The Japanese tea stand-café, “Hachiya” will open new stores in Sendagaya and Daikanyama
27.November.2017 | FOOD
The Japanese tea specialty store, “Hachiya’s” Sendagaya store will open on the 1st of December 2017 (Fri.) and the store in Daikanyama will open on the 5th of December (Tue.).
Under the concept of “recreating the culture of Japanese tea,” the popular fashion designer produced these stores. In addition to the standard original menu items of “Hachiya” such as green tea, roasted green tea and brown rice tea, they will offer natural and strictly selected menu itmes such as tea latte made using a bamboo whisk and Japanese desserts that go well with teas.
The name of the store “Hachiya” came from “Hachiju Hachiya” which is known as the day to begin harvesting tea leaves (the tea leaves harvested in Hachiju Hachiya has been known as a pick which brings luck” and the kanji character “八(eight)” which is known as a number which brings luck.
The tea latte is a mixture of powder green tea and milk mixed with a bamboo whisk. They are aiming to introduce the tea culture of Japan to customers by presenting how this product is made.
“Sencha Soda” which is an original product of the store is a new kind of green tea which has a fresh flavor. “Fruit Iri Sencha Soda” is a drink where you can enjoy the texture including the jelly and fresh fruit.
Moreover, a simple tea where you can enjoy the real flavor of tea leaves made with the special teapot selected by Gyokusendo which sells Tsuiki Doki, an intangible cultural asset, will be offered. Plus, they are planning to sell season-limited menu items so that you can enjoy each season.
Let’s enjoy these special tea drinks and Japanese desserts.
HARIO has created a completely new way of serving tea with its new clear lidless teapot.
The teapot substitutes a lid for a filter, allowing for you to place your tea leaves directly into the pot and not have to worry about any pieces falling into your cup. The spout is made from PCT resin which caters to high temperatures and gives it impact strength, heat resistance, and makes it transparent.
Clear Lidless Teapot: ¥2,000 (450ml) / ¥2,500 (700ml) (Before Tax)
As you pour the pot, the scent of the tea rises together with the steam. The pot is made from heat-resistant glass which means you can see the tea leaves as well as watch the colour of the water change. It’s made so you can enjoy every sip of your tea’s delicious flavour, right down to the last golden drop. Not only that, it’s also smart and stylish, so is sure to elicit a comment or two when you’re pouring tea for people.
Since you don’t have to worry about any leaves pouring out, you can try out all kinds of different teas, whether it be Japanese tea, herb tea, and so on. It’s great for iced tea too, especially with the weather warming up.
The teapot benefits from not being made up of many parts, so it’s super easy to clean—you can get right down into the corners.
Make teatime even more fun while you’re at home with this clever new invention!
Clear Lidless Teapot (Japanese: フタなしティーポット・クリア)
Official Website: https://www.hario.com
Stock Your Kitchen With Japanese Kitchenware Tools by SALON adam et rope’
21.May.2020 | FOOD
SALON adam et rope’ has launched its new “Nihon no Daidokoro Dougu” (Japanese Kitchen Tools) collection which features a curated selection of Made In Japan kitchenware and cookware items from high quality Japanese brands.
Top: ¥12,000 / Middle: ¥12,000 / Bottom: ¥9,000 (Before Tax)
Traditionally, Japanese knives were made by men with men in mind, but these Kasane knives are made by women to fit with the modern age. They are made in such a way to feel comfortable in smaller hands. The handles are made from rare natural wood from the cerasus jamasakura trees of Gifu Prefecture which give them a texture that changes as you continue to use the knives. The blades themselves are made from high-carbon stainless steel which gives them superior sharpness and durability. The blade edge is the result of a new technology developed by Sumikama called “Zero Edge” which makes them thin and sharp.
Left: ¥1,300 / Middle: ¥2,000 / Right: ¥2,800 (Before Tax)
Left: ¥1,000 / Middle: ¥1,200 / Right: ¥2,000 (Before Tax)
These handy stackable containers are made by Kaji Donya, a company based in Tsubame, Niigata. The height of each one is the same which makes them super convenient when stacking inside fridges.
Ceramic Grill: ¥1,400 (Before Tax)
The ceramic grill is a longtime seller at SALON. If you’re grilling bread on it, it leaves the outside crispy and the inside nice and soft. It uses far-infrared rays which means the water content of the ingredients grilled on it is not lost, allowing for the full tasty flavour to stay locked in and the food plump and juicy.
Father’s Day: Otokomae Tofu Celebrates Dad’s Around the World With New Tofu Product
13.May.2020 | FOOD
Japanese tofu company Otokomae Tofu is celebrating Father’s Day this year by releasing its new “Chichi no Hi Tofu” (Father’s Day Tofu) at supermarkets around Japan for a limited time between June 15 and June 21.
When you pour soy sauce over the Father’s Day Tofu, a message of gratitude appears on the tofu’s surface in Japanese. This is a unique, one-of-a-kind tofu experience. There are four messages in total which translate to: “Manly,” “Thanks always, dad. I love you, live a long life,” “You work so hard papa, I love you,” and “Dad.”
Giving your dad some Father’s Day Tofu is sure to make for a Father’s Day to remember!
Chichi no Hi Tofu (Father’s Day Tofu)
Running: June 15, 2020 – June 21, 2020
Price: ¥158 (Before Tax)
Available: Supermarkets in Japan (Except Hokkaido and Okinawa)
Otokomae Tofu Official Website: http://otokomae.com
McDonald’s Japan: Chicken Tatsuta Mentai Cheese & Other Japanese Flavoured Foods Coming to the Menu
09.May.2020 | FOOD
McDonald’s Japan is introducing some mouth-watering new foods to its menu including two which incorporates chicken tatsuta: the “Chicken Tatsuta Mentai Cheese” which is made with walleye pollack roe, and the bite-sized “Hitokuchi Tatsuta”ーthe latter of which is arriving to the side menu.
It is also introducing the “Rice Chicken Tatsuta” burger following the success of the “Rice Burger” which was released at stores for the first time earlier back in February of this year.
These new menu items will be released on May 13, 2020 at all McDonald’s branches in Japan for a limited time.
Chicken Tatsuta Mentai Cheese
Chicken tatsuta is a popular Japanese dish which combines a soft, soy ginger-soaked chicken patty with spicy sauce and stuffs it inside a bun. McDonald’s new “Chicken Tatsuta Mentai Cheese” adds spicy walleye pollack roe mayo and smooth white cheddar cheese to the equation. It will be available all day round, including for the morning menu.
Rice Chicken Tatsuta
The “Rice Chicken Burger” will be available in the evenings only.
Japanese actor Toshiyuki Nishida is appearing in the TV commercials to promote the “Hitokuchi Tatsuta” while comedian Nobuyuki Hanawa and actor Katsumi Takahashi appear in the “Rice Chicken Tatsuta” commercials which feature a re-recording of the song SWEET MEMORIES ~Amai Kioku~ by Seiko Matsuda.
McDonald’s Japan Official Website: http://www.mcdonalds.co.jp/
nana’s green tea Releases Luxurious Gyokuro Tea Drink and Parfait You Can Take Out
20.April.2020 | FOOD
Modern tea hosue nana’s green tea has 81 branches across Japan. Alongside café-style food, their specialty is traditional desserts and drinks made from traditional teas such as matcha and hojicha. They are now selling a new parfait and chilled drink made from fresh gyokuro green tea for a limited time.
As the days grow gradually closer to summer, the menu blooms to life with the season’s fresh green colours. The desserts at nana’s green tea never fail to boast their own unique and unbeatable flavours. The new parfait and drink are made with a generous serving of gyokuro, which is a fine and luxurious type of green tea recognised by its signature bright green appearance. The rich green tea is sourced from the long-established Kyoto tea-producer YAMAMASA KOYAMAEN.
YAMAMASA KOYAMAEN: Kyoto’s Long-Established Uji Matcha Tea Producers
YAMAMASA KOYAMAEN are the owners of a tea plantation in Kyoto’s renowned matcha region called Uji. With their passion for selling only the best flavour of tea above all else, they have contributed to the growth of Uji-grown tea since the end of the Edo period.
Gyokuro tea is produced with the same careful attention and care as matcha but with a different procedure. nana’s green tea grind the leaves to a fine powder to fully extract its refined essence. From the flavour to the aroma, gyokuro tea provides a completely different experience to matcha. If you love Japanese tea, this is the perfect opportunity for you to explore the wonderful flavours of Uji tea.
Gyokuro Warabimochi Parfait
Gyokuro jelly made from 100% gyokuro Uji tea and white bean paste dusted in gyokuro powder dress this parfait in rich flavours. The warabimochi is also dusted in gyokuro powder to balance its sweetness. The sweetness of the warabimochi and the gentle and refined flavour of gyokuro tea will spread through your mouth. Finally, the parfait is laced in black sugar syrup for a refined accent.
Gyokuro Jelly Frozen
Gyokuro tea and milk are mixed together to create an aromatic and vivid drink mixture. Chunks of soft gyokuro jelly can be seen at the bottom of the drink. Suck them up through your straw for a refreshing and fun texture. As the process of roasting gyokuro leaves is very difficult, it is a flavour that can be difficult to come across. This is the perfect way to enjoy a refined flavour in a casual way.
You can also order the parfait and drink to take out, making it the perfect luxurious treat to enjoy at home. If you love exploring tea, this is an unmissable opportunity.
nana’s green tea
Shop Locator: http://www.nanasgreentea.com/shop/
*Takeout availability varies from shop to shop and may be unavailable in certain regions. Please confirm this with the shop staff.
Popular Yakiniku Restaurant Futago to Open New Branch at THE JUNEI HOTEL in Kyoto
14.March.2020 | FOOD
FTG Company, which operates 74 restaurants inside and outside Japan, is set to open its new restaurant Nikukappou Futago at THE JUNEI HOTEL Kyoto in Higashiyama, Kyoto on March 27, 2020 where it will serve authentic Japanese wagyu beef and full courses.
THE JUNEI HOTEL Kyoto is a small luxury tourist hotel housing eleven rooms in total, including its Bamboo Suite. Bamboo can be found throughout all the rooms as part of the hotel’s concept: “A sojourn embraced by bamboo in a moonlit space.” The rooms, as well as the hotel interior overall, showcases beautiful traditional handiwork using bamboo.
Inside Nikukappou Futago
Nikukappou Futago fuses traditional Japanese elements with modern ones. It features half-size eating areas as well as private areas. Customers can expect their private dining experience to include freshly-cooked full courses with high quality Japanese wagyu and seasonal ingredients.
Menu in Japanese *Menu will change monthly
Nikukappou Futago’s concept is “A relaxed adult’s Iki.” The word iki here refers to a range of different meanings in Japanese, like “sophistication,” “breath,” “spirit,” and “life.” The restaurant will work to serve a hospitable service that enables each and every person to enjoy that iki that lives inside them.
Foie Gras & Wagyu Filet Mouthful Bowl
Wagyu Loin & Kyoto Vegetable Shabu-shabu
The course is made with seasonal ingredients and vegetables. Plus, in using a range of cooking methods, the original flavour meat of the meat is intensified.
Wagyu Sirloin Sumiyaki
Enjoy a selection of high-quality rare wagyu cuts like sirloin, filet, loin, and more. You can also enjoy a selection of classic Japanese dishes like yakiniku, shabu-shabu, and sukiyaki, all in one course.
Like the changing seasons in Kyoto, the menu will be altered every month to bring something new. Discover your iki and enjoy a great meal at Nikukappou Futago.
Nikukappou Futago THE JUNEI HOTEL KYOTO
Address: THE JUNEI HOTEL KYOTO Floor 1F, 4-139 Honmachi, Higashiyama Ward, Kyoto
Grand Opening: March 27, 2020
Opening Hours: 17:00-23:00 (Last Orders 22:00)
No Fixed Holidays
Seats: 32 (6 Half-Size Rooms / 2 Private Rooms
Course Price: ¥11,000 (Tax and service charge not included) *Course menu to change each month
Official Website: https://nikutei25.com/
Winners Announced For The 7th Washoku World Challenge Competition
03.March.2020 | FOOD
The final round for the 7th Washoku World Challenge Competition was held in Tokyo on February 20 and 21, which saw WANG Wei Ping of China, and chef at SUN with AQUA JAPANESE DINING SUNTORY, as the winner.
The two-day event brought together five chefs from Hong Kong, Singapore, Paris, Donostia-San Sebastian, and New York come together to compete and show their skills create dishes based on the competition’s main theme of “Umami” and this year’s theme of “Texture and Mouthfeel.”
The judges said: “This 7th edition demonstrates that the finalists’ technical level keeps improving every year. Creating Japanese dishes that incorporate the characteristics and unique ideas of other countries’ culinary cultures, while respecting the fundamentals of Japanese cuisine built on the concept of umami, expands the potential of Japanese cuisine. The creations of each one of the finalists embodied this notion.”
Middle Contender: WANG Wei Ping, 1st Place Winner
WANG Wei Ping’s Dish
On the first day, the chefs used the same ingredients to create a “nimonowan.” On the second day, they forged their own original dishes using five or more ingredients which they arranged on a Japanese “hangetsubon” tray.
When reacting to his victory, Wang Wei Ping said: “I thank the owner and other members of my restaurant. After returning to Shanghai, I would like to continue conveying the excellence of Japanese cuisine, which is both healthy and tasty.”
First Place: WANG Wei Ping (China, SUN with AQUA JAPANESE DINING SUNTORY)
Second Place: Yael PEET (USA, Fury’s) *The restaurant will be open this summer.
Third Place: Loh Man HONG (Singapore, FAT COW)
Wojciech POPOW (Poland, Beaverbrook)
– Head Judge: Mr. Yoshihiro MURATA
(Chairman of Japanese Culinary Academy, Owner and chef of Kikunoi, Japanese Cuisine Goodwill ambassador)
– Deputy Head Judge: Mr. Masahiro NAKATA
(Director of Taiwa Gakuen Education Inc. President of Kyoto Culinary Art College)
– Judge: Mr. Hideaki MATSUO
(Owner of Japanese Cuisine KASHIWAYA, Japanese Cuisine Goodwill ambassador)
– Special Judge: Yoshio KOJIMA
Washoku World Challenge
Official Website: https://www.washoku-worldchallenge.jp/7th/en/
Fermented Food Cafe ‘Tsuke x Koji Haccomachi’ to Open in Kyoto’s Sanjo Area
19.February.2020 | FOOD
Tsuke x Koji Haccomachi is a new cafe opening in the Sanjo area of Kyoto on February 22, 2020, that is centred entirely on fermented foods.
The name “Haccomachi” derives from the Japanese word Hakko (Hacco), meaning fermented, and Komachi (Comachi), meaning a beautiful woman. The cafe hopes for people to incorporate fermented foods into their livesーsomething which is rooted in Japanese food cultureーand live comfortably.
The cafe’s logo showcases the making of kōjiーa type of mould used in the fermentation process of certain food products in Japan, like soybeans. The logo hope to pass down this long upheld tradition.
Hakko fermentation is a major part of Japan’s food culture. Since ancient times, the sweetness and umami brought about by the enzymes in the fermentation process have served to accompany many foods in the country, such as miso, soy sauce, mirin, rice vinegar, and so onーall traditional condiments used in the Japanese kitchen that are still fundamental today.
The menu at Tsuke x Koji Haccomachi features a line-up of fermented foods made in Kyoto, including those from Kyoto-based soybean makers Fujiwara Shokuhin, Sawai Shoyu Honten which has produced the same high quality soy sauce for decades, sake brewery Kitagawa Honke which has been around since the Edo Period, and more.
A Small Look at the Menu
Haccomachi Special – Fermented Lunch Plate: ¥1,690
This lunch plate is an assortment of hors d’oeuvre made with fermented condiments, tandoori chicken that has been pickled to elevate the umami, marlin fish, soup, and more.
Spare Ribs On The Bone in Miso Yuan Yaki: ¥1,490
This hearty portion of spare ribs are marinated in a miso, mirin, and soy sauce mix. Taste the full umami flavour of the juicy meat.
Namerō Miso Salmon in Yoghurt Sauce: ¥770
The salmon is served namerō style, a type of tataki or pounding method, in miso. The yoghurt has both a refreshing and rich flavour.
Homemade Komekoji Rice Malt Sweet Sake Yoghurt: ¥470
The splitting of the sour yoghurt serves to elevate the sweetness of the sake. This is a drink that even those who don’t like sweet sake are sure to enjoy.
Miso Pound Cake w/ Vanilla Ice Cream: ¥550
The miso pound cake is a collaboration with Japanese confectionery company Sarasa, which has 6 branches of cafes and shops in Kyoto. It’s made using komekoji rice malt powder provided by an old-fashioned Japanese shop (菱六もやし). The umami of the miso is intensified, and the cake stays moist thanks to the powder. It’s served with a dollop of refreshing vanilla ice cream.
Blackcurrant & Vanilla Sweet Sake Affogato: ¥550
A unique spin on the affogato dessert which has you pouring hot sweet sake over tangy and refreshing blackcurrant sherbet and rich vanilla ice cream. Enjoy the mix of the hot sake and the cool ice cream.
Discover the Japanese tradition of fermentation at Tsuke x Koji Haccomachi, opening February 22, 2020.
Tsuke x Koji Haccomachi
Grand Opening: February 22, 2020
Address: 78-1 Masuyacho, Shitagaru Yanaginobamba Sanjo-dori, Nakagyo Ward, Kyoto,
Opening Hours: [Weekdays] 11:00-15:00 & 17:00-22:00 / [Weekends & Holidays] 11:00-22:00
Official Website: https://haccomachi.jp/
Akasaka Yuuga: The New Japanese Restaurant in Tokyo’s Gourmet Warzone Akasaka
13.December.2019 | FOOD
Akasaka is known as a warzone when it comes to gourmet restaurants, but a new contender has arrived. Akasaka Yuuga opened this month in Akasaka Ni-chome, Tokyo. This restaurant serves Japanese style cuisine featuring carefully selected flavours taken from across the country.
Yuuga gets most of their fish from Choshi Port, which boasts the best fish yield in Japan, as well as other carefully chosen seafood from across Japan in addition to seasonal vegetables. They bring out the full flavour of their ingredients, all of which are matched to the current season. They even serve Japanese black beef.
Their concept centres on how recognised and loved Japanese food is internationally. The restaurant makes full use of Japan’s traditional food culture and prepares food using a variety of cooking methods. Everything in the restaurant is carefully considered to ensure diners enjoy their meal experience with all five senses, from not only the food but the decor and hospitality too. There are also counter seats available for customers who want to watch their food being prepared while they talk, whether to their friends or with the skilled chefs, offering an unforgettable dining experience for Japanese people and foreigners alike. There are also private eating booths for those who want to eat with friends, family, or celebrate a special day.
Nijushisekki refers to the days that divide the solar year into twenty four equal sections and highlight the longest days of sun in summer, the shortest days in winter, and the days being the same in spring and autumn.
The dishes at the restaurant reflect these regular changes; the dishes are not bound strictly by Japanese cuisine, but make use of various cooking and preparation methods, with thought and consideration put into every dish.
Japanese Black Beef
Yuuga prides itself not only on seasonal vegetable and fish-filled menu, which is both a feast for the belly and eyes, but on the beef used in its course meals too.
Yuuga serves Japanese black beef which comes from a rare breed of cow which is difficult to rear. It has a distinct rich flavour and low melting point which gives it a melt-in-the-mouth texture.
There are three courses to choose from that cater to customers desires, costing ¥8,000, ¥12,000, and ¥20,000 respectively. This includes appetisers, and customers can choose from a range of wines from around the world select by sommeliers, as well as champagne, whisky, and of course sake and shochu.
Address: Yamaguchi Bldg. 1F, 2-14-8 Akasaka, Minato Ward, Tokyo
Business Hours: 17:00-23:00 (Last Orders 22:00)
Closed: Sundays & Public Holidays
Official Website: http://yuuga.ku-shin.jp
This Week’s Breakfast: Warming Up With Asa Kayu at Asora no Chaya in Ise
One thing I do at least once a week without fail is treat myself out to some delicious food or dessert. I find it very important time well spent in order to live a happy, fulfilling life.
During a business trip to Ise, I decided to treat myself to some breakfast in the coastal city. I got up nice and early and went to pray at the Toyo’ ukedaijingu of Ise Grand Shrine before making my way to Asora no Chaya to order some of their Asa Kayu (“Morning Porridge”) to warm myself up since I was feeling a little cold.
Asora no Chaya is about an 8-minute walk from Ise Stationーwhich by the way is the closest station to the Toyo’ ukedaijingu of Ise Grand Shrineーand just a minute’s stroll from the inner shrine itself.
At the entrance they had “Asa Kayu” written on the door as pictured above. The cafe itself is located on the second floor.
The cafe has wood-based decor, and the windows are nice and big, letting lots of natural light seep in. From the window I could see Ise Grand Shrine which I prayed at just moments ago. It’s a place where you can wind down and relax.
I ordered the “Mike no Asa Kayu Awabi” (in Japanese: 御饌の朝かゆ 鮑). I found out that the word mike is used to refer to precious, sacred food. Apparently, your good fortune will increase if you eat it after praying to the god of food at the Toyo’ ukedaijingu.
Mike no Asa Kayu Awabi (御饌の朝かゆ 鮑) – ¥2,040 (Tax Included)
My meal arrived in a wooden box. When I opened it, I was happy to see that I not only received the porridge, but other small plates and bowls of food too.
I was charmed by how shiny the rice was in the sunlight. To eat the thin rice porridge, you add the awabi, pickled vegetables, kombu, bonito broth and other ingredients.
The rice porridge is easy to digest and warms you up to the coreーthe perfect way to relax on a cold day. The combination of the tender bonito and the smooth porridge is a match made in heaven. It’s a very simple dish with no unnecessary additions. It has a gentle flavour that makes your mind and body just wind down and relax.
As well as the rice porridge, the meal comes with other healthy foods too like dried fish, soft boiled egg and vinegared ingredients. For dessert, you get zenzai which is a type of sweet soup. This is a very special breakfast you can only experience here at this cafe, coupled with a view of Ise Grand Shrine, all in the early morning.
Whenever I wake up early, it feels like I’ll have a very different start to the day than usual, but spending my morning in Ise, praying at Ise Grand Shrine and eating kayu porridge at Asora no Chaya had me holding my head high.
This morning, it was the start of another new day, and I began it feeling dignified.
Awabi Gohan no Moto – ¥1,300 (Tax Included)
I wanted to share the happiness between friends and family on this fine day where I got to eat a delicious breakfast. This Awabi Gohan no Moto is an easy way to enjoy awabi. You took it together with rice to make awabi rice. Being able to purchase awabi, which is a high quality ingredient, at this price is an absolute steal.
Writer: Sayuri Mizuno (MOSHI MOSHI NIPPON)
Translator: Joshua Kitosi-Isanga
Asora no Chaya
Address: Ise Sekiya Honten Floor 2F, 13-7 Honmachi, Ise, Mie Prefecture
Opening Hours: Asa Kayu 7:30-10:00 / Lunch 11:30-14:30 / Cafe 7:30-17:00 (Until 16:00 on weekdays)
Official Website: https://www.asoranochaya.com
Orders Now Open For Japan’s Ultimate Mochi Brand ‘THE OMOCHI’
11.November.2019 | FOOD
dot science launched a new brand on Wednesday called ‘THE OMOCHI.’ Together with the brand’s partner Kasaharamochiーa Miyazaki-based mochi making companyーthey are aiming to update one of Japan’s most recognised traditional confections: mochi.
Kasaharamochi make their mochi using an old-fashioned method that is almost extinct which makes use of a kamado BBQ and firewood. They shoot towards making the ultimate mochi.
In the video below, one of the staff members at Kasaharamochi discusses the cooking techniqueーthe oldest method, but the one that creates the most delicious mochi around.
Ingredients are carefully selected and placed carefully into the fire to steam. Kasaharamochi has continuously sought this ancient technique to cook the perfect mochi, a flavour which has been eaten by emperors and the imperial family during celebrations. This mochi has now been dubbed THE OMOCHI.
For the first line-up of the THE OMOCHI brand there will be 5 different types of mochi.
Pickled Egg Yolk & Soy Sauce
Cinnamon Honey Bar Mochi
THE OMOCHI website is also showcasing how best to eat and enjoy mochi as well as what is possible with this sweet treat. The website offers wine pairings, what to eat mochi with, original recipes and more, so be sure to check out the website.
THE OMOCHI Original Recipes: https://theomochi.com/#recipe
THE OMOCHI Line-Up (10 Included)
01. Plain – ¥1,200 (Before Tax)
02. Genmai Rice – ¥1,200 (Before Tax)
03. Shrimp – ¥1,500 (Before Tax)
04. Walnut – ¥1,400 (Before Tax)
05. Soy – ¥1,400 (Before Tax)
THE OMOCHI Official Website: https://theomochi.thebase.in/
Experience Art and the Japanese Tea Ceremony Come Together at hotel koe tokyo’s Private Lounge
“hotel koe tokyo” isn’t your everyday normal hotel. Developed and produced by “koe,” the hotel brings together fashion, music, cuisine, and a luxury accommodation experience. In line with DESIGNART TOKYO 2019, the hotel has announced it will hold a reservation-only event entitled “DESIGNART TOKYO 2019: Tea ceremony by artless＋asahiyaki” at its third-floor private lounge on October 19 and 20.
Asahi ware is a type of Japanese pottery originating in Uji, Kyoto almost 400 years ago. Hosai Matsubayashi is the 16th generation master of this long-running workshop, known as Asahiyaki, and he’s set to collaborate with Shun Kawakami, an artist and art director of global branding agency artless Inc. The collaboration is being held to promote Japanese culture not only to the people of Japan but those overseas too, and “hotel koe tokyo” is the perfect place to do it due to the huge number of foreign visitors that stay at the hotel.
The two of them have taken the traditional Japanese tearoom and have put a modern spin on it. Normally, this private lounge of the hotel is only usable by guests staying there, but this reservation-only event will grant exclusive access to all. It brings together Japanese tea and art in the form of a special tea-making course. Attendees will follow Hosai Matsubayashi’s instructions and prepare their own tea. During the session, both Matsubayashi and Kawakami will give talks on their work while you enjoy your tea.
Take advantage of this special occasion to learn about the beauty of Japanese tea.
Tea ceremony by artless + asahiyaki
Dates: Saturday October 19, 2019 / Sunday October 20, 2019
Time: 4 Slots – ①12:00 / ②13:30 / ③15:00 / ④16:30 (60 minutes each)
Capacity: 10 per slot
Location: hotel koe tokyo (“koe lounge” on Floor 3F)
Content: Tea Making + Tea Art
Price: ¥3,000 (Before Tax)
*This event is reservation-only