Overview
This wonderful collaboration is meant to introduce unique white strawberries, “Miyabi no Ichigo no Awayuki” from Ichigolus Co., Ltd. in Tamana City, Kumamoto Prefecture, to New York audiences.
Last year, Ichigolus collaborated with the popular New York shop, “Eileen’s Special Cheesecake,” and all 300 units of “Miyabi’s White Cheesecake” sold out to a wildly appreciative customer base. This year, to expand on this success, collaborative products will be released simultaneously at three acclaimed dessert shops in New York City. At the request of Ichigolus CEO Tatsunori Morikawa, Resobox conceptualized this collaboration and worked with each shop to make it a reality.
The items will be available for purchase at each respective shop starting March 25th, and sales will continue until the items sell out. Supplies are limited, so hurry if you want to try them all!
From Burrow, the Awayuki Tart:
The tart is based on the owner’s favorite tart from a Western-style pastry shop in her rural neighborhood when she was a child. The ingredients are simple: a cookie coated with chocolate, cream, and strawberries.
From Lysée, the Strawberry Charlotte:
A masterpiece featuring strawberry-lime compote and vanilla cream wrapped in ladyfingers, topped with Awayuki strawberry. The pale color scheme makes it a beautiful cake that brings to mind the coming of spring.
From ChikaLicious Dessert Bar, the Japanese White Strawberry in Rosemary Syrup with Creme Fraiche Sorbet and Rosemary Puff:
Chika Tillman praised the Awayuki Strawberry, saying it had not only a vibrant appearance but also a wonderful aroma and a bursting flavor. She combined it with rosemary syrup and topped it with a refreshing sorbet. The paired drink is the elegant and sweet French white wine “Muscat de Beaumes de Venise 2021.”
Each shop has a limited quantity of their unique dessert, so inquire to ensure they’re not out when planning your strawberry celebration!
About the Collaborators
Burrow
Patisserie
Ayako Kurokawa, originally from Hokkaido, moved to New York in 2000 after graduating from high school. She gained experience as a pastry chef at "The Modern" and "Plaza Hotel" and opened "Burrow" with her husband in 2013. A hidden hideaway of a shop, the name "Burrow" comes from the fact that the space feels like an animal's den, especially when the oven is turned on and the temperature rises. The impactful and beautiful cakes that make the most of their ingredients have been a hot topic in the New York dessert scene and have been featured in numerous publications both in the U.S. and in Japan.
Lysée
Pastry Boutique
A high-end Korean & French pastry shop, Lysée's innovative and unique desserts are very popular with New Yorkers. Owner and pastry chef Eunji Lee went to France in 2006 to study confectionery at Institut National de la Boulangerie Pâtisserie and Ecole Ferrandi. After four years of training at the Michelin 3-star restaurant "Le Meurice," she served as the Executive Pastry Chef at Michelin 2-star "Jungsik" in NYC, before branching out on her own to open Lysée in June 2022. Ms. Lee was the first non-European finalist in the French competition "Qui sera le prochain grand pâtissier?" and has a distinguished record of awards in American competitions.
ChikaLicious
Dessert Bar
Established in 2003, ChikaLicious is New York City’s first dessert bar, where customers can enjoy a combination of plated desserts (assiette des desserts) and alcoholic beverages. It is owned and run by Tokyo-born Japanese chef Chika Tillman and her husband Don. After attending night cooking school while working as a banker in New York, Ms. Tillman was selected to join the opening team of the ever-popular "Gramercy Tavern" in 1994. She worked as a pastry chef at several famous restaurants before opening ChikaLicious with her husband. Currently, they have locations in Beijing, Shanghai, Tokyo, and Bangkok.
Ichigolus Co., Ltd.
Strawberry Farm
Founded in the 1970s as Morikawa Strawberry Farm in Tamana City, Kumamoto Prefecture. They cultivate and ship a variety of brand strawberries, including the rare, pale white "Miyabi no Ichigo no Awayuki," and are constantly pursuing the potential of strawberries and developing new varieties. Led by second-generation president Tatsunori Morikawa, the staff is actively engaged in research on cultivation methods and proposals for ways to eat strawberries, as well as aggressively pursuing overseas expansion.
