In the early summer sunshine, riding a bike feels great! I took a detour and ended up here after a long time. The last time I visited was before the pandemic. When I arrived, the storefront view remained unchanged. I quickly placed an order for a takeout package and also ordered a "tea and sakuramochi set (500 yen)" to enjoy on the spot. They were still preparing it, so I sat on a traditional red mat and waited. In the Kanto region, sakuramochi is typically made with wheat flour and wrapped in sweet bean paste, but nowadays the Kansai-style sakuramochi made with mochi rice flour has become more popular in the Kanto region as well. According to some sources, the Kansai-style sakuramochi appeared in the 1830s at a shop called Tosaya in Kitahorie, Osaka, following the popularity of the Kanto-style sakuramochi. Finally, my order arrived. It was wrapped in paper today, which was different from the usual wooden tray. The sakuramochi had three sakura leaves attached, a traditional touch. The staff recommended removing the leaves before eating as they can be salty if eaten together. I learned that the unique scent of sakuramochi comes from coumarin, a fragrant compound that is released after the leaves are salted for about six months. However, consuming large amounts of coumarin can be toxic to the liver. A survey showed that more people prefer mochi rice flour and tend to eat the sakura leaves compared to those who prefer wheat flour. Considering all this, mochi rice flour might be used to transfer the fragrance to the sakuramochi, adding a suitable amount of salt to match its volume. The sakuramochi from Chomeiji was as delicate and delicious as always, with a moist thin skin, subtle sweet bean paste, and a hint of sakura leaf fragrance. It never fails to meet expectations. I will definitely come back again!

It was my first time eating sakuramochi at a store, and it was also my first time trying the Kanto-style. I felt a bit embarrassed, so I asked the staff at the store how to eat it. They recommended not eating the leaf, although technically you can eat it. The tea served was hot and strong, different from the tea served at a nearby dumpling shop. They also kindly warned me that the tea was hot. The system was similar to a chain cafe, where you pay first and then take a seat.

I visited the shop in the afternoon on a holiday. There was only one group of customers ahead of me, so I was able to enter without waiting. I ordered a set of sakuramochi and tea at a table. The sakuramochi had three sakura leaves attached to one mochi, giving off a wonderful scent. The sakuramochi had a perfect balance of fragrance and saltiness, complemented by the exquisite sweetness of the red bean paste. I had tried Kanto-style sakuramochi before, but I didn't like it as much because it felt like I was just eating red bean paste. However, this was the first time I encountered such a delicious sakuramochi with a great balance. I don't usually go to places far from the station, but I found sakuramochi here that makes me want to come back even if I have to walk from the station.

Exploring the Three Famous Wagashi Shops in Mukojima Part 1 A 10-minute walk from Tobu Hikifune Station, this shop is the birthplace of Chomeiji Sakura Mochi and specializes in selling only Sakura Mochi throughout the year. "Chomeiji Sakura Mochi Yamamoto-ya" is one of the three famous wagashi shops in Mukojima. During the Sakura season or in autumn, it is a common route to walk along the Sumida River from Asakusa Station, cross Sakura Bridge, take a break at Chomeiji Sakura Mochi, and then visit Kotohira Dango. However, due to the intense heat on this day, I decided to walk from Oshiage instead. Upon arrival at the shop at 9:10, there were two customers already inside and one customer for takeout. I ordered the Chomeiji Sakura Mochi set with tea for 500 yen. Chomeiji Sakura Mochi is different from the Kansai-originated Sakura Mochi (Daifuku Sakura Mochi) as it is made with a waffle-like texture using wheat dough. The founder, Shinroku Yamamoto, invented the salted Sakura leaf "Sakura Mochi" along the Sumida River in 1717 and started selling it in front of Chomeiji, a famous temple in Mukojima. The salted leaves used to wrap the mochi were originally from the Sakura trees along the Sumida River, but now they use the more fragrant Ooshima Cherry Blossoms from Nishi-Izu Matsuzaki. The Sakura leaf not only adds fragrance but also helps prevent drying. The delicate balance between the lightly scented thin skin of the mochi and the red bean paste made from Hokkaido beans is exquisite. It was a delicious meal.

The final stop on my tour of the top three traditional Japanese sweet shops on the island was a long-established shop that has been around since the Edo period, with a history of over 300 years. As someone who loves the vibrant pink color and chewy texture of Daifuku, I was intrigued by the Sakura mochi here, which is wrapped in a thin white skin made by stretching out wheat flour dissolved in water. It seems that I had never noticed before, but there are significant differences between Kansai-style and Kanto-style Sakura mochi. Kanto-style uses a crepe-like dough made by stretching out wheat flour to wrap the filling, while Kansai-style uses a chewy dough made from steamed and dried mochi rice that is then ground into Doamari flour to wrap the filling. Interestingly, both types of Sakura mochi are named after temples where they were first sold. While I was initially taken aback by the white color of the Sakura mochi, the unique texture of the wheat flour skin and the subtle sweetness of the smooth red bean paste filling created a delightful and sophisticated flavor, different from the usual Daifuku. The salted Sakura leaves were quite unique and had a strong flavor, so it might be best to follow the shop's recommendation and remove the leaves before eating. From the parking lot, I could see the shop with the Skytree in the background.

This shop also offers the option to eat inside, just like the Imoto Dango shop. It's nice to be able to experience the atmosphere of the shop. I ordered sakuramochi and tea, and sat down at a table with a red felt mat. It has a very elegant atmosphere. It's a delightful feeling to be able to enjoy sakuramochi even when it's not spring. The sakuramochi here is made with a Kanto-style wheat skin wrapped around smooth red bean paste, with three sakura leaves used as decoration. Before the pandemic, they used to serve it on a square wooden tray, but now it comes on a round tray wrapped in paper. I usually don't like the bitterness of the veins in sakura leaves, but it wasn't too noticeable in this sakuramochi so I enjoyed it with a piece and a little bit more. The refined sweet red bean paste combined with the salty sakura leaves, with their high fragrance, really tickles the Japanese heart. I used to only know sakuramochi made with mochi rice flour, but I think this version is also great.

This is a long-established sakura mochi shop on Mukojima Island. You can enjoy tea inside the shop, and there are several low tables with cushions placed around the shop. The green tea and sakura leaves looked beautiful together. The slight bitterness of the tea paired well with the chewy texture of the sakura mochi, making it quite delicious.

Starting from Solamachi, after ice cream and gelato, the next stop was Japanese sweets. Since there was a parking lot, we decided to drive there, and I also wanted to visit Chomeiji Temple. So, even though it hadn't been an hour yet, this was already the third stop. I don't usually eat sakuramochi, at home we eat it with the sakura leaf... There were about three parking spaces in front of the store. There were a few customers coming in to buy things, but mostly the place was empty. Let's enjoy the sakuramochi under the red cloth. The sakuramochi (with sencha tea) cost ¥500. It looked luxurious in the photos, but it was served in paper. Three leaves, wrapped in soft mochi, with a red bean paste inside. I tried a bite as it was, and it was indeed sour. I wanted to taste the flavor of the sakura leaf, but the three leaves were too sour, so I avoided them. Without the leaves, it felt like I couldn't fully appreciate the goodness of the sakuramochi. The delicate mochi wrapped around the red bean paste had a refreshing taste. I always thought red bean paste was sweet, but the high-quality one here was actually refreshing. And so, there was another Japanese sweets store just a stone's throw away.

I went to Yanagishima for work and visited Chomeiji Sakuramochi, a popular shop known for its sakuramochi. I purchased a pack of five sakuramochi, which are wrapped in salted sakura leaves. The sakuramochi has a thin and chewy skin filled with sweet red bean paste. The fragrance of the salted sakura leaves perfectly complements the sweetness of the sakuramochi. With five pieces in a pack, you can enjoy plenty of them. Even though it's not cherry blossom season, the sakuramochi was delicious.

When I visited this restaurant, which was selected as one of the top 100, around 12:00 on a weekday, like the dango shop, there were no customers. I bought it individually for 120 yen. The taste is just normal and delicious. There is no clear difference that would make me come all the way to Horikiri to eat it. There are still about 50 more shops to go... The theory that department store basements are good seems to be proven.

Arrived around 11:20 on Saturday afternoon. Before that, I was relaxing at Gontama Dango nearby, and when I walked towards Asakusa, I found this shop right away. There were no other customers inside, so I ordered the Sakura mochi for 500 yen to eat in. The tea and sweets came right away, and when I ate the Sakura mochi by peeling off the cherry blossom leaf, the balance of cherry blossom scent and saltiness was really delicious. The tea was also included, and it was a really nice shop. Thank you for the meal. I will definitely go again. ^ ^

I visited the long-established traditional Japanese sweets and dessert shop "Chomeiji Sakura Mochi" which was founded in 1717, located a 10-minute walk from Heijo Station. I arrived around 12:30 on a weekday and there was no wait, so I was able to enter smoothly. I ordered the Sakura Mochi set for 500 yen, which came with green tea. I enjoyed it at a red banquet table. The Sakura Mochi was served in a paper bag with a stamp on it. This Sakura Mochi is wrapped in three sakura leaves, hiding the sweet red bean paste inside. The flavor of the salted sakura leaves and the balance of saltiness are excellent, making it delicious when paired with the sweet red bean paste. I enjoyed it until the last bite. It's rare to find Sakura Mochi that is not delicious, but I highly recommend the delicious Sakura Mochi from here!

◼️This shop boasts a 300-year history since the second year of the Kyoho era, specializing in "Kanto-style sakura mochi." They use Hokkaido red beans and three leaves of Ooshima cherry blossoms from Nishi-Izu Matsuzaki, creating a traditional delicacy. ◆Sakura Mochi [Specialty] Soft and soothing taste with a distinct sakura flavor. The three leaves, which are quite salty, are a highlight. The recommended way to enjoy is to remove the leaves before eating to better appreciate the sakura flavor. I personally prefer to eat it with the leaf wrapped around. The leaves are sourced from Nishi-Izu Matsuzaki's Ooshima cherry blossoms, and the red beans are from Hokkaido.◼️Payment: Cash, PayPay. Background music: None. Founded by Shinroku Yamamoto in the second year of the Kyoho era (1717), who experimented by pickling sakura leaves in a barrel and creating sakura mochi, which he started selling in front of the renowned Chomeiji temple in Mukojima. This marked the beginning of sakura mochi in Edo.◼️It is recommended to remove the leaves for a better flavor, but it's also fine to eat it as you prefer. The quiet ambiance allows for a relaxing experience.

After arriving at Haneda Airport, I took the Keikyu Kamata line to Hikifune Station. It's about a 10-minute walk from there. The temperature feels like 40℃ with 58% humidity. It's really hot. The taste? Average. The bill was 500 yen prepaid. It was so hot that when I asked for a cold drink, they brought me lukewarm water. LOL.

I visited the shop while on my way to the island to buy souvenirs for my home. This shop only sells a famous item called Sakura Mochi, so there was no need to worry about what to choose. I bought an 8-piece box with a same-day expiration date. Each mochi had three cherry blossom leaves on top, and the scent of the cherry blossom leaves transferred to the mochi was distinct. The mochi skin was thin, with plenty of filling, but the sweetness was well-balanced, making it very easy to eat. I think this would be a great gift or treat for anyone, regardless of age or gender. It's a shame that it doesn't last long, but if you have the chance, I highly recommend trying this traditional Japanese sweet.

I visited a long-established Japanese sweets shop at Longfuji Temple in Mukojima after 2 pm on a regular day. The shop is located right under the highway along the Sumida River, with a traditional exterior that gives off a vintage vibe. Inside, the shop is spacious, with a system where you order at the takeout counter before sitting down. There are table seats and traditional tatami mat seating with red cloths. I tried the "Sakuramochi with Green Tea Set" for 500 yen, which includes one sakuramochi and green tea. The sakuramochi is wrapped in three sakura leaves and has a cylindrical shape with a thin layer of mochi wrapped around a generous amount of sweet red bean paste. Despite having tried sakuramochi before, I was blown away by the deliciousness of this one. The red bean paste was exceptionally tasty, with a perfect balance of sweetness and a hint of saltiness. It was so delicious that I even considered getting another one to go on my way back. I definitely want to visit this shop again.

The slightly thick, chewy skin has a unique texture. You can taste a hint of salt that likely comes from the pickled sakura leaves. The sweet red bean paste inside is elegant and smooth, making it delicious. This traditional sakura mochi is simple yet exudes a sense of dignity. It was a pleasure to enjoy.

Visited in the evening on a holiday. The location is quite rare, along a road under the elevated highway. I ordered the famous sakuramochi. It is a Kanto-style sakuramochi, with smooth red bean paste wrapped in a thin skin. The skin is chewy and resembles the skin of dim sum, with few air bubbles. The red bean paste has a light sweetness without being too heavy, giving it an elegant taste. Each sakuramochi comes with three salt-pickled cherry leaves, so there is no worry about sticking to other mochi. It was very delicious. Thank you for the meal.

I stopped by because I was passing by. The only product available was sakura mochi, which you can either eat in the store or take it to go. It is wrapped in three large sakura leaves. The shop recommends removing the sakura leaves before eating, as they are there to prevent drying. The elegant red bean paste is wrapped in white mochi skin. It was very delicious. They recommend eating it on the same day. I would love to eat it again.

First of the three-part challenge at Wagashi shop, located about a 20-minute walk from Asakusa. This area is surrounded by many famous Japanese sweets shops. Ordered the Sakura Mochi for 500 yen. A thin crepe-like skin with a chewy texture, lightly wrapping the sweet bean paste inside. Eating it with the sakura leaf creates a nice balance between the leaf's saltiness and the sweetness of the bean paste.

I decided to go on a Tokyo expedition as it seemed like things had settled down. This place is famous for its "Sakura Mochi". The nearest station is apparently Hikifune Station on the Tobu Railway. I wasn't familiar with the area, so it didn't ring a bell for me, but it seems to be close to Asakusa. So, I crossed the Sumida River from Asakusa and headed north along the river. After a while of walking, I arrived in front of the shop. It had a tea house vibe by the riverside, which felt quite quaint, but... there was actually a highway running along the river, which added to the contrast between nature and civilization. It was quite impactful in its own way. I arrived around 3 pm. Upon entering, there was a counter in front and seating on the left side. I informed the staff that I wanted to eat in, then placed my order and paid at the counter. (By the way, for takeout, it seems you can buy in boxes in multiples.) I ordered the "Sakura Mochi", of course. It came with green tea for 500 yen per piece. It was quite pricey. After paying, I took a seat. The previous customers were a group of elderly ladies. I was prepared to feel out of place, but surprisingly, there were a few other customers who came in later. Shortly after being seated, the mochi was served. I opened the wrapping paper and took a commemorative photo of the "Sakura Mochi". Huh, compared to the ones we have in Kansai, 1. The mochi in Kansai is made with sakura-colored "mochi rice", but this one seems to be made with "wheat flour"? It's white in color. 2. The leaves on this one seem bigger than the ones in Kansai. I took a big bite, including the leaf. The leaf had a relatively salty taste, with thick leaf flesh and a slightly firm texture. The mochi is just rolled around, with the red bean paste peeking out from the outside. The red bean paste is "koshi-an" with fine texture. I see, it has an elegant sweetness. Finished eating. I definitely felt the charm of it. Suddenly, I noticed that the other customers were all leaving the leaves uneaten. Oh, maybe they don't eat the leaves? "Culture really varies by region," I thought deeply. Thank you for the meal.