Sweet Shop and Creative Japanese Confectionery Workshop Basho-an
This Japanese confectionery shop is located in Takimi Koji, a recreation of a retro Japanese streetscape. It has remained popular by preserving the traditional production methods used since its founding in 1868. Its specialty is Honzukuri Shoraibimochi. Cooked in a direct-flame kettle, this warabi mochi has an irresistibly springy, jiggly texture. The stone-mill experience is also popular, allowing customers to grind premium Tanba black soybeans into kinako themselves. The warabi mochi tastes even better coated in this freshly ground, aromatic soybean flour.
The vibe inside is really quiet, with that classic old-school shop feel, but the desserts are actually pretty creative—not just the basics. The wagashi aren’t too sweet and the flavors are delicate, so you don’t get tired of them. Paired with a cup of hot tea, it’s perfect.
Great spot if you want to sit down, take your time, and just zone out for a bit.