The taste of a long-established restaurant that has been around since the Edo period
Enjoy "Kuzumochi"

This kuzumochi shop was founded in the second year of the Bunka era during the Edo period. Kuzumochi, with its exquisite texture, is made by steaming wheat starch that has been lactic acid fermented for 15 months, and is the only fermented Japanese confectionery. The founder moved to Tokyo after seeing the lively atmosphere at Kameido Tenjin Shrine. The mochi, made using high-quality wheat from his hometown of Shimousa Province (northern Chiba Prefecture), became popular with visitors and became one of the Edo specialties. Since then, the shop has continued to carefully select ingredients with a "spirit of hospitality" and adhere to its unique manufacturing method.