Make Seasonal Wagashi Sweets With the Owner of a Long-Established Japanese Restaurant

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.

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.