Martha Stewart impresario Marisa Simon’s 8 ultimate desserts

West Coast chef Masatoshi Chirato’s 25-year tenure at Sushi Nakazawa and Sushi Toro in New York City says it all. In that time, the sushi master has dazzled diners with seven gourmet versions of…

Martha Stewart impresario Marisa Simon's 8 ultimate desserts

West Coast chef Masatoshi Chirato’s 25-year tenure at Sushi Nakazawa and Sushi Toro in New York City says it all. In that time, the sushi master has dazzled diners with seven gourmet versions of a Western dessert as delicious as it is dramatic. Here’s a look at the best of Chirato’s creations.

Caesar Crunch Salad

This extravaganza, featuring a pomegranate-soy dressing, homemade black sesame seeds, cream cheese, anchovies, dill and cheese sauce, comes with a red curry platter and Charred Apples, a summer specialty that’s made with tomato, quinoa, feta and roasted red peppers.

Red Carpet Cake

Chirato redid the traditional slice of red velvet cake, which traditionally has a butter-colored, crunchy texture. He suggests using a yellow cake, but to get a similar result, he offers one with butter-yellow filling.

Thai Coconut Kaki Sushi

Red curry coconut shrimp.” The dish features marinated shrimp, topped with lime wedges, crushed green papaya, plump coconut and spicy fermented soy paste.

Cliff Richard Cake

The gingerbread cake features carrot cake filled with lightly sweetened meringue, topped with whipped cream, crystallized ginger and imported vanilla ice cream, with a deep-brown butter-chocolate crust.

Blame it on the Babe

Swiss chocolate cake with lemon ice cream with fresh mint and white chocolate swirls. If you’re feeling brave, the dessert comes with a hand-carved white-chocolate monkey paw.

A’la Cocotte

The actress Angelina Jolie regularly visits Sushi Nakazawa to peruse the bar-top “A’la Cocotte” — made with pear puree, served with yellow agave nectar, puréed mint, strawberries and marshmallows — she named after herself. The staff at Sushi Nakazawa in New York City has interpreted it in bar-top artistical ways — with gold leaf or cloth, for example.

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