I happened to find this place and decided to go in around 2pm. There were only 1 steamed bun and 3 usumochi left due to the time. I bought one of each. The steamed bun was moist and the usumochi had a gentle sweetness, both were delicious. Within a short time, two groups came in before me and one after me. The staff was very friendly!

Located on a one-lane city road with no parking, customers must park on the side and leave immediately after purchase. On a weekday at 3pm, all four varieties of daifuku with gold signage were sold out due to regular customers. I tried the ohagi (both with whole and smooth red bean paste for ¥120 each). The whole red bean paste had a nice texture with a refined sweetness, while the mochi was moist but not too heavy. It had a different charm compared to other shops. I preferred the smooth red bean paste, which had a silky texture and a subtle sweetness. The black sugar manju (¥120) had a thick skin and a dense texture. The red bean paste was similar to the ohagi, with a gentle sweetness. Overall, the flavors were traditional and rustic, different from modern styles. The sizes and shapes were uneven, giving a handmade feel. This shop, older than Goshoken and Asari, but younger than Chishuian, has a charmingly old-fashioned workshop on the right side of the store.