The origin of nazuki seems to trace back to ancient Persia. This store differs in concept from other nazuki establishments in that it recreates this ancient recipe called natifi. The biggest difference in preparation method is that, unlike other nazuki, natifi is baked in an oven rather than using a tone. Based on Google Reviews, it seems quite a few people feel “this isn’t nazuki,” but despite being a newcomer, the fact that as of 2025 they have three locations in Surami and three in Khashuri (likely the world’s largest nazuki chain) and can sell their product at 4 lari—1 lari more than other nazuki shops—speaks to their popularity.
When the author first tasted this natifi, I was moved by its unique chewiness and moistness that other nazukis lack. Without using tone, the dough becomes soft like steamed bread, and the moment you take a bite, the rich aroma of nazuki fills your mouth. Open 24 hours with parking available. Credit cards accepted.
🗺️ https://maps.app.goo.gl/Ly1YSehwZhNNiRnPA
In the author’s experience, the location next to the marshrutka terminal in Khashuri has a high-performance warming system, so they always serve piping hot nazuki. Those who want to experience the origins of nazuki should definitely stop by.
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