The Finest in Japanese Pastries

Tanuki Tavern's pastry chef wraps soft chewy rice dough around sweet scoops of ice cream to prepare Mochi at the Gansevoort Meatpacking. The individual delicatessens are dusted with powdered sugar and plated on top of tangy dessert sauce before the waiter hurries them out. The trick is serving the dish at the right temperature- not quite frozen, but firm enough to bite into without shocking your teeth. The Japanese Izakaya style menu offers three flattened golf ball sized Mochi in any combination of green tea, red bean, and vanilla flavor.