It’s the last day of May 2026, a perfect time to look back and reflect on the month. I would say it was a wonderful few weeks. The weather warmed and the sun stayed out longer. The trees filled with bright, young leaves. This beautiful greenery brought a welcome wave of upbeat energy after the long, cold winter.
Mother’s Day Flowers and Bryant Park Projects
Work-wise, the kitchen wasn’t crazy busy like the winter holidays or Valentine’s Day. Instead, we experienced a perfectly manageable, steady hustle. For our Mother’s Day promotion, I designed a special flower-motif peach cake.
There were also numerous meetings for an upcoming new restaurant project in Bryant Park. Additionally, I had the privilege of attending a gala celebrating our restaurant group’s owner. The Asian American Dream organization presented the award. It was truly special to dress up and celebrate alongside our chefs. We witnessed an amazing, inspiring acceptance speech that left us all feeling deeply motivated.
Kappo Sono Named to the New York Times 100 Best Restaurants in NYC
However, one of the absolute biggest achievements of this month was seeing Kappo Sono—where I am so proud to oversee the dessert menu—named to the New York Times 100 Best Restaurants in NYC list.
This incredible recognition follows our inclusion back in December as one of The Best New NYC Restaurants of 2025, after critic Ligaya Mishan dined with us late last autumn. It was an unforgettable moment for our pastry program, which was spotlighted in the review:
“The chef Chikara Sono doesn’t pander to crowds… His new kaiseki spot, which opened in July 2024, is even more hidden, at the top of a commercial building off Union Square… At the end, the pastry chef, Norie Uematsu, steps to the fore; an autumn meal concluded with a charming wagashi of a bunny facing away from the guest, long ears flung back, gazing at the moon.” — Ligaya Mishan
Crafting the Chocolate Ganache Bunny Nerikiri Wagashi
I made this small, bunny-shaped nerikiri, and Ligaya kindly complimented it. I served it as a petit four at the end of the meal last autumn to celebrate the moon-viewing season. Traditional nerikiri recipes call for sweet bean paste filling. Instead, I used a rich chocolate ganache. The bunny ears are incredibly tiny, but those white and pink details make them so adorable. Many customers told us it was simply “too cute to eat!”
I have been deeply honored to collaborate with Chef Sono since we opened in July 2024. The journey has brought unique challenges. Designing balanced Kaiseki desserts for a strict, traditional menu requires an immense amount of precision. Kaiseki chefs possess deep ambition and relentless perfectionism. Keeping pace with that standard has been a rigorous, demanding ride.
Our team has worked tirelessly to build Kappo Sono’s reputation from the ground up. Seeing that dedication recognized on such a grand stage brings a profound sense of accomplishment. I am incredibly grateful to create alongside this team.
Craving something cute?
If all this talk of autumn bunnies has you in the mood for baking, you don’t have to wait for the moon festival to make something sweet! Check out my recipe for Rabbit Tsukimi Dango with Sweet Potato Fillings to try making your own adorable, filled wagashi at home.
