Keyakizaka Sorbet (1,800 yen)

Keyakizaka sorbet cooking scene

Oolong tea brulee with bird's nest and feather shaved ice, salted caramel truffle sauce (2,000 yen)

Coconut Hagoromo Shaved Ice with Fruit Jelly (1,800 yen)

Two-layer pudding of ripe mango and almond tofu garnished with bird's nest (1,450 yen)

Uji Kintoki Shaved Ice (800 yen)