Tomoe-an

Tomoe-an’s taiyaki is filled with chunky red bean paste right to the edges of its thin crust. The first bite is crisp, followed by the texture of the beans in the filling. Some diners say the sweetness is restrained and the azuki flavour comes through clearly, making this a good choice when you want to savour the beans rather than reach for a particularly sweet treat. One review noted that the filling reached the tail, too. It works as a first taste of the shop’s classic or as a snack while strolling through the shopping street.

The yomogi-shiratama taiyaki also leaves a strong impression. Diners describe the assertive flavour of yomogi, or mugwort, alongside the chewy texture of shiratama rice dumplings. It is an appealing option if you want a different aroma and texture from the classic filling, and has appeared among the menu choices. Limited offerings change with the season, however, so check whether it is available before making a special trip for it.

There are also reports of seasonal and monthly flavours; in the past, these have included taiyaki with chopped ginger. One diner said the finely sliced, sweetly pickled ginger blended well with the chunky red bean paste. The crust was crisp and fragrant, while the thicker parts were soft and fluffy. Choosing the classic filling or trying a seasonal flavour you happen upon is part of the pleasure of ordering at the counter.

Each taiyaki is cooked to order, so there may be a wait. Some diners have eaten theirs on a bench inside or outside the shop, and one reported being able to drink hojicha while waiting indoors. If you want to enjoy yours fresh off the griddle, allow a little extra time.