May 2023 - Memo - Visited "Tamasei-ya" for the first time, which opens at 2 p.m. on weekdays. Had lunch at "Seiran" before walking there. Arrived earlier than expected, around 2:30 p.m., and found a line of 15 groups already waiting. The heat was intense, but I couldn't give up. Waited for over an hour before finally entering the store. An elegant lady, probably the owner, took my order. They only sell three types of ohagi: sweet bean, smooth bean, and soybean flour. You can choose two out of the three for a box of 6 ohagi. I bought the soybean flour and smooth bean for 1,037 yen. The soybean flour ohagi must be eaten by the end of the day, while the sweet bean and smooth bean ohagi must be eaten by the next morning, and they should not be refrigerated. The ohagi were freshly made and the service was impeccable. I quickly went home and enjoyed them with my partner. The soybean flour ohagi had a perfect balance of sweetness and the smooth bean ohagi had a smooth texture with a hint of saltiness. They were incredibly delicious, the best ohagi I've ever had. I'm sure the line at the store will never end.

Today, I lined up at 3 pm and made the purchase at 5 pm. I wondered if I would make it to the last person in line when I made the purchase... I wonder what happened? The expiration date for the kinako-only ohagi is today, and the one with whole bean paste is until tomorrow morning, but I ate it all up as a dessert after dinner. Thank you for the delicious meal.

I visited around 4:30 PM on Saturday. There were about 15 people ahead of me in line, and I was able to purchase around 5 PM. It seems to be a very popular shop, as more people kept lining up behind me. The highlight was the kinako flavor, which had a unique sweet and salty taste unlike other shops.

There is a specialty shop for Ohagi at Nihonbashi Station. Surprisingly, they have been in business since the Meiji era. Hearing about the long line, I arrived at 3 pm. I waited in line for an hour and a half and bought a pack of six Ohagi with sweet bean paste and kinako. The expiration date is today, and it is strictly advised not to put them in the refrigerator. Undoubtedly, it is the best Ohagi I have ever tasted! The freshly steamed filling is a texture that cannot be obtained from store-bought Ohagi. Both the sweet bean paste and kinako are not too heavy and easy to eat! Perhaps this is how Ohagi tasted a hundred years ago. Despite the long wait, this traditional Japanese confectionery shop carefully preserves tradition without rushing. I respect them as guardians of culture. Thank you for the delicious meal!

The shop is small, so it takes a little time, but I lined up an hour before opening. But it's delicious! Sometimes it says "open" on Google, but when I went there last time, it was closed, so it's better to call ahead to make sure the shop is open. I think it's good for souvenirs too.

A long-established shop specializing in ohagi, always with a long line in front of it. It has become a famous shop with a hundred stores, offering three types of ohagi: with kinako (soybean flour), tsubu-an (chunky sweet red bean paste), and koshi-an (smooth sweet red bean paste). Even on weekdays, it's common to have more than 10 groups waiting. The kinako ohagi is best consumed on the same day, while the tsubu-an and koshi-an ones can be enjoyed until the next day. Buying in large quantities may lead to not finishing them all, so it's recommended to get a 6-piece set for two people, or a 10-piece set if you want more. If you want to try all three types, you'll need to choose the 15-piece set. The ohagi features a moist mochi rice with sweet red bean paste and a substantial size. It's not too sweet, making it a perfect match with tea. Enjoying it with coffee is also a good choice. The shop is run by an elderly couple, raising concerns about succession, but it's a place that I hope will continue for a long time.

I lined up at 4:40 pm on Wednesday. I was the 6th person in line outside the store, which was quite lucky. Quickly, about 6 people lined up behind me. I was able to leave the store at 5:05 pm. I bought two boxes, one with 10 pieces of kinako and the other with 6 pieces of strained and chunky sweet bean paste each. They asked if the kinako would be okay by the end of the day. The pieces were smaller than I imagined, making them easy to eat. My husband, who was at home, was very happy and kept saying "delicious, delicious" as he ate them. It was delicious.

Delicious ohagi, lovely aunties, 6 pieces for 1,037 yen (red bean paste, soybean flour). Soybean flour must be eaten on the same day (it will go bad if left too long). Red bean paste is light and popular among young people who dislike the skin. Made by two elderly people, so there is a kindness that comes through. The taste is delicious, and the kindness of the staff can be felt. No wonder there's always a line.

Second visit. For more details, please refer to my previous review. This time, I arrived around 13:40 for the 14:00 opening, but there was already a line of about 15 people. I waited under the scorching sun with nothing to shield me, no parasols or handheld fans, which I think is dangerous. I covered my head with a T-shirt, held a handheld fan, and waited for about 45 minutes before finally entering. Well, it's still delicious. Unlike the recent wet ohagi trend, this is a traditional, classic ohagi. Yet it manages to create a distinct difference. Well, the difference is obvious with the absence of red bean paste in kinako ohagi. I devoured 5 pieces alone over 2 days. I can eat sweet ohagi endlessly. If I have to line up this long again next time, maybe I'll buy more. Once again, the taste is so good that I can raise my rating on my second visit. The ohagi I had at Yufuin's Kagiya was also delicious, but as it was my first visit, I rated it 4.2 points. Similarly, Tamaseiya went from 4.2 points on the first visit to 4.6 points on the second visit, so I also want to go back to Kagiya. New rating criteria (reviews without this mention are based on the old criteria): 5 points = Hall of Fame 4.5 points = Willing to go back even if it's far away 4 points = Willing to go back anytime 3.5 points = Will go back again 3 points = Will go back if the opportunity arises 2 points = Probably won't revisit 1 point = Definitely won't go back

In Osaka City, Chuo Ward, there is a shop called "Tamaseika" in Nihonbashi. It is located right in front of the B28 exit of Namba Walk, just a short walk from Nihonbashi Station on the Osaka Metro Sennichimae Line and Sakaisuji Line. When I arrived around 2:15 PM, there were about 20 people waiting in line in front of the shop. It took over an hour to get inside. It is important to note that waiting in line for over an hour in this location at this time of year can be quite dangerous as there is no shade and the risk of heatstroke is high. Be sure to bring a parasol and drinks while waiting. I purchased a box of 6 pieces of "kinako (soybean flour) + smooth red bean paste" for 1037 yen and a box of 6 pieces of "kinako + chunky red bean paste" for the same price. The kinako had a fine texture and the chewy rice cake had a moist exterior, which I believe is why the expiration date was the same day. The contrast between the fine kinako and the firm texture of the rice grains was the highlight. The smooth red bean paste had a stronger salty taste than sweetness, with a smooth texture and a strong presence of rice grains. Although the pieces were smaller than expected, the taste was satisfying and delicious. However, the issue lies in the long wait time. It took over an hour to get through a line of just 20 people, mainly because there was only one person handling orders and deliveries inside the shop. It would be great if they could come up with a solution to improve the efficiency of the process.

I heard that there is a popular ohagi in Osaka Minami, so I arrived at the location 20 minutes before the opening time of 2:00 PM (1:40 PM). There was already a line of about 25 groups, but I decided to wait under the scorching sun. I finally managed to purchase the ohagi at around 3:20 PM, after waiting for 1 hour and 40 minutes. I ordered a box of 6 ohagi (1037 yen) with 3 each of the popular "kinako" and my personal favorite "tsubuan". I ended up eating them the next day, and the kinako had absorbed some moisture, which made me understand why they recommended eating it on the same day. The kinako ohagi did not have any anko inside, just rice and kinako, but it had a nice balance of sweetness. The rice was like mochi with a firm texture yet softness. The kinako itself was not too sweet but complemented the rice perfectly. The tsubuan ohagi also had a perfect level of sweetness, with the anko generously placed on top of the rice. Overall, it was like a piece of art. While it would make a great gift for someone who appreciates the quality of these ohagi, considering the effort (waiting in line under the sun for 1 hour and 40 minutes), I think it's better to enjoy them yourself. If someone casually tells me to buy it again, it might be hard to hold back my frustration (laughs).

On a hot weekday, I aimed for a time when there wouldn't be many people, so I lined up at the end of the line at 12:50 and ended up being the 10th in line. The veteran group at the front seemed to have brought chairs with them. The store was supposed to open at 2:00, but for some reason, it opened around 2:15. I was prepared to wait, but it took 2 hours in the end until I made my purchase at 2:45. The elderly lady staff was friendly and guided me through the process, and I chose kinako and tsubuan. I had other things to do, so I couldn't eat it right away, but when I tried to eat it at night, the paper bag was soaked with moisture. Perhaps the moisture of the ohagi was strong, or the box was simple. The kinako had slightly solidified due to the moisture, but the balance of saltiness and sweetness was exquisite! Unlike the kinako of warabimochi, it matched perfectly with the ohagi. The grainy anko was delicious, with the rice sticking to it. This texture cannot be achieved with mochi. I had only eaten typical ohagi before, so this exceptional product didn't seem like ohagi at all. I regret not eating them while the kinako was still fluffy. If there are any Japanese sweet lovers I want to treat, I would line up again. I hope the senior staff at the store continues to make them energetically.

Overall rating criteria: The average (normal) rating is 3.0 points, with evaluations in 0.5 increments. The total points are calculated by multiplying food/taste by 4, service by 2, atmosphere by 2, and cost performance by 2, adding them together, and dividing by 10 (alcohol/drinks are not included). ========== Not mentioned ========== Tasty.

The shop selling ohagi opens at 2 PM. When I passed by at 1:15 PM, there were about 15 people lined up. I gave up and returned after 4 PM, and there were 10 people in line. I found out from the person in front of me that the owner will be hospitalized starting tomorrow, so they will be closed for about 10 days. Today, they were sold out of the red bean paste filling, but they still had the popular kinako (roasted soybean flour) filling. I was able to purchase a set of 6 ohagi with red bean paste and kinako, but the person 3 spots behind me could only get the kinako filling. I was lucky to be able to buy while waiting in line. The ohagi is delicious no matter when you eat it.

I visited after a long time. After ordering, they pack it in a box, so it's a popular shop where you have to wait in line for about an hour each time. The ohagi is a sweet and salty type. This time, I ordered only the smooth red bean paste. It was soft and I finished it in one go. It was delicious after a long time!

I purchased kinako and tsubu anko while another person purchased tsubu and koshi an. There were about 60 people lined up around 2:15 PM, and when I made my purchase, only the 6-piece set (1,037 yen) was available. The packaging was very careful, and the taste was good with a strong salty flavor of anko and a chewy texture from the mochi rice not being too crushed. It was delicious, but not enough to make me want to line up again. There are even more delicious ohagi available without having to wait in line. Although it's understandable to line up due to the way it's served, I still think... maybe it's enough.

On Monday at 2:00, 15 minutes before opening, there was already a line of about 30 people (including groups). I decided to line up since I happened to pass by at this time on a weekday. It took me about 2 hours to make a purchase. The elegant lady provided polite service. You can choose two out of three types: kinako (without red bean paste), chunky, or smooth, and they are packed in a box. Each time you order, the gentleman in the back neatly packs the boxes. That's why it takes time. But once you're in line, you don't have the courage to leave even after an hour. Everyone seems to be waiting with this feeling. The kinako has an expiration date for the day. It is soft and moist with a lot of moisture, so the kinako absorbs the moisture. The kinako is sweet and softer than the chunky red bean paste. The chunky red bean paste makes you smile naturally when you eat it. The smooth red bean paste is distinctive. It has a strong salty taste and is moist. It is smooth and has a good texture, making you want to suck on it. I forgot to take a picture of the actual product while savoring each one and eating all three types. I would like to try it again, but the line is as long as Universal Studios...

I had always been curious about this ohagi specialty shop! I decided to line up before 3pm when there were about 20 people in line, but ended up waiting for over an hour and a half to make a purchase... It was worth the effort though, as the taste was amazing! Each ohagi is not very big, around 50g each. The expiration date is short, with the kinako (soybean flour) ohagi expiring on the same day and the anko (sweet red bean paste) ohagi expiring by the next day at noon, so be careful when buying!

Surprisingly small, probably tasty in a normal way, but now that I know the overwhelming skill of Imazun, I wasn't that impressed. It seems like a good choice for a souvenir. The rice inside had a strong rice flavor. Be careful, as there is a solid line even on weekday evenings!

I was prepared for the long line when I visited, but it was still quite long... I went on a Saturday around 3:30 pm, and there were over 40 people waiting in line. There are only 4 waiting seats inside. The line hardly seemed to move, and some people gave up waiting along the way. When I reached the front of the line after about 1 hour and 20 minutes, they informed us that it would take about 15 minutes to prepare the final batch of dough. The reason for the long wait is that they make the dough fresh, which is understandable since they offer freshly made Japanese sweets. Despite the wait, it's worth it. I finally made my purchase 1 hour and 40 minutes after lining up. I bought the "Sweet Red Bean and Kinako (roasted soybean flour) Mochi (6 pieces for 1,037 yen)." They advised not to refrigerate the sweets, as the kinako has to be consumed the same day and the sweet red bean the next day. The kinako had a sugary coating and was mostly smooth, but also had a slightly crunchy texture. The inside of the mochi was soft and smooth, very delicious. The sweet red bean had a subtle difference in texture between the bean paste and the sticky rice, adding to the enjoyment of eating it. The sticky rice had a chewy texture and the sweetness was just right, very tasty. Since they open at 2 pm, it's recommended to prepare for the lack of shade and strong sunlight if you're waiting in line during the upcoming seasons. Make sure to protect yourself from the sun and stay hydrated! Enjoy your meal! (๑˃̵ᴗ˂̵) Note: Even when I left at 5:10 pm, there were still about 20 people in line. I wonder if everyone was able to get their hands on these delicious sweets in the end?

Established in 1899, this specialty shop exclusively sells ohagi, a traditional Japanese sweet. They open at 2 pm and often have long lines, with customers waiting for up to two hours. One rainy weekday evening, the reviewer saw an opportunity and decided to try their luck. They arrived at the shop at around 5:00 pm and found a line of 18 people near the 28th exit of the underground mall. The reviewer started queuing at 4:36 pm, but the line moved very slowly. The staff, particularly the elderly man at the shop, apologized for the wait and took orders with a humble demeanor. By 5:00 pm, the reviewer finally got inside and placed an order for three ohagi with sweet bean paste and three with mashed beans. The reviewer observed others ordering with patience, some opting for takeout while others waited for seats. After paying, the reviewer received their order after an hour of waiting, feeling lucky as there were only three boxes left. Despite the wait, the reviewer enjoyed the simple yet delicious ohagi with just the right balance of sweetness and saltiness. The courteous service from the elderly couple added to the charm of this longstanding establishment, which the reviewer hopes will continue for years to come. They look forward to trying the kinako (soybean flour) flavor next. The reviewer ended by expressing their appreciation for the experience and the hope that the shop's tradition will endure.