Taiyaki Murasakiya bakes its taiyaki by ichōyaki, the old method of cooking each fish in its own iron rather than on a shared tray. Reviewers call these "wild" taiyaki to set them apart from tray-baked "farmed" ones. The shell is very thin and slightly salty, crisp in the middle and chewy at the edges, and filled head to tail with Hokkaido red bean. You can eat them hot from the iron in a small tea-house room or in a garden with a gazebo and a wooden swing.
Almost every review praises the crisp-chewy skin and the generous, lightly sweet tsubuan (coarse bean paste). Many say it spoiled other taiyaki for them. Reviewers often mention the warm staff and the free self-serve hōji tea while you wait. Children enjoy the garden. The kakigori (shaved ice) also gets praise, especially the Uji matcha milk, which reviewers describe as generous and about half the price of Nagoya shops.
The fish are small. A few reviewers found theirs underbaked, scorched or uneven, and a minority thought the batter soggy or the bean paste ordinary. The zenzai (sweet bean soup) is often called too sweet and unremarkable. On one busy weekend an order was forgotten, and a long-time regular felt that size and care had slipped.
Reviewers in 2024–2026 paid around ¥120 per taiyaki, ¥500 for Uji milk kakigori, ¥650 for Uji milk kintoki (with red bean) and ¥500 for zenzai. Kakigori prices rose from about ¥250 in 2024 to about ¥400 by 2026. A daytime visit typically costs under ¥1,000. It closes by 17:00, so there is no dinner service. Value is exceptional. Even unimpressed reviewers called a hand-baked, well-filled taiyaki at this price outstanding. Most make up for the small size by buying several.
- Getting there: by car. The nearest station is Tokushige, about 2.2 km away. Reviewers find the roadside location inconvenient without a car.
- Parking: 7 spaces in front and 1 behind. The gravel lots are tight beside a busy road.
- Payment: cash only. Credit cards, electronic money and QR code payments are not accepted.
- Booking: walk-in. A booking is not required, but phone orders (0562-95-3448) from about 9:30 are recommended at weekends. On busy days the shop may stop taking orders.
- Hours: it often sells out and closes by 15:00–16:00. Go soon after opening.
- Waits: 15–50 minutes at busy times. Ready orders are called out by microphone.
- Seating: 13 seats indoors, with more seats in the garden. No private rooms. Non-smoking.
- Children: welcome. Take-out is available.
- Menu: reviews do not mention an English menu, but the menu is essentially taiyaki, kakigori and zenzai.
- Caution: the filling comes out very hot, and staff warn about burns.