A Tokuya specialty, and essentially what I came for. Their warabimochi is made with a high quality domestically-produced warabi (bracken starch) powder. Served with kuromitsu (black sugar syrup) and kinako (roasted soybean flour). At some point in the menu description, Wasanbon sugar (fine-grained Japanese sugar used in wagashi) was mentioned, but I’m not sure if it made an appearance in the warabi mochi or in the kuromitsu. 🤷🏻‍♀️