Been to the festival yet?

megumi kawasaki


Ciao gelato lovers!

This month in Kyoto we have Gion Matsuri.



It’s the first time for me to be in Kyoto during this time. I’ve visited 前祭・宵山 (Saki-matsuri Yoiyama) to feel a heat that I’ve never experienced before.


I’ve been talking to the customers for sometime now, learning many things about Kyoto from them.

It’s not only the locals that tell me about this city, but also talking with tourists I can learn so much! They know many spots that I should visit, they know many cultures that I should feel and learn…

I was actually not willing to visit the festival (not a big fan of crowded place), but talking to them made me want to feel it!

So I went, and I…. loved it!


I think it’s great that whole city is keeping this tradition; it’s not an easy thing for the big city like this with so many people to keep everything under control.

The festival will end in the end of this month, I will try to learn a bit more about the history of Gion Matsuri, and talk to you guys about it while you have your gelato 😉

(Please don’t get annoyed, I’m enjoying chatting with you  🙂 )


Since the festival started, our summer has started.

As you know we have flavors only you can have during this season…

Come and eat before it’s gone, I’m saying otherwise you’ll regret it.


  • 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