#Japan #Machida #Lincoln Shaved Ice #LETS #Nakameguro Aiseman

A Journey Back to the Roots: Lincoln Shaved Ice Opens

Introduction
On June 22, 2026, LETS Co., based in Setagaya, Tokyo, is set to unveil a new chapter in its culinary journey with the opening of 'Lincoln Shaved Ice' in Machida, Tokyo. This venture signifies a return to their original concept of specialized shaved ice—a beloved treat that has been cherished in Japanese summers.

The Genesis of LETS Co.
The story of LETS Co. began three years ago when a traditional Japanese chef and the founder launched 'Nakameguro Aiseman', a seasonal shaved ice shop operating in a shared space in Nakameguro, Tokyo. Initially constrained by limited capital and resources, this small-scale endeavor paved the way for further growth. With the support of many customers, they opened their first izakaya, 'Izakaya Lincoln', in Hiratsuka, Kanagawa, and later expanded to 'Sakaba Rokkaku' in Nerima, Tokyo, and another 'Izakaya Lincoln' in Machida. Each step in this journey was an innovative challenge and reflects the evolution of their brand.

Reviving the Shaved Ice Tradition
Last summer, LETS Co. revisited its roots by temporarily operating 'Lincoln Shaved Ice', which drew remarkable attention and demand from customers. Encouraged by this strong response, they have decided to officially relaunch on June 22, 2026. This is not just about serving iced treats during the day at an izakaya; it's a bold move to embrace their origins.

Innovating the KaoKō Genre
As summers in Japan continue to get hotter each year, LETS Co. sees an exciting opportunity for innovation in the shaved ice genre. They believe this traditional delicacy has untapped potential to charm and satisfy evolving tastes. By maximizing the allure of fruits, leveraging Japanese culinary techniques for flavor variation, and designing a sensory experience through contrasting temperatures and textures, LETS is poised to elevate shaved ice to the next level.

The Philosophy of LETS Co.
LETS Co. operates under the philosophy of expressing individuality, embracing challenges, and constantly creating value through gratitude. This journey has taken many paths—from the humble beginnings of 'Nakameguro Aiseman' to the establishment of izakayas, each endeavor has contributed to their rich history. The opening of 'Lincoln Shaved Ice' is another significant challenge, creating new value that connects with customers and fuels future adventures.

Crafting Exceptional Shaved Ice
The innovative products at 'Lincoln Shaved Ice' are conceptualized by the very chef who has been with LETS since the beginning. Each serving transcends mere sweetness and visual appeal to embrace a carefully crafted experience, much like a course meal at a fine dining establishment. They offer complimentary treats, including free condensed milk, pickled sides, and warming soup, ensuring a unique and satisfying experience.

Featured Offerings
Among their standout offerings is the ‘Strawberry Cream’ (1,800 yen), a luscious blend of homemade strawberry sauce, condensed milk, and fresh cream, reminiscent of a strawberry shortcake.

The ‘Shingen’ (1,800 yen) showcases a harmonious blend of black syrup, soybean flour, mochi, sweet red beans, and nuts, creating a refined, adult-oriented dessert experience.

The ‘Pistachio and Raspberry’ (1,800 yen) presents a delightful contrast between nutty richness and tart freshness, while the tropical ‘Nangoku’ (1,800 yen) features mango, pineapple, passion fruit, and pink grapefruit, offering a refreshing taste perfect for summer.

Store Information

• - Store Name: Lincoln Shaved Ice
• - Opening Date: June 22, 2026
• - Location: B1F, Santoku Building, 4-1-7 Haramachida, Machida, Tokyo
• - Phone Number: 042-709-3839
• - Business Hours: 11:00 AM - 4:00 PM
• - Closed: None
• - Payment Methods: Cash and Credit Cards
• - Website: Instagram

About LETS Co.
LETS Co. is committed to operating exceptional dining experiences across its brands, including 'Izakaya Lincoln', 'Sakaba Rokkaku', and now, 'Lincoln Shaved Ice'. Their dedication to quality and innovation continues to set them apart in the competitive culinary landscape.