Bunsendo

The shop’s signature Bunsen monaka is a natural place to start. These coin-shaped sweets come with either azuki filling or chestnut filling. Visitors describe the azuki as smooth koshian, with some of the beans’ texture still discernible; the chestnut version combines chestnuts with white bean paste. Another visitor praised the pieces of azuki and chestnut in the respective fillings, and noted that the generously filled monaka had a substantial shell. A selection of both makes a good way to compare the fillings.

For a different texture, look out for the large-grain mochi. One customer who bought the azuki-filled version found that the grains of glutinous rice and the filling worked well together. Another singled out the rice’s distinct texture and the plentiful, gently sweet filling. Mame daifuku offers a choice of fillings: both smooth and chunky azuki are available, while the menu also lists a smooth-azuki version offered only on Thursdays and Fridays. A visitor who tried it praised the substantial mochi, smooth filling and salty beans, which balanced the sweetness.

Shintora-yaki, similar to dorayaki, comes in flavours including classic azuki and framboise. The azuki version has a chunky filling, while the framboise combines fruit with smooth bean paste; one diner found the latter refreshingly bright. The sponge was described as moist, with a slightly more Western-style character than ordinary dorayaki. It is a tempting choice when you want to try a different filling.

Seasonal wagashi also feature in customer reviews, from chilled mizu-yokan in summer to chestnut mushi-yokan in autumn, as well as ohagi and refined seasonal sweets. One visitor enjoyed ohagi in four varieties: smooth azuki, chunky azuki, kinako and sesame. There is room to choose among the seasonal offerings and other sweets available on the day. Customers have also reported that self-service tea is available in the shop, with chilled or hot tea offered according to the season.