When I have lunch in the Yotsuya-Sanchome area on weekdays, I usually visit Taiyaki Wakaba (たいやきわかば) for dessert. As their name suggests, they specialize in taiyaki. You might wonder why I go there only on weekdays — that’s because it gets very crowded on weekends.
Taiyaki Wakaba is known as one of the top three taiyaki shops in Tokyo, along with Naniwaya Sōhonten in Azabu-Juban and Yanagiya in Ningyocho. These three shops attract large crowds, especially on weekends. In fact, I’ve heard that Naniwaya requires a reservation in advance. This cute signboard can be seen from the main street.
There’s a cashier to the left of the entrance, where both “For Here” and “To Go” customers wait in line.
There are two types of baking pans for taiyaki: one bakes multiple taiyaki at once, while the other bakes one taiyaki at a time. Taiyaki made with the latter is referred to as “Tennen-mono (天然物)”, which is considered more special. Of course, Taiyaki Wakaba’s taiyaki is Tennen-mono. If you buy one taiyaki, they hand it to you in a paper bag like this. Inside the shop, there are tables and chairs for customers to enjoy their taiyaki, and they provide free tea and water.
If you want to enjoy taiyaki at a relaxed pace in a historical shop, it’s best to visit during the daytime on weekdays.
Here’s what the inside of the taiyaki looks like 🙂 It’s filled with plenty of tsubuan (mashed red bean paste). I was initially worried that the body of the fish would break under the weight of the heavy filling.
To be honest, I don’t usually like tsubuan because I dislike the texture of the bean skins. But this tsubuan is smooth and enjoyable, and the sweetness is just right, not too overpowering. The crispy edges of the fish are delicious, while the center is soft from all the anko. By the way, when you order two, the staff will serve your taiyaki on a nice dish.
“I hope the taiyaki is filled with plenty of anko from head to tail,” said Tsuruo Ando, a popular novelist who lived in Yotsuya during Meiji to Showa periods. As he wished, Taiyaki Wakaba’s taiyaki is still generously filled with anko, and I hope they continue to make it for years to come.
Many people visit Taiyaki Wakaba to buy their taiyaki to-go, but I highly recommend eating it there as soon as you get it. The last time I bought two taiyaki, I ate one there and took the other home. They tasted completely different in flavor and texture. From then on, I decided to enjoy it all in the shop. You can also buy their anko at the shop.
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Name Taiyaki Wakaba (たいやき わかば)
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