Hotel New Otani Tokyo will offer ‘Shin Edo Kakigori,’ made with natural ice from Nikko, as a seasonal summer treat available until late September.
The ice, which plays a central role, is made using ‘Nikko Natural Ice,’ created by the freezing of natural water during the severe winter cold. ‘Nikko Natural Ice’ is crafted by channeling spring water to a secluded ice field in the mountains, allowing it to freeze naturally without intervention. It is then cut out, stacked in an ice chamber, and covered with sawdust to preserve it until summer arrives. This ice is made by Nikko craftsmen using a traditional method passed down through generations, and it contains no impurities. When shaved, it is as fluffy as cotton candy, with minimal sensation of brain freeze typical of kakigori.
Three flavors are offered: ‘Wasanbon,’ ‘Amaou,’ and ‘Mango.’ The ‘Wasanbon’ kakigori features shiratama rice dumplings, yokan jelly, and black sugar anko hidden within the natural ice, with a finishing touch of black syrup. The ‘Strawberry’ kakigori combines 100% Amaou strawberry sauce made from Hakata Amaou, along with Amaou fruit pieces. The ‘Mango’ kakigori includes mango jelly with fruit pieces and black sugar jelly hidden inside, topped with mango kudzu sauce. All three kakigori varieties are finished with meringue toppings available in four flavors: vanilla, strawberry, mint, and mango.
The location is the Garden Court Lobby Floor, Japanese Restaurant ‘KATO’S DINING & BAR.’ It is served from 11:30 a.m. to 3:00 p.m. and 5:00 p.m. to 10:00 p.m. on weekdays, and from 2:00 p.m. to 5:00 p.m. on weekends and holidays. The price is 2,800 yen for Wasanbon and Mango, and 3,500 yen for Amaou, excluding service charges.
