This is a traditional Japanese confectionery shop located on the main street of Kagurazaka. Outside the shop, there is a sign that says "Sweetfish Tempura Monaka," but this Monaka is shaped like sweetfish tempura and does not actually contain sweetfish! While the sign prominently features the Sweetfish Tempura Monaka (324 yen), they also offer a variety of seasonal sweets. I personally recommend trying the seasonal sweets instead of the Sweetfish Tempura Monaka, such as the Apricot Rice Cake (302 yen) or Apricot Dumplings (302 yen), which are limited-time offerings made with apricots. The shapes of the fresh confections also change with the seasons, such as sunflowers or watermelons now! Although the fresh confections are not cheap at 510 yen each, they are beautifully presented and would make a lovely gift. The Sweetfish Tempura Monaka lasts for a week from the date of purchase, while other fresh confections last for three days. They also have paste-like sweets that last longer. I plan to try a different Japanese confectionery next time.

I took a photo in a dark place, so it may be hard to see, but the colors and shapes were so captivating that it took me some time to start eating, haha. It has a mild sweetness and is very easy to eat. Although it's not shown in the photo, personally, I liked the chestnut sweet potato the best! It was so delicious! I will definitely go back to buy more! Thank you for the wonderful meal!

Popular fluffy Dorayaki at Umekatei Kagurazaka Honten (Shinjuku-ku, Tokyo) Morning Dorayaki ¥324 Instagram: tsukasan777 Twitter: tsukasan2010

Although Kagurazaka was not selected as one of the top 100 shops, there are so many traditional Japanese sweets shops there. Both Sugamo and Kagurazaka have great shopping streets. I tried various traditional Japanese sweets, which were visually appealing and interesting, such as fried manju. I rated it 3.3 because they looked beautiful, but I did not taste them. Overall, the taste was good, but there was nothing particularly outstanding.

There is a traditional Japanese sweets shop located about a 3-minute walk from the Nogizaka-Kagurazaka Station. The shop is small and cozy, with a display case showcasing elegant Japanese sweets. The wagashi, particularly the nama-gashi, are beautifully colored and visually stunning. I purchased the following items: - Azuki Bean Daifuku (270 yen): I bought the koshi-an (smooth red bean paste) version. The mochi was chewy and soft, with a nice elasticity. The koshi-an filling was carefully strained, resulting in a smooth texture. The slight saltiness from the red azuki beans balanced out the sweetness of the paste perfectly. - Kagura-yaki (324 yen): This wagashi featured tsubuan (chunky red bean paste) made from green peas from Furano. The light green color was beautiful. It had a mild sweetness and a delicate texture. The fluffy texture of the dough melted in the mouth, and the fine graininess was delightful. The lightness of the treat combined with the refreshing sweetness of the green peas made it easy to finish in one bite. Both sweets were delicious. I would love to try their exquisite nama-gashi next time.

A traditional Japanese confectionery shop in Kagurazaka. It is located on the way up the slope. The shop has an elegant atmosphere. It was crowded with customers on this Sunday. On that day, I purchased a dorayaki. It was freshly baked. The dorayaki was a bit small. The red bean paste had a refined sweetness, and the pancake was a classic, beautifully browned color. It was delicious.

Today I visited a popular Japanese confectionery store in Kagurazaka. There were many different types of dorayaki, but after asking the staff for recommendations, I decided on this one: - Kagura-yaki 324 yen/tax included This dorayaki uses rare Aoen beans from Furano in the sweet bean paste. The texture of the cake is moist and fine-grained. The bean paste, being made from Aoen beans, has a green color and a unique flavor that highlights the natural taste of the beans without being overly sweet. It was delicious! I will definitely come back to buy more. *Visit rating: 3.63

A long-established Japanese sweets shop in Kagurazaka. I received some sweets as souvenirs. The sweetfish tempura senbei is different from a regular taiyaki as it is long and easy to eat without making a mess. However, its beautiful shape makes it almost too good to eat. The lemon daifuku has a subtle lemon flavor. Both are not too sweet and pair well with tea. It was a very soothing break during lunchtime. Thank you for the delicious treats.

After having lunch, I started to take a leisurely walk and ended up making a detour here as I passed by. It shouldn't be too far from Kagurazaka Station. I was just wandering around so I wasn't sure. The shop had a constant flow of 1-2 customers coming in and out. There were so many products on display that I couldn't decide what to get. After much deliberation, I ended up buying a dorayaki with plenty of Furano-grown green peas, a beautiful green color, a warabi mochi made with black sugar from Hateruma Island, and a tempura ayu fish sandwich. I had no problem carrying them around in the heat, and I devoured them all at home. They would make a great little gift as well. Thank you for the meal.

In Kagurazaka, the main store of Umekatei offers a wide variety of traditional Japanese sweets displayed meticulously. If you visit in mid-September, you can experience the seasonal flavors like moon-viewing rabbit manju, 100% domestically grown chestnut kinton, fig mochi, warabi mochi, sweetfish tempura senbei, Kagura-yaki (dorayaki). The interior photos are allowed, and the signage is also designed to cater to foreigners. The "Hasami Kiku" is particularly beautiful, with each petal of chrysanthemum delicately cut with scissors. The "Fu Manju" has a refreshing aroma of bamboo leaves and a smooth red bean paste filling. This beloved shop in the foodie district of Kagurazaka continues to be cherished. Thank you for the delicious meal.

A traditional Japanese confectionery shop established in 1935 in Kagurazaka. In addition to the main store here, there is also a Kagurazaka Porta store nearby. However, when searching on Tabelog, there are various wagashi shops with the name "Umekatei" scattered around, and the relationship between them is not clear. The main store here was small inside, but there were various products lined up, making it hard to decide. There was a kitchen in the back, so I wonder if they make everything here. However, I couldn't find anything that really stood out, so this time I settled for a safe choice of bean daifuku. Payment methods such as cards were accepted. Purchased item: Bean Daifuku with whole bean paste for 270 yen. It was a slightly small bean daifuku. The mochi was thick with a strong chewy texture. The aroma and sweetness of the glutinous rice were clearly felt. I ate it on the same day, but it was a bit hard. The red beans were not plentiful, but they had a strong flavor and texture, giving them a presence. Overall, there was a slightly strong salty taste. Hmm, I wonder. Each component was strong, and the balance was not quite right. Especially, I felt disappointed by the hardness of the mochi. Bean daifuku is often not tightly packaged, but this one was tightly wrapped, so I wonder if that also had an impact? In many ways, personally, this shop did not leave a lasting impression on me. Thank you for the meal!

In the bustling Kagurazaka district, beyond the croquette shop with a long line, you'll find a small traditional Japanese confectionery shop called Umekatei Kagurazaka Main Store. Inside, the shop is smaller than expected, with three staff members ready to assist you. The shop features a variety of unique products, such as rabbit-shaped steamed buns, cat-shaped monaka, and other interesting items. The atmosphere is welcoming, and you'll feel like you'll find something special whenever you visit. Some recommended items include the Fukurai Nekomonaka, which comes in three colors including a black one called "Take-chan" made with black sugar bean paste, the Jyonyaku Manju made with yam that is white in color and shaped like a rabbit, and the Lemon Daifuku with a lemon-flavored outer layer.

I stopped by a small Japanese confectionery shop that only offers takeout for about 4-5 people at my home at 2:00 PM on Saturday to buy a gift. Here are the items I purchased: - "Asadora" Dorayaki (324 yen tax included): A moist and soft dorayaki with a delicate red bean paste filling. - "Kagura-yaki" Dorayaki (324 yen tax included): Dorayaki with green pea paste from Furano, Hokkaido. - Mame Daifuku (270 yen tax included): A mochi rice cake with a soft texture and a hint of saltiness from red peas from Furano, Hokkaido. Available in two types of fillings: whole bean paste and smooth bean paste. - Usagi Imo Yokan (302 yen tax included): A steamed bun with a design that changes depending on the season, filled with a moist and elegant smooth bean paste. During this time of year, the design featured cute rabbits from the fifteenth night to the thirteenth night. - Mitarashi Dango (248 yen tax included): A cup of chewy large rice dumplings with a slightly sweet and firm mitarashi sauce drizzled on top.

This is a long-established Japanese confectionery shop in Kagurazaka. In addition to the classic famous sweets, there were also many cute looking Japanese sweets lined up. I chose the lemon daifuku and black sugar warabi mochi, and although I wanted to try the famous sweet "ayu no tempura", I was too intrigued by the fig and ended up buying it. They were all delicious, but I especially loved the lemon daifuku because the lemon was kneaded into the skin instead of the filling, which I found really addictive.

I visited Umekatei Kagurazaka Main Store, which has been selected as one of the top 100 traditional Japanese sweets shops in Kagurazaka. I purchased the following item: Ayu Tempura Monaka for 324 yen (tax included). This product is a Monaka (wafer cake filled with sweet bean paste) shaped like a tempura ayu (sweetfish). The long, slender shape of the ayu enhances the crispy texture of the Monaka. It was delicious and easy to eat without sticking to my teeth. Thank you for the meal.

I am indecisive, so it was tough for me to choose from the selection. I was intrigued by the "Sweetfish Tempura Senbei" and ended up buying it after being informed by the staff that it is a trademarked snack. It turned out to be a senbei, not tempura. I thought they fried the senbei skin in oil, but it wasn't oily at all, rather it had a fragrant taste. Then there was the "Floating Cloud" which seemed like something you would find in a Western-style bakery. It had a texture similar to dacquoise, with a biscuit-like outer layer filled with sweet bean paste.

I went to Kagurazaka and stopped by Umekatei. It is a famous Japanese sweets shop in Kagurazaka. They had a variety of Japanese sweets for sale. I bought Kagurayaki, which is a dorayaki filled with uguisu bean paste. The sweet and fragrant uguisu bean paste paired well with the stamped skin. The skin was soft and had a sweet aroma. It was delicious even just the skin itself. I usually eat red bean paste, so it had been a while since I had uguisu bean paste, but it was really tasty. I feel like buying it again. Next time, I want to buy Kagurayaki, daifuku, and other various Japanese sweets.

Located just a 1-minute walk from Kagurazaka Station, along Kagurazaka Street. They have a variety of charming and aggressive products, making it a tough choice. Today's purchase was Mitarashi dango for 248 yen. Back at the office, I tried it. While skewered dango is good, the ones in a pack are not bad either. They are easy to eat without getting your hands dirty, and they seem delicious even when chilled in the fridge. I usually like dango that is grilled for its elasticity and aroma, but these dango have a silky and elegant finish that I love! The soybean paste filling is mild and not too sharp in sweetness. You can't go wrong with this purchase! Thank you for the meal.

◼️The fourth generation of this establishment holds the titles of "Tokyo Master" and "Excellent Japanese Confectioner." They are known for trademark items such as the "Sweetfish Tempura Senbei" and the "Floating Cloud." The "Sweetfish Tempura Senbei" is made with white bean paste, hand-picked barley, large red beans, and mochi rice. The red beans used are from the "Miyabi" brand from Tokachi, Hokkaido. The white bean paste is made from hand-picked barley and large red beans, both sourced from Hokkaido. The item is deep-fried in domestically produced rapeseed oil and rice oil. The white bean paste is incredibly smooth and flavorful, with a perfect balance of richness. It is a must-try with a unique texture. The founder of the establishment was conscripted shortly after opening the business, and while being held as a prisoner of war in Siberia after the war, he came up with the idea for this confection inspired by his mother's homemade kaki mochi and the sweetfish from his hometown of Niigata. The item comes in two varieties, with black and white bean paste.◼️The establishment was founded by the first generation, Matsukura Inoue, in 1935. He was granted permission to start his own business after receiving a noren (shop curtain) from the Umebaya in Ginzabashi. The current owner is the fourth generation, Goh Inoue, who holds the titles of "Tokyo Master" and "Excellent Japanese Confectioner." He has contributed significantly to the development of Japanese confectionery, including giving lectures on Japanese sweets in the UK as part of the Ministry of Foreign Affairs' "Japan Brand Promotion Project."◼️The staff provides excellent service and is willing to explain various aspects of the ingredients. The delicious taste of one item will make you want to try more.

I revisited Umekatei in Kagurazaka. They are promoting their "ayu tempura sandwich". However, the crispy skin is not as advertised, and the filling inside is mediocre at best. The unpleasant taste of cheap sesame oil overwhelms the mouth and lingers in the throat.

This is a shop located on the main street of Kagurazaka. Although the sign for ayu tempura stands out, this time I purchased kuzu kirii. It was a small size, but it was fun to use the self-squeeze container to eat it like tokoroten. The taste and texture were both elegant and delicious.