Japan’s summer is celebrated through many traditional sights and flavors—but none quite embody the season like kakigōri (shaved ice). Thinly-scraped ice topped with vibrant syrups captures the essence of cool refreshment in one bowl.
Kakigori in the making at Himitsudō
Made by finely shaving ice and topping it with colorful syrups, kakigori is the quintessential summer sweet that brings a refreshing chill on hot days.
Its history dates back centuries—ice was once a rare luxury reserved only for the aristocracy. By the Heian period (794–1185), the custom of enjoying shaved ice with sweet toppings had already taken root.
Today, kakigori has evolved with a focus on everything from ingredients to presentation. These modern creations are gaining popularity as desserts that are not only delicious but also visually delightful.
Kakigori in the making at Himitsudō
Just two stops and about five minutes from Ueno Station via the JR Yamanote or JR Keihin-Tohoku Line, “Himitsudō” is located in the Yanaka Ginza shopping district, a short walk from Nippori Station. It’s a spot where you can savor kakigori with a modern twist.
What sets the shop apart is its house-made syrups—called kanzen kajitsu-mitsu, or “complete fruit syrup”—made with carefully selected seasonal fruits from across Japan, paired with natural ice from Nikkō in Tochigi Prefecture, shaved by hand using a crank-operated machine. The result is a perfect fusion of light, fluffy texture and visual beauty.
Five unique styles of kakigori at Himitsudō in Ueno
When talking about Himitsudō’s kakigori, one essential element is its original presentation style, offered in five distinct forms.
There’s the “Marugoto,” which highlights the pure deliciousness of the fruit itself through its syrup; the “Miruku,” generously topped with house-made condensed milk; and the “Yōguruto,” which comes with a yogurt sauce containing condensed milk and syrup served on the side—each with its own character, making you want to try them all.
Among these creative styles, the one that especially stands out is the “ZANMAI.” What makes it unique is the generous topping of fresh fruit placed boldly on the summit of the kakigori.
“生メロン三昧,” Fresh Melon ZANMAI 2,300 JPY (tax included)
Another signature element of the ZANMAI style is the house-made whipped cream blended with condensed milk, hidden inside the shaved ice.
This style is all about savoring seasonal fruit to the fullest—that’s the true appeal of ZANMAI.
House-made whipped cream with condensed milk
During our July 2025 visit, we were treated to the “Fresh Melon ZANMAI”—a perfect showcase of the ZANMAI style’s deliciousness.
Large chunks of juicy melon are stacked high like a mountain peak—an impressive and mouthwatering sight.
The shaved ice is drenched in melon syrup, hitting your palate with a juicy, refreshing sweetness—it’s almost like biting into the fruit itself.
As you continue eating, you’ll uncover the ZANMAI style’s hidden gem: the whipped cream. Its rich, mellow sweetness adds depth and creates a delightful contrast with the freshness of the melon.
Kakigori packed with the fresh flavor of grapefruit, perfect for summer!
The second featured item is the refreshing and summery “Grapefruit ZANMAI,” known for its crisp, citrusy flavor.
Just like the Fresh melon ZANMAI, this shaved ice is served in Himitsudō’s signature ZANMAI style.
“グレフル三昧,” Grapefruit ZANMAI 2,100 JPY (tax included)
What first catches the eye is the generous mound of plump grapefruit segments on top. Each bite bursts with juice that fills your mouth, surprising you with its refreshing intensity.
The shaved ice is drenched in a generous amount of house-made grapefruit syrup. Its subtle bitterness and fresh, citrusy tartness create a refreshing flavor that lingers on the palate.
Hidden inside is their house-made yogurt infused with sweetened condensed milk. Unlike the fresh cream in the “Nama Melon Zanmai,” this adds a rich but light tangy accent to the dish.
As the natural ice melts, the bowl transforms into something like a fresh citrus juice. The generous portion is a hallmark of Himitsudō’s shaved ice.
You’ll even find a straw placed on the table—so you can savor every last drop. The enjoyment truly lasts to the very end.
On sweltering summer days, one serving of this is sure to leave you feeling refreshed—mind and body alike.
The syrup is rich, so the fruity flavor lingers even as the ice melts
A unique kakigori topped with whipped cream as fluffy as a cloud
Made with juicy summer peaches, the “Peach Short” is crafted in what Himitsudō calls the “Short” style. Its shortcake-like appearance and flavor make it instantly appealing.
“桃ショート,” Peach Short 2,300 JPY (tax included)
Piled high atop the finely shaved ice is a generous swirl of house-made whipped cream infused with condensed milk. Just like a cloud, its texture is light and airy, yet silky smooth.
It’s satisfyingly sweet yet refreshingly light, leaving a clean finish. The perfectly balanced sweetness of the cream brings the whole dessert together beautifully.
The syrup, made from fresh peach fruit, retains its natural sweetness without being overpowering. It’s a delicate and pure expression of the fruit’s true flavor.
With every bite, the gentle aroma of peach fills your mouth, pairing perfectly with the cream. It truly feels like you’re indulging in a slice of real cake.
This one bowl—sure to melt away the fatigue of a hot summer day—offers a comforting sweetness that lingers as a memory of the season.
What makes popular kakigori shop Himitsudō so special
What makes Himitsudō truly stand out begins with the ice itself.
The shop uses natural ice harvested from Nikko. Only available in the deep winter months of January and February, this ice takes about two weeks to freeze naturally—resulting in dense, slow-melting blocks prized for their clarity and quality.
Natural ice from Nikko
Because it’s frozen slowly using only the chill of nature and pristine spring water, the ice has a clear, clean taste and a soft, delicate melt that’s truly unforgettable.
At Himitsudō, the ice is shaved by hand using a manual ice-shaving machine—now a rare sight. Watching the ice being shaved right before your eyes is a memorable part of the experience.
During the peak of summer, it’s not uncommon to see multiple staff members shaving ice nonstop. Yet Himitsudō continues to rely on human power—because they believe in the joy of watching the kakigori come to life right before your eyes.
And just like the ice, the syrup is crafted with an uncompromising attention to detail.
Using seasonal fruits from all over Japan—from Hokkaido in the north to Okinawa in the south—the syrups are handmade entirely from fruit, with no pre-made bases or added water. They call it kanzen kajitsu mitsu, or “complete fruit syrup.”
Rich in natural flavor and bursting with fruit pulp, the syrups are as visually stunning as they are delicious.
Since the fruit offerings change with the seasons, each visit to Himitsudō is a chance to discover something new. To find out what’s currently on the menu, it’s best to check the shop’s official X account.
Every spoonful of kakigori at Himitsudō promises a taste of the season—an experience that lingers in your memory long after the ice has melted.
So next time you find yourself in the nostalgic streets of Yanaka Ginza, be sure to stop by.
You just might encounter a next-generation kakigori that delights all five senses.
Exterior of Himitsudō
Information
| Store name | ひみつ堂 Himitsudō |
|---|---|
| Address | 3-11-18 Yanaka, Taito-ku, Tokyo
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| Access |
Nippori Station 4-minute walk from Nippori Station West Exit
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| Phone number | 03-3824-4132 |
| Reservations | Not accepted |
| Payment |
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| Hours | Mon-Fri. 9:00-18:00 Sat-Sun. & nat’l holidays 8:00-18:00 from July 17-August 31 8:00-19:00 hours subject to change depending on the day |
| Closed | Monday & Tuesday no holidays from July 17-August 31 |
| Seating | 19 seats 8 counter seats, 11 table seats |
| Smoking | All seats are non-smoking |
| Official website | X：＠himitsuno132 Instagram：himitsudo132 |
| Other information |
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※Menu contents, prices, store information, etc. are current as of August 2025.
