On Saturday, November 21, 2026, be GELATO Lab in Tokyo's Morishita will host "Parfait Stand | KASAMA CHESTNUT," a one-day event themed around Kasama chestnuts (笠間栗). be GELATO is a frozen-dessert brand run by KIBO Co., Ltd. of Koto City, Tokyo.
The event offers two desserts: a 3D gelato shaped like a chestnut, "Kasama Chestnut" (笠間栗), and the "Kasama Chestnut and Japanese Black Tea Parfait" (笠間栗と和紅茶のパフェ).
The 3D gelato is the second release in the "Wa Gelato Collection," whose first release sold out at "Wagashi Damashii" (和菓子魂), an event held at Shinjuku Takashimaya. In the chestnut-shaped form are two kinds of chestnut gelato and a cassis parfait. The parfait sold the same day layers the aromas of Japanese black tea and bergamot, offering different textures and lingering aromas from the same chestnut.
This event is standing-only, with desserts served in paper takeout cups. There are no chairs or seats at the venue.
From Appearance to Flavor: The Second 3D Gelato Is Chestnut
be GELATO's 3D gelato recreates the shape of an ingredient in three dimensions and layers different flavors and textures inside it.
The first release took figs and yuzu as its motifs, building the different faces of each ingredient, such as the fruit, leaves, and peel, into a single three-dimensional form.
The theme of the second release is the autumn favorite, Kasama chestnut.
Scoop into the familiar chestnut shape and the gentle sweetness of peeled chestnuts, the deep richness of shibukawa (inner-skin) chestnuts, and the tartness of cassis come together. From the fun of looking at the chestnut form to the aroma and aftertaste that unfold in the mouth, it conveys the appeal of chestnuts through both shape and flavor.
Visiting Chestnut Fields and Processing Sites
For this project, be GELATO visited chestnut fields and processing sites in Kasama.
Kasama City in Ibaraki Prefecture has the largest chestnut-growing area in the prefecture. A relatively mild climate with a wide temperature gap between day and night, together with volcanic ash soil with excellent water retention and air permeability, nurtures fragrant chestnuts.
At the same time, the area faces challenges such as aging producers and a lack of successors. The number of craftspeople known as "mukite" (むき手), who peel chestnuts one by one by hand and have supported processing, is also shrinking year by year.
The experience of visiting both the fields where chestnuts grow and the sites where they are prepared for the table is the background to this product.
Behind the deliciousness is the work of the people who grow and process chestnuts. be GELATO hopes a cold spoonful can become a chance for people to take an interest in that work.
A chestnut field
Harvested chestnuts
Menu
3D Gelato "Kasama Chestnut"
3D gelato "Kasama Chestnut"
The depth of chestnut, in the shape of a chestnut.
The gelato draws on the character of two chestnuts: the gentle sweetness of peeled chestnuts and the deep richness of shibukawa chestnuts lightly scented with brandy. A cassis parfait is paired with it.
The bright tartness of cassis layers over the rich chestnut flavor, and as the gelato melts, the lingering notes of Western liquor and fruit spread.
Look at it, scoop it, and taste it, starting from the familiar shape of a chestnut.
Kasama Chestnut and Japanese Black Tea Parfait
Kasama Chestnut and Japanese Black Tea Parfait
Savoring chestnut and layering aromas.
Japanese chestnut cream and chestnuts simmered in their inner skins (shibukawa-ni) are paired with two gelatos: Japanese black tea "Benifuuki" (べにふうき) and bergamot.
The aroma of black tea and the aroma of citrus can each be tasted on their own, and scooping them together brings out a showy fragrance reminiscent of Earl Grey.
A maple syrup blancmange and biscuit Joconde add gentle sweetness, while a domestic kiwi sauce and grape jelly add fresh tartness. Meringue and caramelized hazelnuts vary the texture, making a parfait in which each spoonful shows a different side of chestnut.
Parfait Stand: Enjoying It Standing, From a Paper Cup
The name Parfait Stand reflects the idea of enjoying a parfait casually while standing.
be GELATO Lab is normally a place for producing gelato for wholesale and for researching and developing frozen desserts. It is not a café with permanent seating, and it welcomes visitors during events.
The aim is to offer desserts built with careful attention to ingredients and preparation at prices that are as accessible as possible. For that reason, the serving style is kept simple, with desserts handed over in paper takeout cups.
Both the parfait and the 3D gelato are served in paper cups. Serving in glasses and eating or drinking while seated are not available.
be GELATO Lab in Morishita, Tokyo
Event Details
Event name: Parfait Stand | KASAMA CHESTNUT - The Rich Flavor of Chestnut, in a Single Spoonful
Date and time: Saturday, November 21, 2026, 1:00 PM to 4:00 PM
Venue: be GELATO Lab
Address: 3-6-7 Shin-Ohashi, Koto City, Tokyo
Menu:
- 3D gelato "Kasama Chestnut" - ¥1,000 (tax included)
- Kasama Chestnut and Japanese Black Tea Parfait - ¥2,000 (tax included)
Serving style: Served in paper takeout cups / standing-only / no chairs or seats
The Designer: Naohiro Akiyama
Executive Chef, KIBO Co., Ltd.
Born in 1973. After graduating from culinary school, Akiyama joined the Ginza French restaurant Paris no Asaichi (パリの朝市), and gained experience at Aoyama's KANSEI and the classic French restaurant Le Pot-au-Feu (ル・ポトフ), among others.
In 2001, he joined Aux amis de vin, taking part in launching Ginza's Vinpicoeur (ヴァンピックル) and the Marunouchi Building's Aux amis Tokyo (オザミトーキョー). He worked as chef on menu development and store operations.
He later served as chef at Les Ailes Vertes and Bistrot Marcassin, visiting producers around Japan while serving dishes that make use of regional ingredients.
In 2012, he joined DEAN & DELUCA. After overseeing stores and training cooks, he worked as a product development chef on menu development, joint development with companies, and turning regional ingredients into products.
He is now Executive Chef at KIBO Co., Ltd., where he applies the compositional skills he built in cooking to frozen desserts, researching and developing ways to express regional ingredients and world food cultures as new eating experiences.
"With chestnuts, the impression of sweetness and aroma changes between peeled chestnuts and shibukawa chestnuts. This time, I thought about the faces of chestnut that can be enjoyed precisely because it is a cold dessert, while making use of that difference.
In the 3D gelato, the gentle sweetness of peeled chestnuts and the deep richness of shibukawa chestnuts are layered with the tartness of cassis. When you scoop into the familiar chestnut shape, different flavors emerge from within.
In the parfait, the aromas of Japanese black tea and bergamot are paired with chestnut as the axis. Tasting each and scooping them together changes the aroma into one reminiscent of Earl Grey.
One dish conveys the richness of chestnut through shape and melt-in-the-mouth texture, and one cup conveys it through layered aromas. I hope people will feel that even the same ingredient can bring different enjoyment depending on how it is put together."
— Naohiro Akiyama
