A fun two hours learning how to use different icing tips to make various succulents. A bit basic though, more suited to people who have zero experience with piping. It also felt more like a class to while away two hours, rather than an informational class on how to recreate, experiment and advance at home. I felt like we could have covered more succulent types in the class, rather than repeating the same ones twice.

The wagashi class was clearly presented, with cultural information provided about the history of the sweet. All done while being taken step by step through the different stages so we could recreate at home.

Hideo created a great space to learn and was a welcoming teacher. I had a great evening making daifuku mochi and enjoying them with green tea afterwards.

My son absolutely loved the class. He left with a huge smile and a box of delicious sushi for lunch.