31 best kakigori in Tokyo for a delicious cool down

Italian restaurant Dégustation in Seijogakuen gives kakigori an extremely fancy spin with its unique and unorthodox flavours. Seasonal ingredients are sourced from farmers and local producers all over Japan, and you can really taste the quality of the produce in the kakigori.

Some of the interesting combinations you might come across include the Jamon de Teruel, a shaved ice topped with blue cheese milk, honey, pineapple and cured Spanish ham. There’s also the Summer Vegetable Garden with a mixed herb-infused milk, seasonal vegetables and basil sauce. 

More dessert-like sweet flavours are also on the menu, like the beautiful ume plum kakigori accented with red shiso powder, plus the Emerald Imperial featuring mint milk and fresh cantaloupe.

Taking over the space once occupied by famed kakigori café Sébastian –  which sadly closed in February 2023 – is Sabo Okuno Shibuya. This shop is run by Yasumasa Era, a kakigori specialist who also operates another well-known shaved ice shop called Saryou Okuman in Shinjuku.

The menu is mainly seasonal, with flavours like American cherry, peach and melon during the warmer months. This season, Saboh Okushibu has brought back its a peculiar grilled corn flavour. There's also a unique asparagus and basil salad version featuring pesto sauce and parmesan cheese.

The standard menu, however, lists classic flavours such as matcha and wasanbon (fine-grained Japanese sugar) milk. This allows you to add on toppings like seasonal fruit and bean paste.

This unassuming kakigori shop is nestled down a small street in Yanaka and it only has five counter seats. If you’re lucky enough to snag a spot, you’re in for a treat as the shaved ice here highlights seasonal fruit and veggies sourced from farmers around Japan. 

With an abundance of fresh produce on rotation, the menu here never repeats itself. While seasonal fruit like peaches and plums will reappear every summer, they’re prepared in different ways or paired with other flavours for a new experience. If you’re keen for something experimental, go for one of the veggie kakigori – either the fresh corn or the tomato gorgonzola and basil concoction. 

With certain flavours you’ll get to pick a base, which includes fun and quirky options like shio (salt) milk, sake lees, yoghurt, rare cheese, coconut milk or shinshu miso milk. 

This café takes kakigori shaved ice desserts to the next level by covering them in fluffy meringue before lighting them on fire with a flaming concoction of rum. It makes for quite the show-stopping dessert, plus it tastes pretty amazing, too. Flavour combinations range from caramel and strawberries to seasonal varieties such as rum raisins and apples with fresh custard cream and mascarpone cheese.The menu here also features cakes and sandwiches.

This quaint café in Kita-Senju spins out beautifully crafted kakigori all year-round. You’ll come across seasonal flavours like mango and plum during summer and kumquat and chestnut in autumn and winter. Along with the seasonal offerings, you’ll also find a few permanent flavours on the menu like condensed milk with kinako (roasted soybean powder), matcha and hojicha (roasted green tea).  

When ordering, you can customise your kakigori just how you like it with a range of toppings. This includes decadent additions like cream cheese, gorgonzola sauce, lemon curd and pistachio cream.

Azuki to Kouri takes the simple kakigori shaved ice dessert and turned it into a delicious work of art. Pastry chef Miho Horio, best known for her time at Michelin-starred French restaurant Florilège, opened this seven-seat dessert shop specialising in towering bowls of shaved ice made with seasonal ingredients along with well-executed French toast. 

The bar seats offer you a front row look at how Horio crafts her kakigori, and tops them with fresh fruit syrups, rich creams, espuma foam, jellies and other interesting ingredients for added texture. 

Anyone who thinks that traditional Japanese sweet shops are a dying breed should pay a visit to this charming Yanaka eatery. Himitsudo specialises in kakigori, prepared with a traditional handle-operated machine and served with one of 132 ‘secret’ seasonal toppings (the selection changes daily). Even diehard fans might be surprised by some of the concoctions on offer here – pumpkin cream and mango-yogurt are just two of the unorthodox toppings we've come across – but nobody can deny the power of their signature strawberry kakigori, a concoction more like ice cream than just ice. Be warned that the shop is extremely popular and often sells out early.

When just any old shaved ice won't do, make way for this eight-seat, counter-only Kichijoji café where the menu changes almost daily. Seasonal offerings are legion, while the regular varieties range from orthodox milk and strawberries to quirky creations like sake kakigori and kakigori combined with fruit jelly. The ajisai strawberry jelly and rare cheese (pictured) is a limited-edition treat, so you'll have to hurry up if you want to get a taste of this rainy season-only creation.

Located in a quiet residential neighbourhood of Nakano, Mamatoko turns out some pretty creative shaved ice desserts. The owner of the shop, Asako Harada, is known as the 'Queen of Shaved Ice' and with good reason – she's eaten approximately 1,800 bowls in a single year. Take a seat at one of the counter spots and enjoy one of Harada's unique creations such as shaved ice with seasonal fruit toppings accented with sake lees, (the paste-like mixture left over from sake production) or a kakigori topped with granola. Flavours change with the season, so check the menu posted on the shop's Instagram before heading over.

It isn't the easiest place to find, but those passing through the area between Shinagawa and Oimachi will do well do opt for a tea and kakigori break at this traditional kissaten-style sweets shop, named after the impressive ginkgo tree outside. Choose freely from a wide variety of toppings and styles, including cake and pie formats, or go straight for the orthodox Uji shiratama mixture, made with green tea- and milk-flavoured ice plus a hearty helping of anko bean paste and fresh shiratama mochi dumplings.

True to its name, Kakigori Ricotta is inspired by Italian flavours, often topping many of its shaved ice creations with various types of cheese and filling them with scoops of gelato. The kakigori artisan behind Ricotta’s shaved ice has over 25 years of experience as an Italian cook, and has even trained in Italy to perfect his palette. 

Look forward to bowls of fluffy shaved ice topped with fresh fruit syrups including rhubarb, apricot and blood orange. Other unique toppings include mint chocolate and carbonara custard, or opt for a twist on Italian tiramisu featuring melon, red currant or even pistachio, depending on the season. To take your dessert to the next level you can add shaved grana padano cheese for an extra charge. 

This homely Ogikubo restaurant offers creative takes on ramen and curry, but their cooling kakigori makes it worth a visit on its own. Seasonal shaved ice flavours range from fresh apple and spiced milk in the autumn to classic strawberry and apricot milk in the warmer months. If you'd rather know what's on the menu beforehand, keep an eye on Neiroya’s X (Twitter) for news on the most up-to-date flavours.

This taiyaki speciality shop offers a shaved ice treat called Asayake, which depicts the sunrise atop Mt Fuji. The sweet and sour syrup is made from fresh strawberries, unsweetened milk and homemade sweet bean paste, which is cooked for eight hours for the taiyaki. These three ingredients create a wonderful balance of flavours when combined with the soft ice. The kinako kakigori, which combines kinako (roasted soybean flour) and brown sugar syrup, is also very popular.

This Ginza shop and café specialises in ginger syrups and fruit confitures, and its shaved ice creations combine the two. The year-round kakigori menu consists of shaved ice topped with housemade ginger milk and served with a jar of confiture (kiwi, strawberry or orange ginger). Its monthly seasonal selections are equally stunning: think foamy espuma or milk tea cream topped with blueberries and mini macarons.

At this ramen and kakigori joint, owner Naoki Saito is something of a shaving specialist. He used to plane surfboards by hand before moving on to ice and surf’s loss is definitely kakigori’s gain. While most kakigori places just pile on the ice, Saito creates his icy heap with a hollow centre to keep it from melting too quickly. The café is famous for its housemade condensed milk, which is drizzled on to form the base for your chosen topping. Experimentalists should opt for pistachio cassis, strawberry espuma or avocado caramel.

This kakigori shop in Yotsuya is tucked away down a local yokocho alley and serves shaved ice desserts during the day – in the evening, the venue turns into a snack bar.

Signature flavours include strawberry, berry berry, fig honey cheese, kuromitsu (black sugar syrup), kinako (roasted soybean powder) and masala chai. Depending on the time of year, seasonal toppings can range from sake lees tiramisu and kiwifruit to mango lassi and zunda (sweet green soybean paste). 

The kakigori bowls here come in a hefty size, and the shop lets you customise your bowl if you’d like to try out more than one flavour. If you can’t decide between two, order the half-half bowl with two flavours of your choosing. 

Finding home in Tokyo’s sumo town is this tiny little sweets shop specialising in fluffy shaved ice desserts. Kohiruan’s menu consists of classic Japanese kakigori toppings such as matcha, kuromitsu (brown sugar syrup) and kinako (roasted soybean powder), as well as some more unorthodox flavours including tomato, crunchy almond, banana tiramisu and lychee tea.

The unique touch that sets Kohiruan apart from other kakigori shops is the special taiyaki monaka (fish-shaped wafer) that comes nestled on top of certain orders. For an extra dose of sweetness, you can also ask for an additional serving of milk to pour on your ice as you near the bottom of your bowl.

This small kakigori shop is worth the trek up to Adachi. Its solid menu boasts year-round flavours including milk tea, cocoa and kinako (roasted soybean powder). However, you’ll want to keep an eye out for its speciality menu, which is informed by seasonal fruit. You can be sure that there are always something new on the menu – more reasons to come back often.

This Setagaya shop charms with natural ice sourced from Tochigi's Nikko and flavours that veer toward the traditional: think anko-flavoured choices and basics like strawberry and other fruity mixes. We, however, like the rich yam and milk kakigori, a light and refreshing option topped with a sweet purple yam sauce. Trust us – it tastes way better than it looks. If you're in a rush, takeout kakigori is also available here, too. 

Selling various sweets and dainty desserts made from fruit and vegetables, this shop is great for finding that perfect edible gift. Yasaigashi also has an in-house café offering sweets, coffee and tea, plus kakigori (shaved ice) during the warmer months. The perfect way to up your daily serving of veggies, their kakigori come in vegetable varieties including avocado caramel, tomato, matcha spinach, celery and more. 

This traditional sweet maker, not far from Mejiro Station, is one of Tokyo's most enduringly popular spots for kakigori – and deservedly so: doused in syrup laden with real fruit (an all-too-rare sight), their strawberry treats look good and taste even better. Extra milk can be added, while the standard ice can be swapped for natural ice from Yatsugatake. However, said option is popular enough for the finer freeze to run out long before closing time on most days.

Kagawa-style sanuki udon and shaved ice desserts make for an excellent match at this homely Iidabashi joint. The kakigori is of the style pioneered by Shimokita favourite Chaen Oyama, but that's not to say you're forced to order a tea-flavoured mountain of ice – other options include the excellent citrus milk variety, flavoured with oranges, red and white grapefruit and lemon in puré, jam, peel and cream forms. The full sizes are rather voluminous, so you might want to consider downgrading to a mini size, especially if you're also having a bowl of noodles.

This tiny café has a lot more than meets the eye. Mainly known for their kakigori shaved ice, Saka-no-ue Cafe's kakigori flavours often change with the seasonal ingredients available, but they're also known for cute touches like their panda-topped kakigori to the adorable marshmallow characters that come with particular kakigori creations. If you're around during the summer, order the apricot pistachio flavour which comes topped with a rich apricot purée and a creamy pistachio filling that had a suprising crunch inside. 

This tiny shop is known for both its ramen and kakigori, which sets itself apart from the icy competition with a fizzy ‘sparkling espuma’ foam. Order the stellar strawberry espuma which tastes like a frozen daiquiri, the fizzy mint chocolate espuma, or the glistening fig kakigori with creamy dollops of cheese that tastes just like a cheesecake.

Originally a summer-only dessert at the soba shop upstairs, the kakigori at this Sakura-Shinmachi joint proved so popular that the owners decided to rent an extra space just for the purpose of serving deluxe shaved ice. Their innovative flavour combinations include the popular salt caramel granola and the mighty watermelon, but first-timers will want to try the curious summer pumpkin caramel, a sweet and voluminous creation perfect for big eaters.

The Kagoshima-born Shirokuma has to be one of Japan's best-known kakigori varieties – it's sold at convenience stores across the country in bar form. Getting the real thing without making a trip to Kyushu can be a challenge though, so we're grateful to the Ichiniisan restaurant for bringing the 'white bear' to Tokyo. Get ready for an impressive mountain of milky ice, topped with ample oranges, pineapple and cherries, plus three kinds of sweet beans. If the regular size looks a little challenging, try going for the miniature version, known as Koguma ('small bear').

Combine your ice with a brew at this fun watering hole that serves up domestic craft beer from top breweries like Fujizakura Heights, Kisoji and Ise Kadoya. Some visitors seem to seek out the place exclusively in search of the excellent kakigori, made with natural ice and topped with a well-balanced, lightly sweet fruit mixture. 

Minatoya, a takoyaki shop along one of Sasazuka's shopping arcades, sells amazake shaved ice, a nutrient-rich kakigori (it has been called 'the drinkable IV') with syrup made from fermented rice – it's naturally sweet, which means no sugar is added – and ginger slices on top. If you order any of their kakigori with fruit or vegetable-based toppings, you'll be pleased to know that all ingredients are blended up fresh as you order.

Found on the corner of a residential street about five minutes from the south exit of Nishi-Ogikubo Station, the wonderfully old-school Amaikko peddles simple, traditional kakigori topped with a combination of the new (strawberries) and the old (shiratama rice cakes and anko bean paste). If you're only planning on visiting once, go straight for the most expensive item on the menu: the Strawberry Milk Kintoki Shiratama, served with charmingly rough anko, sweet strawberry syrup and a splash of condensed milk. Unlike at some of the city's trendier kakigori shops, the bowls here are wide enough to accommodate the ice even after it's started melting.

Found up in Jujo, Darumaya is a classic Japanese sweets shop that just happens to also serve brilliant kakigori. Their signature dessert is Ujikintoki, made with matcha that's whisked up fresh for every order. Its subtle bitterness is offset by a topping of sweet azuki bean paste. The natural ice here comes from Nikko's Shogetsu Himuro, one of the country's most celebrated purveyors.

The name – literally ‘ice factory’ – tells you everything you need to know about this retro shop, in a residential area about five minutes' walk from Sangenjaya. Kori Kobo Ishibashi serves nothing but kakigori, with toppings ranging from strawberry syrup to milk tea. The small tables and chairs give it the feel of eating at a festival stall, while the antique ice machine and vintage refrigerator lend the place an undeniable old-school charm.