Summer Tradition 'Kakigori' at Cerulean Tower Tokyu Hotel: A Lineup of 4 Exquisite Flavors Including New 'Mixed Berry' and 'Salted Caramel'

Cerulean Tower Tokyu Hotel (Shibuya-ku, Tokyo, General Manager Shinichi Yoshioka) will offer a summer-limited 'Kakigori' (shaved ice) at the Garden Lounge 'Zabou' (LBF) and the Garden Kitchen 'Caramelo' (LBF). In addition to the perennial favorites 'Uji Matcha' and 'Mango Coconut', this year introduces 'Mixed Berry' and 'Salted Caramel'.

The hotel's exquisite 'Kakigori', which has been well-received by many customers every year for its elaborate lineup, now features the vibrant 'Mixed Berry', with its interplay of fruit acidity and gentle sweetness, and the moreish 'Salted Caramel', where sweet and salty flavors intertwine. Alongside these, the popular 'Uji Matcha' and the tropical 'Mango Coconut' complete a lineup of four flavors. The ice is generously topped with a refined, mildly sweet syrup that highlights the ingredients' natural flavors, and inside the ice are hidden ice cream and accent sauces. A separate 'extra syrup', carefully prepared by the chef, is also provided. You can enjoy the rich flavor by pouring it all over, or use a small amount to enhance the original taste of the ingredients. Please savor the changing flavors as you find your preferred balance.

The Kakigori is served at two locations: the Garden Lounge 'Zabou' and the Garden Kitchen 'Caramelo', both overlooking the Japanese garden 'Kanzatei', designed by Shunmyo Masuno, a Zen priest and world-renowned garden designer. The garden features a 'Karesansui' (dry landscape) style, with waves expressed by finely textured, lustrous Ajiishi stone steps. Please enjoy a luxurious summer moment while gazing at the cool, verdant garden.

Kakigori Details

1. Mixed Berry - 2,900 yen
A vibrant mixed berry Kakigori with a rich syrup of sweet-tart raspberries layered with condensed milk. Vanilla ice cream is hidden inside the ice, and it is finished with a generous topping of mixed berry confiture made with red currants, blackberries, blueberries, and raspberries. Enjoy the refreshing acidity and refined sweetness of the fruits.

2. Salted Caramel - 2,900 yen
A creation that allows you to fully enjoy the depth of salt that tightens the sweet, aromatic caramel sauce. Inside the ice is a rich vanilla ice cream, layered with light whipped cream and crumbled streusel*1 for a rich texture. A separate serving of French Guérande salt further enhances the sweet aftertaste. *1 Streusel: A crumbly dough made from flour, butter, and sugar.

3. Uji Matcha - 2,900 yen
Fluffy shaved ice generously topped with a chef's special syrup made from high-quality Uji matcha. Inside the ice is a hotel-made Wasanbon (Japanese traditional sugar) ice cream. Please enjoy the delicate flavors and harmony of Japanese ingredients by combining it with toppings such as moist sweet red bean paste, whipped cream, chestnuts in syrup, and matcha powder.

4. Mango Coconut - 2,900 yen
A tropical Kakigori with an eye-catching, vibrant vitamin color. Enjoy it with a homemade mango sauce that concentrates a refreshing sweetness. Inside the ice, vanilla ice cream and a chef's special coconut milk sauce are hidden, changing to a milky, rich taste as you eat. Enjoy the summery flavor with toppings of fresh mango and whipped cream.

Sales Overview

■ Period: Summer-limited; sales may end without notice.
■ Location: Garden Kitchen 'Caramelo' (LBF), Garden Lounge 'Zabou' (LBF)
■ Price: 2,900 yen each for 1. 'Mixed Berry', 2. 'Salted Caramel', 3. 'Uji Matcha', 4. 'Mango Coconut'
■ Time: Garden Kitchen 'Caramelo' (LBF): 14:00-23:00 (Last Order 22:00). Garden Lounge 'Zabou' (LBF): 14:00-22:00 (Last Order 21:30).
■ Reservations: Reservations are accepted by phone for 'Caramelo' only. Reservations are not accepted for 'Zabou'.
■ Inquiries: Garden Kitchen 'Caramelo': Tel: 03-3476-3431 (direct), URL: https://www.tokyuhotels.co.jp/cerulean-h/restaurant/caramelo/index.html. Garden Lounge 'Zabou': Tel: 03-3476-3439 (direct), URL: https://www.tokyuhotels.co.jp/cerulean-h/restaurant/zabou/index.html.
*The sales period and content are subject to change due to procurement conditions or weather. *The displayed price includes a 15% service charge and 10% consumption tax. *All photos are for illustrative purposes only. *Guests with food allergies should inform hotel staff in advance for individual guidance.

Garden Kitchen 'Caramelo' (LBF) Overview
With the theme of 'Delicious food, casually anytime', 'Caramelo' welcomes diverse hotel guests. Its charm lies in the relaxing space overlooking the lush garden. It caters to various scenes, from foreign guests to business meetings and shopping breaks, with a wide menu lineup including Western, Japanese, and dessert dishes. Seats: Up to 115. Business hours: 7:00-23:00 (Last Order 22:00). Inquiries: 03-3476-3431 (direct). Official website: https://www.tokyuhotels.co.jp/cerulean-h/restaurant/caramelo/index.html

Garden Lounge 'Zabou' (LBF) Overview
Located in front of the lobby, this lounge offers a modern, light-filled atrium space with a view of the 'Kanzatei' garden, making it ideal for tea time or meetings. It has a substantial lineup of drinks and desserts, and offers seasonal tea recommendations and original sweets. Seats: 88. Business hours: 10:00-22:00 (Last Order 21:30). Inquiries: 03-3476-3439 (direct). Official website: https://www.tokyuhotels.co.jp/cerulean-h/restaurant/zabou/index.html

Overview of 'Kanzatei' by Shunmyo Masuno
Designed as a space in the lobby lounge 'Zabou' where one can sit quietly and, when calmly confronting the garden, regain the rich sensitivity and flexible mind that emerges. The stones flow into the lounge like waves lapping the shore, culminating in the black granite tsukubai (stone water basin) in the center of the lobby. It enhances the relationship between external and internal space, a characteristic of Japanese spatial design, and its intermediate area.