The story in me

mio hayashi


After 2 month working at Premarche Gelateria I learned many lessons from not only the staffs but also from the customers.

Today I want to share my story with you:)

My journey at Prema started last year when I was a university student.
Working as an intern I didn’t have a clue about the next adventure that is about to start.

I previously worked at a natural food store, izakaya, cafe and so on (while partly studying).
So I was able to somehow image what it’s going to be like working at a gelato shop.

But the thing is…
It’s not just an ordinary gelato store.

Even a single flavor there’s so many passion and effort.
The people who made these gelato never compromises on what they are doing.
And what’s more, to overcome food barriers there’s dairy free gelato, pure vegan gelato and milk based gelato.
So that each and every one can enjoy a cup full of delicious gelatos.

A few days ago there was a customer from Hong Kong.
She sent us an email even before coming to Japan.
Meeting in person I was really happy and what made me happier was seeing her (and her family) big smile.
She’s probably the first and the last person who will have 8 flavors in only 2 days:p

What I’m trying to say here is that there really is a place where people can be happy from the bottom of the heart.
I definitely can not learn this at school or anywhere else but Premarche Gelateria.

So thank you for having me as part of it:)


We will be open from 12.00-18.00 today.

Try our gelato for that satuday feeling!




  • 自然食屋が、そのノウハウの全てを注ぎ込んだ京都のジェラート店
  • イタリアジェラート協会 国際コンテスト3年連続複数部門受賞
  • 正統イタリアン・ジェラートでありながら、和素材を生かしている
  • 機能素材やスーパーフードを多用し、罪悪感ゼロで楽しめる
  • 日本最大級のヴィーガン、ノンミルクジェラートの品揃え
  • 安価で味の粗いサトウキビ由来の白砂糖は一切不使用
  • 合成乳化剤・合成安定剤、合成食品添加物は一切不使用
  • 主に外国人から特別に高い評価を受け、行列になる日もある
  • チーフ・ジェラティエーレ(ジェラート職人)は中川信男
  • 前代未聞の「ジェラートのすべてが米素材100%」も各種開発
  • 「食べたら血流が増加する」という公的試験機関データあり
  • 京都でフードバリアを超えるというプロジェクトを立ち上げ
    Beyond “Food barrier”! 参照 )
  • 私たちが作るジェラートは「心の薬である」と真剣に希求