When I moved out of central Tokyo, I worried I wouldn’t be able to find a good variety of places to eat. Sure, there’d be some great Japanese food—I’m in Japan, after all. Maybe even some decent Indian or Turkish spots too (there’s always a curry shop and a kebab place nearby wherever you go in Japan). But discovering other kinds of cuisine or unique culinary treats? That might be harder in my new neighborhood.
While wandering around Kamakura in Katsushika-ku, just a short 10-minute walk from Keisei Koiwa Station, I stumbled across an old shotengai. Sadly, many of the storefronts were shuttered—a sign of the times. Still, you could find the usual suspects: a small grocery, a fishmonger, a few plant shops, and a barber. But nestled among these older-generation stores were a couple of real standouts. If you’re lucky enough to be there on a Friday or Saturday, you can visit Akubi—a specialty ice cream shop. Unexpectedly, they also have a selection of craft beers, which you can even pair with your ice cream if that’s your thing.
The shop itself is small, with just enough bench seating for 4–5 people. It’s modern, but the wood finishes and simple decorations keep the atmosphere warm and inviting. The social vibe is strong—people tend to linger, chatting with each other and enjoying the cozy ambiance. The ice cream freezer sits front and center, with a compact fridge full of craft beers off to the side. A fun fact that is not well known about Akubi is that the name of the shop came from a Japanese acronym. “A” is from “aisu” (ice). “Ku” is from “kurimu” (cream). “Bi” is from “biiru” (beer).
Akubi is run by a kind woman who manages everything: service, sales, and making the ice cream. Because she balances the shop with her family life, Akubi is only open on Fridays and Saturdays. Even with this limited schedule, she turns out some of the most creative and delicious ice creams I’ve ever had. I’ve tasted ice cream around the world, and Akubi’s flavors and quality are among the best.
There are usually only 3–6 flavors available at a time, but they change often depending on the season. Akubi sources fruits, herbs, and produce from local farmers, ensuring everything is fresh and top-quality. The result? Inventive and seasonal flavors alongside classics like strawberry, milk chocolate, and jersey milk (made with fresh local milk!).
Notably, Akubi avoids refined sugars, emulsifiers, eggs, artificial flavorings, and colorings. These scoops are handmade with care—and it shows. Another detail I really appreciate is that they serve the ice cream with wooden spoons. Not only is it a more environmentally friendly choice, but it also makes for a better eating experience. There’s something about the way a wooden spoon feels on your teeth—softer, warmer, less jarring than plastic or metal. I think there’s even a subtle way it changes the flavor as the wood absorbs some of the moisture, and is relatively temperature stable. It’s a small touch, but it says a lot about the care and thought that goes into everything at Akubi.
Sometimes Akubi collaborates with other local shops, offering extras like ice cream sandwiches and coffee floats using fresh cookies and craft coffee. Beyond dessert, the shop’s small beer fridge typically includes lagers, IPAs, and always at least one stout—so yes, a stout float is totally an option.
Normally, I’d say, “If you’re in the neighborhood, check it out.” But for Akubi? If you like ice cream, I highly recommend making the trip to Keisei Koiwa. It’s a truly unique ice cream experience, with a cozy, friendly vibe you won’t find anywhere else.
If you’d like to learn more about Akubi, you can follow Akubi (@akubi.icecream) on Instagram.
If you enjoyed this article and want to stay up to date with my latest finds, you can follow me on Instagram (@coffeeryokou) for more coffee, cafes, and good eats.
Akubi Ice Cream & Craft Beer
0125-0053 Tokyo, Katsushika City, Kamakura
4 Chome-40-2 1F-5
