Toraya Kobo

Toraya Kobo is the space made to “recreate the origins of a wagashi shop in the modern world” that first launched in 2007 by Toraya, a long-established wags\ashi name since the late Muromachi period. The shop sits across a vast 5,600 tsubo (about 18,500 square meters) of land that was originally a villa.

Kick off your visit by passing through the rustic thatched-roof gate to find a spacious garden that changes with the seasons. The gentle sunlight filtering through the trees guides you along a scenic path to a glass-walled building that houses four distinct spaces: the kitchen, sales area, terrace seating, and café seating. In the kitchen, you can watch skilled artisans at work, making the dough for dorayaki, preparing their signature sweet bean paste, and crafting other traditional sweets. The sales area offers seasonal, limited-edition wagashi, as well as favorites like dorayaki and daifuku.

The café is a go-to stop for freshly made wagashi and exclusive eat-in menu items. An undeniable crowd favorite is the Anmitsu, made with natural agar from Amakusa and topped with the workshop's special Awa sugar syrup. The café also offers seasonal specialties that reflect the flavors of the time of year.