Following lunch in the form of a greasy plate of homemade omurice - and a stopover at One Zo that was clearly my decision - we set off.
Despite the surge in temperatures, few locals had found themselves there for the last few hours of daylight. Only a handful of park explorers were spotted in the vicinity.
KAKA informed us of a minimum wait time of fifteen minutes. Judging by the chaotic atmosphere and number of parties before us, it was obvious that the idling period would be closer to thirty.
Their menu had changed since my first visit: Tonkatsu was a prominent feature item now, which explained the oily fumes floating about the restaurant.
Most deserving of praise would be the two charred pieces of chashu: this was no toroniku, but strategic searing combined with uniform layers of fat and flesh resulted in great enjoyment. The subtle sweetness of corn was another pleasant addition.
Yogurt ice cream was too sugary for my liking, as was the heaping portion of frozen blueberries drizzled in sweetened condensed milk. As the top layers were removed, the dessert gradually began to reveal its appeal: indigo-hued blueberry syrup and fluffy snow ice filled the remainder of the cup.