Mannendo Honten

Reminiscent of celebratory red-bean rice (sekihan), Omedeto is the defining confection of Mannendo Honten. Steamed from adzuki bean paste blended with rice flour and sticky-rice flour, then scattered with honeyed Dainagon red beans, it yields an unusual texture—simultaneously crumbly and gently chewy—balanced by refined sweetness. While many patrons purchase gift boxes for auspicious occasions, the Ginza 7-chome shop also houses a dedicated tearoom where visitors can enjoy Omedeto accompanied by a bowl of whisked matcha on the spot.

The tearoom setting also allows guests to savour traditional sweets made to order. Served warm straight after kneading, the an-warabi pairs toasted kinako soybean flour with rich matcha, while the awa zenzai—millet mochi blanketed in smooth, velvety strained red bean paste—remains an enduring favourite. In the warmer months, the seasonal roster expands to chilled desserts, including shaved ice topped with vibrant apricot puree or tart-sweet pickled plum syrup.

Near the entrance, the display case presents delicate seasonal fresh sweets (jōnamagashi), largely focused on sculpted nerikiri. These can be enjoyed with matcha at a tearoom table or packaged in small quantities for takeaway. Whether pausing during a walk through Ginza for tea and confections or picking up authentic Japanese sweets to take home, it offers an approachable gateway to historic confectionery craft.