I ordered takeout from this place and got a handmade sweet potato for 240 yen and a custard steamed pudding with lots of eggs for 230 yen. I arrived around 2pm and was able to enter without waiting in line. Thank you for the delicious food, Oyatsu-shi Takoka Fukunobu-san, thank you very much!

I had never eaten here before, known for its connection to Hideyoshi Toyotomi and being the oldest traditional Japanese sweets shop in the city. The first thing I bought was the refrigerated domestic warabi mochi. Despite purchasing it in the morning, it had been left in the fridge for a while and ended up with a weird, mushy texture like failed heart-shaped mochi. If this was really made with real warabi powder, it's honestly a waste. The custard pudding was too sweet for my taste, but those who like a gooey texture might enjoy it. I also bought and tried the sweet potato, which was okay.

Arrived around 11:20... No one was there? The owner also... Luckily, they came out. Paid 1565 yen in cash for the top-quality hand-mixed bracken rice cake and heading back to the east. Ate it chilled as a dessert after dinner, and... the texture is fine, not bad... It's really sweet... No, it's hardly sweet at all, too mild... The texture is good and tasty, but I wish it was a bit sweeter.

I visited at 5:55 pm on the weekend. Located about a 3-minute walk from Yodoyabashi Station on the subway, this is a renowned establishment selected as one of the "Top 100 Sweets Shops in Japan" for 2023 by Tabelog. Established in 1624 (the first year of Kan'ei), it is the oldest traditional Japanese sweets shop in Osaka with roots dating back to serving Toyotomi Hideyoshi. The interior of the shop exudes a nostalgic atmosphere reminiscent of the Showa era, with a small-sized space. The service was provided by an older gentleman. I purchased the "Premium Homemade Warabi Mochi 6 pieces for 1565 yen" this time. Here is the content and evaluation: [◎, 〇, △] Premium Homemade Warabi Mochi ◎ A masterpiece made with refined warabi powder extracted from carefully selected bracken roots, boasting a unique touch that reflects the pride of a long-established shop. The chewy texture with just the right elasticity was delightful! The kinako made from Tamahomare (a brand of soybeans) played a fantastic supporting role, and the elegant sweetness of wasanbon sugar was truly delicious. There was no background music. The customers consisted of regulars and businesspeople. The customer flow was moderate. The current Tabelog rating at the time of visit was 3.63. The variety of products was more extensive than expected, which was a plus point. The slightly cluttered display added to the charm. It was a timeless top 100 shop that has been cherished since Hideyoshi's era in the history of Osaka's traditional sweets. I look forward to trying the sake manju next time. Thank you for the wonderful treat!

We have prepared the dish "Country-made Warabi Mochi" for you to enjoy the freshly made taste and flavor. The mochi base and red bean paste are individually packaged to be combined just before eating. Price: ¥450 (tax included)

I visited the confectionery shop "Gashi Highoka Fushin" in Chuo-ku, Osaka. It is located about a 3-minute walk from Yodoyabashi Station on the Midosuji Subway Line. The shop has a nostalgic atmosphere and is actually the oldest shop in Osaka, founded in 1624. I purchased the "Mikasa," which looks like a dorayaki. It is smaller than the usual size, with a sweet outer layer and sweet red bean paste inside. It would go well with Japanese tea or coffee. Thank you for the meal.

At "Okashi-shi Takaoka Fukunobu," the oldest establishment in Naniwa, the traditional sake manju (sweet bun) is a must-try. The location is just a short walk from Yodoyabashi Station or Higobashi Station, about 3 minutes on foot. I bought a box of 6 sake manju as a gift for a friend and 2 for myself. The cute-sized buns are slightly thin-skinned and the sweet red bean paste filling has a refined and gentle sweetness. I look forward to visiting again at some point.

The other day, I don't remember where I saw it, but it might have been a review from someone I follow (if so, I'm sorry). The oldest traditional Japanese confectionery shop in Osaka is in Yodoyabashi, near my former workplace (although it's been almost 30 years). I stopped by on my way back from a business trip to Yodoyabashi because I heard that their sake manju is delicious. I saw lotus root mochi, made from lotus root starch, which is how you can tell it's mochi. There wasn't much mochi, surprisingly, and the only one I know is the lotus seed mochi from Wakuden. I tried it, and although it didn't look fancy, the taste was elegant and went well with tea. They also have nostalgic sweets like chicken egg somen. I'd like to visit again.

I took advantage of the seasonal event and enjoyed purchasing Kashiwa Mochi at a long-established traditional Japanese confectionery shop approaching its 400th anniversary for Children's Day. The pack included three mochi with different fillings - sweet red bean paste, whole red beans, and miso paste - for just under 1000 yen, which was a bit pricey. However, there weren't many other traditional Japanese confectionery shops open on the holiday in the area, so I was glad this one was open. The mochi was soft and moist, and the refined fillings were delicious. Overall, it was a great experience!

During my visit to Osaka in February 2023, I stopped by this shop with a long history in Osaka. I heard that they have steamed sake manju from autumn to early spring, so I decided to visit while exploring other shops. The shop, nestled among tall buildings, had a charming exterior that made me want to step inside. Upon entering, I found the manju I was looking for along with a variety of other products. Although their warabi mochi seemed to be famous, I decided not to buy it as it was also available in Tokyo. Instead, I purchased some snacks that would last a few days and some yokan that would last a few months. The sake manju had a rustic, thick skin with a slightly sweet smooth red bean paste inside. I would have preferred to eat it hot, but ended up carrying it around and eating it when it had cooled down a bit. Nevertheless, it was still delicious. The manju with anko filling had a crispy skin and a pleasantly sweet filling. I also tried kimi shigure, which was a unique type of yolk-based sweet that was different from what I had imagined, but still tasty. The bite-sized yokan, which can last until September, turned out to be from a different shop, but it was delicious nonetheless. The shop is known for its sake manju, castella cake, genuine warabi mochi, and chicken egg somen. The chestnut manju, which I didn't see this time, is also said to be delicious. I was also intrigued by the morning sweets made with red bean paste displayed on the showcase. If I have the chance, I would like to stop by again to try the chestnut manju and other treats. Note: I deducted some points for overall rating and taste because there were products from other shops displayed prominently in the showcase (which I didn't notice when making my purchase).

I walked from Yodoyabashi station. It was my first visit on a Saturday afternoon. They have various traditional Japanese sweets. I bought and tried the sake manju, which was hot and delicious with a rich dough and sweet red bean paste inside. I also bought the special Bitchu Daiginjo Azuki Manju and Tamba chestnut from Sansakuyama as souvenirs. The shop has a long history, founded 187 years ago in Naniwa, and they use traditional ingredients like mochi rice, koji, and Bitchu small red beans for their products.

I found the Tamba chestnut steamed bun in Gashimaya's selection of famous sweets, so I decided to buy it. It contains three buns that are the size of a fist or rice cake. They have a satisfying size, and each one contains a whole Tamba chestnut. The sweetness is moderate and has a simple and delicious taste.

When I was working at Higo Bridge, I used to buy and eat sake manju from a traditional Japanese sweets shop. It was founded in the first year of Kan'ei era, making it the oldest confectionery shop in Osaka. Wait, what? 1624? Just 10 years after the Siege of Osaka in 1614? Oh my goodness! I forgot that they don't sell sake manju in September. So, I decided to try their warabi mochi and renkon mochi instead. The warabi mochi had warabi powder in it and looked black, while the renkon mochi had black syrup on it and was sweet. Maybe I put too much syrup on it...hmm. Although they looked different, I couldn't really taste the difference in the mochi itself because of the excessive syrup. According to the staff, the items sold refrigerated have more moisture, while those sold at room temperature have less moisture and a stronger taste of the ingredients. Maybe I should have bought those instead? But the kinako powder here is delicious with just the right amount of sweetness. I think they were around 300-400 yen each. I'll definitely go back in winter to buy the nostalgic sake manju again.

When it comes to traditional Japanese sweets in Kansai, Kyoto often comes to mind. However, there are also historic and well-established traditional Japanese sweet shops in Osaka. One such shop is "Gokashi-ji Takaoka Fukunobu," which was founded 398 years ago. The shop originally served meals to Toyotomi Hideyoshi at Osaka Castle, and the founder opened the shop in Edobori. Known as the oldest traditional Japanese sweet shop in Osaka, their specialty is the sake manju. In the hot season, it's a must-try. One of their premium offerings is the handcrafted bracken rice cakes. Made with rare bracken flour, these rice cakes have a unique texture that melts in your mouth. They also come with a small packet of "Tamahomare," a rich and fragrant soybean-derived kinako powder and Japanese raw sugar. Despite its black appearance, these rice cakes are made with high-quality bracken flour, a valuable starch obtained from the roots and stems of naturally growing bracken. The cool and smooth texture, unique richness, and gentle sweetness make it a perfect summer treat for adults. The subtle sweetness of the kinako powder and raw sugar complements the rice cakes beautifully. This is a dessert that children may not fully appreciate, but with a history dating back 398 years and a connection to Toyotomi Hideyoshi, enjoying these bracken rice cakes while reflecting on their history is a delightful experience. I would love to have another taste before summer ends. It was truly a delicious experience.

On a day when only shops that are normally closed are open, the tour continues♪ But then, a terrifying torrential rainstorm hits, causing a sense of fear:(；ﾞﾟ'ωﾟ'): The next stop was another top-class traditional Japanese confectionery shop in Osaka, Takatoka Fukunobu. Established in the Kan'ei era in 1624, shortly after the burning of Osaka during the Summer War, it's quite surprising and almost surreal. It's about a 10-minute walk from Kitahama, but due to the relentless rain, water accumulates in my shoes, making squishy sounds like a small child with each step (￣▽￣;) Oh dear... Seeking refuge, I quickly enter the store where the air conditioning is blasting, truly an oasis (*^^*) I purchased their Hon Warabi Mochi, a pack of 6 made with refined bracken flour and Japanese sugar. When served, it's simply delightful❤️ The texture is incredibly chewy, thanks to the carefully selected bracken roots used. It's a whole different experience compared to the roadside vendor's version! Well, the roadside one is good in its own way too (・▽・）But of course, this one made by a renowned long-established shop is worth the higher price. It may be more than five times the price of the roadside one, but for the quality and tradition, it's worth it ( ˙꒳​˙ )ｷﾘｯ For those not particularly attached to traditional Japanese sweets, I'd recommend trying the roadside version. It was a pleasure to enjoy the traditional Japanese confectionery from this long-established shop, which will celebrate its 400th anniversary in two years♡ Thank you for the meal! m(_ _)m

This is said to be the oldest traditional Japanese sweets shop in Osaka. The exterior also exudes a sense of history. The small shop had a faint smell of sakumanju. In the midst of that, I bought some warabimochi to take home. Made with genuine bracken flour, it had a blackish appearance and a chewy texture similar to konjac. Kinako was served separately. To be honest, it might not have been to my liking. Perhaps my expectations were too high. It could just be that I am a novice with cheap taste who doesn't really understand traditional Japanese sweets. Please try it yourself and enjoy!

I always pass by the oldest established sweets shop in Naniwa near Jizopark, and I've been curious about it for a while. Today, on my way to pick up my reservation at Dot Cafe, I was feeling really hungry and starting to feel sick, so I stopped by Ad Pandouce. My favorite bread was sold out, so I remembered that old sweets shop! There are many recommendations for warabi mochi and hot sake manju right now. I was able to buy just one sake manju, which was in a warming case like a convenience store pork bun. It was priced at 200 yen. It was really hot and delicious, with sweet smooth red bean paste and chewy skin. I devoured it standing up. I'll try stopping by during the warabi mochi season next time.

Founded in the first year of the Kan'ei era, this is considered the oldest traditional Japanese sweets shop in Osaka. The first owner was said to have served as the chef for Toyotomi Hideyoshi at Osaka Castle. Despite being such an impressive establishment, I had never heard of its existence until now. The shop's exterior is so unassuming that even though the motif of the Kan'ei Tsuho coin, symbolizing its history, is displayed on the wall, it easily blends into the background. The shop is very small, and when you enter, the staff leisurely emerges from the back. It maintains a simple, old-fashioned charm, and yet, it manages to continue its long-standing history without flaunting it, which is quite remarkable. Inside the shop, there is a wide variety of sweets displayed in the showcase, including Western-style sweets like sweet potato. Despite its humble appearance, the shop sells a considerable amount of sweets. I purchased warabi mochi and hasu mochi from the refrigerated case. The warabi mochi, typically boxed, was displayed at room temperature, which concerned me a bit. As for the taste, it was unexpectedly unique. The pudding was rich and had a distinct sweetness reminiscent of canned pudding. It reminded me of the water yokan often found in gift sets, which I am not particularly fond of. The warabi mochi, on the other hand, had a cloudy grayish-white color, similar to konjac. Its texture and taste were not what I had imagined, lacking the chewy and smooth texture I expected. It was a bit underwhelming for me. The hasu mochi, resembling kuzu mochi, was more enjoyable. Overall, my impressions are: pudding (△), warabi mochi (×), and hasu mochi (○). While my taste may differ, the shop is highly praised in reviews and articles, so I would like to believe that my purchase was not stored properly after all. It may be best to purchase the boxed warabi mochi to be safe. Additionally, the most famous sweet at Takao Fukunobu is the sake manju. They temporarily halted sales during the summer due to incomplete fermentation, but trying the sake manju might help me appreciate its true value.

A long-established Japanese sweets shop in Osaka Dojimacho. The nearest station is Higobashi Station on the Yotsubashi Line of the subway. It was founded in the first year of Kan'ei (1624), making it the oldest in Osaka. The noren of Kan'ei Tsuho is hanging. The shop has a small storefront, but all products are displayed in the showcase. I bought a box of 10 chestnut manju (¥2160) this time, as they said they would start selling sake manju next month. The chestnut manju is large and a bit difficult to eat because it crumbles when you bite into it. The manufacturing method probably hasn't changed since the founding, giving it a nostalgic feel. It was delicious. I stopped by this time because I had something nearby, but I feel like coming regularly to try various other things.

Gourmet and music genres, especially culture-related ones, understanding the roots, lineage, and oldest traditions is essential. Before going to popular and hard-to-book restaurants, it's important to have experienced such traditional places. Without that, there's no point in discussing. In Tokyo, the oldest traditional Japanese sweets shop is known for their "manju" (steamed bun). There are also the oldest eateries, knowing these places signifies graduating from being a beginner in gourmet. The best time to enjoy warabi mochi (bracken-starch dumpling) is in early spring, but visiting late still brings the same delicious taste. The warabi mochi is served with wasanbon sugar and kinako (soybean flour). Despite its appearance, it's still delicious.