While different dessert stores might measure their output with the aid of how many scoops of ice cream or dozens of cupcakes they promote in a day, Bonsai Kakigōri has a specific metric: ice. The shaved ice shop is going through 20 to 30 ice blocks daily. You may understand where to move when you want something frozen to chill you down this summer.
The Save’s namesake deal is Kakigōri, a Japanese dessert that mixes gentle, fluffy, shaved ice flakes with syrups and toppings. Since the proprietors like to place a New York City spin on the menu, this model of Kakigōri also happens to be about a foot tall.
Here’s how it works: Big ice blocks go through a hand-shaver system that spits out soft shreds of ice. Then, depending on your order, a layer of ice, syrup, milk, and toppings are delivered. The system is repeated to get another layer of ice rounded into a neat ball and an entire second layer of toppings.
The Matcha Mountain, for example, is covered in matcha syrup (in case you’ve in no way tried it; it tastes like inexperienced tea), rice puffs, and matcha whipped cream. Then there’s the Black Cherry and Cocoa Nib sundae, the purple beauty you see in the image above. It’s blanketed in black cherry syrup, cocoa nibs, cherry whipped cream, and cherry jam.
Right now, there may be a seasonal Kakigōri menu with flavors like Key Lime Pie and Mango and Ginger, too. And if you want some caffeine or something slightly more filling, the NYC restaurant serves Japanese-stimulated liquids and breakfast toasts like the Matcha Milk Jam on Milk Bread.