A sweet workshop beats another museum stop, especially in Kyoto-style flavors. In this Japanese traditional sweets making class, you’ll shape two seasonal Nerikiri (flower-shaped and Kinton Nerikiri) using real bean paste sourced from long-established Kyoto shops, then finish with Tatedashi…
Kyoto can be loud. This tea ceremony is the opposite. In Gion, you’ll sit close enough to actually see the care behind chanoyu, then you’ll learn the why as much as the how—history of tea, Zen philosophy, and the spirit…
Edible art in just an hour. This Nerikiri workshop gives you real hands-on shaping of Japanese traditional sweets, using Kyoto-made red and white bean paste, and then you get to enjoy what you make. You’ll create two seasonal sweets, including…
Some workshops feel like a performance. This one feels hands-on. You’ll make Ohigashi (dried wagashi using Wasanbon sugar), form seasonal Nerikiri with Kyoto bean paste, then grind single-origin matcha and take part in a casual tea ceremony. I especially like…
Kyoto’s tea rooms feel quiet for a reason. This one takes place in Gion, where you watch a tea master work, taste carefully chosen sweets, and then make your own matcha without needing to sit on the floor. Two things…
Kyoto’s sweets class feels like a visit to a friend. You’ll cook wagashi in a real Japanese home with garden views, then sit down for matcha and the fruits of your labor. What I like most is the small-group, hands-on…
Sweet tooth, meet Kyoto. This wagashi class is set in an authentic Japanese-style house, where the vibe feels like you’re being invited in for tea, not herded through a factory-like workshop. You’ll sit in a traditional room, make about three…
Kyoto’s sweets taste better when you make them. This hands-on class takes you through Nerikiri traditional sweet making, then shifts into a tea ceremony using Uji matcha. I love that you start by coloring white bean paste and then shape…
