Two weeks before going to Kyoto, I tried to make a reservation by phone, but was told that all the reserved items were sold out. They said there would be some available on the day, so I mustered up my determination and lined up from 9:00 as the hotel was close to the shop. There were about 10 people ahead of me. By the time they opened at 9:30, there was a line of about 35 people. Everyone was buying in bulk, so it took a long time for each group. I was able to buy the ohagi around 9:45. I lined up for about 45 minutes in total, but I was relieved to be able to buy the ohagi. I purchased the following: ◯ Koshian (smooth sweet bean paste) 220 yen ◯ Kinako (roasted soybean flour) 220 yen. The koshian had thickness and a smooth melt-in-your-mouth texture. It had a refined sweetness and a cream-like feel. There was no roughness left on the tongue, and it was evident that they had carefully strained the paste. The mochi rice was soft, and there was a strong unity with the sweet bean paste. The kinako had smooth sweet bean paste inside the mochi rice, with plenty of kinako on the outside. The presence of kinako was exceptional, with a rich bean flavor and a fragrant and fine powder-like texture. The balance between the fluffy mochi rice and the smooth sweet bean paste was excellent. Both had a gentle sweetness that highlighted the ingredients, making them light enough to eat as many as you want. Both the koshian and kinako exceeded my expectations in terms of deliciousness. These were ohagi that I would be willing to line up for again and again. ♬

I visited before noon. The red bean paste, smooth bean paste, and soybean flour flavors were all almost sold out, so I bought the red bean and soybean flour flavors. The red bean flavor was not as good as I expected, but the rice was chewy and delicious, reaching a level that is hard to find elsewhere.

When it comes to ohagi in Kyoto, this place is the go-to spot! They serve small-sized ohagi with a great texture, a classic choice that never disappoints. It's said that you might be able to buy without a reservation if you're lucky, but it's safer to make a reservation in advance. I made a reservation for 1 p.m. on a weekday and visited. When I called four days before the desired date, I was told that they were already fully booked. When I asked for the earliest available date, they suggested the following week. I'm not sure about regular customers, but at least for first-timers, I think it's better to make a reservation early. *According to information provided in a comment, there have been times when they said, "You can only make reservations starting from one month later." The showcase had a sign saying "Sold out." I couldn't buy without a reservation. [What I ate] Ohagi (kinako/sweet bean paste/smooth bean paste) each ¥220 Ohagi with a slight rice texture and natural sweetness. The small size makes it easy to eat. Delicious (*´ω`*) Thank you for the meal!

There are about 10 people lined up even before the store opens. This time, I got takeout of tsubu-an, koshi-an, and kinako. The kinako has koshi-an inside. The texture of the mochi and the taste of the rice are good. It was delicious. It's nice to be able to enjoy three different flavors. Thank you for the meal.

After enjoying a morning at Takagi Coffee Shop Takatsuji Honten, I tapped on the Eat Log x Current Location and found this place. Since I had come this far, I decided to visit. The shop is located in a typical Kyoto-style residential area. The showcase at the storefront had a sign saying that the kinako flavor was sold out. There was one male customer ahead of me who was buying a large quantity. I expressed my disappointment about the sold-out kinako flavor, and the male customer informed me that there were still some left, which was rare for this time (10:30 am). As I approached the showcase, I saw that there were 4-5 left, but only with tsubuan (chunky red bean paste) flavor as the customer had bought all the smooth red bean paste ones. I purchased 3 tsubuan ones. Since the expiration date was on the same day, I enjoyed 2 of them as a snack on the train ride back and savored the remaining one at home with tea. The red bean paste was light and not too sweet, making it easy to eat even for those who don't like sweet treats.

I stayed at a nearby hotel and bought breakfast. The anko was plentiful, but the rice was minimal with a refined sweetness. I purchased both coarse and smooth anko, but unfortunately, the kinako was sold out. Personally, I prefer the smooth anko. I would like to enjoy it slowly at home with a good roasted green tea. It didn't feel like a breakfast meal... Nevertheless, the thickness of the anko was impressive, it was over 1cm thick.

I received a popular wagashi called ohagi as a souvenir from a famous wagashi shop in Kyoto. It had smooth sweet bean paste with a light sweetness. The chewy texture and just the right size made it a perfect snack after lunch. They offer a variety of other wagashi as well, so I definitely want to visit the shop next time. Thank you for the treat!

I searched for a place in Kyoto where I could buy ohagi, which is my parents' favorite, and found this popular shop. When I arrived at Kyoto Station, I headed straight to this shop and arrived a little before 11 o'clock. There was no one there, but it was okay because I had made a reservation by phone a month ago. I was able to purchase all three popular flavors - kinako, smooth red bean paste, and chunky red bean paste. I usually prefer chunky red bean paste, but the smooth red bean paste was incredibly delicious. The kinako was the most delicious. The sweetness was just right. The mochi rice inside was chewy and exactly to my liking.

Visited the traditional Japanese confectionery shop "Imanishiken" in Gojo. It's more like a specialty shop for ohagi (rice cake balls). Established in 1897, this long-standing shop always has a line even on weekdays. The most popular is the kinako (roasted soybean flour) with whole sweet beans, followed by the third most popular, sweet bean paste. The kinako has a nice balance of fragrant kinako, rice, and sweet bean paste. The sweet bean paste has a lower moisture content with rice inside. I don't eat ohagi often, so I can't judge the details, but I can tell that this ohagi is delicious. The subtle sweetness blends well with the rice, the main ingredient, without any discomfort. It's no wonder there's always a line here.

I rode my bike southward and arrived in Gojo, but the shop was closed because they were sold out. Luckily, I had made a reservation. I tried calling out and knocking on the glass door, but no one answered. Just when I started to panic, someone finally came out. I ordered red bean paste, coarse red bean paste, and soybean flour dorayaki, paying 660 yen in cash. I thought about crossing the Kamo River again, but decided to head home instead. The dorayaki was tasty, but lacked that special touch. It was my 80th visit, so I've been to one-fifth of the shops now.

- Kinako (2 pieces) and sweet red bean paste - Visit time: Around 9:00 am on holidays - Crowdedness: About a 35-minute wait (4 groups ahead) - Reservation: No reservation made in advance - Number of visitors: 2 people - Tabelog rating: 3.73 (June 2023) - Genre: Japanese sweets - Remarks: The sweet red bean paste is thick compared to the amount of rice. Personally, I prefer more rice and less red bean paste, but I'm happy with the generous amount of red bean paste here. The red bean paste has a lot of air in it, as it creates a dent just by picking it up with tongs. Even when eating a lot, it doesn't feel heavy and you won't get tired of it. The kinako (soybean flour) is incredibly delicious, as expected of its popularity. It has a natural sweetness without any artificial taste. Kinako often sticks to the throat and causes coughing, but these are more like large individual grains rather than fine powder, so that's not an issue. Spread the word.

Visited during Golden Week opening hours. There were already 10 people lined up. Since it was for takeout, the turnover was fast. Located just off the main street, it has a traditional Kyoto atmosphere. Bought one each of red bean, coarse red bean, and soybean flour, to share among 3 people. Chose coarse red bean for myself. It had a refined sweetness that made me want to eat all three. They also offer a service to ship their red bean paste, with deliveries to Tokyo and Nagoya department stores every other week. Grateful to be able to enjoy this taste outside of Kyoto.

I visited around 10 o'clock and the popular kinako and smooth red bean were already sold out, only whole red bean was available. There were only a few people waiting, so it seems like the production quantity is limited. As for the taste, it was surprisingly sweet and not subtle, with the grains being crumbled. The mochi rice was also crushed like mochigome. It seems that it goes well with smooth red bean after all. I guess I have to line up before the store opens.

Imanishiken is famous for their ohagi, but this time I tried their anmitsu and it really lifted my spirits. I had heard that their ohagi was delicious, but my friends who love Japanese sweets also told me that Imanishiken's boiled red beans are incredibly tasty. In my opinion, the key to delicious Japanese sweets is having tasty anko (sweet red bean paste). These boiled red beans are not only sweet, but also not too heavy. I wonder if they use a different kind of sugar? I really want to know. I was planning to make shiratama and eat it with boiled red beans, but before I knew it, I had finished all the boiled red beans by themselves (laughs). Next time, I look forward to trying them on top of ice cream or as a topping for shiratama.

I heard that they sell out by noon, so I went in the morning. They offer three types of ohagi: with red bean paste, smooth bean paste, and soybean flour. They use red beans from Hokkaido and take 2 days to make the red bean paste and 3 days for the smooth bean paste. The ohagi is generously filled with bean paste but not too sweet, making it delicious. When I went, I was able to buy without waiting long, but I heard there are days when there is a line before opening. I recommend going in the morning just in case.

I visited Konishi-en and bought 2 pieces each of smooth red bean paste and chunky red bean paste as the kinako (roasted soybean flour) was sold out. The smooth red bean paste was silky and not too sweet, with chewy mochi rice that was deliciously balanced. The chunky red bean paste had a slightly sweeter taste than the smooth one, but still not overly sweet, with a strong red bean flavor. I arrived around 10 am and the items were almost sold out, so it's best to go before opening if you want to buy kinako. Thank you for the meal.

Ohagi shop! I usually prefer sweet bean paste, but for some reason, I really like Nishiken's ohagi with "koshi-an" paste. It's always so delicious and popular that it sells out quickly even before the store opens. The koshi-an ohagi was as tasty as ever. ( ›◡ु‹ ) ˄̻ ̊

Ordered: 1 ohagi (200 yen) Due to the extreme popularity of this shop, I made a reservation one month in advance to visit. The delicate and elegant taste without any bitterness made me regret why I only bought one. The value of this single piece exceeds its price.

My grandmother used to make my favorite ohagi. I went to the store with high expectations, as it opened at 9:30 am, but despite it being a Monday, there were already about 15 people lined up. The kinako flavor, which I wanted to try the most, was already sold out! I ended up buying the classic ohagi. It was delicious. I definitely want to go back.

Middle-aged man's Day Off: Kyoto's Sweets Hi there, after a long day, today I went on a tour of traditional Japanese sweets in Kyoto with my wife. First stop, Imawesten's Ohagi. They offer three flavors: kinako (soybean flour), smooth red bean paste, and chunky red bean paste. Unfortunately, when we arrived, only the chunky red bean paste was available. Even though it's hard to find sweets that go well with tea nowadays, I actually recommend enjoying these sweets with tea!

First Visit 202302 (No.4272) 1. Purpose of Visit: Visiting this place as the third stop on the last day of a trip to Kyoto 2. Shop Information: - Genre on Tabelog: Japanese sweets - Established in 1897, a long-established Japanese sweets shop specializing in "ohagi" - Selected as one of Tabelog's Sweets WEST Top 100 Shops 2022 - Business Hours: 09:30 until sold out - Regular Holidays: Tuesdays, 1st, 3rd, 5th Mondays (July-August closed on Mondays and Tuesdays) - Takeout only shop 3. Crowdedness and Atmosphere on the Day: Visited around 10:05 on a weekday, with 2 customers ahead and 3 behind - The building exuded a sense of considerable history 4. Customer Service: Service followed the manual 5. Purchased Items: - Ohagi: 220 yen. The shop was near another place that opened at 10:00, so I decided to walk there instead of taking the train. Upon arrival, I found that two out of the three types of ohagi, "koshian" and "kinako," were already sold out, and only a few of the "tsubuan" remained. Despite being a top 100 shop, it was quite surprising to see it sell out in such a short time. The tsubuan, made from Elimo Shouzu from Hokkaido cooked over two days, had a mild sweetness and a delicious taste with the characteristic smoothness and flavor of azuki beans. Thank you for the meal.