The restaurant, which closed about 20 years ago, reopened at a new location this year. The person who revived the shop is Yukiko Tsujiyama, great-granddaughter of the founder. Until last year, Yukiko worked at a bank, but her feelings changed when she had an encounter at work.

A customer came to the counter, saw my name tag, and said, "Are you Tsujiyama-san from that Japanese sweets shop? He said, "Tsuji󠄀yama-san is from that wagashi shop. Yukiko says, "I was thrilled that even though the store has been closed for quite some time, they were still nostalgic about the taste of the sweets.
The incident inspired him to take a leap of faith, but he was new to the world of making wagashi. After much trial and error and research based on a handwritten recipe from that time, he recreated the store's famous Genji-maki (Genji roll).

It is said that Genji-maki, which is made of yokan and rolled with white bean paste, was invented by the founder's great-grandfather. The previous yokan was only red, but we have increased the variety of colors, made it smaller in size, and made it less sweet. In those days, yokan was not sold in summer, and many people fondly remember that it was customary to buy it on the way home from visiting shrines on New Year's Day.

Ingredients for Genji-maki are characterized by sticking to traditional ingredients, such as white pomelo sugar, which takes time to dissolve and bring out its true flavor; high-quality string agar made from natural Japanese angelica; Hokkaido otegwa beans, essential for the flavorful white bean paste; and enzyme starch syrup made from Japanese raw materials. The yokan is colorful but without any coloring agents, and is colored only with natural ingredients.

The old "weighed" style of okaki is also back on the shelves, and many people buy it along with the Genjimaki. While Yukiko was talking, customers were constantly coming to the store, and it seemed that Genjimaki had once again won the hearts of the locals.