Nerima Saitamaya

Some diners praise the taiyaki pastry for combining a chewy bite with crispness, and describe the sweet bean paste as not too sweet, with just the right texture. Another review highlights the crisp parts of the pastry and the satisfying amount of filling. Texture is a matter of taste, but taiyaki is a natural first choice here.

The dorayaki has also been described as having a moist sponge and a generous filling of sweet bean paste with a refined sweetness. Reviewers found its smaller size just right. There is also tora-yaki, filled with white bean paste rather than azuki bean paste. Comparing the two offers a chance to appreciate the difference in their fillings.

For a less-sweet Japanese sweet, kin-tsuba is another option. Reviewers have called it naturally flavoured and even less sweet than the dorayaki. Some customers also return for sekihan, a red rice dish, which is reportedly sold only 2 times a month. Its availability is limited, so finding it offers a different treat alongside the sweets.