milk, non milk and vegan gelato

mio hayashi


Every time when we try to make new flavors there’s an option between milk gelato and pure vegan gelato.

In Japan most of the gelato are milk based.
Although for some ingredients combining with milk will either lead to a success or ruin the whole thing.
For example, we don’t use any milk for “Mellow green tea” (includes honey made in Myanmar) because by using milk the aroma will disappear.
The option of adding flavoring agents are not on our list.

If you come to our store you will notice there’s “milk based” “non milk based” and “vegan” gelatos.
You might think animal products and vegan products at the same place is odd.
But there’s a reason for that…

“We want to overcome food barriers”. This is indeed the baseline.

We want to create a place where everyone can be happy.
For instance, if one of the family member is vegan and and the rest of the member eats pretty much everything
no one has to worry if there’s anything to eat when they come to our store.
There is (and will be) a flavor for each of you.

We believe there is an opportunity to understand others who are vegan.
And that is why we have a creation of gelatos.

Trust me you’ll be surprised that vegan gelato tastes this good.
It’s just my opinion but I myself (not vegan and don’t have any food allergies) prefer vegan gelatos.
Surprisingly good, no GREAT!

It really is sensation!!!
Oh I used the word “sensation” here as well 😛

Anyway, please come say hi and bring your friends and families.
Seems like gelato o’clock to us 😉



  • 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