Gelateria Gina
Directly taught by the first gelato champion! Rich texture and smoothness
Mitsuhide Tsuneda moved to Italy as a chef in 2006 and was drawn to the culture of eating gelato while taking a walk after dinner. He trained under Palmiro Bruschi, Italy's first gelato champion. After returning to Japan in 2017, his wife Azusa opened her own gelato shop and he works as a craftsman there.
The machine used was the first in Japan made by Carpigiani, which was rare at the time. "The ingredients are the key to creating a fine gelato with an optimal air content of about 20% and careful stirring," says the owner, who is particular about using ingredients from the prefecture. Using medium-temperature pasteurized Obuse milk as the base, the analog machine determines the perfect moment for the gelato to be made, ensuring a smooth texture that lasts until the evening.
There are always about 10 varieties available. Fresh seasonal fruits are carefully selected, and the strawberries are from the local Komoro Nunobiki Strawberry Farm. Doubles start at 700 yen. 
The interior of Gelateria Gina.
