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.
Kakigori is a traditional Japanese treasure originally reserved for royalty, made from shaved blocks of ice and garnished with flavorings and toppings.
Ribbon Ice, a traditional thin-shaved delicacy from Southeast Asia, is a bold ice and cream dessert infused with flavorings and complemented with an assortment of 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.
*Must be 21 or older to order*
Artisan made mochi by Mochidoki. Creamy ice cream wrapped in a thin layer of Japanese mochi rice dough. The resulting hand-held dessert experience that is as playfully delicious as it is refined.
Taiyaki Waffle Cone shaped like a seabream is known in Japanese mythology as the "lucky fish" and confections made in its shape have been eaten as a snack since the Meiji period. Filling the "fish" with frozen cream was a luxury though, and typically saved for festivals - until now.
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