Caffellatte

A Venetian recipe carried to Kyoto by hand. The owner trained under a gelatiere who had spent forty years in one small town in the Veneto, then moved to Japan in 2006 with his master's recipes and opened here with his wife. Each flavour is remade every couple of days, and the matcha is built on tea from Ippodo, a Kyoto house that has been selling it since 1717.

What to order
The pistachio, for what 100 percent Bronte paste tastes like. Or the matcha, for what Kyoto does to an Italian recipe.

What we know

Carries a transmitted recipe: the owner trained under a gelatiere who had run a gelateria for forty years in a small Veneto town, and moved to Japan in 2006 with the recipes his master gave him
Matcha and hojicha are made with tea from Ippodo Chaho, a Kyoto tea house established in 1717
Pistachio, hazelnut and almond use 100 percent nut paste
Each flavour is remade roughly every two days and sold as fresh gelato
No preservatives and no colourings
Selected for the Tabelog Ice-cream and Gelato Hyakumeiten in 2023 and 2026

Status: open
Address: 70-1 Saiin Inui-cho, Ukyo-ku, Kyoto, Gemini Building 1F
Maker: Eddi, trained under Silvano, a gelatiere of forty years in the Veneto
Opened: 2006
Website: caffe-llatte.com/
Last checked: 2026-08-21

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