There is a shop located across the Koto Bridge towards Tokyo Skytree. This traditional Japanese confectionery shop has been in business for 126 years (established in Meiji 36). They continue to use Kyoto Tanba Adzuki beans, showing their dedication to traditional Japanese sweets. Despite that, I was drawn to the nori dango. The nori aroma and chewy texture of the dango are delicious. I really liked it. Next time, I might try the mitarashi dango. Thank you for the meal.

I was greeted by a calm and gentle shop assistant and bought some rice cakes. I was surprised by how soft and thin the mochi was. It was delicious being able to enjoy three different flavors. It was very convenient to be able to use PayPay. Thank you for the meal! (^^)

I visited Saitamaya Komme for the first time. Since it was just after opening, there wasn't much available, so I bought one small plum dumpling for 200 yen and tried it. It is called a dumpling, but it is mostly filled with sweet red bean paste like a sweet bean paste ball. It is coated in three colors: sesame, soybean flour, and seaweed, but the inside is mostly sweet red bean paste. The sweetness is mild, and the balance is enhanced by the slightly salty taste of the soybean flour and seaweed. The smooth red bean paste is particularly delicious.

Located quietly at the base of the bridge near Asakusa, this long-established Japanese confectionery shop offers a variety of items including onigiri and seaweed rolls, but I decided to take home some plum rice cakes. The rice cakes were delicious, with a smooth red bean paste filling and toppings such as sesame, seaweed, and plum meat mixed with white bean paste and soybean flour. The colorful and flavorful rice cakes were a delight to eat. I wonder if they also have seating inside the shop? I noticed there were tables in the back as well.

Ume Dango: A sesame dumpling with sweet red bean paste inside, coated with sesame seeds, kinako (soybean flour), and nori (seaweed). The sesame aroma is delicious and irresistible. Inside the kinako dumpling is white bean paste with pieces of plum, adding a refreshing sourness. The nori flavor is strong and savory. The dumplings are chewy with a refined sweetness, making them unique and worth a visit.

In early April, I planned to do a cherry blossom mochi tasting while enjoying the cherry blossoms. Originally, I intended to go around by bicycle, but the weather suddenly changed to rain, so I switched to using the Tokyo Metro and Toei Subway 1-day pass to explore various places. Starting from Kayabacho, I visited Suitengu Shrine, Ningyocho, Hamacho, then took the train to Kuramae, Okachimachi, and walked along the Sumida River in Asakusa. I crossed to Mukojima and the last stop was this cute Japanese sweets shop! I bought a small plum rice cake (200 yen) and a Kanto-style cherry blossom mochi (160 yen). The plum rice cake was okay, a tasty rice cake. As for the cherry blossom mochi, after comparing it with mochi from other shops, I personally ranked this one as second place. The red bean paste was rich, the cherry blossom flavor was strong, and there was plenty of mochi dough, making me very satisfied.

During a weekend expedition to the Sumida area, I discovered a traditional Japanese sweets shop at the corner of Iwamoto Bridge. Established in 1897, the shop's name is said to be derived from the hometown of the founder and an old place name in the neighborhood. With decent online reviews and dumplings being one of their signature items, I decided to step inside. The showcase displayed six varieties of dumplings, including the three-colored plum dumplings, mitarashi, sesame, and red bean paste. Alongside these were other traditional sweets like seaweed rolls and red rice. I purchased the mitarashi dumpling and seaweed dumpling for 120 yen each. I enjoyed them at Sumida Park, near the former residence of the Mito Domain. Both dumplings had a smooth texture and a firm chewiness, with a delicious rice flavor in the dough. The not-too-sweet mitarashi was good, but the standout was the seaweed dumpling. The dough under the seaweed was brushed with soy sauce and baked to a fragrant crisp. Each dumpling was wrapped in two pieces of seaweed, making it easy to eat and adding a nice seaweed flavor. While seaweed dumplings may seem common, this one stood out as one of the best I've ever had. Buying them was definitely a good choice. If I have the chance, I'd like to try their rice dishes next time.

Next to Ushijima Shrine, there is a shop that sells delicious-looking food such as inari sushi, manju, yokan, and dango. You can eat in, but I had to take out because I had other plans. You can pay with PayPay at this shop, and when you pay, it makes a sound that the staff really appreciates. I bought the following items: - Kozume dango: Three-colored dango with sweet bean paste inside (sesame, soybean flour, seaweed) - Yakidango: Sweet and salty mitarashi dango with a sticky sauce on chewy dango These treats are perfect for a post-walk snack. Thank you for the delicious food.

The selection mainly consists of traditional Japanese sweets such as dango and manju. Inside the shop, there is a faint sweet and sour scent, similar to plum vinegar. The Small Plum Dango (200 yen) consists of three colored dumplings: sesame, soybean flour, and seaweed. They are cool and soft, with a delicious mochi texture. The sesame dango has a fragrant taste, the soybean flour dango is filled with miso paste which enhances its sweetness, and the seaweed dango has a salty taste that complements the sweetness of the paste. It's reminiscent of a wheat cake. The Dorayaki (170 yen) feels heavy when held. The thick pancake contributes to this weight, but it has a soft texture and melts in the mouth easily, providing a satisfying experience. The red bean paste is chunky, aromatic, and has just the right amount of sweetness. The chestnut flavor is also prominent. Overall, when it comes to traditional Japanese sweets in Asakusa, Kameju is well-known, but personally, I prefer this place.

Established in the 30th year of the Meiji era, I visited this shop right after it opened. An elderly lady was cleaning the windows by the counter, and there were quite a few items on the eat-in seats. I had a bad feeling about it (laughs). Me: "Can we eat in here?" Shop: "Oh, I'm sorry, but I'm not feeling well so we stopped offering eat-in service for now." Oh no! Shop: "Did you want to eat here?" Me: "Yes." Shop: "If you're okay with that bench over there, you can eat here." Surprisingly, I was allowed to eat in on a bench near the entrance! It seems like I looked disappointed (laughs). The lady had a polite yet old-fashioned Edo vibe. I was grateful and decided to eat inside. Thank you for the tea as well. I tried the following items: - Sakura Bridge Manju: A historical manju made to commemorate the opening of Sakura Bridge. It is available all year round and is made with Tamba-grown taro, sugar, and finely-ground rice flour. The steamed skin is moist and the anko filling has a touch of salted cherry blossom juice. - Strawberry Daifuku: A seasonal limited item with a whole strawberry wrapped in mochi. The large sweet strawberry was delicious. While I was enjoying the treats, more customers arrived, showing that this is a popular shop. I thanked the lady and mentioned I would go for a stroll. She kindly sent me off, and I left with a good feeling. Can't wait to visit again!

Located facing National Route 6, at the foot of Gengon Bridge, this traditional Japanese sweets shop offers a wide variety of sweets. The store is clean and upon entering, you will be greeted with a display of numerous Japanese sweets. The spacious interior also allows for tea service. I recommend trying the three-colored small plum rice cakes coated in sesame and roasted soybean flour, perfect for enjoying on a leisurely walk.

Eatin Space seems to be closed for business. I originally planned to get takeout, so that's okay. I tried the three-colored dango and the isobe dango. The three-colored dango has a different flavor for each color - black sesame, yellow powder, and green seaweed. Despite the muted colors, the presentation is lovely. The flavors of each ingredient linger in the mouth and nose. The chewy dango seems to enhance the aroma. Some feel that the soy sauce in the isobe dango could be a bit more fragrant, but that might overpower the seaweed scent. It's meant to be enjoyed as a gradient of seaweed and soy sauce. The inari sushi has a nice balance of sweetness and crispiness from the fried tofu, and the seaweed roll is also memorable for its seaweed aroma.

I felt like eating traditional Japanese sweets, so I searched around my neighborhood and found a place! On the first day, I tried grass mochi, sakura mochi, and daifuku. They were delicious. The grass mochi was firm and had a great texture. This is exactly my preference because lately there are many soft and mushy mochi out there, but this one had a nice firmness to it. The sweetness of the fillings was just right, not too sweet, which I liked. Each piece cost around 160 to 170 yen. On my second visit, I finally found neri-iri and black sesame dango, and inari-zushi. The neri-iri looked cute and had a great melt-in-your-mouth texture. The difference in hardness between the surface and the inside was exquisite. The black sesame dango was also delicious with a nice firmness to the dango itself. It was clear that they didn't skimp on the ingredients and kneaded the dough well. The inari-zushi had a perfect balance of flavors, just as I had imagined. The rice was cooked perfectly and each grain stood out. I made the right choices with my selections! I wonder what I should try next time.

I walked 6-7 minutes from Tokyo Skytree Station and got some traditional Japanese sweets to go from a shop that exudes history. I was able to snag the last two Sakura Bridge manjus. The skin surrounding the manju, perfect for the cherry blossom season, is moist. They use Tamba's tsukune sweet potatoes. The anko filling inside has a hint of salt, is generously packed, and is light to eat. On top, there's pickled cherry blossom. I'd like to try a different Japanese sweet in a different season. Upon entering the shop, there are tables on the left for dining in.

I tried the famous "Koume Dango" at Saitamaya Koume, a long-established Japanese confectionery shop founded in 1897 in Mukojima, Sumida-ku, Tokyo. The "Koume Dango" consists of three types of dumplings: sesame with strained sweet bean paste, plum meat with refreshing seaweed flavor, and white bean paste with soybean flour. Each dumpling offers a unique taste experience, with a soft mochi exterior, rich sweet bean paste, and distinct flavors. It was a delicious meal.

I had small plum dumplings, mitarashi dumplings, and sweet bean paste dumplings. The small plum dumplings were delicious as reputed.

The portion size was just right and the taste was delicious♡ Above all, the staff at the restaurant were friendly and lovely!! And to top it off, we received complimentary bean daifuku at the end!! Thank you very much♡

On a Saturday in the midst of the coronavirus pandemic and scorching hot weather, I visited this shop while sightseeing at Ushijima Shrine. I was hoping to have some tea inside, but the 12-seat café space was closed. Maybe it's because of the pandemic? The shop's specialty seems to be a three-colored dumpling called "Koume Dango," but it was too hot for that, so I ended up choosing summer limited sweets like Fu Manju, Warabi Mochi, Kuzumochi, Mizuyokan... all priced at 160-180 yen, offering great value for money. The sweets are simple, traditional, and delicious, with generous amounts of filling in each piece. It's a neighborhood store where I would love to visit every three days if it were nearby.