¥680 Halloween Anmitsu by Funabashiya in Tokyo — October 26–31 October 26

Restaurant
¥680 Halloween Anmitsu by Funabashiya in Tokyo — October 26–31 October 26 Restaurant

Funabashiya in Tokyo is offering a ¥680 Halloween deal on its seasonal Halloween Anmitsu. The dessert transforms the traditional Japanese sweet into a playful Halloween treat topped with ghost-shaped kuzumochi, pumpkin-shaped yokan and purple sweet potato paste.

Available from October 26 through October 31, 2026, the dessert will be sold at all Funabashiya stores and through the brand’s official online shop. Its short sales period makes it a seasonal option for a sweet stop in Koto City or a small gift for family and friends.

The Halloween Anmitsu costs ¥680 (tax included). It combines kanten jelly, red peas, chewy kuzumochi and smooth Ayamurasaki sweet potato paste, with the in-store and online sales channels both included in the release.

About the Halloween Anmitsu

¥680 Halloween Anmitsu by Funabashiya in Tokyo — October 26–31 October 26

Funabashiya gives familiar Halloween motifs a traditional Japanese sweets treatment. The kuzumochi, normally cut into simple squares, is shaped like a small ghost for this dessert, while yokan takes the form of a pumpkin. The purple sweet potato paste adds an autumnal flavor and color alongside the orange and purple toppings.

Founded in 1805 during the Edo period, Funabashiya is a Kanto-style kuzumochi shop celebrating its 221st anniversary in 2026. Funabashiya's kuzumochi is made by fermenting wheat starch with lactic acid bacteria for 450 days and steaming it, making it a rare fermented food among Japanese sweets. The long fermentation process gives it a unique texture and elasticity. Additionally, driven by a desire to deliver natural ingredients directly to customers, they continue to adhere to a preservative-free, natural method of production. As a traditional Japanese sweet that is fermented and free of preservatives, it is gaining attention among health-conscious consumers.
Founded in 1805 during the Edo period, Funabashiya is a Kanto-style kuzumochi shop celebrating its 221st anniversary in 2026. Funabashiya’s kuzumochi is made by fermenting wheat starch with lactic acid bacteria for 450 days and steaming it, making it a rare fermented food among Japanese sweets. The long fermentation process gives it a unique texture and elasticity. Additionally, driven by a desire to deliver natural ingredients directly to customers, they continue to adhere to a preservative-free, natural method of production. As a traditional Japanese sweet that is fermented and free of preservatives, it is gaining attention among health-conscious consumers.

Highlights

  • Halloween Anmitsu is priced at ¥680 (tax included).
  • The dessert includes ghost-shaped kuzumochi and pumpkin-shaped yokan.
  • Ayamurasaki sweet potato paste adds a smooth texture and seasonal sweetness.
  • Kanten jelly, red peas and chewy kuzumochi create several contrasting textures.
  • The dessert is available at all Funabashiya stores and the official online shop.
  • Funabashiya has been making its traditional Kanto-style kuzumochi since 1805.

Menu and Availability Details

ItemDetails
NameFunabashiya Halloween Anmitsu
Menu / itemsHalloween Anmitsu with ghost-shaped kuzumochi, pumpkin-shaped yokan, Ayamurasaki sweet potato paste, kanten jelly and red peas
Release dateOctober 26, 2026
PeriodOctober 26, 2026 (Mon) – October 31, 2026 (Sat)
LocationAll Funabashiya stores and the official online shop
StoresFunabashiya stores; official online shop
PriceHalloween Anmitsu: ¥680 (tax included)
Official websiteOfficial website

Before you buy

When can I buy Halloween Anmitsu?
It is available from October 26 through October 31, 2026, at all Funabashiya stores and the official online shop.
How much is Halloween Anmitsu?
The price is ¥680 (tax included).

Funabashiya’s kuzumochi is made by fermenting wheat starch with lactic acid bacteria for 450 days before steaming it. This unusual process for a traditional Japanese sweet creates the product’s distinctive firmness and elasticity. The company also continues to use a preservative-free preparation method.

The Halloween presentation keeps the dessert approachable for both adults and children while preserving the familiar combination of Japanese sweet ingredients. The smooth paste, jelly, beans and kuzumochi are designed to be enjoyed together, offering a gentle autumn flavor rather than an overly heavy dessert.

Founded in 1805 during the Edo period, Funabashiya is marking its 221st year in business in 2026. Its Halloween Anmitsu adds a seasonal visual twist to the shop’s long-running kuzumochi tradition and can work as either an individual Halloween snack or a modest seasonal present.

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