A popular shop that serves nazuki that’s yellow not only on the inside but on the outside as well since 1999 or earlier. When freshly baked, it has a pleasantly chewy texture, almost like steamed bread. This shop is well-known nationwide and has many fans. However, it’s quite sweet, so opinions might to be divided. Compared to typical nazuki, it has a much stronger “steamed bread” feel, leading some to say, “This isn’t nazuki” on Google Reviews. Personally, I feel its flavor drops off quite sharply once it cools and/or dries out, but if you sprinkle on a little water and heat it in the microwave, it magically revives. After microwaving with sprinkled water, the dough’s thickness seems to expand by about 30%, and you get something close to fresh-baked nazuki again. Its ability to rehydrate might just be the best in the nazuki world.
When I visited, I was served dry nazuki. I’m not sure whether that’s how it’s normally made or if it had simply sat out too long and lost moisture, but in any case, it’s definitely better when it’s not dry. In general, the two essential conditions for tasty nazuki are that it should be warm and moist, and this “steamed bread style” variety makes you appreciate that even more. For that reason, if you can reheat it in the microwave later to “bring it back to life,” Sergo’s nazuki will be a good souvenir. Parking is available, and they offer a wide selection of drinks.
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