For those who love mochi sweets
A next-generation daifuku that truly embodies "tradition and innovation"
"Neo Daifuku" from KIKYOYA ORII
There is also a special grey gift box available. The one in the photo is for 4 pieces (additional charge applies). 
Our two signature products are the "19th Generation Mame Daifuku" (left) for 340 yen each, and the "White Fig and Mascarpone Daifuku" (right) for 490 yen each. Both have a best-before date of 1 day. 
The shop owner, Yuya Nakamura, has pursued his ideal taste, and the name of this product is "The 19th Generation Mame Daifuku." This is a taste that can only be found here, and is not available even at the main store. The fragrant, smooth bean paste melts in your mouth and is a wonderful treat. 
"White Fig and Mascarpone Daifuku" is an extremely thin and delicate mochi filled with white fig paste and mascarpone cream. Serve it chilled in the summer. The aroma of dill, a herb familiar in Swedish cuisine, adds an accent! 
A carrier bag with the Kikyo logo (additional charge applies) fits perfectly in the gift box for four (see first photo).
KIKYOYA ORII Tokyo Komazawa Store, a specialty mochi confectionery store, opened in the fall of 2022 at Komazawa-daigaku Station in Tokyo. It is a new brand launched by Yuya Nakamura, the 19th generation owner of Kikyouya Orii, a long-established confectionery shop in Iga City, Mie Prefecture, which has been in business since 1607 (Keicho 12).
The confectionery school where he studied and his first place of training were both in Setagaya Ward, so he decided to open a store in this familiar area.
Using Shiga Habutae Mochi, known as the finest glutinous rice, the shop offers around six to seven varieties of mochi confectionery made with dough that is pounded fresh every morning. The signature product is undoubtedly the shop's signature product, the 19th Generation Mame Daifuku. The fine, stretchy mochi dough is combined with Hokkaido red peas, which are cooked with a salty taste to retain a moderate chewiness, and is filled with a generous amount of fresh, smooth bean paste. As Nakamura says, "The contrast between the saltiness of the red peas and the smooth bean paste is the key," and this striking contrast is truly moving.
Another popular item, rivaling the Mame Daifuku, is the Fruit Daifuku series. While some are made with fresh seasonal fruit, the wildly popular "White Fig and Mascarpone Daifuku" uses dried fruit. As the owner himself loves a drink, this unique item was created with the idea of "creating a rice cake confection that pairs well with alcohol." As you can see from the fact that dried fruit is a classic aperitif, the white fig paste pairs perfectly with distilled spirits such as whiskey, as well as wine and sparkling drinks!
This summer, the product has been further improved, with the traditional mochi dough being replaced with hand-kneaded habutae gyuhi mochi, which doesn't harden even when chilled, further improving its deliciousness. The dough remains soft even when refrigerated, and the double layer of rich sweetness from crisply chilled white figs and the refreshing acidity of mascarpone makes it the perfect accompaniment to a summer drinking party!
KIKYOYA ORII creates Japanese sweets that are in tune with the modern era, based on unwavering traditional techniques spanning over 410 years. Isn't this the ideal shop for fans of mochi sweets?
