Jumondo

One of the pleasures of Jumondo’s dango is being able to switch flavours from one small bite to the next. Diners have described enjoying a side-by-side tasting of the bite-sized dumplings, with their lightly charred surfaces, chewy centres and distinct flavours. The mitarashi is coated with kinako (roasted soybean flour), and its sauce is gently sweet rather than sharply salty with soy. Black sesame soy sauce combines a sweet-and-savoury dashi soy sauce with black shichimi pepper; the isobe-yaki is served with roasted-seaweed soy sauce. With each offering leaning in a different direction, you can compare their toastiness and soy notes as you choose. One diner specifically recommended the black sesame soy sauce dango.

For something alongside the dango, consider the flame-grilled chestnut kinton. Described as being grilled in the style of roasted chestnuts, it is listed at 1 pieces for 300 yen. Diners have also reported ordering it with a matcha latte or enjoying it in a set with dango, so you could make chestnut sweets the focus rather than ordering dango alone.

The warabi mochi is served cold, with a smooth, springy chew and deeply roasted Kyoto black kinako, according to the menu. Black syrup is available to add to taste. One diner also remembered the cold warabi mochi for its soft, pleasantly chewy texture. Pair it with an Americano, described as having a pronounced bitterness, for a coffee break between sweets. Matcha options include a stone-milled Uji matcha, a matcha latte blended with milk and topped with frothy milk, and a hojicha latte. Whether you sample several dango flavours or pair chestnut sweets or warabi mochi with a drink, there are plenty of combinations to consider for a pause over something sweet.