GELATERIA MONCTION
Concentrating ingredients from Kobe, Hyogo, blessed with the sea and mountains
The owner, Daichi Kuroki, was inspired by the gelato he experienced in Italy during his student days. Later, he worked on a strawberry farm in Australia and a tomato farm in Kobe, where he came to appreciate the deliciousness of ingredients that were carefully grown. Kuroki's gelato is a fusion of these experiences.
The milk is pasteurized from Shimane's Kiji Dairy. The drink primarily uses local produce, such as Oshinbe tomatoes from Kobe's Masumoto Farm and honey from Kobe's Yoshida Bee Farm, but also includes carefully selected ingredients from around the world, such as Sicilian olive oil and Taiwanese pineapple. The flavors are more appealing than just the ingredients themselves.
"Yoshida Miele and Walnuts" made with honey, "Awaji Island Citrus Fruits", and "Matcha Coffee Sake Lees Mascarpone". 
