The red bean paste and the skin were very delicious. The taste was not too sweet. It cost around 200 yen, which I thought was very cheap. I am writing this review about 5 days after eating it, but I can still remember the taste very well. I would love to eat it again.

180 yen for a taiyaki. This place near Ryogoku Station on the Toei Oedo Line exudes a sense of history and looks undeniably delicious... I just had to go in. The lightly browned exterior and chewy skin texture were distinctive. It's delicious even in the summer.

The noren (curtain) of a restaurant established in Meiji 42 is hanging. It is said to be a sister restaurant to the famous Naniwaya Sohonten in Azabu. The taiyaki costs 180 yen. The red bean paste has a nice sweetness with a hint of saltiness. The white dough has a slight browning on it. The skin is thin but not crispy, more of a chewy type. It is served with paper for easy eating and photo-taking. Enjoyed it at the nearby Yokoiwai-cho Park.

Since childhood, I have always loved hand-made taiyaki with just red bean paste inside, not the trendy custard or savory fillings. Taiyaki, which was once almost forgotten, has made a comeback with variations and mechanization. Personally, I prefer taiyaki made by artisans with plenty of red bean paste extending to the tail and a crispy exterior. It's a shame that the traditional hand-made taiyaki has become rare as more shops opt for machine-made versions. I hope that these long-standing taiyaki shops run by skilled artisans continue to thrive. The taste of artisan-made taiyaki is truly exceptional. While the old-fashioned ones had more red bean paste, it's understandable.

The review of the taiyaki from Naniwaya in Ryogoku, Tokyo, states that it has a charcoal aroma but lacks the distinctive flavor of taiyaki skin. The filling is sparse and the taste of the red bean paste is mediocre. Overall, it is not bad but falls short compared to other taiyaki shops in Tokyo like Naniwaya in Azabu or Wakaba.

While waiting in line, the sweet smell of slightly burnt dough fills the air, creating anticipation. This is a matter of personal preference, but I like my taiyaki with thin dough and red bean paste filling all the way to the tail. The red bean paste is coarse, with a hint of saltiness for a refreshing sweetness. There are no modern fillings like cream, just the simplicity of red bean paste. I decided to enjoy the freshly baked taiyaki in a nearby park. The hot and moist red bean paste pairs perfectly with the thin yet chewy dough. It's a taiyaki that makes you willing to wait in line. The cute box for takeout is available for an additional fee of 100 yen.

Takeout only operation. It seems like it has been about 10 years since I last visited. This shop in Azabu Juban is a sibling shop of Naniwaya. The taiyaki costs 180 yen. It tastes the same as always, with red bean paste wrapped in a thin skin. It feels a bit lonely that we can't eat inside the shop due to COVID-19. Thank you for the meal.

Rokka-ya is famous for its main store in Azabu, where they make their traditional sweets using molds. Due to the impact of the coronavirus, they are currently only offering takeout. Customers enter the store one by one to place their orders. They only offer one type of filling, which is sweet red bean paste. Each sweet costs 180 yen. Unlike the freshly made sweets at WAKABA in Yotsuya, these sweets are not piping hot. However, they are served quickly and have a nice aroma from the thin skin. The filling is not too sweet, and the flat shape makes it easy to eat in one bite. It was a delicious treat.

I visited the Morishita store many years ago, but it seems to be closed now, so I came to this store. Due to the coronavirus, I couldn't dine in, so I had to order with only one person inside the store. I thought the freshly baked items were the ones that were ready, but I was wrong. I bought and ate it right away, but it wasn't piping hot, just warm. It was a shame, I wanted it to be hot. The red bean paste was delicious and filled all the way to the end. The skin was not crispy and was hard to chew, so it was mediocre. I wish it was baked a bit more to become fragrant. I ate one in front of the store and took the rest home. When I got home, I lightly fried it in a frying pan and it became really delicious.

While soaking in the atmosphere of the town Chinese restaurant in Kinshicho, I think I'll walk back to Ryogoku. Oh, I spotted a long-established taiyaki shop! I have to stop by, right? I love taiyaki and obanyaki. Let's see, the menu only has red bean paste taiyaki! Simple and cheap at 180 yen. Oh, it's on the smaller side. Let's dig in. Hmm, the dough is really crispy. It's a wild taiyaki. Is this how taiyaki used to be like in the past? It had a simple taste. (^^) Thank you for the meal! Ψ( 'ч' ☆)

Today is finally the day to say goodbye to Tokyo. Before parting ways, my friend bought me some taiyaki from a shop near the station. When I entered the shop, I was surprised to see they were making fresh one-piece grilled sea bream taiyaki. The staff even gave us freshly grilled ones to try. On the station platform, I couldn't help but take a bite. The skin was thin and had a nice crispy texture. The red bean paste inside was lightly sweet, a perfect match for the sea bream taiyaki from head to tail. My friend's gesture almost brought me to tears during our reunion after 40 years. Thank you for the delicious treat. Today's souvenir: 2 pieces of grilled sea bream taiyaki for 360 yen.

After eating ramen nearby, I decided to take a walk and ended up here. I have a special connection to this shop. When I was a child, I used to go to the nearby kindergarten and often got taiyaki from here. That was over 50 years ago. Even in middle school, I would walk 15 minutes to come here and eat oshiruko. Nowadays, they call it "natural" baking method, but back in my childhood, we called it "rotating baking." They would put the batter in a mold, hold the handle with both hands, and rotate it while baking. That hasn't changed even after 50 years. Eating these thin-skinned, slightly firm taiyaki while walking around is still something enjoyable once in a while.

The nearest station is Ryogoku Station on the Toei Oedo Line, a 3-minute walk from the Clear Street. I felt like eating something sweet and decided to visit. I sometimes use this place because it's close to my home. This time, I ordered a taiyaki (180 yen). The taiyaki had a slightly pale and crispy skin. The filling had a good balance of saltiness and sweetness, which I liked because it wasn't too rich. I wish they would remove the barricade of chairs at the entrance that was recently set up to prevent dining in the store. I don't understand who benefits from that. Thank you for the meal.

- The average score is 3.0, with ratings in 0.5 increments. - The overall score is calculated by adding the ratings for food/taste multiplied by 4, service multiplied by 2, atmosphere multiplied by 2, and cost performance (CP) multiplied by 2, then dividing the total by 10. (Alcohol/drinks are not included in the evaluation). - Not specified - It was delicious.

After leaving the Ryogoku Kokugikan, I relaxed in the former Yasuda Garden. When you pass through the old Yasuda Garden to the north, you can see a mysterious tower. That is the Yokoamicho Park where the Tokyo Metropolitan Memorial Hall and Reconstruction Memorial Museum are located. In this park, you can learn about Japanese history for free, so I strongly recommend visiting it. This time, I happened to learn about this park and its facilities, and when I passed through the park to the east, I saw a sign for Naniwaya Honpo. I went there in June, but due to the influence of the coronavirus, they were only offering takeout at that time. Normally, the shop is spacious enough to eat inside. It felt like a typical downtown shop. I bought one taiyaki, which was crispy on the outside with a firm filling inside, all the way to the tail. It was a delicious taiyaki with a taste that was nostalgic. The burnt parts also added an accent to the flavor that touched my heart. Even though I have lived in Tokyo for a long time, I felt that I should know the downtown area. There is a modern Tokyo with a Western influence, but knowing the Tokyo that still retains the scent of Showa era makes me feel like a true Tokyoite. It was delicious in many ways. I want to eat it again. Next time, I will buy this taiyaki first before going to Yokoamicho Park. Thank you for the meal.

I didn't find anything good about it. I'm sorry. The price is also on the higher side. Most importantly, the taste is a bit... I bought it in the evening, maybe that's why? The skin is tough. It's like eating flour stretched with water and baked, if it's crispy it would be delicious, but it's not crispy, just hard like eating plain flour. The sweet bean paste had a homemade taste and was delicious, but I had high expectations from other reviews saying "the sweet bean paste is packed tightly", but it wasn't packed tightly. It was just a normal amount.

Located a little north of Ryogoku Station, across from Ryogoku Daiichi Hotel, is a taiyaki shop. Taiyaki costs ¥180 and is characterized by its thin and small size. The skin is also very thin and delicious. It must require quite a bit of skill to make these. The red bean paste filling goes all the way to the tip of the tail, which is a nice touch. Most importantly, it's delicious!

Famous taiyaki shop in both countries. Handmade, with thin crispy skin filled with sweet red bean paste all the way to the tail. The skin is crispy and the red bean paste has the perfect level of sweetness. It was a delicious and fragrant taiyaki. I bought 8 of them. Thank you for the meal.

I had some time before watching sumo, so I explored the history of Ryogoku and visited various sumo stables. I walked around Kasugano Stable, Dewanoumi Stable, Tokitsukaze Stable, Hakkaku Stable, and Nishikido Stable, as well as visited Kira Residence, the monument of Ryunosuke Akutagawa, and the birthplace of Katsu Kaishu. When I left Nishikido Stable and reached the main street, I found a taiyaki shop. Since I couldn't eat inside, I enjoyed it at the nearby Yokozuna Park. The taiyaki had a thin crispy skin, and the sweet bean paste inside was not too sweet, highlighting the deliciousness of the red beans. I really like this kind of taiyaki - it goes well with tea and eating it in the park felt just right. It was a nice sugar boost after walking around and exploring.

I dropped by around lunchtime on a regular day. I aimed to visit when they were open, as they are closed on Sundays and have limited hours. The taiyaki had a firm red bean filling and a crispy skin, which was delicious. As you can tell from the exterior, they are cash only, so please be aware of that!