"A confection is a poem written in sugar and season."
創業より、職人の手と季節の恵みで
和菓子を丁寧に仕立ててまいりました。
Spring Selection
Featured this month
"From the craft traditions of Kyoto, carried forward by hand."
京都より、職人の技を受け継いで。
Seasonal Wagashi
Sakura Mochi
Salt-cured cherry leaf wraps a pillow of sweet pink rice filled with smooth anko. A spring ritual, unmistakable.
塩漬け桜葉に包まれた、桜色の餅。
Kusa Mochi
Wild mugwort lends its verdant fragrance to soft mochi — a taste of early spring meadows and mountain air.
摘みたてのよもぎを練り込んだ、春の草餅。
Nerikiri
White bean paste sculpted into seasonal forms — a chrysanthemum, a maple leaf, a snowflake — each shaped by practiced hands.
白餡を花鳥風月に見立てた、職人の芸術品。