Dassai Blue Sake Brewery hosts a collaboration workshop that blends contemporary art with Japanese wagashi, the delicate tradition of handcrafted sweets.

Wagashi Workshop and Modern Art Demonstration

Saturday, January 24, 2026 from 2:00 p.m. until 4:00 p.m.

Dassai Blue Sake Brewery – 5 Saint Andrews Road, Hyde Park, NY 12538

Admission: $90

Dassai Blue Sake Brewery hosts a collaboration workshop that blends contemporary art with Japanese wagashi, the delicate tradition of handcrafted sweets. Discover how artist Moyuru Shiroma’s signature designs come alive through wagashi expert Sara Suzuki’s Chokotto Wagashi.

Event Structure

Guided instruction from Sara Suzuki
All of the materials to make three wagashi
A glass of Dassai Blue Nigori or Nigori Sparkling

Suzuki will guide participants in creating three different designs of nerikiri wagashi inspired by Shiroma’s signature designs: flowers, butterflies, and fish. At the end of the event, each participant will receive a box designed by Shiroma, allowing participants to take home their favorite wagashi in this special keepsake. In addition, while Suzuki leads the class, Shiroma will create a live painting.

To purchase tickets, please visit Tock.

What is Wagashi?

Wagashi is a traditional Japanese confection made from simple plant-based ingredients such as rice flour, sweet bean paste, and sugar. Their intricate designs reflect nature and seasonality, and they are typically paired with matcha at tea ceremonies.

About Sara Pekofsky Suzuki

While studying in Japan during college, Sara Pekofsky Suzuki discovered the quiet beauty and variety of wagashi. Inspired by those experiences, she continues to deepen her craft through ongoing courses and training. Through PEKOS CHOKOTTO WAGASHI, she creates seasonal, handcrafted sweets made entirely from scratch, using only all-natural ingredients and colors, celebrating care, tradition, and the fleeting nature of each moment. To learn more, follow Suzuki on Instagram.

About Moyuru Shiroma

Moyuru “Moy” Shiroma grew up on the small tropical island of Okinawa, Japan. This is where he developed his love of using bright colors to express mood. More recently, he has illustrated the duality of human emotions by combining the vivid colors of acrylic paints and sprays with the darker colors of stencil. He earned a bachelor's degree from Tohoku University of Art and Design, followed by attending college in Rockland County, New York. Both schools presented him with awards in the field of visual arts. He continues to hold exhibitions and collaborate with companies to share his vision. For more information, please visit Moy’s website.

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Susan McCormac 12/1/24 Susan McCormac 12/1/24

Unique Collaboration of Michelin-starred chefs

Restaurant Yuu x Racine

Wednesday, December 4 at 6:00 p.m. and 8:30 p.m.
Thursday, December 5 at 6:00 p.m.

Restaurant Yuu – 55 Nassau Ave, Brooklyn

Cost: $450 per person

Michelin stars will be shining at Restaurant Yuu in Greenpoint, Brooklyn, on December 4 and 5. Chef Yuu Shimano and Chef Kazuyuki Tanaka, owner of Racine in Champagne, France, are collaborating for an exclusive dinner event.

Within six months of opening in 2023, Executive Chef Yuu Shimano’s namesake Restaurant Yuu was awarded one Michelin Star. Robb Report ranked Restaurant Yuu as the number one Best New Restaurant in America in 2024, and OAD listed it as #68 out of 598 restaurants in the Top Restaurants in North America in 2024.

Tasting Highlights

This exceptional 14-course chef’s tasting menu will kick off the holiday season; both chefs will use their distinct culinary styles to showcase the very best of seasonal winter ingredients.

Guests will enjoy five amuse-bouches, three by Chef Kazuyuki and two by Chef Yuu. This will be followed by three signature dishes from each chef. The meal will conclude with two desserts: one created by Chef Kazuyuki and the other by Restaurant Yuu’s Executive Pastry Chef Masaki Takahashi.

There will be two seatings on December 4—at 6:00 p.m. and 8:30 p.m.—and a 6:00 p.m. seating on December 5. To make reservations for this unique culinary experience, please visit Tock.

About Chef Yuu Shimano

Chef Yuu Shimano trained at Tsuji Culinary Institute in Osaka, Japan, and Lyon, France, graduating in 2002. He spent eight years in French kitchens, beginning at the two-Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes before becoming the Chef de Partie of Meats and Sauces for a long stint with his mentor, Guy Savoy, a three-starred Michelin chef, in Paris. There Shimano learned to appreciate the soul of French culture and the interaction between nature and the ingredients. In 2017, he was tapped by Tokyo Restaurant Factory to open MIFUNE New York, where he served as Executive Chef for five years and earned a Michelin star. He found his style when he combined his French techniques with meticulous Japanese attention to detail and precision.

About Chef Kazuyuki Tanaka

Chef Kazuyuki Tanaka’s impressive culinary journey began in Japan, where he honed his skills at esteemed establishments such as Apicius and Hotel New Otani Saga. He moved to France at the age of 21 and trained for years at Michelin-starred restaurants around the country before opening his own restaurant, Racine, in Reims, where he earned two Michelin stars. He is the recipient of multiple prestigious accolades, including the Jeune Talent de l’Année Award (Young Talent 2015) and the Grand de demain (Future Grand Chef 2016) Award from Gault & Millau, which he earned three times. His cookbook, Racine: Un Japonais à Reims, was published in 2021.

Dassai to Host Wagashi x Art Event