Azuki to Kōri

The Azuki bean meringue at Azuki to Kouri is their signature kakigori: a towering mound of ultra-fluffy hand-shaved ice that’s light and milky, layered with sweet azuki red beans for earthy depth, soft shiratama mochi dumplings for chew, rich meringue cream, and crunchy meringue cookie bits on top that add a toasty contrast. It’s balanced, not too sweet, with that perfect mix of cold melt, soft textures, and crisp crunch making every bite addictive. The strawberry creme danjou (often listed as strawberry chiboust or strawberry crème brûlée kakigori) is a seasonal standout featuring the same feather-light shaved ice infused with bright fresh strawberry flavors through syrup or puree, topped with airy chiboust cream (a light meringue-folded pastry cream) that’s torched tableside for a thin crackly caramelized shell, delivering a refreshing tart-sweet fruitiness paired with the warm brittle contrast against the icy base for an elegant temperature-playing treat.

I came across this shop on social media and made a reservation for it. Other than the kakigori, I also got their mushroom soup, french toast, and tea that could be brewed 3 times. Overall, it was not bad but I left feeling that I should have chosen another place for my brunch and came here just for the kakigori.

I managed to get a reservation for this place after years of dreaming of visiting. The place is small, can house maybe 6-8 people. The menu is limited to three things: 6-7 flavours of kakigori (shaved ice), 2 flavours of French toast, and a soup of the day specifically made by Florilege, a two Michelin star restaurant in Tokyo. The soup today was a miso soup like no other. It’s smoky, slightly charred taste made such a depth on a classic. Each sip shooed away the winter. The kakigori though. It is perfection. We ordered the Raspberry Chocolate and the Matcha and Japanese Orange. The raspberry’s tartness is modulated by the differing textures of chocolate syrup and cream. The fresh matcha is elevated by the bittersweet oranges - they utilised both the fruit and the rinds. I went with a friend who I loved speaking with, and we were in dead silence working our way through the ephemerality of the snow ice. The French toast of the day is burnt lemon flavour, which is also really delicious. They make the bread with their signature Azuki (red beans). It took us both to the greatest highs, and I will sincerely recommend this place for any occasion. ごちそうさまでした.

This was an absolutely fabulous experience. The polite staff, ambiance, decor, and delicious shaved ice were a highlight of this year's trip to Japan. The showmanship of the culinary creation only added to the experience and watching the chef use a cooking torch on shaved ice was a fun as the shaved ice was delicious. We also really appreciated the reservation system that kept the experience intimate even though we had to wait in the Tokyo summer heat for our reserved time. They're honestly isn't anything the staff could have done better in my opinion, truly exceptional. This is easily recommended as a must-do experience in Tokyo.

Great services and delicious desserts! Really love the kakigori. One of the best I have ever eaten so far. The french toast was really amazing too, so fluffy on the inner layer and crispy on the outer layer!

This shop isn’t serving your average kakigori—it’s more like a delicious chemistry project gone right. Each bite feels like someone in a lab coat carefully calibrated flavor molecules for maximum intrigue. If your taste buds appreciate delicate flavors, nuanced notes, and toppings that make you question everything you thought you knew about shaved ice—this is your spot. But if your idea of “flavor” is neon syrup and brain freeze, you might want to look elsewhere. This isn’t your grandma’s snow cone. It’s kakigori with a PhD.

Difficult to get a reservation ✅ Instagram hype ✅ … but is as good as the hype …. YES✅✅ It’s a very tiny restaurant with not more than 7-8 seats, therefore (if you don’t want to gamble and walk all the way for nothing) a reservations is highly recommended. Kakigori-wise this is the top end on how Kakigori should taste. There are 3-4 different varieties you can chose from and all are different, so chose wisely based on your preference. When it comes to the prices, it is quite expensive but still ok for the value you get served. The only thing which can be a little bit uncomfortable is that your seat is only reserved for you for a specific amount of time and the waiter will let you know that it’s time to pay now (but if you know this before than it’s ok)

Amazing flavours. Simple concept but made with well thought out complex combination of seasonal ingredients. We tried the matcha and orange as well as their white mushroom special and it was all well paired and so well constructed!