Tucked discreetly into a corner shop in a residential neighborhood roughly seven minutes’ walk from Nakameguro station, Miyabian has been selling its expertly crafted wagashi since 2004. Don’t be fooled by the tiny shopfront – the wagashi offering is extensive. Out the back is where the wagashi artisans work their magic, led by head chef Norimasa Minagawa, crafting their sweets with high-quality local ingredients.
Miyabian’s selection covers year-round staples: kinako mochi, warabi mochi, mame-daifuku, black bean mochi (¥180 + tax) and dorayaki (¥200 + tax). Plus, the shop has seasonal specials like a nerikiri inspired by Japanese morning glory flowers in green, white and pink topped with a sunlight-sparkle of gold leaf. We love the soy sauce daifuku (¥140 + tax), with a soy sauce-flavoured rice cake wrapped around smooth bean paste then grilled, which gives the cake a slight crispiness and a savoury flavour that you don’t often get in wagashi. For something sweeter, try the kinako mochi (¥210 + tax), a cookie-like treat filled with the aroma of freshly toasted and ground soybean powder.