FUKUSHICHI

Served in rustic vessels crafted from shaved wood (kyogi), the signature yokan pudding at FUKUSHICHI incorporates smooth Kyoto white bean paste into its custard base. The fine, subtle grain of the bean paste melds gently with the silky custard, yielding a grounded mouthfeel that steers clear of cloying sweetness.

The menu features varied flavor profiles named after the Seven Lucky Gods, each layering distinct textures and aromatics. Offerings centered on traditional Japanese flavors include the caramel-topped Ebisuten -Plane-, Fukurokujyu -Kyomatcha & Citron- with its balance of bitter Uji matcha sauce and fragrant citrus, and Daikokuten, which pairs roasted black soybean flour from Kyoto's Tanba region with dried figs. Other selections borrow elements from Western confections, such as Benzaiten with cherry blossom and leaf sauces topped with pistachio, Hoteison combining tart strawberry sauce with sweet candied green beans, and Jyuroujin, where 3 varieties of cheese and walnuts add deep richness and crunch.

Beyond pudding, the shop crafts ice monaka featuring crisp wafer shells shaped like treasure ships filled with ice cream and soft gyuhi, with the option to add white bean paste to matcha or strawberry vanilla fillings. Drinks such as a rich brown sugar au lait filled with melt-in-the-mouth authentic warabi mochi and an iced latte brewed to complement the puddings round out the menu, suitable for takeout or a relaxed pause on the outdoor terrace.