Asian-style shaved ice, such as Thai or Taiwanese shaved ice, Korean bingsu, has long been popular in Sydney. However, it is only in recent years that we have seen a shift away from using crushed ice. Kakigōri Kaiji, which opened in mid-2024, is Sydney’s answer to Japanese kakigōri dreams, offering creamy and fluffy piles of shaved ice, far removed from the icy kind found at festivals and Sydney until recently.

Kakigōri Kaiji uses ice from Kuramoto, Japan’s oldest ice manufacturer in Kanazawa, Ishikawa Prefecture. The ice is made from pure water from Mount Haku, which is slowly frozen at -10ºC over two days. This process produces crystal-clear, rock-hard, slow-melting ice, free from oxygen, minerals, and impurities, that shaves down into a fluffy pile of creamy ice.

At Kakigōri Kaiji, the ice is manually shaved and topped with one of five house-made syrups.

Strawberry & Milk Foam ($23.00).

The strawberry syrup was fresh and vibrant, with a taste that captured the essence of cooked-down strawberries—fruity, sweet, and refreshing. The addition of fresh strawberry pieces and crushed meringue on top and hidden within provided a delightful contrast. The tart acidity of the strawberries and the gentle sweetness and crunch of the meringue enhanced both the flavour and texture of the kakigōri. Remarkably, the meringue maintained its crunch and crispness until the last bite, offering surprising bursts of texture and sweetness. The milk foam further elevated the kakigōri’s fluffiness, adding creaminess without overpowering sweetness or strong dairy notes. Overall, this was deliciously refreshing and worth returning for.

Uji Kintoki Matcha & Sweet Milk ($26.00).

This was a classic Uji kintoki with matcha syrup and ogura-an. The sweetened matcha milk syrup provided a mellow grassiness that complemented the freshness of the shaved ice, without any bitterness or astringency, and melted into a smooth, creamy texture reminiscent of a rich matcha latte without an overpowering milky flavour. Hidden throughout the mountain of shaved ice were pockets of azuki beans, which added depth to the sweetness while balancing it with their warm nuttiness and firm yet soft texture. The generous serving ensured that each bite was accompanied by some of the beans. Overall, this was a very refreshing kakigōri, and the only enhancement would be the addition of bouncy shiratama. A small amount of condensed milk was provided, which could be added to taste, but we found the sweetness to be perfect without it.

Matcha Soy Latte (hot, $6.50).

This was creamy and rich in matcha flavour, with only a hint of sweetness, if any. The grassy and gentle umami warmth of the matcha perfectly complemented the coldness and sweetness of the kakigōri.

Kakigōri Kaiji exceeded our expectations, offering fluffy and creamy kakigōri in Sydney with the same impeccable texture as those found in Japan. It has become our go-to spot for kakigōri or shaved ice, generally.

Kakigōri Kaiji is located at 394 Sussex Street, Sydney NSW 2000.