mitocafe&Market

A mille-feuille filled with plenty of cream and generously topped with Japanese chestnut paste. A perfect treat for a reward.

Inside, there is matcha Taiwanese castella, baked sweet potato, and vanilla ice cream. Generously topped with rich Japanese chestnut paste cream.

A special parfait filled with rich autumn flavors of chestnut and sweet potato.

On top of the pancake is cream made with Japanese chestnuts. Enjoy the gentle sweetness and aroma of the chestnuts. It is also generously decorated with espuma, making it a visually stunning pancake.

The cross-section pattern is very beautiful. Satisfying to look at, satisfying to eat. It's a very happy dessert.

An impressive parfait made with fresh grapes harvested in Mitoka! A satisfying and visually appealing parfait!

As the name suggests, this parfait features grapes that resemble cake! It uses plenty of seedless grapes that can be eaten with the skin on. Enjoy the various flavors and textures. It also includes our proud strawberry sauce and Taiwanese castella.

Fluffy ice topped generously with strawberry sauce.

Fluffy shaved ice

We use frozen ripe strawberries harvested in Mito.

This is an original ice cream made luxuriously with baked sweet potatoes. It is made with a machine that creates original ice cream, which is only available in a few locations in the Tokai region, preserving the flavor of the ingredients, making it feel as if you are eating sweet potatoes.

At Mitocafe, we slowly bake aged sweet potatoes sourced from Nakagawa, Ibaraki Prefecture in a pot to maximize the natural sweetness of the sweet potatoes. <What is Tsuboyaki Sweet Potato?> When sweet potatoes are heated, enzymes convert starch into maltose. This change occurs around 60°C to 70°C during the heating process, but typical heating methods quickly pass through this temperature range. By baking in a pot, we can maintain the temperature range for converting to maltose for a longer time due to the heat from the charcoal and the reflective heat of the pot, allowing us to extract the sweetness of the sweet potatoes. In other words, by taking time to bake, 'more starch is converted into sugar,' increasing the sweetness! Additionally, baking slowly in the pot prevents moisture from evaporating, resulting in a moist finish. <Difference from Stone-Baked Sweet Potato> Stone-baked sweet potatoes tend to burn on the contact points with the stones, causing the skin and flesh to become hard. Tsuboyaki is baked suspended in the air, so it rarely burns.