Tokyo: Mochi Making Class & Tasting in Private Studio

Make & taste fresh mochi in Tokyo’s cozy private studio

You’ll step into a warm Tokyo studio near Meguro Station and learn how to make five kinds of mochi from scratch with an expert instructor. Shape fruit daifuku, glaze dango skewers, try savory grilled mochi, and watch a mochi ice cream demo before tasting your creations over green tea or coffee. You’ll leave with recipes—and probably sticky fingers.

What’s included

Your experience includes hands-on instruction from an English-speaking wagashi teacher in a private Tokyo studio near Meguro Station, all ingredients and aprons for making five kinds of mochi from scratch—including fruit daifuku and grilled savory versions—plus tastings served with green tea or coffee at the end. Recipes are provided so you can try again at home before heading out into Tokyo’s busy streets.

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Step-by-step itinerary

Day 1 — Mochi making and tasting experience

• Arrive at private studio near Meguro Station
• Receive presentation on mochi culture and traditions
• Learn to make fruit daifuku mochi and mitarashi dango
• Make warabi mochi and isobe mochi
• Watch mochi ice cream demonstration
• Taste mochi with green tea or coffee

The Experience

You know that feeling when you’re not sure what to expect, but you walk into a place and instantly feel like you’re part of something? That’s how it started for me at this little mochi studio tucked away near Meguro Station in Tokyo. The air smelled faintly sweet, maybe from the rice flour, or maybe just my imagination. Our instructor, Yuko, greeted us with a smile and a quick story about her childhood New Year’s mornings — apparently mochi isn’t just food here, it’s kind of a big deal for family and luck. She had this gentle way of explaining things, pausing sometimes to let us catch up or laugh at my lopsided daifuku attempt (it looked more like a dumpling than dessert).

I’d never realized there were so many kinds of mochi. We shaped fruit daifuku first — strawberries weren’t in season so we used kiwi instead, which honestly was a nice surprise. The texture was sticky but somehow soft, and I kept getting rice flour everywhere. Then came mitarashi dango on skewers, glazed with this sweet soy sauce that clung to my fingers. Yuko showed us how to grill savory isobe mochi with nori seaweed; the smell reminded me of street stalls I’d passed earlier in Shibuya. She even did a quick demo on making mochi ice cream (I tried rolling one and it half-melted on me — she just laughed and said “Tokyo summers!”).

By the time we sat down for green tea and tasted everything — warabi mochi dusted with kinako was my favorite — I felt oddly proud of our messy little creations. There was something about sharing food we’d made ourselves that made everyone chatty, even the shy guy from Melbourne next to me who barely spoke at first. Yuko handed out recipe sheets before we left and gave tips on where to find good kitchen shops nearby (she circled two places on my map). I still think about that soft chewiness days later when I pass by any bakery window.

Top questions

How long is the Tokyo mochi making class?

The class lasts around 2 hours in total.

Where does the mochi making class take place?

It’s held in a private studio within walking distance from Meguro Station in Tokyo.

What types of mochi do you make during the class?

You’ll make fruit daifuku, mitarashi dango skewers, savory isobe mochi with nori seaweed, warabi mochi, plus see a demo for mochi ice cream.

Is the Tokyo mochi class suitable for kids?

Children aged 4 and above can join; under 4s aren’t allowed due to safety reasons.

Are vegan or gluten-free options available?

Yes, both gluten-free and vegan options are available upon request.

Do I get recipes to take home?

Yes, an English recipe sheet is provided so you can make mochi at home.

Is pickup included for this class?

No hotel pickup is included; the studio is easily reached by public transport near Meguro Station.