Gion Manju

Some theatre-goers stop by Gion Manju before a performance at Minamiza to pick up a snack for the interval. One review describes buying shinko in plain, matcha and cinnamon flavours, along with roppoyaki, and enjoying them between acts. The shop suits a quick stop for a Japanese sweet to take along.

One of its signature sweets, shinko is a mochi confection made with rice flour. Some customers choose all three varieties—plain, matcha and cinnamon—and describe a chewy texture somewhere between mochi and uiro, with a restrained sweetness. Trying the trio is a good way to compare the flavours. Nikki mochi, meanwhile, pairs cinnamon fragrance with soft mochi. Reviews of the ohagi praise the anko, and one recommends the kinako-coated version. It is another option for those looking for a sweet beyond the mochi-based shinko and nikki mochi.

Roppoyaki is another choice for a gift. One customer enjoyed the combination of its light, fluffy dough and anko filling. Seasonal mochi sweets, sekihan and ohagi are also available, so the selection can vary with the season and occasion. Payment is cash only, so it is worth coming prepared.