Nothing beats the heat quite like a bowl of kakigōri, Japan’s beloved shaved ice treat. And if you’re a true fan, mark your calendar—July 25th is officially “Shaved Ice Day”! The date comes from a clever Japanese wordplay: 7 (na), 2 (tsu), and 5 (goori) form “natsugoori,” meaning “summer ice.” But there’s another reason this day was chosen—it commemorates Japan’s record-breaking heat of 40.8°C in Yamagata City on July 25, 1933. What better excuse to cool down with a fluffy mountain of ice?
By the way, when a shop sells kakigori they put this flag outside their door so you know it. The beautiful kanji of ice 氷.
Today, shaved ice is an accessible treat, but centuries ago, it was a luxury reserved for the elite. Its history stretches back over a thousand years to the Heian period (794–1185), where it was mentioned in The Pillow Book by Sei Shonagon. In her writings, she describes pouring sweet kudzu syrup over finely shaved ice, served in a metal bowl—a rare and refined pleasure in an era before refrigeration.
Back then, ice was a precious commodity. During winter, workers harvested ice from frozen lakes and stored it in himuro—icehouses nestled in mountains or deep cellars. By summer, these icy blocks were transported to the capital, though much of it melted along the journey. What little remained was reserved for the Imperial Court, a symbol of status and privilege. Even in the Edo period (1603–1868), ice was so rare that domains like Kaga presented snow and ice to the shogun each June, a tradition that highlighted its value.
Everything changed with foreign trade. In 1859, Yokohama’s port opened, and soon after, an American entrepreneur started shipping ice from Boston—a staggering six-month journey around Africa! By the time it reached Japan, it was sold in chunks about the size of a mandarin orange box, costing the equivalent of three ryō (a small fortune back then).
This inspired Nakagawa Kahee, a chef from Mikawa Province, who had worked for British envoy Rutherford Alcock. Seeing the potential of ice, he opened Korisui-ya in 1862, Japan’s first-ever shaved ice shop, on Bashamichi Street in Yokohama. At first, locals were skeptical—some even feared ice might upset their stomachs! But when a brutal summer hit, demand skyrocketed, and people lined up for hours to get a taste.
Nakagawa didn’t stop there. He attempted to harvest ice from Mt. Fuji and Lake Suwa but faced setbacks. Eventually, he secured an exclusive contract in Hokkaido to collect ice from Goryokaku’s moat. His determination helped lay the foundation for Japan’s ice industry, making shaved ice more widely available.
Shaved ice wasn’t the only frozen treat making waves. In 1870, inspired by naval reformer Katsu Kaishū, Machida Fusazou opened Koshi-sui on Yokohama’s Bashamichi Street. Having studied ice-making in the U.S., he introduced Japan’s first ice cream—a sherbet-like dessert called “aisukurin.” Initially expensive, its popularity took off after it was served at the Iseyama Kotai Jingu festival, forever changing Japan’s frozen dessert scene.
Until the late 19th century, ice was shaved manually using knives—hard work for a simple bowl of kakigōri! That all changed in 1887 when Murakami Hanzaburo patented the first ice shaver. By the Showa era (1926–1989), mechanical shavers became mainstream, turning shaved ice from a luxury into a summertime staple for everyone.
From classic flavors like ichigo miruku (strawberry with condensed milk) to unique creations like matcha with adzuki beans, Japan offers endless varieties of this icy delight. Below three of my favorites places to try for kakigori.
1- Ginza Ginger – This specialty shop is famous for its house-made ginger syrup, a fragrant blend of ginger and various spices. They offer a wide range of syrups, from a bold and spicy original to fruity variations made with colorful seasonal fruits. A must-try for those who enjoy a bit of warmth with their icy treat. Shop Site: More about Ginza Ginger and Photo Credit.
2- Saryo Okuman Hanare – This hidden gem was one of my absolute favorite spots when I lived just five minutes away by bike. Known for its exceptional tea, kakigōri, and Mont Blanc, it’s also a popular date spot. In summer, the lines get insanely long—especially on weekends! I always made sure to visit on weekdays to avoid the crowds. Highly recommended for both the atmosphere and the flavors. Check out their Instagram and Photo Credit
3-Himitsudō – I haven’t had the chance to try this one yet, but I’ve heard nothing but great things! Located in the nostalgic streets of Yanaka, this ultra-popular kakigōri shop is known for its ever-evolving menu, with over 130 flavors introduced so far. Expect a queue, but from what I hear, it’s well worth the wait. A video from their Instagram:
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