Kagicho

Kagicho’s ohagi come in two varieties: one filled with chunky red bean paste, and one wrapped in smooth red bean paste and coated in kinako, roasted soybean powder. If you’re choosing between them, the first lets the bean paste take centre stage, while the second brings in kinako’s toasted aroma. One diner who tried the kinako ohagi described it as sticky rice and bean paste dusted with kinako, with a fragrant flavour that wasn’t overly sweet. Another was struck by the generous layer of bean paste on the outside. Ohagi and sekihan, red bean rice, are also mentioned as menu options, so there may be something to catch the eye even when you’re not looking for a sweet.

Seasonal high-end wagashi are another of Kagicho’s pleasures. One visitor was drawn to the colours and shapes inspired by the season; another selected several nerikiri, moulded sweets made with a soft bean-paste dough, and enjoyed their slightly sweet flavour. There’s a particular pleasure in choosing from what catches your eye in the shop, then admiring the different designs over tea at home.

The small, rectangular steamed yōkan has a lighter texture than a typical yōkan, according to one person who tried it, with a pleasantly springy, chewy bite. They also found it less sweet, and said they would recommend it to people who aren’t usually keen on bean paste. It’s worth keeping in mind for tea or as a gift when you’d like something a little different from the usual yōkan.

七衣 is described as a sweet in which smooth red bean paste is wrapped in a thin, mochi-like skin. One customer praised the skin’s clean bite, the bean paste’s soft texture and the gentle sweetness that left a fresh finish. For something closer to a baked sweet, another visitor enjoyed a combination of bean paste and a thin, castella-like outer layer.

Visitors have also reported seeing dried sweets, yōkan sold in bars and boxed assortments, giving the selection a range of options from casual snacks to gifts. If you’re looking for Japanese sweets near Karasuma-Gojo, you could start with the familiar pleasure of ohagi, then add a seasonal sweet or steamed yōkan that catches your eye.