CRAFT GELATO MENU
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)
Arancia Campari
(Campari Orange)
Fresh-squeezed orange juice blended with Campari-marinated peel for a bright, gently bitter aperitivo twist. (vegan)
Caramello Salato
(Burnt Salted Caramel)
Deeply caramelized sugar meets Guérande sea salt from France—layered sweet-savory notes, indulgent yet never cloying.
Yogurt & Mirtilli
(Yogurt & Blueberry)
Light house-cultured yogurt paired with low-sugar blueberry compôte; tang and sweetness in silky harmony.
Sesamo Nero & Fico
(Black Sesame & Fig)
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.
Mix Amazzonia
(Amazon Mixed Nuts, Banana, Honey)
Banana-and-honey base crowned with luxurious amounts of roasted Mocambo, Brazil nuts and cacao nibs for multi-layered crunch and flavour.
Nocciola
(Hazelnut topped with Coffee Bean)
Sicilian hazelnut paste lifted with Brazilian coffee beans—nutty richness touched by a subtle coffee bouquet.
Cioccolato Fondente
(Bitter Chocolate)
Classic bitter gelato made with deep cocoa bite balanced by gentle sweetness.
CAFFE LATTE
For coffee lovers.
A perfect balance of rich espresso bitterness and the gentle sweetness of milk — our long-awaited Caffè Latte gelato has arrived.
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.
Mango (Jul – Sep)
Fresh mango blended with the tangy acidity of passion fruit — a vibrant, refreshing flavor bursting with tropical fruit.
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.
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)
Formaggio con Agrumi (Danish Cream Cheese & Okinawa Citrus | Nov – Dec)
Made with Arla BUKO, Denmark’s natural cream cheese cherished for over 80 years, paired with our house-made jam using freshly delivered Shikuwasa from Okinawa farms.
Rich yet refreshing, with a hint of tang and gentle bitterness.
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.
Premium Baked Goods
Only at the Marunouchi location
Bignè
(Italian 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 (limited quantity!)
Brutti ma Buoni
A traditional Italian delight baked with our specially sourced Amazon cacao and a generous mix of rare nuts—macambo, Brazil nuts, cacao nibs, and more. Crunchy, satisfying, and incredibly nutritious. The name 'ugly but good' says it all.