Tokyo’s summer heat often stretches well into September, making ice cream and gelato a welcome treat long after the season’s peak. And while a classic scoop is hard to beat, there are plenty of other ways to enjoy it. Originally from Italy, gelato has taken on a new form here in Japan, with shops experimenting with seasonal produce, vegetable-forward flavors, unexpected combinations, and even pairings with wine and cocktails.

This time, we’re highlighting four Tokyo shops taking gelato and ice cream in new directions.

 

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Gelato 9.

 

 

Gelato 9. in Futako-Tamagawa is run by chef Yuta Yamazaki, who brings techniques from his background in French cuisine to his gelato. Using mainly fruits and vegetables from Kyushu, chef Yamazaki typically combines two ingredients in each flavor, with one taking the lead and the other adding depth.

 

 

The shop also offers cocktails and other alcoholic drinks to pair with its gelato. Shown here, Popcorn & Salt and Hazelnut & Cacao Nibs are paired with the original “9½-ball” highball, while Tomato & Raspberry and Kiwi & Almond Jelly are paired with a Passion Fruit Gin & Tonic.

 

Gelato 9.

📍4 Chome-12-15 Tamagawa, Setagaya City, Tokyo

Instagram: gelato__9

 

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kasiki

 

kasiki is an ice cream shop run by chef and caterer Sumika Fujita. Made without additives, the ice cream uses a simple base of milk, cream, and sugar, allowing the flavors and aromas of the other ingredients to come through. The shop also offers natural wines to pair with its ice cream.

 

Shown here are passion fruit & oriental beauty tea, sencha & lemongrass, and salt vanilla olive oil, paired with a Chenin Blanc from the Loire Valley.

 

The melon & sambuca soup features chilled melon blended with sambuca, topped with fresh goat cheese ice cream.

 

Orange rum raisin, made using whole orange, and chocolate chip cardamom are paired with a fresh Gamay from France’s Auvergne region.

 

kasiki 

📍 1 Chome-13-2 Nishihara, Shibuya, Tokyo

Instagram: @kasiki__

 

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DOLCE TACUBO GINZA

 

DOLCE TACUBO is a dessert brand created by Daikanyama Italian restaurant TACUBO. Its Ginza location, which opened in June 2026, is the brand’s third store and the first to offer a full selection of gelato.

 

 

Eight flavors are available at the Ginza location, including pistachio, made with roasted and fresh pistachios; plum, which highlights the tartness of fresh plums; and pineapple basil, combining sweet and tart pineapple with the aroma of basil. Other flavors include yogurt mango passion and sage stracciatella. For the fruit-based flavors, seasonal produce is sourced from growers across Japan.

 

The shop also serves its signature DolTaku Soft, made using an Italian Carpigiani machine for a smooth and airy texture. Available in Milk and Matcha, the milk flavor uses Crème Soigner cream for a richer taste with a light finish, while the newly introduced matcha highlights the aroma of the tea.

DOLCE TACUBO GINZA

📍 7 Chome−11−14 Ginza, Chuo City, Tokyo

Instagram: dolce_tacubo_ginza

 

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Eriko Osawa Earthly Gelato

 

 

Eriko Osawa Earthly Gelato in Omotesando puts seasonal vegetables at the center of its gelato, working with produce grown by farmers around the country. Owner Eriko Osawa pairs them with seasonal fruit, milk from pasture-raised cows in Hokkaido, amazake, hot spring water from Naruko Onsen, and homegrown herbs. Plant-based options are also available.

 

Shown here are Yamagata organic mushroom with vanilla, Hennessy & organic Parmigiano Reggiano; wild butterbur & Sendai miso, which combines slight bitterness with sweet and savory notes; and Okinawan pineapple with Amanatsu citrus, organic ginger, garden sage & sparkling wine.

 

Eriko Osawa Earthly Gelato

📍 3 Chome−8−15 Kita-Aoyama, Minato City, Tokyo

Instagram: eriko_osawa_earthly_gelato

 

 

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By now, we hope you’re already halfway out the door planning your own frozen dessert extravaganza. Keep this list handy for the next time a craving hits, and enjoy exploring a different side of Tokyo’s gelato and ice cream scene this summer!