Colorful floral art in a white space. You might think this is a shop that prioritizes "looking good," but that perception will be overturned once you try the gelato. It's airy, like eating cool air, yet the flavors of the ingredients are surprisingly vivid. YAYOI TOKYO's gelato has a lightness that is different from being rich. The key to this is the pure water.
"Soft water with few minerals is best suited to the gentle tones of gelato. Of these, the water from Yakushima was the clearest and brought out the best in the ingredients," says pastry chef Yosuke Otsuka.
Using water as a base, he refines the texture of ingredients. This way of thinking, which is also common in Japanese cuisine, is a strength he developed while competing as a representative of Japan at the FIPGC, a world championship for Western confectionery.
"I want to make everyday life a happy time," he said. Despite being an up-and-coming pastry chef, he didn't open a patisserie, but instead opened a gelato shop last year that is popular with people of all ages and genders. He studied under Ishikawa's (Margare Gelato) Daizo Shibano, who served as the team manager at FIPGC, and created his own gelato.
Made with an Italian Catabriga machine, the pastry chef's meticulous work shines through, including mixing fresh strawberries with compote to add depth of flavor. 
Limited-time parfaits are also available from time to time. The chocolate parfait is made up of 24 parts, with each of the four layers separated by thin chocolate revealing a completely different flavor. Reservations are required.
A cocktail for gelato that enhances the flavor of the ingredients
The cocktails paired with the gelato were supervised by Shinobu Ishigaki, owner and bartender of Shibuya's Bar Ishi no Hana. In fact, the two formed a unit called PLAYGROUND even before the shop opened, and have frequently held sweets and cocktail events. Ishigaki, who is well versed in Otsuka's confectionery making, enhances the flavor of the gelato's ingredients with his cocktails.
The gelato, made with a meticulous blend of three types of pistachios (nutty Italian, rich Spanish, and vibrant Iranian), achieves the ideal pistachio flavor. The rich flavor of Smirnoff Black enhances the depth of the pistachio flavor.
The floral decorations were created by Megumi Shinozaki of edenworks. The gentleness and strength inherent in flowers is also reflected in Otsuka's gelato. 
The counter is stocked with drinks recommended by Ishigaki, including whiskey.
Starting this season, they have also started offering beer pairings. It goes well with the town of Sangenjaya where the shop is located, but will it also go well with gelato? I was skeptical, but when I took a sip of chocolate gelato and washed it down with a Guinness, I was shocked.
The roasted aroma that chocolate and dark beer share hits your nose, and the bitter taste, like bitter caramel, is addictive. Gelato and cocktails, and sometimes beer. This pairing will add a fresh touch to your everyday life and brighten up your mood.
The freshness of grapefruit and the delicate fragrance and subtle bitterness of osmanthus combine to create a gelato that is sharpened by the gin and tonic.
Ice pairings proposed by YAYOI TOKYO
Ice Pairing Theory and Practice, Sometimes I Feel Like It
The texture of the gelato is enhanced by cocktails and beer.
Grapefruit and osmanthus gelato x gin and tonic
The strong juniper berry aroma of Plymouth Classic Gin, the oldest distillery in the UK, elegantly complements the osmanthus, while the acidity of the gin harmonizes with the acidity of the grapefruit. The subtle bitterness of Fever-Tree tonic water leaves a clean aftertaste.
Chocolate gelato x Guinness beer
Chocolate made from roasted cacao and barley, paired with Guinness beer. The sweetness and aroma of the roasting combine to create a bitter caramel chocolate flavor. The chocolate and Guinness have a strong flavor tone that matches well, creating a well-balanced pairing.
Pistachio gelato x Moscow mule
The rich, mellow flavor of the rare Smirnoff Black deepens the nutty, refined aroma of pistachios. The spiciness and mint of Fever-Tree's ginger beer counteracts the sweetness, allowing you to enjoy the milky gelato with a refreshing taste.
Yogurt and Honey Gelato x Asahi Super Dry Beer
Inspired by the classic breakfast combination of bread and yogurt, the wheat in the bread is replaced with barley in beer. The light and milky yogurt gelato is complemented by the strength and freshness of Super Dry beer. Discover new charms in your everyday beer and yogurt.
