Mitsuki

Tucked away in the charming residential neighbourhood of Sakura-Shinmachi, Mitsuki is a welcome addition to Tokyo’s kakigori scene. The menu centres on seasonal fruit alongside classic flavours like matcha, hojicha and black sesame, ensuring there’s something for every palate. Every kakigori can be customised with your choice of base, from classic milk to annin (apricot kernel), mascarpone or even black tea. 

On our summer visit, we were lucky enough to try the seasonal white peach kakigori, topped with juicy peach slices and layered with panna cotta inside. Just before serving, it was lightly misted with lychee sake, adding a delicate fragrance. If you prefer a classic flavour, the matcha kakigori is equally impressive, topped with subtly sweet red bean paste, chewy mochi and crispy pastry pieces for added texture.

What sets Mitsuki’s kakigori apart is its carefully sourced ingredients, starting with the ice. The shop uses natural ice from Kuramoto Yatsuyoshi in Yamanashi, made from pure spring water that’s frozen slowly over the winter. Because it melts more slowly than regular ice, it can be shaved into an exceptionally soft, fluffy texture that’s less likely to give you brain freeze. The attention to detail extends to the milk, too. Sourced from a small farm in Fukushima where the cows are pasture-fed, it has a clean, refreshing flavour that lets the seasonal syrups and toppings shine.