Kameido-based traditional confectionery Funabashiya marked its 200th anniversary by opening this shop in the Shibuya neighbourhood of Hiroo in 2005.
The ground floor shop sells Funabashiya staples such as anmitsu (jellied red beans and fruit topped with sweet syrup, ¥530), custard puddings and the signature kuzu-mochi (in a cup, ¥500; pudding ¥430) for takeaway. The store makes this light Japanese dessert with wheat starch dissolved in sweetened water, and leave it to ferment for about 450 days. It might sound strange for a sweet treat, but trust us, once you’ve sampled this refreshing dessert, you’ll be hooked.
Note that the café upstairs is permanently closed.