hoboken) or Eggloo (still part of the craze though): Taiyaki is the new thing. Named after the fish shaped cakes that replace the traditional cone, Taiyaki served some interesting combination, the star being the cake, but also they soft served ice cream that they make in small batches to preserve the quality.
But beware: the ice cream melts fairly quickly and you have to be fast if you want to take a photo, not like this woman I saw when I went there who not only took her time, but tipped her ice cream too much, causing it to fall on the floor, under the eyes of her laughing husband and the crowd that found it hilarious. Yes, the crowd: I should mention that. When we arrived, it was only packed inside, but, as we left, a long line started to form.
So, here is what we had:
Jodi went for their best seller: the unicorn, made with strawberry and vanilla swirl soft serve with pastel, sprinkles, a fondant unicorn horn, and unicorn ears, as well as red bean paste in the bottom of the cake.
On my side, I decided to build my own: vanilla custard in the bottom, vanilla ice cream and black sesame ice cream on top, topped with condensed milk and cotton candy sprinkles.
This was really good: the fish shaped caked was delicious, slightly crunch and tasty, and the ice cream sublime. The red bean filling in the unicorn one was very good and filling, worth trying. Overall, I liked it and would definitely go back: the fact that you can create your own combination makes it endless.
Enjoy (I did)!
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Taiyaki - 119 Baxter Street, New York, NY 10013