细如羽毛的刨冰——一碗盛满日本的夏天。
刨冰是高高堆起、淋上糖浆的刨碎冰——草莓、柠檬、抹茶、宇治金时（抹茶配甜豆）。在如今的专门店里，冰从精心制作的冰块上刨得细如羽毛，再以真果、炼乳或蓬松的水果espuma点缀。
自平安朝廷起便是夏日的仪式，店门外那面红白相间的kori（冰）旗，正是炎夏来临的信号。现代刨冰已成一门艺术，时令水果的创意之作常引来排队人潮。
最好的刨冰并不脆硬——它刨得极细，如雪般融化，清凉而纯净。每家店的冰与糖浆都在向你诉说季节；它是炎热东京一日里最清爽的收尾。
冰与糖浆；许多是纯素的，但要留意炼乳及部分乳制品/明胶配料。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Seasonal fruit parfait of Wakayama farm fruit
The Ginza outpost of a six-generation Wakayama fruit farm builds its ever-changing parfaits from layers of freshly cut estate fruit, soft serve, and homemade jam.
Julienned carrot kakiage and prawn / anago tempura
A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.
Seasonal fruit parfait with homemade fruit ice cream
A 1946 greengrocer-turned-parfait parlour near Hanayashiki where seasonal fruit from Ota Market is piled over homemade ice cream, drawing patient queues.
Sembikiya special fruit parfait
The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.
