Kasai & Koori co-founders Lee Goldberg
and Taylor Levy are restaurateurs with a
passion for culture, food and amazing
experiences. Through exploratory trips
across the globe, they discovered many
delicacies, but none quite as inspiring as
the creativity they saw in Asian desserts.
In 2018, they brought ideas from their
eastern travels back to the United States
and began collaborating on an Asian ice
dessert concept with Chef Tory
Martindale. After much planning,
numerous focus groups, and multiple
rounds of menu refinement,
Kasai & Koori was born.
The name is derivative of
the Japanese terms for fire and ice,
representative of polarizing forces coming
together to deliver a truly unique
experience in an upscale environment.
Deep from the mountains of Japan comes a treat originally reserved exclusively for royalty, Kakigori is a national treasure steeped in tradition and lore and made from shaved blocks of ice.
Ribbon Ice is a tradition hailing from Southeast Asia. This flavor packed ice is shaved thin, infused with flavorings, and complemented with an assortment of delicious toppings.
Comprised of threads of flavored ice, our handmade Dragon Beard products are infused with exotic flavors—offering a delicious twist on an age-old indulgence.
Delicious ice cream wrapped in a thin layer of Japanese mochi rice dough, creating a hand-held dessert experience that is as playfully delicious as it is refined.
The tai fish, also called sea bream, is known in Japanese mythology as the lucky fish. It has been used as a snack since the Meiji period of Japan, not as the fish itself, but as a pancake-like batter molded into the shape of the fish and filled with the delicacy of frozen flavored cream.
This festival treat is served warm and is a well-known street food in the markets of Korea and Japan. These baked fish-shaped handhelds feature our signature savory or dessert fillings.
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