A Tale of Japan’s Original Cherry Blossom Sweet: Chomeiji Sakura mochi
Along the cherry-lined banks of the Sumida River lies a taste that has endured for over 308 years (as of 2025). Chomeiji sakura mochi Yamamoto-ya, located in Tokyo’s Mukojima district, is renowned as the birthplace of Kanto-style sakura mochi, preserving its original recipe since its establishment in 1717.
Innovation Born from Environmental Wisdom
The shop’s origin story reflects the innovative spirit of its founder, Shinroku Yamamoto, who served as the gatekeeper of Chomeiji Temple. Faced with the challenge of managing fallen cherry blossom leaves, Yamamoto developed a preservation method by salt-curing the leaves. He then created a unique confection by wrapping sweet bean paste in thin, copper-grilled wheat flour dough, all encased in three preserved cherry leaves.
This invention coincided with the reforms of the eighth Tokugawa shogun, Yoshimune, who had ordered the planting of approximately 1,200 cherry trees along the Sumida River as part of his urban planning initiatives. The popularity of this sweet was unprecedented – historical records from the Bunsei period (1818-1830) show annual consumption of 770,000 leaves, enough for 385,000 sakura mochi, roughly one sweet for every 2.6 residents of Edo.
Cherry Blossoms and the Culture of Edo
The story of Sumida River’s cherry trees dates back to the 1650s, when the fourth Tokugawa shogun, Ietsuna, transplanted cherry trees from present-day Ibaraki Prefecture. The watershed moment came in 1717 when Shogun Yoshimune planted 100 additional trees, later supplementing them with peach and willow trees.
This initiative served multiple purposes: creating firebreaks in the fire-prone city of Edo, reinforcing the river embankments with tree roots, and most significantly, establishing a public space for cherry blossom viewing. The location’s accessibility and the beautiful harmony between the river and cherry blossoms made it one of Edo’s most beloved hanami (flower viewing) spots.
Artisanal Excellence in Every Bite
Today’s Chomeiji sakuramochi showcases three crucial elements of craftsmanship:
- Leaves: Specially selected Oshima cherry leaves (7-8cm each) from Western Izu Matsuzaki
- Wrapper: Hand-grilled on copper plates to achieve an ultra-thin 0.3mm thickness
- Filling: Hokkaido Tokachi red beans, refined to 8% moisture content
Artisans handcraft up to 2,000 pieces daily, each wrapped in 2-3 salt-preserved cherry leaves – a herald of spring in edible form.
The visual appeal is immediate and striking. The cherry leaves’ fragrance evokes spring before the first bite. The crepe-like wrapper offers a delightfully moist and chewy texture, enveloping the refined sweetness of the bean paste within.
Free from artificial additives and preserving traditional methods, each sakura mochi carries the essence of its craftsmen’s dedication and skill.
Store location
Access Information:
- Nearest Station: 15-minute walk from Hikifune Station on the Tobu Skytree Line
- Hours: 8:30-18:00 (in-store dining until 17:00)
- Cherry Blossom Season (March-April): Reservations required (call by 18:00 the previous day)
Bridging Tradition and Future
After more than three centuries, Chomeiji’s sakura mochi continues to captivate visitors. Its enduring popularity lies in its ability to maintain tradition while adapting to contemporary times.
Born from Edo-period ingenuity and passed down through generations, this sweet embodies the depth of Japanese culinary culture. Like the cherry blossoms along the Sumida River, it continues to mark the arrival of spring for countless visitors, connecting past and present through taste.