Tabelog ratingKoriya Yukiboshi (コオリヤ ユキボウシ) elevates kakigori from a summer treat to a year-round dessert experience in Hiroshima. What sets it apart is the texture of its ice—shaved incredibly fine to a snow-like consistency—and the creativity of its toppings. The shop uses house-made sauces, light esupuma foams, and generous portions of seasonal fruit, with some creations, like the double-melon, served inside the fruit itself. Guests can also opt for natural ice for a purer base.
Reviewers consistently praise the fluffy texture and the inventive, delicious flavours. Popular seasonal choices include pistachio-berry, pumpkin caramel, fig brûlée (いちじくブリュレ), and a savoury-sweet tofu and kinako (豆富きなこ) combination. The large portions and attractive presentation are also frequently highlighted, with most visitors feeling the desserts are worth the price.
However, some practical issues are commonly reported. The shop enforces a strict one-order-per-person rule for seating, and some groups have been turned away. Service can be variable, and a few guests noted that the flavour or ice texture can be inconsistent, with the bottom sometimes becoming plain ice. In summer, expect long queues in the heat.
Prices reflect the high quality of the ingredients, with most reviewers spending between ¥1,000 and ¥1,999. Recently, guests paid around ¥1,500 for the Tofu & Kinako kakigori and up to ¥1,980 for elaborate seasonal specials like the white peach and plum kakigori.
- Getting There: The shop is a short walk from Hondori station.
- Reservations: Walk-in only; reservations are not accepted. Be prepared to queue, especially in summer when waits can be 20–40 minutes. There is a waiting list to sign at the entrance.
- Payment: Cash only. You must purchase a ticket from the vending machine outside before entering.
- Seating: There are 36 seats, including counter seating.
- Rules: A strict one-order-per-person rule is enforced for all seated guests.
- Smoking: The entire establishment is non-smoking.
- Parking: No parking is available.
