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Kanoko Mochi is a popular confectionery at our store, made with a chewy dough using a 2-day shelf-life flour and filled with our proud red bean paste. The name comes from the pattern resembling a fawn's coat.

An Warabi is a type of mochi where the anko filling is kneaded into the mochi itself, rather than being wrapped in a bun. It is a popular confectionery known for its unique chewy texture and is highly recommended.

We thoroughly pursued the balance of softness, saltiness, and sweetness of the red bean paste and rice cake on the day of purchase. We are proud of the smooth red bean paste and the fluffy rice cake that is like marshmallow.

(February to June) Fresh on the day of purchase, with the flavor of sweet red bean paste and mugwort, offering a robust and rustic texture. Enjoy it by hand.

Awadama is called 'Awadama' because it is said to last for the day (from September to January), but it uses slightly larger grains of millet than awa. The cooked millet is half-pounded, wrapped in sweet bean paste with mochi rice.

Kimishigure is a confection that crumbles softly and sweetly in your mouth, with the flavor of eggs gently spreading. Made with the local eggs of Isehara, Kanagawa Prefecture, called 'Suzume eggs', it offers a delicious aroma that can only be enjoyed with carefully selected eggs.

A sandwich made with a sponge cake made from rice flour, filled with sweet bean paste and sweetened adzuki bean paste, with a shelf life of 2 days. This is a recommended snack for anyone.

Our representative manju with a soft and gentle dough that lasts for 3 days. It is a symbol of abundance and is suitable for auspicious occasions, such as the rabbit-shaped sweet potato manju. We also make them in red and white, so they are recommended for celebrations and gifts.

Anya Mochi is a small rice cake filled with sweet red bean paste or miso paste, carefully wrapped. It features a gentle sweetness from using wasanbon sugar.

Warabi mochi wrapped in soft sweet red bean paste on the day of purchase. It smoothly settles in your stomach along with the fragrant aroma of Kyoto-produced black sesame.

This is the warabi mochi served at the tea room on the day of purchase. Cut it into small pieces with a wet knife or scissors, and enjoy it with Kyoto-produced black sesame powder and black syrup from Tanegashima.

(Winter break) This yokan has a shelf life of 7 days. It is made by enclosing sweet bean paste balls in black sugar yokan, exposing the surface to the wind to give it a crispy texture. Like a Japanese confectionery truffle, this is a recommended item for gifts.

Anya Senbei is a luxurious sweet made with honey-pickled Tanba Dainagon adzuki beans and wasanbon sugar, sandwiched between fragrant senbei skin.

Keshi-no-Mochi is a type of mochi that contains fine sweet bean paste with Okinawan brown sugar, wrapped in mochi and sprinkled with poppy seeds. When it hardens, toasting it in a toaster enhances its deliciousness.

A traditional Japanese sweet made by wrapping a koshi-an (sweet red bean paste) filled mochi in a leaf of camellia. This sweet has been made since ancient times in the Heian period.

(September to December) This is a steamed chestnut yokan with a shelf life of 2 days, made with chestnuts from Kumamoto and a light citrus jelly, capturing the elegance of a moonlit night.

A steamed bun with white bean paste mixed with candied yuzu from Kochi, which can be stored for one day.

A luxurious and natural ice cream with a refreshing Japanese flavor, made without the use of preservatives or emulsifiers. Available in four flavors: 'Wasanbon Egg,' 'Matcha,' 'Kinako,' and 'Koshi-an.'

This castella is made using domestically produced wheat and 'Suzume eggs' from Isehara, Kanagawa Prefecture, which can last for 14 days. It has a vibrant color, a rich egg flavor, and a firm texture. Please enjoy the strong deliciousness that the power of the ingredients conveys.

(16 pieces) Shelf life of 5 days. A moist and half-baked 'egg bouro' made with a rich-flavored 'Juzumadori egg' in a deep yellow color. In Japanese sweets, the number 'sixteen' is considered auspicious. Perfect for small celebrations and gifts.

Anzu-yaki is a steamed bun made by softening dried apricots for 7 days, mixing them with white bean paste, and baking them. It has a rare sweet and sour taste that is refreshing and delicious in Japanese sweets.

A baked bun with condensed milk and cheese as hidden flavors that lasts for 7 days. Goes well with coffee or black tea.

A chestnut-shaped bun with a white bean paste filling containing chestnut pieces, giving it a rich and chewy texture that can last for 7 days.

A confection made by wrapping coarse sweet bean paste in a dough containing roasted wheat flour, and baking it until crispy. It has a shelf life of 5 days.

A steamed bun filled with chopped dried prunes, dried figs, and apricots, which can last for 14 days.

A Japanese-style biscuit made by kneading orange peel and walnuts and baking it, with a shelf life of 14 days.

A baked confectionery similar to Kawara Senbei, made by kneading miso and yellow powder into the dough and sprinkling with poppy seeds.

A lightly flavored yokan with a shelf life of about 60 days and a refreshing texture. The hidden flavor comes from natural salt from Izu. It is recommended to thinly slice and enjoy by nibbling.

A smooth yokan made with Uji matcha that can last for about 60 days, with no bitterness.

Yokan made by softening dried apricots for about 60 days and kneading them with white bean paste. The condensed sweetness and acidity of the dried apricots bring a fresh and delicious taste.

Here is an example of combining sweets that have a long shelf life at the bottom.

Includes one box of lucky anpan, 4 pieces of baked manju, and 4 pieces of bite-sized yokan

One box of lucky manju buns, 4 pieces

1 piece 1050 yen, 2 pieces 2050 yen, 4 pieces 3950 yen

6 pieces for 1480 yen, 12 pieces for 2890 yen, 16 pieces for 3820 yen, 20 pieces for 4750 yen

6 pieces for 1480 yen, 12 pieces for 2890 yen, 16 pieces for 3820 yen, 20 pieces for 4750 yen

8 pieces for 1160 yen, 12 pieces for 1720 yen

5 pieces for 1100 yen, 10 pieces for 2150 yen, 15 pieces for 3200 yen

5 pieces for 850 yen, 10 pieces for 1650 yen, 15 pieces for 2450 yen

4 pieces of baked manju and 2 types of Japanese-style cookies

Includes 1 lucky anbouro, 4 bite-sized yokan, 4 baked manju, and 2 types of Japanese-style cookies

A pack of 7 small pieces of kakumochi that can last for 2 days. Made fresh every morning, so it can be eaten as is if consumed early in the day.

A light two-serving portion of red rice that can be enjoyed on the day of purchase. Each grain of rice is plump and shiny, and the combination with bamboo shoots creates a delicious and hearty flavor. If you plan to eat it the next day, store it in the refrigerator and reheat it by steaming or using a microwave. For storage of two days or more, place it in the freezer.

An original okowa made with seasonal ingredients (starting from 600 yen). It changes approximately once a month, so please inquire for details.

A blend of smooth and chunky sweet red bean paste with a shelf life of 3 days. This is the basic red bean paste used for steamed buns. It can make enough for two servings of sweet red bean soup.

Accepting reservations. It is common to decorate on the 28th or 30th. Since it is difficult to break a large one, it is recommended to divide it into smaller portions before the Kagami Biraki on January 11th. (The sizes below are approximate diameters of the mochi below) One sun (6.5cm) 420 yen, Two sun (8cm) 840 yen, Three sun (10cm) 1260 yen, Four sun (11.5cm) 2100 yen, Five sun (15.5cm) 4200 yen. Please consult us for sizes larger than this.

Noshi mochi can last for 3 days, weighs about 2kg per sheet, and has dimensions of approximately 27×35cm.

Enjoy the sweets on display and the carefully crafted desserts in the quiet tea room where the kettle quietly steams.

Please enjoy the fresh sweets and delicious tea in a relaxed space. Choose from sencha, matcha, Kaga stick tea, and your favorite sweets.

Anya's agar agar is not dried agar agar, but agar agar imported from Minami Izu, boiled in a large pot every day. It is what is known as 'tokoroten', but with a special technique to eliminate the seaweed smell, it has become a smooth and elastic anmitsu. The firmness may vary depending on the agar agar. Please choose from variations such as cream anmitsu, matcha anmitsu, and mamekanna.

Shiratama, boiled after receiving your order, can be enjoyed with your choice of three flavors: smooth red bean paste, chunky red bean paste, yellow powder, matcha syrup, black honey, or white honey.

(Japanese sugar, green tea, yellow powder, sweet bean paste)

Choose three flavors from Isobe, Kinako, Koshi-an, and Tsubuan.

This is a homemade mugwort wheat gluten oshiruko that has been grilled to a crispy texture.

The most popular is the 'Uji Kin Toki' with homemade sweet red bean paste and Uji matcha luxurious syrup.

A healthy Inaniwa udon dish that is seasoned with raw soy sauce and condiments in unsalted dashi broth.

Inaniwa udon noodles with Akita beef meat miso and rich 'Juzume' eggs, creating the taste of Japanese-style carbonara.