日本菓道家三堀純一大師班 2026
Junichi Mitsubori Wagashi Masterclass in Hong Kong 2026
今年六月，我們榮幸邀請日本和菓子大師 三堀純一 (Junichi Mitsubori) 再度來港授課，這次的課程由香港新東方廚藝培訓與花語堂聯合主辦，帶來兩個兩天實作煉切和菓子大師班！這次課程專為熱愛日式點心的學員、私房甜品師、專業和菓子職人設計，課堂分為《初級綜合》和《高級綜合》兩班，適合由零基礎的學員以及想增進技藝的你！不要錯過親身跟隨日本人氣和菓子大師學習，進階你的和菓子手藝的機會！
一菓流 2天手型煉切和菓子綜合課 (初級）
本次香港課程主要以日本傳統工具與三堀流獨創技巧的經典結合為主的綜合技巧課程。課程包括日本傳承百年的剪刀技巧，以及三堀純一在傳統技巧上升級的獨家自創技巧，除此之外本次課程還將會教授日本和菓子職人必學的筷子技巧，更有三堀純一「一菓流」獨創的筷針技巧秘技。
本課程會製作12款和菓子造型，其中包括新開發設計工具的使用方法和技巧講解。在這兩天的課程，將會教授製作練切外皮技巧，既帶你溫習和鞏固了傳統技巧與造型，又激發靈感演繹全新風格。讓你不用到外地也可學習正統技巧，製作風靡全球引領風尚的和菓子造型。
🌟 課程亮點
- 煉切入門知識講解
- 染色技巧（不同造型的顏色呈現法/絲狀暈染技巧/混色技法）
- 剪刀的正確拿法和入門技法
- 針切工具介紹
- 針筷的正確拿法和入門技法
- 各類花瓣的針切呈現方式
一菓流 2天手型煉切和菓子綜合課 (高級）
本次高級課程將以深化剪刀與針切技巧為核心，全面提升學員對日本和菓子造型藝術的掌握與表現力。課程承接入門級所學，在熟悉傳統技法與一菓流風格的基礎上，帶你進一步鑽研更高層次的專業技巧，體驗真正職人級的藝術創作之路。
課程中除了系統教授日本正統和菓子職人的剪刀技與三堀純一「一菓流」多元化的針切技巧外，亦將針對大尺寸和菓子的製作流程進行示範與實作，讓你能穩定掌控色彩與結構的完美平衡。此外，三堀純一老師將特別於香港獨家教授他的經典代表作「紅亂菊」，親授造型重點與層次詮釋的關鍵心法。
在這為期兩天的課程中，學員將製作6款大尺寸進階和菓子造型，全面提升造型掌握力與表現層次，帶來突破自我想像的創作體驗。
🌟 課程亮點
- 剪刀、針切進階技法精準掌握
- 高級拼色法+多色拼接
- 葉片 (單葉/雙葉/三葉) 造型的生動塑形技法
- 3面菊造型技法衍生
💥 立即報名，一起發掘和菓子的無限可能！
📌 學費已包括所有材料和證書。
📌 教室提供在課堂中使用的所有材料和工具。
📌 以上課程將視乎進度，下課時間可能稍作提早或延遲。
📌 報讀進階班須曾有製作和菓子的經驗。
Junichi Mitsubori Wagashi Masterclass in Hong Kong 2026
This June, we are honored to welcome Japanese Wagashi master Junichi Mitsubori back to Hong Kong! Jointly organized by Hong Kong New Oriental Culinary Art and Blossom Cakes, this special event features two intensive 2-day hands-on Nerikiri Wagashi Masterclasses.
Designed for Wagashi enthusiasts, private dessert chefs, and professional confectionery artists alike, these courses provide a rare opportunity to learn directly from one of Japan’s most celebrated Wagashi artisans. Both Elementary Comprehensive Class and Advanced Comprehensive Class are open for registration — perfect for beginners and experienced artisans eager to refine their skills and elevate their craft!
Ichika Style 2-Day Nerikiri Wagashi Comprehensive Class (Elementary)
Date: June 18 - 19, 2026 (Thursday - Friday)
Time: 9:30am - 6:00pm
Venue: Hong Kong New Oriental Culinary Art (Fortress Hill MTR Exit A)
Instructor: Junichi Mitsubori
Language: Japanese with Mandarin interpretation
Tuition Fee: HK$6,800
Combo Offer: HK$13,580 (Save HK$720)
This introductory class blends traditional Japanese confectionery tools and century-old techniques with Mitsubori’s signature Ichika style artistic approach. Students will learn authentic Japanese scissor techniques, Mitsubori’s evolved and original cutting methods, and essential “chopstick techniques” practiced by professional Wagashi artisans.
Participants will create 12 Wagashi designs, including demonstrations with newly developed tools. Over the two days, you will learn key Nerikiri dough preparation methods — revisiting fundamental techniques while discovering fresh design inspirations that reflect contemporary aesthetics.
🌟 Course Highlights
- Introduction to Nerikiri fundamentals
- Dyeing and colour gradation techniques
- Proper handling of scissors and basic cutting techniques
- Needle-cutting tools introduction
- Proper handling of chopsticks and chopstick-needle fundamentals
- Chopstick-needle techniques for various petal shapes
Ichika Style 2-Day Nerikiri Wagashi Comprehensive Class (Advanced)
Date: June 20 - 21, 2026 (Saturday - Sunday)
Time: 9:30am - 6:00pm
Venue: Hong Kong New Oriental Culinary Art (Fortress Hill MTR Exit A)
Instructor: Junichi Mitsubori
Language: Japanese with Mandarin interpretation
Tuition Fee: HK$7,500
Combo Offer: HK$13,580 (Save HK$720)
This advanced course focuses on refining mastery of scissor and needle-cutting techniques, guiding participants toward a deeper artistic understanding of Wagashi design.
Junichi Mitsubori will exclusively teach his iconic creation "Red Ranju" (Red Scattered Chrysanthemum) in Hong Kong, offering direct insights into the artistic elements and layered expressions behind this signature work.
🌟 Course Highlights
- Precision mastery of advanced scissor and needle-cutting techniques
- Advanced colour blending and multi-tone composition
- Expressive leaf shaping (single, double, triple-leaf structures)
- Three-sided chrysanthemum technique and creative variations
💥 Register now and discover the endless possibilities of Wagashi art!
📌 Tuition includes all materials and a certificate of completion.
📌 All tools and ingredients used during class will be provided.
📌 The end time is a rough estimate and will vary depending on actual progress.
📌 Enrollment in the advanced class requires prior experience in Wagashi making.
導師簡介｜Instructor's Profile
三堀純一是著名日本菓道家，他是和菓子司いづみや第三代家主及日本甜點協會理事。 三堀老師1974年出生於神奈川縣橫須賀，1995年畢業於東京製菓學校。三堀老師2010年於TV爭霸R ”和洋菓子職人選手權“取得優勝而一舉成名，許多媒體爭相介紹。三堀老師以最為拿手的”煉切細工“為本，從2015年至今每天都以圖片形式的介紹新作，取名為”一日一菓“ (Wagashi of the Day)，累積followers已超越30萬。
2016年，三堀老師結合自身經驗開創了和菓子界的新流派「菓道」，把和菓子帶到新的美學層次。具體來說就是與茶道一樣，提倡器具與作品相結合，秉承”觀賞與品嘗“相結合的精神創作和菓子，他是「菓道 一菓流」的創始人。三堀老師目前主要在海外教授和菓子製作及指導「菓道」相關理念和動作的工作。「菓道」，不是單純的“點心製作”，帶著“款待”面對客人的心意，遵循製作糕點理論，把“讓人感受到魅力的製法”，在那動作的一舉一動中演繹到極致。
你可在他的専頁瀏覽更多他的作品：https://www.instagram.com/junichi_mitsubori/
Junichi Mitsubori is a world-famous wagashi master, a third-generation wagashi artisan of traditional Japanese sweets store Izumiya (いづみや) and the director of the Association of Japanese Sweets. He was born in Yokosuka, Kanagawa, in 1974. In 1995, he graduated from the Seika Sweets College in Tokyo. Mitsubori first gained attention when he won TV Tokyo's "TV Champion R" dessert artisan competition in 2010". Still, his popularity grew when he initiated a daily photo project on Instagram called "Wagashi of the Day" in 2015 to promote his preferred style, "Nerikiri" work, to a broader, younger audience. The image-centric platform became the perfect stage for Mitsubori's elaborate creations, and his followers have now reached over 300,000. Mitsubori turns the wagashi presentation into a new art form. In 2016, he founded his school Kado Ichikaryu. Kado (way of wagashi), a term that echoes the meticulous care and preparation involved in Chado (way of tea), uses bespoke utensils and calculated gestures to produce a highly stylized wagashi experience. Sophisticated wagashi like Nerikiri originated were naturally made by artisans' hands, and the wagashi are perfect in appearance and taste.
To Mitsubori, the beauty of the performance is as crucial to Kado as the artistry of the dessert itself. He is currently performing and teaching Kado overseas. As a master of Kado, Mitsubori does not merely make food, he instead wants the audience to appreciate the performance and his subtle movements.
You can see more of Mitsubori's works on his Instagram: https://www.instagram.com/junichi_mitsubori/
