NEW YORK—The wait is over! Kyotofu, the New York Magazine & Time Out New York award-winning Japanese dessert bar, is proud to introduce its own, highly anticipated assortment of exotic, homemade tofu & soymilk ice creams, sorbets, and new line of decadent Japanese chocolate bon bons. Whether you’re vegan, lactose intolerant, or simply looking for a new way to satisfy that sweet tooth with desserts low in fat and sugar, these frozen confections and graphic bon bons are your ticket to satisfaction. Kyotofu is now the only restaurant in New York preparing its own tofu and soymilk ice cream! Blending traditional and modern Japanese flavors, the ice creams and sorbets change daily to include such varieties as Varlhona Chocolate and Kinako (toasted soy) Tofu Ice Cream, Raspberry Shisho Japanese Mint Ice Cream, Calpico Blueberry Soymilk Ice Cream (made from the Japanese soda Calpico), and Yuzu Citrus Pineapple Sorbet. Light and refreshing, you’ll never look at tofu and soy in the same way again. If chocolate is your passion, you’ll love Kyotofu’s new Japanese bon bons: tiny truffles made of the highest quality Varlhona chocolate embellished with artistic sweeps of purple, pink and orange. With delicious fillings that change weekly and include notables such as Kijoshu 8-Year Aged Sake, Black Sesame Anko Cream, and Green Tea Anko Cream, these chocolates are bursting with unexpected flavor and Kyotofu’s signature flair. To schedule a tasting or to interview owners Nicole Bermensolo or Michael Berl interested media please contact Workhouse Publicity, Lauren Gould directly by telephone 212. 645. 8006 or via email lauren@workhousepr.com

Kyotofu specializes in crafting delectable dessert products and baked goods, many of which use soymilk and tofu made to the restaurant’s specifications. Uniquely rich and flavorful, Kyotofu’s homemade tofu and distinct soymilk can be used to replace much of the fat, carbs, and sugar in recipes without taking away from the flavor. Combining the use of soy products with imported Japanese specialty items and flavorings such as raspberry mochi, vanilla white bean cream, black sesame, and matcha green tea, Kyotofu enhances the taste, texture, and consistency of their desserts while also adding nutritional value. The result is a product that is lower in calories and saturated fat, high in protein, and of course, delicious! Made fresh daily in-house, Kyotofu’s wide range of ice cream, sorbet, bon bons, cookies, cakes, cupcakes and other baked goods are sure to please even the most discerning of palates.

A SIP OF SUMMER
Pay homage to the warm weather with Kyotofu’s ripe menu of colorful, striking cocktails and a touch of Japanese flair. Refresh yourself with revamped classics such as the Yuzu Kumquat Caipirinha, a Japanese twist on the Brazilian cocktail, made with sugarcane shochu, imported yuzu juice and fresh kumquats for an added kick, or the Strawberry Shiso Mohito, a reinterpretation of the common mojito with sugarcane shochu, fresh strawberries, muddled Japanese shiso mint and fresh lime juice. Looking for adventure? Escape to tropical destinations with Kyotofu drink originals such as the Waku Waku, a mixture of fresh watermelon, cherry puree and white shochu, and the Spring Passion, filled with refreshing passionfruit puree and sweet potato shochu and garnished with fresh banana. Burst into summer with Kyotofu’s out-of-the-ordinary signature drinks: inventive, fiery alternatives to hum-drum standardized bar offerings.

DAYTIME REVERIES
Turn your lunch break into an exotic escape with Kyotofu’s new daytime hours and mouthwatering lunch menu. Choose from a selection of enticing, fusion-style dishes such as Soymilk Quiche served with mixed greens, Original Tofu Salad prepared with homemade artisanal tofu, and Mini Miso Choco Cake with mini sweet tofu. Baked goods include Okara Muffins in flavors such as green tea white chocolate, black currant, and tahitian vanilla, as well as Okara Cookies hand-dipped in green tea chocolate, kinako (toasted soy flour), and black sesame white chocolate. Switch up your usual coffee and danish with a Seasonal Fruit Yokan (a traditional Japanese sweet that is a cross between a jelly and compote) in colorful flavors such as raspberry, blood peach, lychee, kiwi, apricot, pink guava, and fig accompanied with your choice of hot drinks, teas or coffee from a diverse imported selection including Hoji-Cha Roasted Green Tea, Ginger Tangerine Sencha, Lavender and Jasmine Pearl Tea, Genmai Matcha, and Cinnamon Rosehip Rooibos.

Admire Kyotofu’s vibrant interior in the gleam of day as light floods the kitchen’s sleek, reflective surfaces and illuminates the tiered dining room walls and pure white leather couches. Designed by Japanese architect Hiromi Tsuruta (Jewel Bako, Chikalicious, Momofuku), Kyotofu combines traditional Japanese architecture with futuristic shapes and geometric planes, creating the perfect urban getaway in the process.

NIGHTTIME DIVERSIONS
Dessert gets a style makeover as Kyotofu skillfully combines homemade ingredients and authentic Japanese flavors to create signature dessert items such as Warm Raspberry Mochi Chocolate Cake, Toasted Walnut Tahitian Vanilla Parfait, Black Sesame Sweet Tofu, and Sansho Pepper Tofu Cheesecake. Traditional Japanese ingredients such as mochi, tofu, anko, black sesame, and green tea are the focus, while tofu is made fresh daily. The menu changes seasonally based on the freshest available ingredients. Balanced, light, and loaded with innovative turns and surprising twists, these desserts are the perfect accompaniment to a night out on the town.

Preparing the palate for new levels of refinement, Kyotofu’s extensive specialty drink menu includes imported sparkling and aged Sake, 30 types of sake, 25 variations of champagne, sparkling, dessert, red and white wines, and ten kinds of Shochu (a Japanese distilled liquor made from flavors such as rice, wheat, smooth potato, white sesame, wasabi and sugar cane). Kyotofu signature drinks are injected with exotic ingredients such as the Harajuku Martini (made with green apple and lychee), the Kyoto Bellini (made with blood peach, prosecco and white sesame shochu), and the Tropical Rokku (a blend of mango, muddled banana and sugar cane shochu). To heighten the experience, each of the desserts has been rewarded a suggested drink pairing to match its distinct flavor. Keep an eye out for Kyotofu’smonthly Sake Nights, prix fixe sake and dessert pairing events that are as enlightening as they are appetizing.

HOURS
Kyotofu’slunch hours are Tuesday-Sunday from 12:00PM-5:30PM. The dessert bar is open  from 6:00PM-12:30AM, on Sundays, Tuesdays and Wednesdays and until 1:30AM Thursday, Friday, and Saturday. The restaurant is closed all day on Mondays, except for private events. Starting later this year, Kyotofu will also feature weekend brunch.

Kyotofu offers catering as well as venue rentals for private and corporate events. To explore our retail products or for more information on wholesale opportunities please call 212.974.6012 or visit www.kyotofu-nyc.com

Location:                           705 Ninth Avenue (between 48th and 49th Streets)
                                            New York, NY
Size:                                   800 square feet