4 decadent dessert omakase to try in Tokyo

The experience at John feels special from the moment you walk through the door. Guests are welcomed by a serene, ocean-inspired entrance before transitioning into the restaurant’s cave-like space, anchored by a striking 400kg magma stone from Miyagi prefecture. Unlike many dessert omakase spots that offer only counter seating, John has proper tables and chairs, creating a more intimate, restaurant-like atmosphere. 

In line with its ‘journey of taste’ concept, each guest is presented with a passport-style menu introducing John’s ‘travelling companions’ – the suppliers and artisans behind the monthly creations. Presented by chef-owner Masamine Yoshimura, the tasting includes around 16 dishes, combining sweet courses with savoury interludes. The progression unfolds like a voyage, encouraging diners to explore new flavour combinations and textures, alongside optional alcoholic or non-alcoholic pairings designed to enhance each dish.

The menu changes monthly to reflect the best seasonal produce. During our late-winter visit, strawberries and citrus were the spotlight, showcased in inventive ways that went beyond the familiar. Blood orange and hassaku were paired with a chilled fermented dill soup, a savoury accent that sharpened the fruit’s natural sweetness. Strawberries appeared in a delicate langue de chat shell filled with fermented yoghurt cream, and finished with fragrant sansho oil and a dusting of beet powder.

The omakase comes with six drinks – wines for the alcoholic pairing, or housemade kombuchas and non-alcoholic spirits. Many of the spirits are displayed along the walls alongside John’s fermented syrups and teas, which are frequently incorporated into the dishes themselves.

Dessert omakase start at ¥16,500 with two seatings offered daily at 3pm and 7pm (reservations available from the first day of the previous month). Once a week, John also opens as a walk-in café, serving smaller desserts like parfaits alongside brunch dishes such as French toast at a more accessible price point.

Tucked away down a tiny street in Kagurazaka is Vert, a dessert kaiseki counter helmed by chef Toshihiro Tanaka who has devoted his space to pairing Japanese tea with kanmi – or the sweetness of desserts. French technique meets Japanese sensibility here, shaping the 11-course experience matched with nine teas that are just as integral to the whole as the desserts themselves. Each tea is handpicked from some 50 to 60 producers across Japan to complement a specific dish. 

Tanaka’s philosophy is simple: ingredients from nature are already delicious – his role is merely to elevate them, even if only by ten percent. The menu changes monthly to reflect the season’s peak produce. On our recent visit, the spotlight was on citrus sourced from farmers in Wakayama prefecture.

We had the pleasure of tasting one of Tanaka’s signature creations, the Etto Beni – a citrus-forward dessert built around the classic pairing of mikan oranges and green tea. Juicy slices of mikan are accented with jasmine-forward oolong and a juniper-infused sauce, then finished with fragrant tarragon oil and a sprinkle of pepper with a grapefruit-like aroma. Another standout reimagines riz au lait rice pudding. Tanaka’s version features rice simmered in milk to achieve a chewy, mochi-like texture, layered with lemon curd and housemade amazake. Kaffir lime leaves lend a bright citrus fragrance, while a spoonful of caviar adds a surprising savoury, salty pop.

As a finale, guests are ushered to a neighbouring tea room where they finish off the meal with matcha and wagashi (traditional Japanese sweets). Dessert omakase are ¥24,800 per person and reservations are essential.

At the Ginza Six outpost of Mr. Cheesecake chef-owner Koji Tamura – who trained in Michelin-starred kitchens in France and Japan – expands his cult cheesecake into a weekend dessert experience featuring four plates and two drinks, offering a deeper exploration of the flavours that made the brand one of Tokyo’s most sought-after sweets purveyors.

The presentation starts off with Fruits & Flavour – Seasonal Scent, an assortment of seasonal fruit served to whet the palate. This is followed by the signature Vanilla Tonka Lemon – Note of Taste, a reconstructed take on the iconic cheesecake, where its signature lemon, vanilla and tonka bean flavours are reimagined through ice cream, blanc-manger and crème diplomate, paired with a blended tea that highlights the cake’s citrus and spice notes. 

Next comes Tiramizu – Past Meets New, a reinterpretation of the classic tiramisu through coffee- and clove-infused mizuyokan (chilled, soft Japanese red bean jelly), paired with hojicha and browned butter cream. The quartet concludes with Fresh from the Oven – Warm Rhythms, a fresh baked Basque cheesecake featuring a molten, sauce-like centre, and served with your drink of choice. 

Available only on Saturdays and Sundays (11am and 12.30pm seatings), the ¥6,930 four-course menu is a great way to dip into the world of dessert omakase without having to break the bank. Reservations must be made online in advance.

One of the best places to enjoy a dessert omakase experience is Haruka Murooka, the namesake restaurant of acclaimed pastry chef Haruka Murooka, who opened her elegant space in April 2024. 

The restaurant near Nogizaka Station has only six counter seats, all facing an open kitchen where you can watch Chef Murooka craft her desserts using fresh fruits and vegetables sourced directly from producers across Japan. Murooka’s dessert omakase has quickly gained acclaim, landing in the Michelin Guide Tokyo 2025 as a Selected Restaurant in the Creative category – and one of the few places in the city devoted solely to fruit- and dessert-focused cuisine.

Drawing on 16 years of experience, Murooka presents a nine-course omakase highlighting peak seasonal produce. During our summer visit, the menu celebrated peaches, including a standout Peach Vervain featuring Yamanashi fruit in multiple forms — from peel-infused jelly to peach kakigori and lightly seared slices that preserved their juicy bite.

While sweets take centre stage, savoury touches add depth. A rich Water Cacao layered chocolate foam, ice cream, coffee kakigori and roasted cacao jelly, while dishes like edamame focaccia with prosciutto and chilled corn soup with mozzarella mousse and truffle rounded out the experience.

If you’d like to try out Haruka Murooka’s dessert omakase for yourself, you can make a reservation via the website. Omakase meals start from ¥27,500 and include a drink pairing featuring wines, fruit brandies and original fruit cocktails – or non-alcoholic options – curated by Murooka.