採れたていちごJust-picked strawberry
仲町台の農園の完熟苺をそのままソルベに。砂糖と苺だけ、余計なものは何も。Fully-ripe strawberries from a farm in Nakamachidai, turned straight into sorbet. Sugar and fruit, nothing else.
農家 仲町台 / 苺農園Farm Nakamachidai · strawberry grower
物語 — 02The Story — 02
平日はIT、
週末はジェラート。Weekdays in IT.
Weekends, gelato.
港北ニュータウンで子どもを育て、長く暮らしてきました。平日は今もIT の仕事。金・土・日の三日間だけ、この小さな店を開けています。
はじめて一年。およそ150種類のフレーバーを作ってきました。仲町台や中川の畑でその週に採れたもの、ご縁のある農家さんから届いた規格外の野菜や果物を、捨てずに、仕立て直す。だから二度と同じ週はありません。
派手なことはしていません。畑と季節と、近所の方々のあいだに、ちょうどよく座っていられたら。それで充分だと思っています。
— 店主
I raised my family here in Kōhoku New Town, and I still live around the corner. My weekday work is in IT. The shop opens three days a week — Friday, Saturday, Sunday — and that's it.
In our first year we made about 150 different flavors. The menu follows what's actually in the fields that week in Nakamachidai and Nakagawa, and a fair amount of off-spec produce from farmers nearby — fruit and vegetables that wouldn't otherwise reach the shelf. That's why no two weeks are the same.
It isn't a grand project. It's a small shop trying to sit comfortably between the farms, the seasons, and the neighborhood. That's enough.
— The owner