![]() If at first sight, one does not dare, the association of fried food and ice cream is atypical to say the least: the breading is lighter than one would have thought, the ice cream ball is still quite firm inside and the dessert does not have the greasy or sickening side (common to fried food) that one may apprehend.įried ice cream or not, it's at Isaka that we tasted really excellent mochis, made on demand at the minute with a big round ball of ice cream, rolled up by Daniela in a sheet of rice dough at room temperature: the combo is unquestionable, the sorbets and homemade ice creams are to fall and the alliance, devilish (we weigh our words.) For the gourmets who prefer not to take risks, Isaka also serves traditional ice creams 1, 2 or 3 scoops, in cones or in pots. The must-have of the house is without a doubt the fried ice cream, a ball of homemade ice cream, breaded in panko (Japanese bread), spent one minute - not a second more - in a boiling oil bath, then topped with whipped cream, salted butter caramel, homemade toppings. At Isaka, you won't be surprised to find the "classic" flavors of the continent: coconut, passion fruit, lychee, mango, banana or more original, white rabbit (a typical Asian candy), peanut, pandan (a plant with a slight vanilla taste), black sesame, black tea with milk or milo (the equivalent of Nesquik from there). With her partner Romain - at work, as in life - they have dug, studied and worked hard to propose a concept as unusual as surprising with a menu that brings together the specialties, flavors and fragrances of Asia. "Ice cream is particularly associated with childhood", explains Daniela, who has made this product her new profession, graduating with a CAP in ice cream. Pastel pink walls, a too cute logo and a kawaii, almost regressive decoration: as soon as you pass the door, you are plunged straight back into childhood, and that's the goal.
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