Israeli Chef Launches Authentic Yakitori Pop-Up as Apricot Season Ends

As the brief apricot season in Israel draws to a close, culinary enthusiasts are urged to seize the moment to prepare dishes that highlight the fruit's peak ripeness and sweetness. The article offers several recipes showcasing apricots at their softest and most flavorful stage, including a gluten-free almond and yogurt cake with caramelized apricots, a pavlova dessert with zabaglione, whiskey, and sautéed apricots, a decadent homemade apricot ice cream with browned marshmallows, and a quick homemade apricot jam that balances natural pectin and acidity for a perfect texture.

Each recipe emphasizes the unique qualities of late-season apricots, such as their softened flesh and intensified sugars, ideal for caramelization and baking. The jam recipe includes a tip to use apricot pits for a deeper almond-like flavor. The article encourages readers to visit markets promptly to purchase the last apricot crates before the fruit disappears for the year.

In parallel, the article introduces "Wabito," a new pop-up yakitori restaurant opening officially on July 15 in south Tel Aviv. Chef Din Shoshani, known for his obsessive attention to detail and Japanese culinary precision, offers authentic yakitori skewers grilled to perfection. The menu features a variety of chicken skewers with ginger and teriyaki, Denver steak cubes with yuzu kosho, grilled green onions, miso eggplant, mushrooms, and a bone marrow brûlée with dashi. The pop-up will initially operate on Wednesdays and Thursdays and is kosher meat without formal certification, yet accepted by many observant diners.

This dual focus on seasonal Israeli produce and Japanese grilling artistry highlights the dynamic culinary scene in Tel Aviv, blending local ingredients with international techniques and flavors. The apricot recipes capture the fleeting summer fruit's essence, while the yakitori pop-up offers a rare authentic taste of Japan outside its borders.