After enjoying lunch in Nihonbashi Kakigara-cho, when I stepped outside, I was greeted by intense sunlight even though it was mid-September. I wanted to buy something sweet to take home near Ningyocho Station, so I decided to visit a shop that had caught my eye before, "FRUIT CHEF THE SHOP". This shop is a cafe and takeout store opened by "FRUIT CHEF" in Nihonbashi Kyumatsu-cho, focusing on seasonal fruits in various products. Their parfaits, in particular, feature multiple main fruits and come in full-size versions for dining in, as well as takeout sizes like DX parfaits and petite parfaits, offering a wide range of options. I had visited the Kyumatsu-cho location twice without a reservation, but it was still impossible. Parfaits are something I suddenly feel like eating depending on my mood at the time, so planning ahead and making a reservation is not my style. In that sense, it is much appreciated that this shop was opened. Located a 2-minute walk from Ningyocho Station, on the first floor of a building just off Suitengu-dori, the shop is modern and simple with glass windows at the front. There was one 4-seater table and two seats facing the wall for dining in, with only three people at the tables during my visit. Although I could have dined in, I wanted to enjoy the treats at home, so I opted for takeout. I chose the following items: - Seasonal black grape petite parfait for 780 yen - Ponkan fruit jelly for 480 yen The petite parfait consisted of black grapes, whipped cream, custard cream, and grape jelly from top to bottom. The black grapes had a firm texture with a deep sweetness. The two creams were not overly sweet to overpower the fruit's sweetness, and the jelly had a refreshing and fluffy texture. With the jelly at the bottom, it left a light aftertaste. The compact composition, with fruit and jelly layered throughout, packed a lot of black grape flavor in a small serving, which was very delicious. The amount was just right to leave you wanting a bit more, which might actually be a good thing. The fruit jelly was purchased to accompany my morning yogurt. I chose "ponkan (from Ehime Prefecture)" from the selection of about five types. Mixing the jelly with the yogurt gave it a refreshing sweetness, making for a pleasant start to the day. Fruit used to come and go with the seasons, meaning "fruit changes with the seasons." However, nowadays, with the consideration of different varieties, we can enjoy a countless number of fruits throughout the year. Being able to appreciate the changing seasons through the transition of each fruit's peak, in other words, "seasons with fruits," is a happy thing to experience year-round. At "FRUIT CHEF THE SHOP," various seasonal fruits from producers nationwide are delivered, making it easy to realize such an enjoyable experience. 😊

I visited here because my usual favorite store was closed. I was planning to get takeout, but since I was with my child, we decided to eat in. The food was delicious, no doubt about that, but I can't justify paying 4000 yen for a parfait, even if it uses high-quality fruits. I'd rather go to Chihana.

Actually, I love Shine Muscat too. I fell in love at first sight with a photo posted on Instagram and I just had to try it! I made a reservation on Saturday morning without checking the price. I was excited every day, looking forward to it. But then, I found out the price before going and was shocked! But I had already made the reservation, really wanted to try it, and had been looking forward to it. I had to find a reason to justify eating it, so I desperately searched for one. The nearest station is Ningyocho, but I have to transfer from my house. So, I walked from Suitengu-mae station. I arrived at 11:15, even though I was supposed to be there at 11:30. There were already 2 groups of customers inside. I felt a bit hesitant to enter, so I took some photos of the exterior and walked around the area before entering at the reserved time. I was shown to a window seat after informing them about my reservation. The Shine Muscat Parfait cost ¥4200, which was way over my budget. Nevertheless, my expectations were high. The Shine Muscat wasn't as sweet as I expected, and there were unexpected pears in it. Overall, it was quite expensive but enjoyable. There was good conversation with a regular customer and the staff. I was asked how I liked it, and I had to say it was delicious. Takeaway mini parfaits were also available. The customers before me were enjoying two different varieties each. It seemed like a more cost-effective option. It would be nice to have a description of the parfait to understand the high price better. The parfaits on the eat-in menu were all out of my usual price range. It made me a little sad, feeling like the place was too fancy for me.

On the second day of the Obon holiday, I had a mango parfait at the fruit parlor "Fruit Chef The SHOP" in Ningyocho. The mango used here is a rare variety called Natsuko, and the aroma is very strong with a sweet taste that is refreshing and not too overwhelming. It was my first mango since Miyazaki mangoes, and ripe mangoes are definitely delicious. Next time, I will try the fig (Toyohimemitsu) or black grape parfait (lol).

During my visit to the fruit parlor "Fruit Chef The SHOP" in Ningyocho, I enjoyed a parfait during the transition from white peaches to yellow peaches right before the Obon holiday. The combination parfait of yellow peaches and white peaches was delightful, with the unique firm texture of yellow peaches and a lovely tropical aroma. When enjoyed together with white peaches, it created a synergistic effect that made it even better. This season's peach parfait for me is a wrap with this one. Next time, I will share about the parfaits available during the Obon holiday period.

I visited Fruit Chef The Shop, a famous takeout shop in Ningyocho known for its high-quality fruit desserts. I ordered the 2-color Melon DX Parfait for ¥1,880 (featuring Shizuoka musk melon, Tosakared flesh melon, and lychee), the Toyomitsuhime (fig) DX Parfait for ¥1,580, the Peach Almond Pudding for ¥780, and the Finger Lime (pink and white) natural water jelly for ¥780. Each dessert is made with passion from top-quality fruits, resulting in a natural and delicious taste. The seasonal fruit menu changes regularly, so it's worth visiting each season. I also tried the Setoka juice and Nankam 20 juice, both made with fresh fruits and offering a delightful aroma and sweetness. Despite being priced around ¥2,100, these juices are a great value compared to what you would pay at a fruit parlor for a single glass. They make excellent gifts as well.

[2023.7.29] Melon Parfait: The melon was fresh and had just the right amount of sweetness. The portion of melon in the parfait was generous. The whipped cream and sponge at the bottom were not too sweet, complementing the sweetness of the melon nicely. [2023.8.2] Orange Juice: A traditional Japanese orange juice with a strong, tangy flavor. It had the authentic taste of 100% orange juice (no added sugar).

In early August, I had peach parfait at the fruit parlor "Fruit Chef The SHOP" in Ningyocho. There were two types of white peach parfait, but I forgot the other one (laughs). Well, it was a very clear and delicious peach flavor, and everything else that came with it was also delicious. Next time, I will try the last peach of the season, yellow peach.

Momohatsu 2023 20th edition. The main store is closed, so I went here for a peach parfait priced at 3,800 yen. I called in the evening on a weekday and was able to get it. The peach varieties available were Ichinomiya Hakuhou, Natsukko, and Akatsuki Hakuhou, with a sugar content of over 18 degrees, making them extremely sweet. The gelato was also delicious, made with peach milk gelato directly sourced from Zao Farm. I couldn't resist and ended up buying some to take home. This year seems to be early, with the final edition ending around August 15th.

My husband had to take an online exam at home, so I had to leave the house to avoid being near him during the test. However, the exam got postponed, leaving me with free time. I decided to go out anyway and ended up at a fruit parfait shop in Ningyocho. I chose the most expensive parfait on the menu, the Gold Barrel Parfait, which was delicious but pricey. I enjoyed it, but it made me realize I need to work harder to afford such luxuries in the future. My husband joked that it looked like a Mohawk hairstyle.

In late July, I had a peach parfait at "Fruit Chef The SHOP" in Ningyocho once again. This time it was made with shiroho and asama peaches, and it was delicious! The peaches were so tasty, with a fragrant, sweet, and melt-in-your-mouth flavor. The parfait was filled with peaches from top to bottom, and the whipped cream, ice cream, and jelly were also very delicious. The staff mentioned that this year the peach season is ending early, so if you have a favorite type of peach, be sure to visit soon.

In late July, I tried a pineapple parfait at the Fruit Chef The SHOP in Ningyocho. The pineapple used was a variety called Gold Barrel, which was very sweet with a gentle acidity and rich flavor. The jelly and ice cream complemented the pineapple perfectly. It was my first time trying a Gold Barrel parfait, and it was really delicious. The only downside was that there was so much pineapple in the parfait that it filled me up just on its own (laughs). It's nice to have a different fruit like this besides peaches during this season. Well, next time I'll probably go back to peaches (laughs).

In mid-July, I had a peach parfait at the fruit parlor "Fruit Chef The SHOP" in Ningyocho. It was delicious with plenty of peaches from top to bottom. The whipped cream, ice cream, and jelly were also very tasty. I've been trying out different desserts since then, and I'll be sharing more reviews soon.

[July 15, 2023, noon] I had a peach parfait made with three varieties of white peach grown by an old shop in Ichinomiya, where they distribute tickets for it every day starting at 11 am, and a musk melon parfait made with melons grown by a famous farmer in Shizuoka. The parfait with the white peaches cleverly separated the one with the skin left on (I think it was Alps Otome) from the others, and the difference in juiciness between them made them taste like completely different things. I had been pondering why the peach parfait was labeled as "limited" on the menu board outside, but during my meal, I noticed that the owner only serves what he deems to be at its best, which left a strong impression on me. The skilled pastry chef only provides delicious items at their peak, reflecting the owner's strong determination. The atmosphere inside the shop felt like a museum where fruits were creating beautiful music. The staff, more akin to beauty salon technicians or hotel concierges, were all knowledgeable and welcoming. It felt like I received not only a treat for my senses but also nourishment for my soul.

On a certain day in July, during my previous visit, they mentioned they would be serving plum parfait, so I made a reservation on the spot (laughs). Plum parfait equals Kiyoshi, right? (laughs). The bright red plums on top, I wonder if they are of the Soradam variety? Leaving that aside, the balance of sourness and sweetness in plums is different from peaches. "Ume" and "momo" both mean "peach," but they are quite different (laughs). The texture of the plums is just right, not too soft or too hard, adding to the deliciousness. The parfait also included flawless deliciousness with whipped cream, gelato, jelly, etc. This was my first time trying the Kiyoshi parfait at this restaurant, and it was also delicious. I wonder what kind of peach will be served next time? That's also something to look forward to.

In early July, the peach parfait this time featured Misaka Shiratori as the main ingredient. The accompaniment was Kanou Iwao, I believe??? Well, it was delicious!!! I actually have a peach allergy, but I still want to eat it!!! The taste of the peaches here makes me unable to enjoy other peaches at all.

In July, peaches are in full season. So, I went to the Fruit Parlor "Fruit Chef The SHOP" in Ningyocho and had a peach parfait. The main peach used that day was called Hikari from Higashimatsuyama, I think. Regardless of the variety, it was delicious! The peach was juicy, sweet, and really tasty. The skin-on peach had a slight bitterness, which added to the flavor. The gelato and jelly inside were also very delicious, enhancing the parfait overall. Since peach varieties will change gradually, I look forward to experiencing different flavors each time. Enjoying this variety of peaches will be a pleasure for some time to come.

At "Fruit Chef The SHOP" in Ningyocho, I tried the fruit parfait, this time with summer strawberries and cherries. I've had summer strawberries before and didn't have much luck with them, but this time they were surprisingly sweet and sour, delicious! The cherries decorating the parfait were all Satonishiki, which was amazing. The whipped cream, ice cream, and jelly inside were also very good. Although strawberries and cherries may not seem like a seasonal match, the result was undeniably delicious. Next time, I will review the peach parfait.

Near Ningyocho Station, there is a shop that closes early, so it's hard to visit on weekdays, but luckily I was able to stop by on this day. Since I was already full, I was tempted by the parfait, but I opted for the granita instead. It had an elegant shaved ice feel to it. It was a luxurious treat with fresh cherries, frozen elements, and jelly. Needless to say, it was delicious. The refreshing taste was really nice. Perhaps this shop is known for its parfaits. The prices are a bit high, but I would like to challenge it someday. The jelly also looked delicious. Since it's a small shop, it might get crowded depending on the time. Thank you for the meal.

The fruits from Fruit Chef are juicy and excellent. The highlight is the taste and texture of the jelly - clear taste, fine texture, and smooth. Chilled and enjoyed after a bath, it makes the dampness of the rainy season disappear (laughs).