Make Seasonal Wagashi Sweets With the Owner of a Long-Established Japanese Restaurant—Includes Tokyo Station City Tour

A 120-Year Heritage Restaurant by Tokyo Station

Founded in 1902 in the Yaesu district of Tokyo, Yamato is a long-established kappo restaurant known for its pioneering approach. The first-generation owner, Kunitaro Narikawa, was the first to serve chu-toro bluefin tuna as sashimi, a bold innovation at the time. His philosophy of “bringing joy to every guest” has been passed down to the fourth-generation owner, Hideyuki Narikawa. Having trained at a 400-year-old Kyoto restaurant, Narikawa carefully selects seasonal ingredients to highlight the flavors of each season, creating dishes rooted in the culinary traditions of the Kanto region.

With a new restaurant opening in 2026, Chef Narikawa continues to pursue cuisine deeply rooted in Japanese culture. While exploring ways to reflect seasonal events and landscapes in his dishes, he is also honing his skills in Japanese confectionery, creating sweets that delicately capture the spirit of the seasons. In this experience, you will learn to make nerikiri—artisanal wagashi inspired by Japan’s four seasons—under Chef Narikawa’s guidance.

Creating Beautiful Nerikiri Inspired by Japan's Four Seasons

The ingredients for nerikiri are simple: white bean paste with yam as a binder. Watching these humble ingredients transform into delicate seasonal shapes under skilled hands is a truly captivating experience. The motifs change with the seasons—from cherry blossoms in spring to sasanqua in fall—allowing you to enjoy Japan’s four seasons visually as well as through taste.

After Narikawa’s demonstration, you will make two nerikiri yourself. You will be surprised at how soft the dough is to the touch. Relax and enjoy the process as he carefully explains how to handle the delicate dough and use the traditional tools that bring out the craftsmanship in each piece.

Once your creations are complete, it’s time to taste them. Freshly made nerikiri is rare even in Japanese confectionery shops, and Narikawa hopes for everyone to experience its exceptional flavor. Feel free to ask him questions not only about Japanese sweets but also about traditional seasonal expressions in Japanese cuisine.

City Tour Around Tokyo Station, the Heart of Japan

The Yaesu district, located at the east exit of Tokyo Station, sits adjacent to Nihonbashi, once the hub of Japan’s economy. Overlooking the Imperial Palace on the opposite side of Tokyo Station, it has long been a central part of the city. Born and raised in Yaesu, Narikawa has witnessed the area’s ever-changing landscape and knows its charms intimately. This plan offers three small walking tours of the city, visiting special spots recommended by local experts.

The first tour is a craft shop walk, visiting Ibasen, a maker of Edo-style fans, and Haibara, a maker of washi paper—both established during the Edo period (1603-1868). The second tour focuses on the Kabukiza Theater, home to Japan’s traditional performing art, Kabuki. Explore the history and beauty of Kabuki through the exhibits at the Kabukiza Theater Gallery.

*Please note that the Kabukiza Theater Gallery operates on an irregular schedule; exhibitions may not be held during certain periods, and an admission fee may apply.

The third tour takes you along Gyoko-dori Street to the Imperial Palace. While the Imperial Palace itself remains a private residence for Japan’s royal family, the public areas offer a peaceful oasis amid the city, featuring historical buildings and seasonal vegetation. Spring and autumn are especially recommended.

A Place Where the Essence of Japanese Culture Gathers, Directly Connected to Tokyo Station

The venue is Otonami Lounge Tokyo, which opened in spring 2025. Located inside Daimaru Tokyo and directly connected to Tokyo Station, it is the first permanent lounge of Otonami, a sister service of Wabunka. With the theme “Learning that enriches daily life,” the lounge offers a range of programs to experience Japanese culture in an informal and approachable way. Despite its proximity to the station, it provides a calm environment where you can take your time and appreciate traditional aesthetics.

Learn the Japanese Sensibility of Honoring the Seasons Through Sweets

Japan’s traditional calendar includes the 24 solar terms and 72 micro-seasons, offering a nuanced way of observing the natural world beyond spring, summer, fall and winter. Since ancient times, everyday life and the arts have been shaped by this sensitivity to seasonal change. Chef Narikawa, who creates both Japanese cuisine and confections, continues this tradition. Through making nerikiri, you will encounter this sensibility firsthand.

The accompanying city tour also highlights seasonal expressions found throughout Tokyo, from long-standing craft shops and Kabuki culture to the gently shifting scenery around the Imperial Palace.

Experience the seasons in your hands through the crafting of wagashi, and trace the layers of history in the city as you walk. Spend a moment in the heart of Tokyo where traditions, flavors, and time come together.