Tea + Wagashi with Saki Fukuda


We are very excited to have wagashi artist, Saki Fukuda, at our shop for the next three weekends for Wagashi + Tea.

Growing up in Nagasaki, Japan, Saki Fukuda apprenticed with traditional Japanese confectionary shop  Kameya Yoshinaga in Kyoto for three years. Wagashi (Japanese traditional confectionary) is her passion, and when Saki moved to Vancouver 3 years ago she took a position at Yuwa Japanese Restaurant, where she has been presenting wagashi and cooking traditional Japanese foods with their inspiring team since.

Saki's hand made wagashi is always elegant, attentively made, and rooted in tradition and seasonality. I always think how fortunate we are to have her in Vancouver.

For her time at Cultivate, Saki will be making two seasonal wagashi each weekend that I will pair with special teas. We will be serving 20 of each wagashi every weekend.

We look forward to having you in to share in these wonderful pairings – I can’t think of a better way to welcome the Spring season this year. 

Menu for March 4 and March 5:

Set One: Sakuramochi (桜餅) paired with Mengding Yellow Tips
Doumyouji-mochi with red been paste, salt-pickled Sakura leaf

Set Two: White Plum Nerikiri (Hakubai 白梅) paired with Gardenia Bird's Tongue
Nerikiri mochi and white bean paste with ume white bean paste

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