Mochi meets dressy petits fours at the Mochidoki shop in SoHo opening on Thursday. It’s the first shop for the company, founded in 2015, which has been selling its mochi-wrapped ice cream confections to restaurants like Nobu and, more recently, online to retail customers. The pastry chef Michael Laiskonis is consulting. At the SoHo shop, there is an expanded array of mochi confections, like a matcha flavor with a meringue topknot and a speck of gold leaf, and another made with vanilla chip mochi and chiffon cake embedded with rainbow sprinkles, birthday cake-style. Even the simpler selections, in flavors like salted caramel, vanilla and mango, have elegantly thin mochi coatings and ice cream fillings. Most of the new mochi are from Christopher Wong, the creative director, working with Ken Gordon, the owner.
Mochidoki, 176 Spring Street (Thompson Street), 347-293-0892, mochidoki.com.
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