Tokyo Kanmidokoro Guide ― 四季で巡る和スイーツ＆抹茶カフェ

Tokyo is dotted with 甘味処kanmidokoro ― cosy cafés and dessert parlours dedicated to traditional Japanese sweets. From spring nerikiri to summer kakigōri, here are six must‑try treats and the best places to taste them, complete with Google Maps links.

Sakura Nerikiri（桜の練り切り）

Sakura nerikiri wagashi and a bowl of matcha — Spring‑only wagashi shaped like cherry blossoms, filled with smooth white‑bean paste. Best enjoyed with a bowl of frothy matcha.

Watch a confectioner craft your sweet before your eyes at Tsuruya Yoshinobu TOKYO MISE in Nihonbashi.

Matcha Kakigōri（抹茶かき氷）

Fluffy matcha kakigōri shaved ice — Pillowy shaved ice drenched in rich Uji‑matcha syrup — the ultimate Tokyo heat‑buster.

Try the deluxe version topped with shiratama dumplings and kuromitsu at Kagurazaka Saryo Honten.

Anmitsu（あんみつ）

Traditional anmitsu with shiratama, red‑bean paste and fruits — A refreshing bowl of agar cubes, fruits, *anko*, *shiratama* mochi and black‑sugar syrup.

Classic taste since 1909 at Mitsubachi near Ueno Park — drizzle the kuromitsu yourself!

Dorayaki（どら焼き）

Dorayaki pancake sandwich filled with chunky azuki paste — Two castella‑like pancakes hugging generous chunky red‑bean paste. Perfect hand‑held snack.

Line up in Asakusa for the giant, cloud‑soft version at Kamejū.

Ichigo Daifuku（いちご大福）

Cross‑section of strawberry daifuku mochi — Sliced open, the fresh strawberry shines inside sweet red‑bean paste wrapped in pillowy mochi — Instagram gold.

Look for winter–spring pop‑ups by Kyoto’s Demachi Futaba or seasonal editions at department‑store depachika.

Taiyaki（たい焼き）

Taiyaki fish‑shaped waffle pastry with red‑bean filling — Crisp, thin batter moulded into a lucky sea‑bream shape, stuffed with piping‑hot *anko*.

The one‑fish‑one‑mould “natural” taiyaki at Naniwaya Sōhonten (Azabu‑Jūban) has been delighting customers since 1909.