Saitamaya

Anko dango pairs soft, chewy dumplings with gently sweet bean paste. The mitarashi dango also earns praise for its tender texture and sauce, with some diners noting the fragrant aroma from grilling. Try the anko version for the bean paste, or opt for mitarashi to enjoy the sauce and toasted flavours.

Mochi treats include kashiwamochi, kusamochi and ohagi. One visitor tried kashiwamochi in three varieties: white miso, chunky red bean paste and mugwort. They found the white miso filling a good match for the chewy mochi. In comments on the kusamochi and ohagi with chunky bean paste, the combination of gently sweet filling and soft mochi stood out. Another way to enjoy kusamochi is without filling, paired with kinako or syrup—a different choice from the filled version.

Visitors also mention moist-skinned dorayaki and inari sushi alongside the mochi sweets. Pick a fresh confection to enjoy with tea, or add inari sushi for a small savoury bite.