Nikko is visited by many people every year. It is also an area where you can enjoy eating soba, yuba, western food eaten in an emotional Western-style building, cheesecake, etc. I (the author) also eat too much every time I go to visit.

Now. On the way back to Nikko Toshogu for the New Year holidays, I walked along the west approach, which I don't usually go to, and found a small crowd. When I approached it, it was a Taiyaki restaurant with a sweet scent. The name of the store is Kiroku, and the product name is "Old Taiyaki".


What does "old" Taiyaki mean? I didn't get it right, so I asked my father, who seems to be the owner, while waiting for the baking.

The ingredients for the dough are simple: flour and water, a little salt for seasoning, and sugar. Generally, Taiyaki is easy to swell because it is made from a dough like pancakes, but Dad's Taiyaki does not contain eggs or baking powder, so it takes time to bake. That's right.

Looking at the seasoned baking molds, although there are 6 molds in one, only the 4 in the middle are used. It seems that the heat does not turn to the end due to the heat. "The current one can be burned cleanly even at the edges," he said. While turning the taiyaki over, mix the next dough with one hand.

Even if it took time, it was "old-fashioned Taiyaki" because it was made by the "old-fashioned" manufacturing method.

After a few minutes of waiting, the long-awaited "old Taiyaki" was baked. Looking at the other Taiyaki that I was given, "Be careful because the inside is very hot," the skin is whitish and there is uneven baking. There is also a burnt part on the wings. This is probably the whiteness caused by baking without eggs and the browning caused by the habit of the iron plate that has been used for a long time.

The feathers are of course crispy. Since it was not made on purpose, the thickness varies, but that is why it feels special. It's a little salty, and it looks like I'm eating Gyoza's feathers crisply.

The skin of the main body is not plump, but it is perfectly integrated with the bean paste that is filled with plenty. The outside is crisp and the inside is moist. Thanks to the saltiness, it is also impressive that the taste is tightly drawn. The simple taste made me feel at ease. I'm sure there is also a father's personality. Thank you dad.


The shop is located a little down the west approach from the Otorii gate of Futarasan Shrine. Look for the truck and the climb. Dad says that he sometimes collapsed due to heat stroke on business days in the middle of summer. I hope I can eat this Taiyaki again next year.