gelatutti
Acting as a bridge between producers and the authentic Italian style
After training in Florence and Milan, owner Fuminori Nishitani ran an Italian restaurant in Fujieda for 16 years. He decided to open a gelato specialty store to share the passion of the producers with whom he had built long-standing relationships of trust. Together with his wife, Eri, a registered dietitian, he undertook a short-term training course at the University of Gelato in Bologna, where he was exposed to the culture.
All ingredients except sugar are sourced from Shizuoka Prefecture. With over 30 years of experience as a chef, he discerns the unique characteristics of each ingredient and uses a moderate amount of sugar to bring out their natural flavor. The smooth, airy texture makes it melt in your mouth. The eight flavors include seasonal produce such as the legendary corn "Kankan Musume" and burdock & chocolate.
Doppio (double) from 600 yen etc. 
Gaia Flow Shizuoka Distillery Whiskey Raisin is sure to sell out immediately. 
Dining available on the rooftop deck and terrace.
