Apple Pie and an impromptu Mixed Berry (with hidden marshmallows) also received astounding feedback.
A noticeable duration has since passed, but the lady who had graciously substantiated my knowledge of beans during my last visit recognized me without dubiety.
Gelato and rows upon rows of traditional Italian pastries graced the display cases. A chalkboard coffee menu was found towards the back of the establishment, just behind the cashier.
The milky beverage scalded me, and also possessed less of a caffeinated punch than ideal. Au contraire, the Cannoli was relayed to be crunchy and delicious. My own segment of Tiramisu was moist - exceptionally so - with milder notes of cheesiness in comparison to SanRemo. The sizable square was heavy on the stomach, thus consequentially separated into two servings.
Restricting myself to the signature picks, I ultimately settled on a duo of dorayaki - the last of the day's inventory - and a verdant, glossy bowl of matcha, prepared in the absence of additives as one would in a tea ceremony. (Though, whether proper teaware such as a ceramic water heater and wooden ladle were used could not be identifed.) The dorayaki, otherwise known as the sole bakery item that was crafted in-house, contained a pleasant mix of velvety matcha cream and chunky red bean paste. Its pancake portions were thankfully less sweet than the storebought editions.
The restaurant was abnormally quiet for a Thursday evening, especially given the surrounding residential and academic districts. Manning the floor was a single middle-aged lady who had absolutely no issues with allowing a party of two to take hostage of a six-seater.
In light of the plummeting external temperatures, we sought out Galbi Tang (#5) and the healthier take on pork belly known as BoSsam (#61). A total of six banchan soon emerged before our ravenous gazes: japchae, radish kimchi, cabbage kimchi, bean sprouts, tofu strips, and gochu-specked laver. The cubed radish kimchi was my personal favourite, though I do admit that its fieriness grew less tolerable with time.
The Kalbi Tang was tastier, but merely on a scale of relativity. Synthetic flavour enhancers and tough bites of short rib summed up the bubbling bowl.
Sushi leftovers - provided by the irrationally generous prehistoric creature - and complimentary CoCo acted as pre-Kindred pick-me-ups.