Step away from the crowds of Shibuya and into a cozy Japanese kitchen where traditional sweets are handcrafted.

Just a short train ride from Shibuya Station, this wagashi-making class is a relaxing way to discover a more traditional side of Japanese culture.

Wagashi are more than delicate sweets. Inspired by nature and the changing seasons, these handcrafted confections have long been connected to Japanese tea culture and artistic expression.

Before the class begins, your host, Kaoru, will introduce the history and cultural significance of wagashi, adding deeper meaning to everything you make and taste.

Choose the type of wagashi you'd like to create based on your favorite flavors and textures. Guests who enjoy soft, chewy mochi can enjoy fruit daifuku, filled with fresh fruit, and sanshoku dango, colorful skewers of sweet rice dumplings.

Those who prefer the smooth sweetness of red bean paste can try making nerikiri, elegant bite-sized sweets made with sweet bean paste and glutinous rice flour.

For a more in-depth experience, longer class options include learning how to prepare nerikiri dough from scratch while practicing traditional coloring and shaping techniques.

Some courses also include demonstrations of warabimochi, a soft, jelly-like dessert coated in roasted soybean flour; isobe mochi, with its sweet-and-savory flavor; and creamy mochi ice cream.

All classes include a drink pairing of green tea, matcha, or hojicha. Nerikiri-making classes also feature a short tea ceremony lesson where guests can learn the basics of preparing matcha.

Kaoru is a certified wagashi and sugar craft instructor with more than 10 years of experience. Certified by the Wagashi Promotion Association of Japan, she is passionate about sharing traditional Japanese culture with guests from around the world.

Class sizes are intentionally small, creating a relaxed atmosphere where everyone can comfortably learn, create, and enjoy wagashi together in Kaoru’s welcoming kitchen.