Mochi Making Class Shibuya: Private Lesson in Japanese Home

Your own kitchen in Tokyo home—handmade mochi, tea served after

You'll make fruit daifuku and dango in Sakura's home kitchen near Shibuya, learning from a certified instructor who has taught thousands of guests. The class includes hands-on preparation, Japanese green tea or matcha, a recipe card, and a take-out bag with everything you've made. It's a private lesson in an actual Japanese household, not a commercial studio—which is what makes it feel like you've been invited to a friend's place instead of a class.

Step-by-step itinerary

Private mochi making class at home

• Arrive at Sakura’s private home
• Meet Sakura and her assistant dog
• Learn about Japanese culture and tea ceremony
• Make fruit daifuku and three-color dango
• Prepare vegan and vegetarian sweets
• Enjoy sweets you made

The Experience

Most cooking classes in Tokyo happen in commercial kitchens with rotating staff and a crowd of strangers. This one is different—you walk into Sakura's actual house in the Shibuya area, leave your shoes at the door, and spend the afternoon making mochi the way a Japanese family would. No demonstration from a stage. No standing in line. You're in her kitchen, learning fruit daifuku and three kinds of dango from someone who has taught over a thousand guests from more than thirty-five countries and was invited to Switzerland to teach. That's the contrast that makes it stick.

Sakura runs the class herself every single time—she's a certified Japanese Culture Instructor and tea practitioner, so it's not just about the sweets. You'll learn why certain shapes matter, how the ingredients connect to seasons and daily life, and you'll sit down with matcha or green tea afterward (decaf options available if caffeine isn't your thing). The mochi you make are vegan and vegetarian, no gluten, no alcohol, no additives. You get the recipe to take home, and everything you've made goes into a take-out bag. The whole thing is hands-on from start to finish—you're not watching, you're doing.

The space is on the second floor, so there are stairs to climb, and Sakura has a toy poodle at home, so check if you have a dog allergy before booking. Kids do well here—Sakura raised two of her own and knows how to teach gently without rushing. Public transport is close by if you're coming from central Tokyo, and aprons are available to rent if you didn't bring one. The lesson fills up, so book ahead if you have a specific date in mind.

What’s included

The class includes all ingredients and equipment for making fruit daifuku and three kinds of dango, a rental apron, Japanese green tea or matcha (or decaf alternatives), a recipe card, and a take-out bag for everything you've made. Service animals are allowed.

Good to know

Stroller friendlyPets welcomePublic transport nearby

Operated by Hello japan matcha・wagashi classes

Is this one for you?Book this if you want to learn mochi-making in an actual Japanese home rather than a commercial kitchen, and you're comfortable with stairs and a toy poodle in the space—those two things are exactly what make it feel like a real invitation instead of a class.

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Top questions

Can children take the class?

Yes. Sakura has experience teaching children and is described as an experienced mother who teaches gently and effectively. Infants and small children can be brought in a pram or stroller.

What if I have a dog allergy?

Sakura has a toy poodle at home. The listing notes that people with dog allergies are not recommended for this class.

Is the mochi vegan?

Yes. The fruit daifuku and dango are vegan and vegetarian, with no gluten, alcohol, or additives.

Do I need to bring an apron?

No. Aprons are available to rent at the venue.

Is the venue accessible?

The venue is on the second floor and requires climbing stairs. Public transportation options are available nearby.

What tea is served?

Japanese green tea or matcha. Decaffeinated black tea and matcha are also available if you prefer to avoid caffeine.

Can I take the mochi home?

Yes. Everything you make goes into a take-out bag, and you receive a recipe card to take with you.