Chef Takeshi Nishikawa spent years cooking at Michelin-recognized restaurants in Washington, DC. “I was raised in a family deeply rooted in traditional Japanese cooking,” he explains. “After leading fine-dining teams, I wanted something more playful, cultural, and accessible: Japanese ice cream.”
Why the Work Matters
“Snow Crane is where intentionality meets joy,” Nishikawa says. “We weave paper craft, ceramics, and woodworking into the details, then hand someone a cone and watch their face light up.”
Standout Moments
“One of the coolest moments so far was when the Japanese Embassy asked us to serve ice cream at the Ambassador’s residence for the Emperor’s Birthday celebration. Also at the Sakura Matsuri festival, months before we even had a storefront. We’ve also popped up at local restaurants and small businesses where guests drove over an hour just to try a limited seasonal flavor.”
Clearing the Biggest Hurdle
“Securing a commercial lease as a first-time founder while raising $1.2M in private capital—without compromising our creative vision—was a major hurdle. But believing in the mission and surrounding ourselves with aligned partners made it possible,” Nishikawa notes.
Cambro in the Back (and Front) of House
“Cambro’s 6 qt. containers are the real MVP—they help us store, age, and transport our seasonal small-batch bases with ease. For an operation built on intention and consistency, their durability and design help keep our back-of-house dialed in.”
