Ice Studio Mary

150 years ago, dairy cows entered the port of Yokohama, and commercial dairy farming began for the first time in Japan. In 1869, the production of ice cream began in Basyamichi.
My ranch started in 1942 and is my fourth generation son. The motto is to squeeze rich milk with high milk ingredients from healthy cows. Using this milk, we manufacture soft serve ice cream (rich and refreshing) and gelato (valuing the taste of the ingredients).
In order to value the sense of the season, we also make a sherbet of fruits from Yokohama, such as using tomatoes in June, no beach in August, and purple potatoes (milk taste) in October.
I would like to make gelato that makes use of the taste of the ingredients.

Ice Studio Mary is an ice cream shop that my whole family loves. Therefore, I made tomato gelato using "ripe tomatoes shining bright red" that I raised with particular attention to organic quality. Please try to eat tomato-flavored gelato that cannot be tasted elsewhere. (Yukihiko Ishii)
We deliver while it is fresh, and we manufacture gelato by valuing the taste of beachless (Kosui and Hosui). Also this year, we will make delicious pears and deliver them to Ice Studio Mary. (Kenji Koma)