Camellia mochi (double-layered mochi), Yukinohana (Murasame and Kokura jelly), Warabimochi (bracken-starch cake), each priced at 453 yen. I arrived around 11 am on a weekday. There was only one customer waiting for packaging inside the shop. As I was staring at the showcase, the staff kindly explained each sweet to me. After some hesitation, I chose three based on their appearance. The packaging cards indicated the production date and advised to eat them soon, so I decided to eat them right away. There was a park near the shop, so I sat on a bench there to enjoy the sweets. - Camellia mochi: The sweet red bean paste had a nice level of sweetness. The mochi part was soft and fluffy, with a chewy texture. - Yukinohana (Murasame and Kokura jelly): The green part crumbled like sponge cake (I later noticed it was called Murasame on the menu). The sweet bean paste part had a strong sweetness that paired well with tea. - Warabimochi: The fluffy texture was evident just by holding it. It was soft and chewy, with a smooth and springy feel. The red bean paste inside had a great mouthfeel and complemented the texture of the warabimochi. Overall, it was a highly-rated Japanese sweets shop. I initially tried it out of curiosity, but all the sweets were delicious. They exceeded my expectations of what traditional Japanese sweets could be, with a level of quality that made me think it might have been worth buying all the varieties despite the higher price.

The combination of ingredients (black rice, red bean paste, etc.) and wasanbon sugar in these traditional Japanese sweets creates a refined sweetness that is subtle yet distinct. Although these sweets are relatively small in size, the sweetness spreads throughout the mouth as you chew, providing a satisfying and elegant taste experience.

I wanted to eat delicious Japanese sweets, so I visited Ikkoan in Myogadani after 3 PM. Without a reservation and arriving late, most of the items were already sold out. I managed to get Ohagi (sweet rice cake with red bean paste), Kawaragi (sweet potato paste), Autumn Brown (whiskey flavored jelly), and Hatsugan (brown sugar kudzu bun with red bean paste). I also bought Koto no Iki Hyoutan (soy sauce rice cracker in the shape of a gourd), Koto no Agenkotsu (soy sauce rice cracker), and Koiwa Salad (salted rice cracker). All the Japanese sweets were beautifully made, with a perfect balance of sweetness that pairs well with strong tea or green tea. The whiskey-flavored jelly was a pleasant surprise with its strong aroma and bitterness. The rice crackers were flavorful, crunchy, and delicious.

Due to work, I received some sweets from this shop. I tried warabi mochi and monaka, both of which had delicate flavors and were very well-made. They were incredibly delicious! I might end up becoming a regular customer. I would definitely recommend them to friends and family. I would love to try them again if I have the chance!

I visited the shop on a Saturday morning. There were 2 other customers in the store, but I was able to place my order after a 3-minute wait. The warabi mochi is available from October, so I got the Mizuyokan and sweet bean paste wagashi to go. The Mizuyokan had a natural sweetness and a refreshing texture, it was delicious. Some items may sell out early, so it's better to go earlier to have more options. I would like to visit again when the warabi mochi is available.

As the Bon Festival approached, I visited Ikkoan around noon. Despite the very hot weather, they were burning mosquito coils at the storefront, which made me feel the summer atmosphere. This time, I bought some morning glory and water yokan. The morning glory was a moist rice cake that, when I took a bite, I could feel the gentle and refreshing aroma and taste of wasanbon sugar, which made me very satisfied. The water yokan was soft yet firm. When I made a cut with a bamboo fork, it smoothly slid down my throat, giving a pleasant sensation. The taste started with the aroma of azuki beans, followed by a refreshing sweetness, creating a taste of summer. Thank you for the delicious meal.

I had been eagerly looking forward to visiting this well-known traditional Japanese confectionery shop that has even won a bronze medal. It has been featured on a TV show called "Passion Continent" as well. Access: It's about a 5-minute walk straight from Myogadani Station. Visit Time and Atmosphere: I visited on a Friday holiday around 2:30 pm after making a reservation. Order: Sweet potato paste sweets "Kawara Nadeshiko", sweet bean paste "Wind Chime", traditional sweets for home, chestnut-filled sweets, and kudzu manju. Impressions: The "Wind Chime" and "Kawara Nadeshiko" were both visually stunning. The Kawara Nadeshiko, made with sweet potato paste, had an elegant taste. I looked up what "sweet potato paste sweets" were and found out that they are made with ingredients like Japanese yam, different from white bean paste. Both were delicious with just the right amount of sweetness. The Azabu mochi and chestnut-filled sweets are something to enjoy at home. I would love to visit again during the bracken rice cake season.

I was disappointed to find out that the bracken rice cake I was looking for is not sold in the summer, but there were many other elegant and delicious Japanese sweets available. - Ordered Mizuyokan 420 yen ◎ It is sweet because it is yokan, but it has an elegant sweetness and seems to have less sugar than regular yokan. It was the most delicious yokan I have ever had. - Kuzumochi 420 yen ◎ The outer part is refreshing, and the inside is filled with smooth sweet bean paste, creating a perfect balance and was absolutely delicious. - Kintsuba 420 yen △ It was tasty, but the whole thing being made of sweet bean paste didn't really suit my taste as it absorbed the moisture in my mouth. It's just a matter of personal preference. I felt like I was looking at works of art and craftsmanship in the genre of Japanese sweets. I definitely want to go back to try the bracken rice cake next time. I'll make a note that it's recommended to make a reservation for the bracken rice cake.

I had never been to this famous Japanese confectionery shop even though I live nearby. I'm not a big fan of sweet bean paste, but I do like fresh sweets, so I wanted to give it a try. I tried their bracken rice cake and one piece of fresh sweet. The bracken rice cake was chewy and very fresh, and delicious. The fresh sweet was a bit too sweet for my liking, but still tasty. It's just a matter of personal preference.

Tokyo Metro Marunouchi Line, 4 minutes walk from Myogadani Station, one of the top-class Japanese confectionery shops in Tokyo. Unfortunately, they do not make warabi mochi in the summer. Their kinako kinton Ariso and kuzu manju Semishigure are both beautiful and delicious. The individual packaging of their azabu senbei keeps it crispy at all times. The filling is elegantly sweet and incredibly tasty.【Today's Order】- Kinako Kinton Ariso- Kuzu Manju Semishigure- Azabu Senbei instgram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

After enjoying ramen, let's try our luck at two famous sweets shops. First, we headed to Ikkoan. It was a bit crowded. We bought Mizuyokan, Kuzumochi, and Red Eye and enjoyed them in the car. The Red Eye had a nice sweetness from beer and tomato. The other sweets were also delicious. Warabi mochi is good, but don't underestimate the summer wagashi. Overall, they will be closed for about two weeks after the Bon holidays. Thank you for the meal.

I visited a top-rated sweets shop in Myogadani for the first time. This shop is known for its traditional Japanese sweets and has won The Tabelog Award Bronze 2023. When I arrived at the opening time of 10:00 am on Saturday, there were only three customers inside, including myself. There was no line, perhaps because they don't make their famous warabi mochi in the summer. Here are the three sweets I tried: - Mizuyokan (453 yen including tax): Instead of warabi mochi, they offer mizuyokan only in the summer. It came with a handwritten explanation about the care put into making it. The mizuyokan had a beautiful natural light adzuki bean color, with a refreshing and mildly sweet taste. It was so delicious and refreshing, I may have never had mizuyokan this good before! - Nishiki Tamagokan (453 yen including tax): I was intrigued by this rare Japanese sweet made with beer and tomato juice. The alcohol was evaporated, making it a unique treat. Just like the mizuyokan, it was best enjoyed chilled. It had a jelly-like texture, even more refreshing than the mizuyokan. The balance of tomato flavor was just right, and it disappeared in no time. It was so tasty! - Uirou Hisago (453 yen including tax): The "hisago" uirou should be enjoyed at room temperature. Hisago is another name for a gourd. Inside the uirou, there was a beautiful light purple koshi-an filling. The combination of the outer uirou's chewy texture and the smooth filling was perfect. I'll definitely come back in winter to try their warabi mochi!

I stopped by a traditional Japanese sweets shop after a long time because I had some errands nearby. They had unique items like Kinnto, Ariso Kudzu Manju, Semishigure Kudzu Yaki, and Oni no Ikka Red Eye Kudzu Yaki. I was surprised to see pink pepper on the Red Eye Kudzu Yaki, but it surprisingly complemented the taste. The texture of the kudzu was amazing, similar to Mizu Yokan, and the Kudzu Manju had a refined taste like Ohagi. I was advised to enjoy the Red Eye Kudzu Yaki chilled, and it paired well with a drink. Despite my initial concerns, the combination was elegant. Although the Black Letter Red Eye Kudzu Yaki may separate when cut, it's best enjoyed at home. This shop, despite being a well-known establishment, offers a unique and challenging twist to traditional sweets, which left me impressed. Next time, I look forward to trying their Warabi Mochi during the season!

I went to buy a souvenir that can last for a few days, so I visited Hitokian, the best Japanese confectionery shop in Myogadani. The owner's wish is for the sweets to be eaten as soon as possible, and their fresh sweets are famous. The "naka" that you dip right before eating the skin, the "kurifukumase" with a whole chestnut inside, "kintaro-ame," and "yuki no tsubute" can last for about two weeks. "Yuki no tsubute" @ 1015 yen: A cute round-shaped Japanese sugar candy like snow. When you put it in your mouth, it melts softly and surprises you with the taste of salty Odawara natto. It can last for two weeks. "Mizu-yokan" One stick @ 4860 yen: It has a refreshing and rich taste. It is a noble-looking water yokan with a wide shape, so it is best to cut it thinly. It has a good texture and you can easily eat as much as you want. It comes in a plastic case (6.5cm x 21cm), and if you bring it back when you purchase it next time, you can buy it at a discounted price by deducting the cost of the case. It can last for 5 days and requires refrigeration. This time, I found out that Mizu-yokan lasts for 5 days when I bought one stick. Also, fresh sweets are sold depending on the heat of the year, with "hanabiramochi" in January, "warabimochi" from February to June, "kuzumanju" and Mizu-yokan in July, and warabimochi around October. I will visit again when the seasons change. Thank you for the meal.

All of the Japanese sweets here were delicious. Each dorayaki had amazing filling. The mochi was also tasty, with a fragrant red bean flavor. Oh, and the canned red bean paste was great. It was perfect on toast with butter...

Azabu Senbei: A pack of 3 for just under 900 yen. The description says, "Azabu Senbei is a type of senbei where you mix the skin and filling just before eating to enjoy the crispy texture." The filling didn't have much flavor, but the skin was crispy. It seems they don't sell warabi mochi in the summer.

Sweets Hyakumeiten TOKYO 4/100 I visited as soon as the store opened at the beginning of July. The outside of the shop is decorated with Tanabata decorations, which are beautiful and make you feel the changing seasons of Japan. I was impressed by the Nabiramochi in January, and this time I wanted to try Warabimochi, but the seasonal changes come quickly, and in July it was summer sweets including Kuzumanju. Warabimochi is originally made from starch extracted from bracken roots. The season for bracken is in spring, in April and May. [Kuzumanju "Milky Way"] Anko @453 You can feel the texture of the crushed kuzu, and although I'm not sure what makes it different, it is definitely a high-quality and delicious taste. Truly exquisite. [Gyoro "Kasasagi no Hashi"] @453 Above all, the appearance is beautiful and captivating. Inside, there were whole white beans. Gyoro is pronounced as Uirou. It was a different class of taste, a wonderful experience at Ikkoan. I will visit again with the changing seasons. Thank you for the meal.

I don't usually eat sweets, but I had some traditional Japanese sweets at work. Honestly, I don't know much about the quality of Japanese sweets, but I enjoyed these. I looked it up and found out it's from a long-established shop. I made a note to remember it, so I can buy some if I'm nearby.

I purchased wagashi (Japanese sweets) at Isshoan, a wagashi shop in Myogadani. Every wagashi was meticulously crafted, beautiful, and elegant. They use high-quality ingredients, which makes their wagashi exceptional. Personally, I highly recommend the warabimochi! The anko (sweet red bean paste) is exquisite, whether it's smooth or chunky. All of them are delicious! I think it would make a great gift, so I definitely want to visit again. Thank you for the wonderful treats.

A well-known long-established shop in Myogadani! I finally had the opportunity to visit despite their frequent days off. I purchased 4 types of traditional Japanese sweets. Each one was exquisite, with a refined sweetness in the red bean paste that melts in your mouth! They were so delicious that I could eat as many as I wanted. Among them, the bracken rice cake was exceptionally delicious! I plan to visit again soon!

I had a hamburger for lunch at Nakasei and the meeting was over. I was craving something sweet. Oh, I remember now, my colleague wanted me to try the warabi mochi from Ikkoan! It's ranked number one in the Japanese sweets category on Tabelog! And it's so close to where we had our meeting (laughs). I went in and saw the manju first, then asked if they had warabi mochi. They did! I bought three right away. Just you wait, guys! I tried the manju while chilling the warabi mochi. The manju had a refined water yokan-like texture with a light sweetness. Impressive! Then I tried the warabi mochi. As soon as I took a bite, it melted in my mouth. It's a rare type with anko inside, and the anko and warabi mochi truly melt together. It's amazing! It made me realize the true meaning of being ranked number one. I remember that Nagato in Nihonbashi also recommended warabi mochi, so I should go there soon while the texture is fresh in my mind. I'm so satisfied. I could easily eat 10 of these. Thank you for the delicious treat!