I purchased the familiar Senataro's Japanese sweets "Hontou Kuzumochi Kokuto" for the first time. There is no sauce, and the sweetness of black sugar is firmly kneaded into the kuzumochi. It is quite sweet, but it has a very elegant taste where the ingredients are well expressed. The kuzusakura is reliably fresh. It's as delicious as ever. I can't stop, I can't stop, Senataro~^^

I found a seasonal treat in the lineup and decided to try it! Peanut... I must try this! (Peanut Ohagi) The part of the Ohagi that wraps around the filling is made of peanuts. The peanuts and nuts on top, along with the sweet bean paste and sticky rice, create a harmonious blend in this Ohagi. The richness of the peanuts shines through, making it a recommended Japanese sweet to enjoy with coffee. One thing I found disappointing is that while it looks elegant, I feel like having more peanuts scattered throughout would enhance the nutty aroma and overall goodness of this Ohagi. (Steamed Chestnut) It seems like chestnut season is starting. Are they using the first chestnuts of the year? It's very delicious. It visually evokes autumn and the taste further deepens the feeling, even though we are still experiencing hot days. (Seven-Grain Ohagi) Beautiful! This Ohagi is mesmerizing. Made with seven grains, it seems good for the body and doesn't seem like it will make you gain weight. When I tried it, it lived up to my expectations with its light and elegant taste. Thank you for the meal today.

I have eaten it so many times that I have lost count. This ohagi is truly unique and unlike any other. You can tell right away that high-quality ingredients like kinako and azuki beans are used. It is really delicious. The seasonal varieties are also very tasty.

■Recommended Points・Enjoy seasonal Japanese sweets・Their classic ohagi is a must-try■Suitable for・Those who love snacks・Those who enjoy a moderate level of sweetness・Those who have a favorite seasonal Japanese sweet or classic item■Not suitable for・Those who dislike Japanese sweets・Those who cannot handle waiting in line-----When it comes to Sentaro, fans have their favorite items that they recommend to others. It's convenient that you can buy their products in the Kanto region without having to go to Kyoto. For those who are not familiar with Sentaro, they offer a variety of reasonably priced and approachable items, from classic products to seasonal Japanese sweets. So, be sure to find your own favorite. Now, as we bid farewell to the Nagoshi no Harae and the end of Minazuki, it's time for the "Azuki Kanten" to make an appearance. A friend strongly recommended the "Azuki Kanten" to me, but I couldn't buy it last year, so I finally made the purchase. Since the "Azuki Kanten" needs to be refrigerated, make sure to prepare a cooler bag if it will take some time to get it home. They provide ice packs, but they tend to melt completely within two hours. When you open it at home, you'll be greeted with a refreshing sight. The kanten has a firm texture and a beautiful transparency. Inside, red beans are swimming around. It comes with black syrup, but you can enjoy it as is or add more to your liking. Sentaro's sweets are not overly sweet, which I like, but the "Azuki Kanten" is surprisingly not very sweet, perhaps to suit the summer season. As a result, you can savor the flavor of the red beans. It's interesting how the same ingredients can create different appearances, whether as kanten, red bean paste, or something else in Japanese sweets. If it's not scorching hot, turning off the air conditioning and enjoying it in the shade with a natural breeze might be a nice touch. On weekends and holidays, Shinjuku Isetan is already crowded. There tends to be a considerable line at Sentaro as well. They work efficiently, so the wait time is not as long as it seems, but be cautious if you have a tight schedule for catching a train or something similar.

First visit, on a weekday around 1 pm, there was a line of 12 people. I spotted a Japanese confectionery shop on the way to my destination and couldn't resist joining the line. The shop had a few staff members at the counter, with one person assigned to each group for taking orders and payment. The process was smooth, and I was able to place my order in about 10 minutes. Since it was my first time at the shop and I hadn't done any research, I just picked a few items that caught my eye: black bean daifuku with a mild sweetness, soft kuzu cherry blossom, water yokan served with a bamboo stick, and minazuki, which had layers of white and black (brown sugar) uirou with red bean paste inside. Although I wasn't sure what to expect based on the appearance, everything I bought was delicious. I later found out that their specialty items are monaka and ohagi. I noticed a unique option with shiso leaves, so I definitely want to try that next time. PayPay is accepted here.

I went to the Ginza Mitsukoshi store several times looking for the June Gyokuro Ohagi, but they didn't have it. However, I found it at Takano on this day before heading to Takano. I bought four different types, two each, including the Ohagi. They are not too sweet and taste good. Despite it being a weekday lunchtime, there was a long line. However, they have more variety of products here than at Ginza Mitsukoshi, so I will purchase from here again next time.

Sen Takarou always has long lines. In the past, I have tried a few items but couldn't quite understand their popularity. However, after trying the matcha rice cake, I finally understand why it's so popular! The genius behind Sen Takarou mixed a hint of saltiness from the shiso leaf into the mochi rice. I want to conquer all the rice cakes now! The next day, I tried the black bean and soybean flour rice cake. I prefer the matcha rice cake with its subtle sweetness, but I enjoy the firm texture of the mochi rice in both rice cakes. The black rice rice cake was unavailable due to the factory's machinery being under repair, so I look forward to trying it next time. Thank you for the meal!

When I went back to my parents' house, my grandparents asked me to buy some sweets, so I went to Isetan. I also bought some Minazuki for myself. If you like Uiro, you'll like Minazuki too. It's a necessary and sufficient condition. [Access] Excellent - Located in the basement of Isetan in Shinjuku. [Good points] Minazuki.

The season of the Dragon Boat Festival calls for Kashiwa Mochi! This limited-time traditional Japanese sweet can be found at the fierce battleground of Japanese sweets at Isetan Shinjuku. I chose Senataro's Kashiwa Mochi made with glutinous rice flour. I opted for the miso flavor, which I love. The mochi had a chewy and smooth skin, with a surprisingly salty white bean paste filling. Kashiwa Mochi is definitely best enjoyed with miso flavor!

I had some business in Shinjuku, and although the weather forecast predicted strong winds, it wasn't too bad, which was a relief. Since Children's Day is approaching, I decided to try some Kashiwa-mochi. Kashiwa-mochi is not my favorite because I prefer softer mochi, but I tried three different types from Sentauro: Kashiwa-mochi with smooth red bean paste filling, Kashiwa-mochi with coarse red bean paste filling, and Kashiwa-mochi with sweet white miso filling. All three were a bit firm, as expected with Kashiwa-mochi. It was my first time at Sentauro, and I also tried two other sweets: Wakayu, which had a unique taste, and Rokuhouyaki, which was a bit too sweet. According to the seasonal record, inserting the character for "taste" between "beautiful" and "delicious" makes it read as "delicious", which is an interesting concept. Sentauro focuses on using domestically sourced ingredients and no additives, which I appreciate. Their dedication to handmade quality is commendable. Keep up the good work. Service was average, atmosphere was average, and cost performance was appropriate.

Many of the popular sweets shops in Shinjuku are located in Isetan Shinjuku. Instead of going to the crowded Suzukake known for its popular bell-shaped rice cakes, I decided to try this place. The colorful and small-sized ohagi caught my eye. I tried the cherry blossom rice cake and the mixed grain rice cake ohagi, both of which were delicious.

I'm weak against limited edition items at Shinjuku Isetan... I enjoyed some cherry blossom ohagi with warm green tea. The saltiness was surprisingly strong. I can't help but feel the arrival of spring! The limited edition ohagi looks beautiful too. I stumbled upon it by chance but it was amazing. The cherry blossom mochi had the usual deliciousness. The scent of cherry blossom leaves and a subtle salty taste make it a must-have in spring. Eating it makes me feel like this year will be a good one... Somehow, I just wanted to eat and document it with any excuse.

I only had two left, so I lined up to buy them. I was able to purchase the last one, which was red bean paste ohagi, and uguisu. I usually buy ohagi from Sentaro-san because I like it better. When I go to Osaka, I always buy either botamochi or ohagi, so Sentaro-san's ohagi has become a staple for me. It's as delicious as ever. Thank you as always.

I stopped by Isetan because I wanted to eat yokan♪ There are some famous places, but I just wanted to eat a little at home, so I got a few items to take out at a reasonable price. Even though it was for home, the staff kindly guided me and packed the items in a box. There was also information about the expiration date without having to ask, and the male staff member was friendly and smiling. The wagashi was delicious with a mild sweetness, and the mizu yokan was refreshing. Thank you for the meal.

I stopped by after my martial arts workout and was able to purchase the kinako ohagi that I couldn't find in Osaka the other day. It was Christmas season, but instead of cake, I bought ohagi. And the one I wanted was still available, so I bought it right away. Maybe I was able to buy it because it was Christmas. I enjoyed it at home with some matcha. The kinako was delicious. The sweet red bean paste was consistently tasty. This might be my last ohagi of the year. It was delicious. Thank you for the meal.

The shop located in the basement of Isetan is always crowded due to its prime location, but surprisingly it was relatively empty on Saturday evening. I was torn between choosing daifuku or ohagi, but I ended up buying chestnut yokan and mizu yokan for the next day. Despite the line, I was able to purchase them quickly thanks to the efficient service of the staff. It can be challenging to remember what you want to buy when you have to wait in line and then make your purchase at the end. However, this system allows for a smooth flow and efficient service for customers. The staff at the shop were very friendly, as expected from Isetan. The chestnut yokan was delicious, but the mizu yokan was just average.

During the hot summer days, I visited Sendo-rou, one of the two popular dessert shops in the basement of Shinjuku Isetan, in search of traditional Japanese sweets that would bring a sense of coolness. I purchased kuzusakura, mizuyokan, and Kawanishi ripe child. Both the kuzusakura and mizuyokan were refreshing and delicious. The Kawanishi ripe child is a dessert made by crafting Kawanishi bungo, a type of orange. It is combined with agar jelly made from agar or Yoshino kudzu. It was a refreshing and delightful summer treat. Thank you for the wonderful meal.

After eating eel at Miyagawa in Shinjuku Isetan, I bought some souvenirs to enjoy at home. I purchased bean mochi and ohagi. Both had a satisfying taste, although not as good as Demachi Futaba's bean mochi. The bean mochi was light and the texture of the rice cake was soft. The ohagi had a simple taste and a good aftertaste. Despite its appearance, the ohagi seemed to be unpopular as there were many left unsold. I bought: Bean mochi for 194 yen, Ohagi for 194 yen. *Used a discount from Mitsukoshi Isetan.

I bought the Mizuki I reserved at Old Pine and was about to leave when I saw another Mizuki in front of me... and this one was white and black... Matcha flavor! I had to buy it. Sentaro's Mizuki comes in a small box with 3 pieces packed tightly. It looks so tempting. I've been indulging in Mizuki this year. But the Japanese sweets section seems to be congested with Kyoto and Nagoya. The delicious ones are in the west! I have a feeling that my Japanese sweets craze is about to begin.

At Sentaro, I bought a seasonal three-colored dumplings and in early summer, the menu changes. I purchased hon warabi x 2, mizu yokan, ohagi, minazuki, and sasa no shizuku. The "Minazuki" (waterless month) is a triangular-shaped sweet resembling ice fragments on a plate made of rice cake, with red beans sprinkled on top to symbolize warding off evil. The red beans have a deer-like appearance and a refined sweetness similar to using wasanbon or beet sugar. The "Kawachi Jukko" is made by skillfully processing a large and splendid orange called "Kawachi Bangan", wrapping its juice with agar, beet sugar, and Yoshino kudzu. I enjoyed half of it as jelly and followed the recommended way of freezing it to make sherbet, which was delicious.

When I happened to pass by, I saw Ohagi and decided to line up. It was worth it! I bought Ohagi with kinako and seven grains, along with Mizuyokan. The mochi rice in the Ohagi had shiso leaves in it. It was my first time trying this combination, but it was a great choice. The kinako with sweet bean paste had a light sweetness. The black bean kinako had a nice aroma, and the subtle saltiness of the shiso leaves was perfect. The combination of shiso leaves, kinako, and sweet bean paste was amazingly delicious. The seven grains Ohagi had grain paste inside, and the chewy texture and natural flavor of the ingredients were great. It was so delicious that I wanted to eat it again. The Mizuyokan had a jelly-like texture and a refreshing sweetness. I often encounter firm Mizuyokan, but the Mizuyokan from Sentauro was different! Delicious!