kasiki

At kasiki, the ice cream stands out for combinations that layer fruit with herbs, tea and spices. One diner who tried two flavours reported that blueberry and cardamom paired the fruit’s sweet-tart notes with the spice’s fragrance, while pineapple and lemongrass had a bright fruitiness lifted by the herb. Choosing two flavours with contrasting profiles offers a chance to enjoy the changing aromas in a single serving.

Another distinctive option is salted vanilla and olive oil. The menu pairs fruity olive oil from Sicily with organic vanilla beans from Kagoshima; a review describes the salt as bringing out the sweetness, with richness from the oil. Other flavours include black sesame with salt from Kagoshima and maple, and seasonal strawberries with rosemary. Sweetness is the starting point, but there are also aromatic and savoury notes to explore.

Dessert can take centre stage, too. The menu features cassata with Delaware grapes, haskap sauce, raisins soaked in Vecchio Samperi, roasted almonds and Earl Grey crumble, as well as a blood orange catalana served with cardamom ice cream. These desserts layer fruit with tea, nuts and other flavours, offering a different kind of combination from a scoop of ice cream.

Drinks include coffee and tea, along with wine by the glass. One diner said that pairing wine with ice cream made for an unexpectedly enjoyable combination. Both dine-in and takeaway are available, whether you want to sit down for dessert and a drink or pick up a serving of ice cream.