Ricotta Shaved Ice

A mound of delicately shaved ice arrives crowned with rich mascarpone, fragrant olive oil, and freshly shaved cheese. Tucked into an alleyway in Kagurazaka, Ricotta Shaved Ice is run by a chef trained in Italian cuisine who combines Japanese kakigori with Italian gelato into inventive dessert creations. Syrups and infused milks permeate deep into the core rather than resting solely on the surface, ensuring each bowl maintains layered dessert flavors down to the final spoonful.

A perennial favorite is the Tiramisu, built with bittersweet espresso syrup and cocoa powder alongside tucked-in mascarpone gelato and tart-sweet simmered strawberries. The Pistachio pairs fragrant pistachio syrup with berries simmered in red wine, while the Sakura Pistachio relies on the savory salinity of shaved cheese to temper gentle floral sweetness. The lineup also embraces bolder experimentation, incorporating blue cheese gelatos such as Roquefort alongside fresh herbs like rosemary for combinations rarely seen in shaved ice.

Because the menu shifts with seasonal produce and daily preparations, returning guests often encounter new varieties. Those wishing to sample more than one profile can order the Otoshimi tasting flight featuring smaller servings of 2 flavors. With simple counter and table seating, the calm dining room also makes a pleasant setting to finish a bowl of shaved ice with a concentrated shot of espresso.