Kurosuke Gelato
A simple and natural method filled with the bounty of Sakushima
It has been 14 years since the family moved to Sakushima, an island of nature and art floating in Mikawa Bay, a 20-minute boat ride from Isshiki Port. Cafe owner Shibayasu Kamiya took on the challenge of making additive-free craft gelato with the passion, "I just love gelato!" and opened a shop next to the cafe in 2023.
The natural stabilizer is made from sun-dried and boiled tengusa seaweed collected from the beach, and the salt milk is made from homemade salt, which is made by drawing clean winter seawater and cooking it in a wood stove. The seasonal flavors are made from crops from the fields and gifts from neighbors. They enjoy learning from the wisdom of local residents and delivering flavors that can only be produced on Sakushima.
