from bottom : compote exotique, lemon souffle cheese sponge, white choc mousse, creme chantilly, tempered white choc sheet
apart from sadaharu aoki & hidemi sugino, i was told that toshi yoroizuka (鎧塚 俊彦) is another prominent pastry chef in japan and if i were to go to japan i must visit his boutique at midtown tokyo. frankly, i've not heard of him so i googled and found out that this has quite alot of his recipes (i think its his official site). the only thing is they're in japanese and apart from ingredients used, the method & steps are not stated at all. this is actually not surprising consider that if you can attempt professional level cakes and entremets, you should hv already memorized the steps by heart. i wouldn't say i was very confident but i was up for the challenge. imagine, i had to rely solely on google translate to translate the text from japanese to english + make this without any written steps, its a little like playing with fire.
*recipe removed due to copyright restrictions