Kakigori/Shaved Ice

The history of Japan’s kakigori, or a shaved ice dessert, is surprisingly old, and it is said to have already existed in the Heian period around the 11th century. At that time, ice was apparently shaved with a knife into a bowl and eaten with a sweet sap from different types of vines, hydrangeas, and ivy, with some golden syrup on top. There is a reference to this dessert in The Pillow Book written by Sei Shonagon, a renowned piece of ancient Japanese literature.
It was also regarded as a highly valuable dessert as it was made of natural ice formed during the coldest period of winter, which was stored in icehouses. Kakigori in ancient times was a supreme luxury available only to the Heian nobles; ordinary people could not afford it.
It was in the Meiji period around the 19th century that kakigori finally became affordable to the general public. Until then, ice was still expensive as people had to import what was called “Boston Ice” from the US, taking half a year for transporting. However, when the food entrepreneur Kahe Nakagawa succeeded in delivering ‘Hakodate Ice’ from Hokkaido to Yokohama, the first kakigori shop was opened in the Bashamichi area in Kanagawa in 1872. And then an icemaker was invented in the middle of the Meiji period and an ice-shaving machine in the early Showa period around the 1930s, eventually making kakigori common food as it is now.
Over 1200 years have passed since the Heian period and nowadays, kakigori has become a popular Japanese sweet loved by all generations, particularly enjoyed during the summer.

Page One
“Delicious ice can be tasted three times. First of all with eyes. It has high transparency and it shimmers like a jewel when it is held over light. 
Please listen carefully. When you touch the glass, you can hear a comfortable sound reminiscent of wind chimes. 
When you put the shaved ice in your mouth, it melts quickly. It is a tasteless mouthfeel, and only a cool finish is left.  

The important thing is to make it over time. 
Remove impurities in the water and freeze over over 48 hours. 
Do not be impatient, take your time. 
Tighten as hard as you can, and finish beautifully.  

One year to deliver delicious ice, and time again with one year, Morita Himuro main store is one hundred thirty-three years this year. 
It is the oldest ice maker in Kyoto. 
“PAGE ONE” is the shop that we launched as a fifth generation brother to add a new page to its history. 
Even though goodwill is different, the mind to convey the charm of ice is the same. 

With ice, I am particular about the bowl you eat, I finish it as a tool by scraping ice blocks by hand. 
There is not the same thing as one, as the encounter with the customer is all special as the encounter with the customer is special. 
I hope you will enjoy the instruments that change facial expressions each time.”

Opening Hours: 11: 00 – 4:00/6 :00 -12:00
Closed Every Wednesday 

Gion Koishi

The Kaden Kyo-ame Gion Koishi is a cafe annexed to a sweets store that was first established over 70 years ago. The “secret brown sugar syrup” used to make the original sweets of this particular shop is the main popular delight. There are a wide variety of sweets to enjoy on the menu including parfait, jelly, ice cream, shaved-ice and so on. 

Opening  Hours: 10:30 – 7:00 (last order 6:00) 

Open All Year Round

Nijou Wakasaya, Teramachi Branch

It is most famous for the item called Saiun, which literally means iridescent clouds. Together with plain shaved ice, 5 types of syrups, which change according to the season, are served. The colorful syrup reminds one of iridescent clouds, and you can pour the syrup over the plain kakigori according to your preference.

Opening hours: 9 – 6 

Fixed holiday: Wednesday