GLT:196 The Texturing Lab

The gentle sweetness of milk finished with low-temperature pasteurized milk blends with the rich flavor of Hokkaido cream, resulting in a refined taste.

Utilizing the refreshing taste unique to low-fat milk and a light milk feel.

This dish features plant-based oat milk, characterized by its simple flavor that brings out natural sweetness and a gentle taste.

Base: A gelato with a vibrant acidity from milk strawberry, blueberry, and raspberry, combined with the sweetness of milk, leaving a refreshing aftertaste.

Base: A classic flavor with the rich aroma of milk vanilla and the deep sweetness of milk, accented by the slight bitterness of cocoa crumble.

Base: A gelato that harmonizes the slight bitterness of milk matcha with the richness of milk. Roasted soybeans are added as an accent.

Base: A gelato that wraps sweet and sour strawberries in the creamy richness of milk, finished with a refreshing basil aroma that lightens the aftertaste.

Base: Low-fat milk combined with fragrant hojicha, featuring the rich depth of walnuts and the mellow sweetness of brown sugar in a gelato. It is characterized by a gentle and profound aftertaste unique to Japanese ingredients.

Base: A refreshing milk gelato layered with the juiciness of kiwi and pineapple, complemented by the elegant aroma of Giffard elderflower syrup.

Base: The refreshing taste of low-fat milk yogurt layered with the vibrant fruit flavors of mango and passion fruit. A gelato characterized by a pleasant texture of coconut croquant.

Base: Low-fat milk, cassis, blackberry, raspberry, finished refreshingly with yogurt and milk, a refreshing berry gelato.

Base: Oat milk gelato enriched with the richness of oat milk and the roasted flavors of almonds, hazelnuts, and walnuts.

Base: A gelato that offers a pleasant texture of oat milk pistachio and cereal crunch. A nutty flavor spreads within a gentle sweetness.

All menu items at our restaurant are prepared using the same cooking facilities and utensils.