Tsubaki Nerikiri
椿練り切り
Kuzu Mochi
葛餅
Sakura Yōkan
桜羊羹
Kuri Kinton
栗きんとん
Kiku Higashi
菊干菓子
Matcha Namagashi
抹茶生菓子
Ichigo Daifuku
苺大福
Amber Kohaku
琥珀糖
Shiruko Jelly
白子ゼリー
Chimaki Mochi
粽餅
Hako Assortment
箱詰め合わせ
Hanami Higashi
花見干菓子
A Day in the Atelier
The labor
folded in
Every confection carries hours you will not taste — only feel. We document the day so nothing is taken for granted.
05:30
Dawn — The Anko
Adzuki beans soaked overnight are brought to a slow bubble in a copper pot. The paste is stirred by hand for forty minutes until it pulls cleanly from the sides — a texture that cannot be rushed.
Product Detail
Tsubaki Nerikiri
椿練り切り
Tasting Notes
"Delicate sweetness with a whisper of floral. The bean paste gives way slowly — meant to be held on the tongue."
Ingredients
Seasonal Window
January – March
Per Piece
¥980
08:00
Morning — The Mold
Nerikiri dough is portioned by gram on a marble slab dusted with cornstarch. Each piece is pressed into a hand-carved cherry wood mold, then released with a single tap. No two are identical.
Product Detail
Sakura Yōkan
桜羊羹
Tasting Notes
"The faintest salt of pickled cherry against cool, barely-sweet jelly. Dissolves like snow."
Ingredients
Seasonal Window
March – April
Per Piece
¥1,200
12:00
Midday — The Score
A craftsman uses a bamboo skewer to score chestnut kinton into six equal faces. The motion is practiced, unhurried. Each mark is both functional and decorative — the geometry of care.
Product Detail
Kuri Kinton
栗きんとん
Tasting Notes
"Earthy, autumnal sweetness. The chestnut announces itself without apology — a confection for grey mornings."
Ingredients
Seasonal Window
September – November
Per Piece
¥1,100
15:00
Afternoon — The Wrap
Finished pieces are nested individually in washi paper, then placed six to a cedar box. Each box is sealed with a hand-tied mizuhiki cord. Packaging takes longer than most people expect.
Current Collection
The Season's
Offering
Each piece is made to order, three days before delivery. The calendar decides what is possible.
Year-round
Matcha Namagashi
抹茶生菓子
Year-round
Amber Kohaku
琥珀糖
Feb – April
Ichigo Daifuku
苺大福
Oct – Nov
Kiku Higashi
菊干菓子
May – June
Chimaki Mochi
粽餅
Year-round
Shiruko Jelly
白子ゼリー
Curated Selections
Send something
that arrives as a poem
Each seasonal box is assembled to order, tied with a mizuhiki cord, and delivered with a hand-addressed noshi tag carrying your forty characters.
Feb – April
Haru — Spring Box
春の詰め合わせ
Six pieces marking the turn from cold to blossom: Tsubaki Nerikiri, Sakura Yōkan, and Ichigo Daifuku, each wrapped in blush washi.
Gift Details — Noshi Tag
Sep – Nov
Aki — Autumn Box
秋の詰め合わせ
The harvest palette: Kuri Kinton, Kiku Higashi, and Amber Kohaku pressed in amber and bronze, six pieces in a lacquered box.
Gift Details — Noshi Tag
Year-round
Chakai — Tea Ceremony Set
茶会用干菓子
Twelve higashi pressed in neutral tones, calibrated not to compete with the tea. Supplied with a hand-written chakai card.
Gift Details — Noshi Tag
2018
Established
12
Seasonal varieties
3 days
Made to order
40 char
Noshi tag limit
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