Los Angeles offers a diverse and vibrant shaved ice scene that reflects the city’s multicultural makeup, providing a refreshing option to beat the heat with a variety of international influences. From Korean bingsu and Japanese kakigori to Hawaiian shave ice and Mexican raspados, local vendors are putting their own creative spins on this popular frozen treat.
One rising trend in the city is dairy-free shaved ice, championed by Ben Kang, who opened Mewame in West Hollywood last summer. Kang, who is lactose intolerant, serves bingsu-inspired icy desserts made with oat or coconut milk bases instead of condensed milk. Each item is also free of gluten and artificial coloring, reflecting a growing demand for allergen-friendly and health-conscious options.
Hawaiian shave ice remains a staple in Los Angeles, with Brian’s Shave Ice on Sawtelle as a notable example. Owned by siblings Cole and Karlen Kunitomo, the business has expanded since its 2016 opening to include a Venice Beach location and catering services. Their offerings focus on finely shaved block ice soaked in island-inspired syrups like guava, passion fruit, and pineapple, with optional fillings and toppings such as condensed milk or chocolate. Other Hawaiian shave ice vendors include Ululani’s Hawaiian Shave Ice, a chain originating from Hawaii with multiple California locations, known for its signature flavor combinations and traditional techniques that ensure syrup permeates the ice.
Oakobing, operating in Pasadena and Koreatown, has become known as a late-night destination for Korean bingsu. Founded by James Kyung in 2016, the shop emphasizes natural ingredients and delicate, fluffy ice textures. Popular menu items include mango melon and Korean rice cake variations. Similarly, the Korean Ice Co. in Sawtelle offers bingsu with playful flavors such as a Fruit Pebbles-inspired “cereal milk” and mango sticky rice with black sesame seeds.
Japanese kakigori features prominently at Tonchin, a ramen restaurant founded in Tokyo that opened a Los Angeles branch on Melrose. Tonchin uses imported ice machines to produce finely shaved ice served with subtle syrups like mango, coffee, and matcha, often layered with red bean paste and honey cream.
Raspados El Chilango, operated by Daniel Velázquez, brings a traditional Mexican shaved ice experience to Hollywood. Velázquez has gained attention not only for his handcrafted raspados made with hand-scraped ice and a balance of sweet, spicy, and tangy flavors but also for his resilience after a viral encounter involving local authorities. His menu includes options like mangonada, topped with condensed milk and chili-lime seasoning.
Other notable establishments include Anko, a Koreatown cafe run by Hannah Yoo that features hojicha, strawberry mascarpone, and sweet pumpkin shaved ice flavors; and Kanomwaan Thai Gelato and Dessert on Hollywood Boulevard, offering large portions of Thai tea-flavored shaved ice served with unique toppings like pandan gelato and grass jelly.
Together, these diverse vendors and flavor profiles reflect Los Angeles’ rich culinary landscape, offering residents and visitors alike a wide range of shaved ice experiences that cater to varied tastes and dietary needs.