Maison Farmer Nagisa Aoki

After relocating from Sangenjaya to a bigger, better space in Gakugeidaigaku this May, this gourmet ice cream shop continues to churn out incredible flavours crafted by owner and pastry chef Nagisa Aoki, an alumna of L’Effervescence, one of Tokyo’s few three-Michelin-starred restaurants. Through her ice cream, Aoki hopes to showcase exceptional ingredients from producers across Japan.

The flavours here are unlike those at any other ice cream shop in Tokyo, with signature and seasonal offerings such as fig leaf, hassaku citrus and dill, rhubarb milk, Ishigaki pineapple, and sansho pepper milk. Every ingredient is carefully considered, starting with the milk. Aoki uses three different varieties depending on the flavour: rich Jersey milk from Tochigi prefecture for bolder creations like chocolate, and a lighter milk from Hyogo prefecture for more delicate flavours such as sansho pepper milk, allowing the ingredients’ aroma to shine. The espresso flavour, meanwhile, features coffee from Overview Coffee paired with milk sourced from Chiba prefecture, where the roastery is based. 

As flavours are hyper-seasonal, check Maison Farmer’s Instagram stories for the latest offerings.