An early report from a Japanese tea enthusiast’s perspective on “Wagashi Spirit,” the wagashi event currently being held at Shinjuku Takashimaya. It covers weekday evening crowd levels, limited-edition products and live demonstrations.
“Wagashi Spirit,” the wagashi event being held to commemorate the 30th anniversary of the opening of Shinjuku Takashimaya, runs from 1 to 6 October, with events taking place mainly at the special venue on the 11th floor as well as on the 2nd floor and basement level 1. More than 120 shops are participating, bringing wagashi from across Japan together in one place. The event was busy, with queues forming before opening on the first and second days, but when the writer visited on a weekday evening, purchasing opportunities remained relatively plentiful despite fluctuations in crowd levels and some sold-out products.
Highlights by area included a display of artisanal confectionery showcasing the skills of craftsmen at the entrance on the 2nd floor and live desserts at the dessert salon. The dessert “Shiro e” by Kombuya Magobei and Iseya combines hojicha with kudzu, burdock and kuromoji, with an experience designed around changes in temperature and texture before and after serving. On the 11th floor, live sales of premium seasonal wagashi and eat-in service were also available, with products from renowned shops across Japan, including Kashiya, Mameichi and Aoyama Beniya, appearing one after another.