Meet the Divine Desserts at Yonaka Modern Japanese

Yonaka Modern Japanese may be known for its divine sushi and must-order dishes such as the Brussels sprouts and anything on the specials menu. Do put yourself in chef Ramir DeCastro’s hands for a thrilling ride through the menu that won’t bust your wallet. The omakase menus come in 10- and 14-course options.

But the ishiyaki with a small plates menu has a secret weapon up its sleeve — the desserts from pastry chef Meg Oliver. The Portsmouth, Rhode Island, native worked at David Clawson Restaurant before coming to Yonaka. She worked at Colicchio & Sons in New York City as well.

Order the Choco 10 Ways, a plate of nibbles that includes chocolate ganache, chocolate whoopie pie with chocolate Nutella espresso ganache, dehydrated chocolate mousse, cocoa nibs, white chocolate tofu frozen mousse, chocolate caramel, chocolate mint oil, toasted chocolate milk, chocolate Nutella ice cream, and chocolate marshmallows. This insane dish is worthy of sharing unless the chocolate lover of the group wants it all to himself.

Amelinda B Lee

Yonaka also offers the blueberry dessert with cocoa butter-coated smoked blueberry, blueberry crème fraîche, blueberry glass, blueberry sand, red wine-soaked blueberry, freeze-dried blueberry, cinnamon crème, broken pie crust, limoncello ice cream, black pepper angel food cake, blueberry soda in chocolate cup, blueberry macaron with lemon white chocolate ganache, and borage flowers.