Authentic Craft Gelato, Born in Harajuku.

• （01 Gelato Machine） MACHINE

  Comparing machines
  using the same recipe.

  When we started making gelato, we compared machines from three different companies. We kept the ingredients and proportions the same, and actually made gelato with each machine, then tasted and compared them. Even under the same conditions, there were differences in how the gelato melted in the mouth and how the flavor was perceived.

  From among them, we chose the machine from Carpigiani, an Italian company. We didn't choose it based solely on the manufacturer's name; we selected it after actually making gelato with each machine to get closer to the light, melt-in-your-mouth texture and rich flavor we were aiming for.

• (02 Gelato Recipe) RECIPE

  Make, taste, and verify.

  After choosing the machine, the recipe development began. The amount of ingredients, the sugar content, the finishing temperature—even slight changes alter the melt-in-your-mouth texture and the overall taste.

  We actually made it, tasted it, and adjusted it. Then, we verified it again. Through this repeated process, we created the perfect balance of light melt-in-your-mouth texture and rich flavor.

• (03 Gelato Flavor) FLAVOR

  When the flavor changes,
  the recipe changes too.

  When the ingredients change, the intensity and perception of the taste also change. That's why at Gelato Kitchen NOA, we don't consider all flavors to be made with the same proportions.

  Some flavors highlight a single ingredient. Others combine multiple ingredients. We adjust the recipe for each flavor while considering how we want each ingredient to be perceived.

  While allowing you to fully experience the taste of the ingredients, the melt-in-your-mouth texture is light. Considering the balance that suits each individual flavor is also part of our gelato making.

• (04 For even more delicious gelato) QUEST

  Even after creating it,
  the thinking continues.

  Each of the gelatos we currently offer has its own recipe, the result of repeated trials and adjustments. While cherishing those flavors, our pursuit of gelato making never ends.

  Thinking about ingredients. Experimenting with proportions. Searching for new combinations. We continue our trials and research to create even better gelato.

• (05 Gelato Workshop) CRAFT

  Every day in our underground workshop
  on Takeshita Street.

  Every day in our underground workshop on Takeshita Street. All of Gelato Kitchen NOA's gelato is made daily in our workshop located in the basement of our shop. This is where we make the gelato we serve every day, and where we try out new flavors.

  Gelato Kitchen NOA is a gelato brand born from NOA COFFEE, which has been operating on Harajuku's Takeshita Street for over 50 years. From Harajuku's Takeshita Street, we deliver the deliciousness of gelato as we envision it.