All 25 gelato shops in Tokyo, mapped.

Japan grades ice cream by law, and the label tells you which grade

Japan's food-labeling rules sort frozen desserts by milk content. Aisu kurīmu (ice cream) must contain at least 15% milk solids including 8% milk fat; aisu miruku needs 10% and 3%; rakuto aisu can have as little as 3% milk solids and is often made with vegetable fat. Gelato is naturally lower in fat than ice cream, so good gelato can legitimately be labeled aisu miruku. It is the rakuto aisu label, on a supermarket tub, that marks the cheap stuff.

Questions people ask

What are the best gelato shops in Tokyo?

Gelateria Theobroma for chocolate, Premarche Gelateria in Naka-Meguro for seasonal Japanese flavors, Giolitti Cafe in Yurakucho for the Roman style, and Nakamura Tokichi in Ginza for matcha.

How can you tell if gelato is made on site?

Look for flat surfaces or covered steel tins rather than tall glossy heaps, and colors that match the fruit: pistachio should be dull greenish-brown, not bright green. A list that changes with the season is another good sign.

How many gelato shops are there in Tokyo?

NUM's directory maps 25 gelato shops in Tokyo, clustered around Shibuya, Meguro, Ginza and Yanaka.

Ask NUM for a gelato shop near you in Tokyo

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