Shingetsu

Open the paper wrapping, and the nutty aroma of roasted soybean flour kinako rises alongside a subtle hint of soy sauce. Tucked into a residential stretch of Nishigahara, Shingetsu is best known for its kurumi gyuhi mochi. In this confection, finely chopped walnuts are folded into exceptionally soft, melt-in-the-mouth gyuhi rice cake, lending a nutty crunch that contrasts gracefully with the tender dough.

The display counter rotates with the seasons. Fresh, unpretentious ichigo daifuku encases whole juicy strawberries in lightly sweetened bean paste; 'Somei no Sato' bakes sweet candied chestnuts and bean paste inside flaky pastry; and chewy mitarashi dango skewers glisten under a savoury-sweet soy glaze. From salted shio daifuku to celebratory kashiwa mochi and minazuki, as well as delicate namagashi crafted for tea ceremonies, every visit brings a slightly different selection to pair with an afternoon pot of tea.

It is the kind of neighbourhood Japanese confectionery shop where you pause on a stroll to choose a few treats to brew tea with once you return home.