A note on the words: kakigori is Japanese shaved ice, here made from natural ice – spring water frozen over winter. Kuramoto means a traditional producer, and the secret syrup is made from wasanbon, a fine-grained traditional Japanese sugar with a delicate sweetness. The Kiwami Special comes with three bean pastes on the side: tsubuan (chunky red adzuki bean paste), shiroan (smooth white bean paste) and matcha-an (matcha-flavored bean paste), and we added shiratama, small chewy rice-flour dumplings, as an extra topping. Mizuyokan is a soft, chilled sweet bean jelly, sold here in a round glass jar and made with kuromitsu, a dark brown-sugar syrup.
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Asami Reizo Hodosando on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
To all you sweet-tooths out there, thank you for waiting! It is time for Hangover Meshi!
This time I am in Nagatoro, in Saitama. From Ikebukuro you take the Limited Express Laview and have to change trains a few times, but I think it is a sightseeing spot that is very easy to reach. And in summer, Nagatoro means the famous “Asami Reizo” — you naturally want to try it! The main shop is elsewhere, but from Nagatoro Station this branch is probably the closest, I think. It is about a 5-minute walk from Nagatoro Station along the approach to Hodosan Shrine (you climb a bit of a slope!).
Apparently Asami Reizo was founded in Meiji 23 (1890), originally as an ice dealer supplying Chichibu natural ice to inns and food stalls. They started their kakigori (shaved ice) shop in 1992, and this Hodosando branch has been open since 2006. The ice they use is natural ice made by freezing the underground spring water of Mt. Hodo over the winter, and they shave it right before it begins to melt, so they say.
I think it was almost right after opening? — and there were already more than 15 people in line. I figured I would just wait patiently, but things got going sooner than expected and we were seated in about 15 or 20 minutes.
Look at this ice! It is wonderfully clear and transparent.
After a short wait, the kakigori arrived.
The etiquette here is to try it first with nothing on it, then pour on the syrup, and finally add the bean pastes!
When you taste it plain with nothing on it, the ice itself has a faint sweetness to it. There is almost no resistance against your teeth; it crumbles softly and vanishes from your tongue. Despite all this volume, you do not get that sharp brain freeze in your temples — that is the wonder of natural ice.
The secret syrup made with wasanbon sugar soaks right in wherever it falls. An elegant sweetness traces the contours of the ice; it seems as though it will be rich, yet by the time you swallow, it is already gone!
The three bean pastes each play a clearly distinct role. The tsubuan keeps whole adzuki grains that fall softly apart, the shiroan (white bean paste) is smooth and mellow, and the matcha-an is seriously matcha, with a clean bitterness rising at the end. In a thoroughly chilled mouth, the only real chewiness comes from the shiratama topping, whose chewy texture works like a palate cleanser. Drizzle on a little of the condensed milk from the table, and it shows you yet another side of itself.
The strawberry and milk are not separate; they come already blended into a single sauce. Thick and weighty, it lets the aroma of strawberry rise first before the mellowness of the milk wraps right over it. The acidity has had its edges softened, and a milky richness lingers longer on the finish. It is quite sweet! The flavor is close to Sakuma’s strawberry milk candy, ha.
The mizuyokan I bought as a souvenir! Apparently it is a mizuyokan made with the underground spring water and their special kuromitsu (black sugar syrup). Place it on your tongue and it slips smoothly apart, with the toasty aroma of the kuromitsu rising a moment later. Rather than eating yokan, it feels like drinking a lightly sweet brown-sugar afterglow. Being able to chill the whole round jar-shaped glass bottle is great — you can continue Nagatoro at home one more time, ha.
They say the yokan tends to sell out fairly quickly, so it is best to buy yours first.
I had heard the rumors, and Asami Reizo’s ice really is delicious! That feeling of putting it in your mouth and having it softly vanish — no wonder people queue for this. This time, one person ordered the Kiwami Special and we all shared the bean pastes, which was a big hit! Or rather, there is really quite a lot of bean paste. One person could never finish it alone, so I recommend ordering it with sharing in mind!
May you meet something delicious today too!
Asami Reizo Hodosando Menu
Kakigori with Kuramoto secret syrup
Our recommended syrup made from wasanbon sugar, which does not get in the way of the flavor of the ice.
tsubuan, shiroan, matcha-an
Fruit juice kakigori
Japanese-style kakigori
A white syrup made from fine sugar
Toppings for kakigori
Condensed milk is provided complimentary upon request (one per table, refills available). However, syrup changes and refills are not available.
Takeout
Made with the underground spring water of the natural ice and our special kuromitsu (black sugar syrup).
*From the shop menu at the time of visit in September 2026. Prices include tax, and items change with the seasons. Payment is cash only (no credit cards or e-money), settled at the table once all ordered items have arrived. Please check at the shop for the latest information.
Asami Reizo Hodosando (Kakigori (Shaved ice) / Nagatoro Station, Kami-Nagatoro Station)
Tabelog lunch rating ★★★☆☆ 3.6
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
