When Mitsuo Endo opened Raku Sweets a couple of years ago (as a desserts-only sister restaurant to his iconic Raku in the same shopping center), he brought a very Japanese spin to very French desserts, the likes of which Las Vegas had never seen. Seasonal desserts were also something unheard of off the Strip, and it’s safe to say Endo-san and his pastry chef, Mio Ogasawara, were pioneers of that lip-smacking trend as well. Ogasawara’s “Ringo” – an apple compote encased in a delicate mille feuille pastry with honey ice cream – is the sort of pitch-perfect pastry that used to be the province of fancy dining rooms a couple of miles to the east. Now, anyone cruising Chinatown can drop into the L-shaped dessert bar, six nights a week, and order one of Ogasawara’s creations that dazzle with their artistry and intensity. The only problem (especially on weekends) is scoring a seat. But call ahead or be patient, because the turnover is relatively fast. Once you’re seated, whatever you order, get ready to taste what might be the best desserts in all of Las Vegas – which is really saying something.

See John's Blog Post: http://tinyurl.com/lypy6e4

eatinglasvegas

Contributor