A Kyoto Tradition
The Art of Wagashi
Discover the delicate soul of Japanese confectionery, where meticulous craftsmanship meets the quiet elegance of seasonal nature in every bite.
The Seasonal Art of Wagashi
SPRING SEASONAL
Sakura Mochi
Sweet pink rice cake filled with smooth red bean paste, wrapped in a salted cherry leaf.
ARTISAN CRAFT
Nerikiri
Hand-sculpted sweets made from sweetened white bean paste, reflecting the changing seasons.
TRADITIONAL CLASSIC
Yokan
A thick, jellied dessert made of red bean paste, agar, and sugar, known for its subtle sweetness.
The Harmony of Flavor
Wagashi is rarely enjoyed alone. The sweetness of the confections is designed to balance the pleasant bitterness of ceremonial grade matcha or the roasted notes of hojicha, creating a perfect sensory equilibrium.
The Perfect Harmony
In the world of Chanoyu, the balance between the bitterness of tea and the sweetness of wagashi is considered a sacred dialogue. We explore how different flavors enhance the spirit of the ritual.
Matcha & Nerikiri
The intense, earthy notes of ceremonial grade matcha are softened by the delicate bean paste of hand-sculpted nerikiri.
Sencha & Yokan
The refreshing, grassy aroma of Sencha green tea pairs perfectly with the dense, cooling sweetness of chestnut or red bean yokan.
Hojicha & Monaka
Roasted Hojicha's smoky sweetness finds its match in the crisp, toasted wafer shell and rich anko filling of traditional monaka.