Surrounded by flats on a leafy backstreet in Lane Cove, newcomer Daifuku Sydney Store specialises in its namesake snack made from whole fruit enrobed in red or white bean paste then swaddled in a mochi sheet.

Mochi-maker Chisato Nakayama can be seen mixing the mochigome rice flour on the counter and carefully shaping it into plump, pastel pin-cushions just as her grandmother taught her.

There are five flavours: strawberry, grape, blueberry, chocolate and matcha. Dine in, and they’ll cut them in half with a piece of string to preserve the delicate outer layer. Since opening in March, Sydney Daifuku Store has been selling out nearly every day.

What to order: We’re big on the blueberry which adds a hint of cream cheese to the white bean paste for a cheesecake-like flavour.