I bought Senataro's ohagi (with sweet bean paste and mixed grains) and steamed chestnut yokan for the equinoctial week. It's a favorite combination that I often purchase during this time. The sweet bean paste ohagi has large shiso leaves inside, but it's easy to eat in one bite. The yokan with big chestnuts looks dynamic. The sweetness is subtle, so it's easy to eat even after the ohagi. I wanted to try other rice cakes as well, but they had to be consumed by today, so I had to give up on them. I will visit again.

Tea Dumplings Old Dumplings (Summer Limited) 650 yen (including tax 702 yen) → The matcha flavor is limited to summer, and normally it seems to be all tea dumplings. Brown Sugar Kuzu Mochi (Summer Limited) 600 yen (including tax 648 yen) → The unique and delightful texture of the kuzu is very good. Both have elegant flavors. Among them, the tea dumplings were the sweetest. It is not overly sweet, but the tea dumplings had a relatively strong sweetness. It was also nice that there were no additives.

[Date] Visited alone on a weekday at 2:00 PM. No reservation needed, purchased without waiting. I wonder if it gets crowded on weekends? There were queue poles for lining up. [Location] About a 5-minute walk from Shibuya Station. Located in a corner of the dining area on B2F of Hikarie. [Interior] Takeout only. [Order] - Ohagi: Recommended by a friend, I bought the ohagi here. It has a nice accent of shiso. Tastes like sakura mochi. The chewy rice is also good. - Daifuku with beans: Different from regular daifuku as it uses gyuhi. As a result, the texture is slightly different, soft and stretchy. It's delicious with plenty of anko inside. Thank you for the meal! [Service] Prompt and friendly service. [Final thoughts] Shiso is a nice accent! The ohagi is recommended! -------------- Instagram: somako_16 https://www.instagram.com/somako_16/ I appreciate follows and comments on Instagram and Tabelog♪ Exploring around Hamamatsucho, Tamachi, and the Minato Ward area. Also posting gourmet content from all over Japan.

Shibuya Hikarie B2F Tokyu Noren Street, a place where you can find a lineup of delicious top-notch restaurants. Despite the hassle, it's a fascinating space that you'll want to stop by on your way. Among them, "Sendo" is a super popular shop that always has a long line. If you're a fan of Japanese sweets, you may know this shop famous for its "Ohagi" from Kyoto. But this time, since Tanabata was approaching, I tried their Tanabata Japanese sweets! - Milky Way 303 yen - Sweet potato bun (anko) 303 yen I bought it with the "New from today" sign. I love sweet potato anko. It's a sure thing♡ - Minazuki White 249 yen Delicious~∑(°口°๑)!!!! When I first bought and tried Minazuki at a local Japanese sweets shop, it wasn't tasty at all, so I hadn't eaten it since then. But thinking about it, Minazuki is originally a Kyoto Japanese sweet. The chewy texture and the delicious azuki beans are great♡ This is definitely worth a repeat purchase (´ч` *)♪ - Two Stars Kengyuu Orijo 249 yen A pair of tea balls and sweet bean paste! Delicious. Refreshing. The melting in the mouth is pleasant. I savored it bit by bit. Meanwhile, my husband took a big bite. My daughter and I shouted, "Noooo! Please eat it more carefully!!" - Kuzuzakura 216 yen It's a treat that you ideally want to enjoy chilled, but it said that if you chill it too much, the kuzu will become too firm, so I kept it moderate... A satisfying treat with a refreshing scent of cherry blossoms. An excellent Japanese sweet that you can get at the department store basement!! Hope it will also land at Tokyu in Futako Tamagawa or Tamaplaza Tokyu!!

While strolling around Hikarie, I came across a wagashi shop with a long line. Oh, Sentaro! I didn't realize you were also in Hikarie. I decided to wait in line. I bought "Minazuki" and "Kuzusakura". "Minazuki" is a triangular Kyoto sweet with chewy uirou topped with large red beans. Kuzusakura has a pleasant scent of cherry blossoms. It's a summer sweet. I always end up buying Sentaro's wagashi regularly.

On this day, I wandered around the sweets floor on the second basement of Shibuya Hikarie. After looking around and not finding anything that stood out, I ended up choosing this Japanese sweet (*^^*)ゞ [It looks like mugwort but has a slightly different name, ¥216]. Its official name is "yogomi" I think? It's a seasonal limited edition item and will soon be discontinued. It's a type of grass mochi with sweet red bean paste inside, and it's also coated with soybean flour. When you take a bite, the mugwort mochi has a nice texture, and the red bean paste is moist and flavorful. As you slowly savor it, the soybean flour melts in your mouth, providing a rich sweetness and a nutty flavor. Overall review: A reliable choice (≡^.^≡)

When I stopped by Hikarie and couldn't find the store I was looking for, I stumbled upon this place. There was a small line, so I waited a few minutes before ordering. I bought black soybean daifuku, kinako ohagi, and sakura mochi. The customer service was very polite. I felt happy when I returned home. I had them after dinner. - Black soybean daifuku: It's wrapped in soft mochi with smooth red bean paste. The texture of the black soybeans and the soft mochi harmonize well. This is my favorite. - Kinako ohagi: It's a type where the red bean paste is wrapped in half-cooked mochi. The shiso leaf inside the mochi adds a nice touch. Preferences might vary, but my friend seems to like this one. - Sakura mochi (limited time only): It's wrapped in red bean paste with salted cherry blossom leaves on half-cooked mochi. This is the traditional cherry blossom mochi from the west. Among the sakura mochi I've tried, the saltiness from the salted leaves is strong. My friend loves it, and I like it to some extent. I think there might be individual differences, but they were all delicious, and I would like to try them again. I want my relatives who live far away to taste them, but it seems that wagashi has a shelf life of the same day.

Before 8pm, I was wandering around the second basement floor of Shibuya Hikarie and ended up all the way at the back of CINQS (^ω^)ゞ I couldn't find any items that caught my eye that day, but I didn't leave empty-handed. I got the "Kuromame Kinako Ohagi" (Black Bean and Soybean Flour Rice Cake) for 216 yen. It's not made with black beans and kinako, but with roasted black beans ground into powder. Yum~(^ω^)♪ It doesn't have the typical grassy taste of soybean flour, but instead has a delicious aroma of roasted black beans. The sweet red bean paste is smooth, and you can also taste the refreshing flavor of shiso leaves (≡^.^≡)♪

At 3 o'clock, I decided to take a little break and went to Hikarie. I stopped by Ohagi no Sentauro-san. At first, I thought of just getting ohagi, but I ended up cheating a little and got a chestnut manju. The sweet red bean paste is so good. Also, the ohagi. It's really delicious. Maybe it's a sign of getting older. I used to dislike it when I was a child. So, this is my personal recommendation.

Located in a commercial building on the underground 2nd floor near Shibuya Station, I visited this shop around 6 pm on a holiday. The floor was quite crowded at this time, with many people around the shop. Some items were already sold out when I lined up, so it's recommended to visit early if you want to purchase the full lineup of products. I bought a total of three items, including a traditional dorayaki, ohagi, and yellow bean powder ohagi. The total price was around 550 yen for all three. The main feature of all the wagashi was the sweet bean paste. The dorayaki was small in size but had a thick outer layer with a strong and sweet bean paste filling. The ohagi, both regular and yellow bean powder, were large in size with a thin outer layer. The generous amount of bean paste inside was not overly sweet, providing a satisfying feeling of fullness due to the quantity of paste. Overall, the most impressive aspect of these wagashi was the amount of bean paste, which determined the level of sweetness.

In other words, it is a system where you assemble the final product yourself (*^^*)ゞ [Mochi filled with red bean paste, ¥216] When you open the bag, you will find two pieces of mochi skin and the filling, which is a combination of mochi and red bean paste. Simply sandwich the red bean paste and mochi between the skins and take a bite~(^ω^)♪ It is super crispy~(ﾉ≧∀≦)ﾉ There is zero humidity, and the aroma is perfect!! The mochi inside is stretchy and sticky, more like sweetened rice cake than mochi. Considering the melting speed, it is the right choice to use sweetened rice cake instead of regular mochi.

This ohagi is unusual with shiso (perilla) flavor. The shiso taste is subtle, not too strong as other reviewers have mentioned. The rice is slightly crushed but still retains its shape. The sweet red bean paste is not too sweet, with a refreshing aftertaste of shiso. The texture is also nice. The daifuku is soft and thin with plenty of red bean paste inside. The amount of beans is not too much, and there is no obvious added salt, but the beans themselves are very delicious. I would like to try other products as well. Thank you for the meal.

Sentaro's "Minazuki" comes in three flavors: white (plain), black (brown sugar), and matcha. I purchased the white and matcha flavors. The elegant and gentle sweetness of the red bean and the chewy texture of the uiro were delicious. Minazuki is truly tasty ❤️ I also bought the classic ohagi and the newly released "Futatsuboshi" on the day of my visit. The matcha ohagi and five-grain ohagi both have yukari mixed into the rice. Personally, I love the five-grain ohagi more because the flavor of yukari stands out. "Futatsuboshi" is a seasonal limited edition product with citrus and wine jelly on top of the classic "Ro-tama" and "Cha-tama". I tried "Ro-tama" and "Cha-tama" for the first time and found them to be a sweet treat with a thin, smooth skin filled with red bean paste, which was a unique experience for me. The addition of jelly gave a refreshing touch to the sweet treat.

I have a sweet tooth because I am basically chubby, so I often crave for sweets. This time, I felt like having Japanese sweets. Japanese sweets are usually guaranteed in taste when bought from department store basements. I tried grass mochi, daifuku, and warabi mochi, and they were delicious. However, I'm not really sure about the differences compared to other good stores haha. If there was a blind taste test for Japanese sweets, I'm confident I would get all the questions wrong.

This is a story from a while back, but I stopped by Sentauro's Tokyu Renkaitei store and got the "Small Higan Dango with Mugwort" dish. It was priced at 600 yen before tax and was a limited-time offer for the spring Higan season. The inside looked like this, a bit too dark to be visually appealing. When I actually tried it... the dango had a nice flavor of mugwort and a good texture, not too soft or too firm, which I appreciated. However, I felt that the red bean paste was too sweet or too much. I thought it would be better if they reduced the amount of red bean paste a bit, which would also lower the price. Well, everyone has their own preferences, I suppose.

Recently, I have been obsessed with Ohagi, particularly the kinako flavor. Although you might think that all Ohagi from different shops are the same (I used to think so too), it turns out that there is more depth to it than expected. Sendo-rou is now a well-known shop that can be seen in major department stores, with long lines at every store. Their main lineup consists of sesame, red bean paste, and kinako flavors. I ordered two Ohagi for 195 yen each. One of the key features of Ohagi is the texture of the sticky rice inside, which varies greatly depending on the shop. Personally, I prefer a slightly moist and chewy texture, without too much elasticity. Another significant feature is the taste of kinako. There are types with just a light sprinkling of kinako and those where you can taste the sweetness of kinako abundantly integrated with the Ohagi, with a moist and soft texture. I prefer the latter in terms of texture and flavor. Sendo-rou tends to have a type where the rice remains in its original shape, with a light kinako coating, which unfortunately is not to my liking. However, I could still taste the umami of each ingredient, and I would like to visit again if I have the chance.

It took quite a while for me to make a joke out of it, but I finally got my hands on the "Iyo Mikan Mochi" that is not often seen at Sentaro, although it seems to be a seasonal limited edition item. It was 190g and I believe it was 648 yen including tax. This is what it looks like inside. I tried to take a close-up picture. It may look like bread at first glance, but the taste is... It may be hard to tell from the picture above, but it is cut into pieces about 2-3cm square, with a pleasantly soft texture and a distinct taste and aroma of mikan (actually Iyo mikan). It has a natural sweetness and a hint of bitterness, which I don't mind, so I ended up eating it all. The ingredients are Iyo mikan puree, mizuame (starch syrup), mochi flour, and brown sugar... It's typical of Sentaro to not have any unnecessary additives, and yet, it's amazing how it turns out like this with just fruit puree, starch syrup, and mochi flour.

On December 20th, I made my regular visit to the sweets floor at Shibuya Hikarie B2F (lol). The Western confectionery area was festive with Christmas decorations, but nothing caught my eye. So, I decided to check out the Japanese confectionery area and ended up locking onto Sentaro-san's stall. Even though chestnut season is almost over, the next recommended item was still a hit, so I chose the Chestnut Steamed Cake (¥302). The large chestnuts in the cake were so delicious! The chewy texture and rich aroma of the chestnuts were delightful. They definitely used high-quality chestnuts. It was so tasty! (⌒∇⌒)♪

I had a delicious treat after a long time (●︎´▽︎`●︎)♪ I tried the Kawachi matured child for 518 yen. They mentioned that the Kawachi matured child ingredients were not abundant, so they managed to gather enough for a half size. They also sell them at a lower price in a slightly smaller size. It came with a cooling pack, but I still chilled it well in the refrigerator before eating. The Kawachi matured child had a moderate firmness with a rich bitterness and sweet and sour taste of a Japanese-style grapefruit. It was delicious despite the shortage (●︎´▽︎`●︎)♪

Senataro-san has also moved to Noren Street in Hikarie. Since Tanabata was approaching, I purchased a sweet called "Futatsuboshi" for 216 yen (including 8% tax). It is a cute two-colored sweet bean paste ball placed on a bamboo leaf boat.