Kyoto · gelato
SHUKA
A hundred-year-old sweet-bean house that spent five years learning to make gelato, and made it out of what it was already throwing away. About a fifth of the formulation is upcycled syrup from the amanatto process. Every one of the six flavours names where its ingredient comes from, and the whole range is built on soy milk from a single named Kyoto producer rather than dairy.
What to order
The Mizuho Dainagon azuki, or the Tamba black soybean — the two that come straight from the sweet-bean side of the house.
What we know
- Fourth generation of a 1926 amanatto house, with a Kyoto University master's in the study of fats
- Trained at a world champion gelato maker's shop and learned Italian formulation theory there
- Entirely plant-based on a named soy-milk base from Hattori Shokuhin
- About a fifth of the formulation is upcycled syrup, a by-product of the amanatto process that was previously discarded
- Six standing flavours, each with named provenance: dari K cacao, Mizuho Dainagon azuki, Tamba organic black soybean
- Workshop attached to the shop
- Status
- open
- Address
- 3-1 Mibu Nishiotake-cho, Nakagyo-ku, Kyoto 604-8856
- Last checked
- 2026-08-21
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