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    The highlight of Tsuruya Yoshinobu is definitely its Kayu Chaya counter. Guests can sit at the counter and watch wagashi artisans up close as they shape nerikiri into exquisite seasonal jonamagashi. Their movements are precise, and every detail—from the colors and shaping to the final decorations—is carefully considered. It’s essentially a small artisan performance.

    Even if you aren’t familiar with wagashi, watching them being made helps you appreciate the thought behind every shape and detail. The freshly prepared jonamagashi is delicate and soft, with a sweetness that pairs beautifully with matcha. It isn’t just visually stunning; the flavor also lives up to the standards of this long-established shop.

    If you’re making a special trip, I recommend prioritizing Kayu Chaya. Rather than simply buying something to go, watching the jonamagashi take shape right before your eyes is the most memorable and worthwhile part of the experience.

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