Sanukiya

Generously proportioned blocks of kanten agar jelly anchor every bowl at Sanukiya. With a firm, satisfying chew, each bite releases the clean, subtle sea-breeze fragrance of the red seaweed from which it is made. A light pour of kuromitsu dark sugar syrup adds sweetness without muting the clear herbal essence of the jelly, letting the kanten remain the undisputed centrepiece.

The traditional anmitsu balances textures with textured ogura sweet red bean paste, chewy gyuhi rice cakes, and gently salted red peas. Variations cater to different cravings, from cream ogura anmitsu topped with ice cream to bowls paired with pleasantly tart apricot bean paste. For an even more direct appreciation of the agar's clean taste, guests can opt for savoury tokoroten served with seasoned vinegar-soy sauce and hot mustard, or mamekan, which pares the dessert down to just peas and jelly.

Situated alongside the Kanda River in Takadanobaba, Sanukiya features an intimate tea counter alongside a dedicated takeaway window. While sitting inside offers a tranquil pause, having anmitsu or bouncy warabimochi packed to go makes for a pleasant treat on a riverside stroll.