Wagashi Japanese Sweets Class: Make Daifuku Mochi

Learn how to make this popular and simple Mochi sweet in Chatswood



2 hours Location Chatswood Class size 1 to 6 guests   $140 (Afterpay available)
Sydney Activities
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Food & Drink
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Baking & Desserts
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Japanese Culture Experience Gifts
Get creative in the kitchen and learn how to make Wagashi Japanese sweets at this hands-on dessert making class with Culinary Studio Dekura!
Over two hours, you'll learn how to make traditional Japanese Mochi sweet filled with fruit in the middle, a white or red sweet bean paste and a delicious Mochi outside.
This class will teach the basics on how to make this Japanese sweet and give you the confidence to make many more.
At the end of the class, enjoy your Wagashi with a hot cup of green tea and take home all of your delicious leftovers!

Upcoming dates for Wagashi Japanese Sweets Class: Make Daifuku Mochi

Times are Sydney time. Dates and prices as of 23 Oct 2026, 7:32am; availability and price are confirmed live when booking on this page.

1 upcoming date between 21 Nov 2026 and 21 Nov 2026.

  • Sat 21 Nov 2026, 11am-1pm
What you'll get
  • Enjoy your Daifuku with complimentary green tea.
  • Bring home leftover Daifuku made at the class.
Read more details   
Knowledge required
Beginner-friendly.
What to bring
Please wear closed-toe shoes.
Location

369 Penshurst Street, Chatswood NSW

Wagashi Japanese Sweets Class: Make Daifuku Mochi location
Verified reviews

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Recent reviews of Wagashi Japanese Sweets Class: Make Daifuku Mochi

  • 5/5 from Annette, attended Apr 2026: Excellent. It was extremely well organised and I can’t fault it at all.
  • 5/5 from Jazlyn, attended Feb 2026: Love the class so much! Finally . Can make my own mochi now had so much fun in the class with Hideo and wife it’s not only a cooking class but also sharing about cultural difference! Made our valentine’s date even more memorable would come back again to try their other classes!
  • 5/5 from Kathy Truong, attended Dec 2025: Great experience into Japanese culture!
  • 5/5 from Erica Tang, attended Jul 2025: The class was friendly and fun; the instructions were clear and easy to follow. We enjoyed our Daifuku Mochis served with freshly made hot Matcha green tea together as a class.
  • 5/5 from Kodie Vandenberg, attended Dec 2024: Had such a fun time making mochi last night for a friends birthday! The teachers were lovely and gave very good instructions. The mochi was delicious and it made plenty for us to take home. I highly recommend this activity for a fun Japanese experience!
  • 5/5 from Camila Aguirre Pezoa, attended Aug 2024: loved it and learnt so much, i highly recommend this to anyone who has an interest in Japanese sweets
  • 5/5 from Bonnie Plumpton, attended Apr 2024: Had a lovelyl time at this class. The mochi was delicious and the teacher is a fantastic host.
  • 5/5 from Melan Lie, attended Jan 2024: Sensei Hideo Dekura was amazing teacher and very welcoming; it was evident that lots of time and care had been put into the preparation of the class. We had such a wonderful experience in his studio, and not only got to become immersed in Japanese culture through a tea ceremony, but we were also able to to make delicious daifuku with perfect consistency and sweet red bean filling. On top of that, the kitchen was pristine and the interior design of the studio created such an authentic atmosphere as if we were transported to a Japanese kitchen. Thank you again to Sensei Hideo Dekura for a once in a lifetime experience!
  • 5/5 from Vanessa Campbell, attended Nov 2023: Both a culinary and cultural experience, this class is truly outstanding. We will be back for other classes at this location.
  • 5/5 from Rosyline Caro, attended Aug 2023: We had great time making Daifuku. HIideo Sensei was very patient and knowledgeable. He guided us every step of the way. The ingredients were fresh and final product was delicious. He even taught us how to make matcha. Overall it was great way to spend a Sunday.
  • 5/5 from Catherine Mah, attended Jan 2023: 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.
  • 5/5 from Bree Bunzel, attended Jan 2023: Hideo was lovely, patient, super knowledgeable and very helpful. He had such interesting life stories and adventures, I’m inspired by him! Thank you for a lovely experience for my friend’s birthday.
  • 5/5 from Victoria Bismire, attended Aug 2022: Excellent class. The venue is easy to get to and there is great parking in the side street next to it. Great facilities and the instructions provided were really clear. By the end of the class we all had delicious daifuku to enjoy with green tea. Recommended!
  • 5/5 from Apple, attended Aug 2022: Enjoy the class, good teacher, large room and very clean more variety ingredients would be nice
  • 5/5 from Zara Humphreys, attended Aug 2022: Everything about this was great! Lovely and very experienced tracer. Great venue, and beautiful Daifuku to eat at the end. Totally worth the money imho
Your teacher

Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (614)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.
After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.
In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.
Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.
He is the author of several Japanese cooking books and cooking videos.
In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.
In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.
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