Daigakuimo Chibaya

At Daigakuimo Chibaya, you can enjoy the sweetness of sweet potatoes in two ways: tender and fluffy, or crisp and crunchy. The daigakuimo is coated in a generous layer of syrup. Diners have described the sweetness of the syrup as blending with the potatoes’ natural flavour, with crisp exteriors and soft, moist centres. Some say the syrup’s sweetness stands out, while also noting a savoury depth reminiscent of soy sauce and a touch of salt. Black sesame has also been remembered as a flavourful accent.

Kiria ge is the choice for a crunchier bite. Some diners liken it to picking at the fragrant, crisp edges of daigakuimo, and say the pieces are easy to keep reaching for alongside the sweet syrup and black sesame. Daigakuimo offers a fuller taste of the sweet potato, while kiria ge has a lighter crunch. Some people have bought both to compare, making them a good pairing if you want to explore the difference in texture.

The syrup can be plentiful, and some diners say it leaves their hands sticky, so consider bringing chopsticks if you plan to take your sweets away. There are also reports of being able to buy a small amount, which makes it possible to pick up just a little for a snack.