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 February 25 and February 26:

Set One: Dorayaki (どら焼き)  paired with 2022 Osmanthus Laoshan Black
Japanese pancake with kinako (roasted soybean) paste and red bean paste

Set Two: “Winter Peony” Nerikiri (Fuyubotan 冬牡丹) paired with Jasmine Jade Tips
Nerikiri white bean paste with yuzu white bean paste

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