Kasagiya

(Source : 食べログ)

This is a long-standing sweets shop established in 1914. It is located next to a nostalgic stone step hill and is known for the fact that Takehisa Yumeji, a famous painter who lived in the neighborhood, was a regular here. The place is popular for its menu that hasn't changed since the old days, with sweets made from carefully boiled azuki (red beans). The specialty is Sanshoku Hagi no Mochi (three-colored hagi mochi) (650 yen), a set of three different kinds of ohagi (rice ball dumplings) with coarse red bean paste, smooth red bean paste and kinako (soy flour). Also another typical dish is Kyoto zenzai (sweet red bean soup, 650 yen) with a subtle sweetness and containing flavorful mochi grilled in a Japanese clay stove "Shichirin."

(Source: 食べログ)

Long Standing Sweets Shop Upholding Traditional Taste

The store upholds the traditional homemade taste with ingredients carefully selected by the owner himself. The menu has barely been changed since its opening in 1914. The interior of the store is also maintained as it was back then and will make you feel like you've traveled back in time.

(Source: 食べログ)

Taste Three Kinds of Ohagi

With Kasagiya's signature dish Sanshoku Hagi no Mochi (650 yen), you can try three different types of ohagi at once; with tsubuan, a coarsely smashed sweet red bean paste, koshian, a finely strained sweet red bean paste and kinako (soy flour). The sweet red bean paste is made out of flavorful red beans of the finest quality, boiled over a span of three hours on a Japanese kitchen stove. Many people are fans of this subtle sweetness that hasn't changed over the years.

(Source: 食べログ)

Kyoto Zenzai with Flavorful Mochi

The Kyoto Zenzai (650 yen), a red bean soup with a soft sweetness and containing plenty of pieces of "Dainagon," a large kind of red bean, is also a popular item. The harmony between the sweet red bean paste and the flavorful roasted mochi is exquisite. The pickled shiso on the side that serves as a refresher will bring out the elegant sweetness even more.