★ Seasonal fresh-fruit shaved ice with house-made syrup
A pioneering kakigori specialist in old-town Yanaka, hand-shaving natural Nikko ice into fluffy mountains drenched in house-made seasonal fruit syrups — summer lines wrap the block.
The Ginza outpost of a six-generation Wakayama fruit farm builds its ever-changing parfaits from layers of freshly cut estate fruit, soft serve, and homemade jam.
★ Julienned carrot kakiage and prawn / anago tempura
A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.
★ Seasonal fruit parfait with homemade fruit ice cream
A 1946 greengrocer-turned-parfait parlour near Hanayashiki where seasonal fruit from Ota Market is piled over homemade ice cream, drawing patient queues.
The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.
