Mican Club is a traditional Japanese sweet café that’s particularly popular for its Angel’s Tear, a purely transparent warabimochi jelly that resembles a water drop. The warabimochi is made with agar derived from seaweed and served with plenty of kinako (roasted soybean powder), brown sugar syrup.
Mitarashi dango is another popular mochi dish at Mican Club. You can grill shiratama (sweet rice dumplings) on a small charcoal grill in front of you, and pair them with three of your favourite sauces from the 11 types available on the menu, such as yuzu kosho (fermented yuzu and chili), cinnamon and sour plum. If you don’t feel like cooking your own dango, you can order one of the two sets pre-prepared by the chef, featuring Hokkaido kinako or Mican Club’s special seasoning.
Other rice cake delights include zenzai (brown, white, and cream), anmitsu (jelly topped with fruits, dango, red bean paste, ice cream, and brown syrup), shiratama shiruko (sweet red bean soup with mochi dumplings), isobe maki (toasted rice cakes wrapped in seaweed), and abekawa mochi from Fukui prefecture (triangular mochi topped with kinako powder).
Don’t let the price decide for you – every dessert here is ¥1,200.