Time Out says
This small joint tucked away down a cul-de-sac in Causeway Bay is a simple space, in Japanese minimalist fashion, serving a range of desserts including kakigori made from ice imported from Hokkaido. The superior quality of the water there makes for cleaner tasting and silky smooth ice – perfect when piled with cream, syrup, fruits and mochi. The enticing flavours include tiramisu, sakura and warabi mochi and more. The strawberries and cream kakigori is pretty in pink and the heavenly combination of fluffy ice and sweet, smooth cream is delightful. Prices start from $50.