Raku’s Mitsuo Endo committed a sweet grand theft when he coerced chef Mio Ogasawara from Japan to helm his dessert-focused restaurant Sweets Raku. In a space just across the parking lot from his flagship location, every day Ogasawara crafts a variety of desserts with a meticulous attention to detail worthy of the Raku name, from “Soleil,” an “orange” made of ice cream, mascarpone and mousse, to the Mt. Fuji chestnut cream cake.
