Explore the art of traditional Japanese confectionery in greater depth through our private specialty classes.
Designed for those who wish to go beyond our regular wagashi experiences, these classes introduce a wider range of traditional techniques and sweets, including yokan, kingyokukan, higashi, han-namagashi, uiro, dorayaki, and the intricate art of hasamigiku.
Classes are taught personally by Miyuki, founder of Simply Oishii Wagashi School and Wagashi Promotion Association Japan, and are available by request on weekdays.
No previous wagashi-making experience is required unless otherwise specified.
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Booking Information
Classes can be booked through our online booking system below. If you are attending alone, please select the solo booking option. Two seasonal nerikiri designs can also be added to selected classes.

Courses to choose from

Hasamigiku – The Art of Scissor-Cut Nerikiri
Discover the intricate art of Hasamigiku, one of the most beautiful and technically impressive forms of nerikiri.
Hasamigiku, meaning “scissor-cut chrysanthemum,” is created by carefully cutting individual petals into soft nerikiri using a small pair of traditional scissors. The technique requires patience and precision, but with step-by-step guidance, even first-time learners can create an impressive piece.
In this class, you will learn Jodangiri, a technique in which the petals are cut from the top downward, and create three different floral designs.
What You'll Make & Learn
  • 3 kinds of Hasamigiku
  • How to prepare nerikiri suitable for scissor work  (Intensive Course only)
  • Jodangiri scissor-cutting technique
  • How to control the angle, depth, and spacing of each cut
  • Techniques for creating balanced, dimensional flower designs
No previous Hasamigiku experience is required.
For more details on this course  here >>>
Japanese Jelly Wagashi Class
Discover the beauty of Japanese jelly sweets, known for their delicate textures, refreshing appearance, and seasonal designs.
In this class, you will work with kanten agar to create traditional nagashigashi (jelly-based wagashi), including Yokan and Kingyokukan. Learn how different ingredients and techniques create a variety of textures, colors, and visual effects.
What You'll Make & Learn
  • Yokan — traditional sweet bean jelly
  • Kingyokukan — clear kanten jelly used to create beautiful seasonal designs
  • How to work with kanten agar
  • Techniques for layering, coloring, and creating seasonal expressions
Higashi - Dry Wagashi Class
Discover higashi, traditional dry Japanese sweets known for their delicate shapes, subtle sweetness, and beautiful seasonal designs.
Learn to make different types of higashi using traditional ingredients and techniques. These elegant sweets are often served with matcha and are closely connected to the Japanese tea ceremony.
What You'll Make & Learn
  • Rakugan — traditional molded dry sweets
  • Kohakuto — jewel-like crystallized agar sweets
  • Unpei — delicate sugar-based wagashi
  • Traditional shaping and coloring techniques
  • The role of higashi in Japanese tea culture
Han-Namagashi - Semi-Dried Wagashi Class
Explore han-namagashi, a fascinating category of traditional Japanese sweets with textures and techniques that differ from the more familiar nerikiri.
In this class, you will make two distinctive types of wagashi and discover how different ingredients and preparation methods create their unique textures and appearances.
What You'll Make & Learn
  • Suhama — a traditional sweet made from roasted soybean flour and sugar
  • Isogoromo — a soft wagashi with a distinctive texture and finish
  • Traditional techniques used to shape and finish each sweet
Uiro Wagashi Class
Discover uiro, a traditional Japanese sweet with a soft, pleasantly chewy texture similar to mochi.
Using rice flour and sugar, you will learn how to prepare uiro dough and transform it into beautiful seasonal wagashi. Although simple in its basic ingredients, uiro can be shaped and designed in many creative ways.
What You'll Make & Learn
  • Prepare traditional uiro dough
  • Create seasonal wagashi designs
  • Learn shaping, coloring, and finishing techniques
  • Learn how to make egg yolk paste

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Dorayaki and Daifuku Class ​
Learn to make two much-loved Japanese sweets from scratch.
Make soft, golden dorayaki pancakes filled with sweet red bean paste, then create daifuku using freshly prepared mochi. This class is perfect for anyone interested in learning the techniques behind familiar Japanese sweets that are enjoyed throughout Japan.
What You'll Make & Learn
  • Dorayaki — soft Japanese pancakes filled with sweet red bean paste
  • Daifuku — soft mochi filled with sweet bean paste and fruit of the season
  • How to prepare and cook dorayaki batter
  • How to prepare and handle mochi for daifuku
  • Traditional ingredients and techniques used in everyday Japanese sweets
Check availability and book securely through our online booking system.
Our Booking Reservations are managed through "bokun" by JTB Group