Kameya Honpo

The friendly staff here will guide you through the standard dango (rice flour dumplings) varieties as well as some more o eat ones. For a savoury bite, try the age (deep-fried) dango or nori dango, which are best washed down with a cold beer. On the sweeter side, there’s a colourful selection of dango topped with seasonally fl avoured shiro-an (white bean paste), such as yuzu in winter, cherry blossom and ryokucha (green tea) in spring, and chestnut in autumn.