Magiquoal-D+

Instant ice, on command, in front of the guest.

A machine from Japan that holds water liquid below freezing, then turns it to a rising stalagmite of ice the moment it touches the glass.

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The magic, in a few seconds

The moment

The few seconds your guests will film.

Pour supercooled water onto a chilled surface and it climbs upward into a clear stalagmite of ice, right in front of them. Instant. Silent. On demand. The most Instagrammable thing you can do with a cocktail or a dessert.

−5 to −6°C
held liquid, not frozen, until you need it
80 vials
ready in the machine at once
Made in Japan
technology born in Osaka, 2016
No flavour changed
pure visual spectacle, honestly

The safety case

The theatre of liquid nitrogen. None of the danger.

The usual way to get this kind of table-side spectacle is liquid nitrogen, at around −196°C. It has caused documented, severe accidents, and calls to keep it out of restaurants are growing. Magiquoal-D+ gives you the same wonder from a machine you can hand to any member of your team.

✕ The risky way
Liquid nitrogen
−196°C
  • Severe burns and internal injuries on record
  • Growing calls for restaurant bans
✓ The safe way
Magiquoal-D+
−5 to −6°C
  • As easy and as safe as a fridge
  • The same wonder, none of the risk
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Chosen by the top of gastronomy

Guarded by the people who set the standard.

“For us, the visuals are the most important thing.”

So rare, and so closely guarded, that the world’s best pastry chef reportedly will not teach the technique to other chefs. Owning the machine is a difference no rival can copy.

How it works

As easy as a fridge.

1

Store

Keep vials of pure water in the machine. It holds them liquid at around −5 to −6°C, below freezing, ready whenever you need them.

2

Pour

Take a vial and pour onto a chilled or frozen surface: the inside of a glass, a frozen olive, a plate.

3

Watch it rise

On contact the water crystallises and climbs into a stalagmite of ice, in front of your guest.

The Magiquoal-D+ machine: a black glass-fronted fridge with vials of water held liquid below freezing, lit from inside.

The story

The magic fridge, born from a tuna company.

Fujisakura has spent more than thirty years in the bluefin tuna business, out of Barcelona. The supercooling technology grew from their work on refrigeration for shipping tuna, and from a serious exploration of low temperature science, including research into organ preservation. The technique itself was born in a factory in Osaka in 2016. When one of the world’s greatest restaurants asked for it, they brought it to Europe.

Barcelona · 30+ years in bluefin tuna Osaka, 2016 · the technology is born Europe · now in the world’s best bars

Once known as Supercooling Magic, the machine is today called Magiquoal-D+.

How to get one

Request pricing, and how to buy.

Request pricing and details

Each machine is made to order, so pricing is confirmed on enquiry. Tell us a little about your venue and we will send the price, availability, and the next steps.

We reply personally. Prefer email? Write to info@fujisakura.es.

Made to order, in very limited numbers.

  1. Enquire

    Write to us with your venue and how you would like to use it. One short message is enough to start.

  2. Demo and specification

    We confirm the right configuration and price, and arrange a demonstration so you can see the moment for yourself.

  3. Delivery and training

    We deliver, install, and train your team, so the spectacle is ready on your first service.

Enquiries

Bring the spectacle to your bar.

Instant ice, in front of the guest. Request pricing, see the process, and arrange a live demonstration.

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