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Classic Flavours
Fior Di Latte
100 % pasture-raised Jersey-milk gelato—full dairy richness with a clean finish, revealing milk’s purest flavour. (Best-seller)
Campari Orange
Fresh-squeezed orange juice blended with Campari-marinated peel for a bright, gently bitter aperitivo twist. (vegan)
Caramel Salt
Deeply caramelized sugar meets Guérande sea salt from France—layered sweet-savory notes, indulgent yet never cloying.
Yogurt & Blueberry
Light house-cultured yogurt paired with low-sugar blueberry compôte; tang and sweetness in silky harmony.
Sesamo Nero & Fico
Roasted black sesame entwines with port-soaked organic figs, elegantly weaving nutty depth and fruit aroma.
Pistacchio
Sicilian pistachio—the “queen of nuts”—lavishly churned for a dense, luxurious taste and lingering finish.
Amazon Mix
Banana-and-honey base crowned with luxurious amounts of roasted Mocambo, Brazil nuts and cacao nibs for multi-layered crunch and flavour.
Nocciola
Sicilian hazelnut paste lifted with Brazilian coffee beans—nutty richness touched by a subtle coffee bouquet.
Dark Cholocate
Classic bitter gelato made with deep cocoa bite balanced by gentle sweetness.
Seasonal Specialty
These flavors change seasonally. Please check the menu in-store
or inquire our staff members for the latest available flavors.
Premium Strawberry Sorbet (Feb – Jun)
A premium sorbet packed with fresh, locally grown strawberries. (vegan)
Sakura Bloom (Mar – May)
Junmai-daiginjo sake lees, Okinawan raw sugar and cherry-blossom petals weave delicate sake aroma with natural sweetness and a gentle sakura finish.
Corn “Gold Rush” (Jul – Sep)
High-sweetness Gold Rush corn brings out the ingredient’s pure, natural sweetness.
Kinako Black-Honey Soymilk (Sep – Dec)
Silky soymilk blended with rich Okinawan brown-sugar syrup and toasted kinako powder, showcasing gentle Japanese sweetness. (vegan)
Ginger Apple Celery (Oct – Feb)
“Fruity × Spicy” — Kogyoku apple purée forms the base, accented with a hint of fresh ginger and subtle celery for a crisp, wholesome finish. (vegan)
Zabaione con purea di cachi (Nov – Mar)
Northern-Italian classic — egg-based zabaione laced with Marsala wine, swirled with velvety ripe-persimmon purée where wine aroma entwines with fruit sweetness.
Fresh Golden Mango (Jul – Sep)
New flavour coming soon.
White Peach & Plum (Aug – Oct)
“Midsummer fruit” — fragrant white peach meets our house-made ume-plum jam for a tangy, refreshing finish.
Ananas e polpa di cacao (Aug – Oct)
Sweet-tart pineapple pairs with invigorating cacao-pulp juice, unleashing full tropical midsummer vibes.
Pastries & Snacks
Only at the Marunouchi location
Bignè - Custard Cream Puff
Our freshly baked cream puff filled with deeply roasted caramel and maple custard made from premium Japanese Ato-Momiji free-range eggs. Rich and satisfying yet finishes clean. Always served fresh and hot, provided in batches daily.
Brutti ma Buoni
A traditional Italian delight - biscuit with loaded with luxurious nuts. Baked with our specially sourced Amazon cacao and a generous mix of rare nuts—macambo, Brazil nuts, cacao nibs, and more. The name 'ugly but good' says it all.