HIECAL Co., Ltd.
“Minami Aoyama Sokukon”, where you can enjoy a tea ceremony in an urban tea room, is a recreation of Kaichiro Nezu’s “Year-end Gift Tea Ceremony” in December! A tea ceremony study session will be held on the 16th (Saturday) and a Suki study session will be held on the 24th (Sunday)! !
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HIECAL Co., Ltd. (Headquarters: Musashino City, Tokyo, President and CEO: Makio Udagawa) wants more people to know the joy of “tea ceremony,” which is the real thrill of tea ceremony, which is said to be a comprehensive art form of Japanese culture. With this in mind, we operate “Minami Aoyama Sokuima” in Omotesando and “Yaba Sahan” in Ochiai as tea ceremony experience shops, and we also engage in a wide range of activities such as “Uro”, a consulting service on Japanese culture.
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In December, the time of year-end gifts to express our gratitude to those who have helped us over the past year, Kaichiro Nezu has held an annual year-end tea party since 1919 at Minami-Aoyama Sokkon, and Takahashi Hoian. From December 7th (Thursday), we will be offering a course that recreates the dishes of the year-end tea ceremony, which was praised as the “year-end tea expert.” In addition, a tea ceremony study session will be held on December 16th (Saturday) from 16:00 at the tea room “Ichie-mado” in Musashino City, where you can experience a tea ceremony at a night party with explanations, and on December 24th (Sunday) from 14:00 in Shinjuku Ward. We would like to inform you that we will be holding a Suki study session to learn about “Chashaku”, which is one of the tea ceremony utensils, at
“Shiroi-an”.
1. Minami Aoyama Sokuima, a hidden tea ceremony experience shop in Omotesando “Minami Aoyama Sokuima” is a tea ceremony experience shop supervised by Munemitsu Udagawa, the 18th generation of the Sowa style of tea ceremony. Enjoy tea kaiseki while relaxing in the hall. [Image 2
Booth Tea Room Sokuima
In addition, just as modern Sukiya tea ceremonies incorporate new ingredients according to the taste of the host, you can also incorporate Western food, cocktails, vegan cuisine, etc. The tea kaiseki cuisine is served by Hirokazu Iwatani, the second generation chef who trained for more than 30 years at Iwaya, a tea kaiseki restaurant run independently by his father, who served as the first executive chef of Tokyo Kakiden, and is a confectionery chef. Our staff members have a variety of backgrounds, including bartenders, bartenders, and overseas restaurants. The purpose of a tea ceremony is not only to make a tea ceremony, but also to enjoy a conversation with the host and enjoy seasonal dishes.It is not only for those who are experiencing the ceremony for the first time, but also for those who have already enjoyed the tea ceremony. We will also provide you with a time filled with new discoveries.
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A relaxing space
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An example of the immediate course
*Sowa-ryu tea ceremony: A school of tea ceremony founded by Sowa Kanamori. Because of her preference for elegant utensils, she was also called “Hime Sokazu” and had an influence on the imperial court. 2. “Toto Tea Ceremony” A modern reproduction of Kaichiro Nezu’s “Year-end Tea Ceremony” dishes. “The tea ceremony of Kaichiro Nezu, who is also known for having collected the Nezu Art Museum, is recorded in “Toto Tea Ceremony” from the Meiji and Taisho eras. It has also been frequently introduced. In particular, the “Year-end Tea Ceremony,” which has been a favorite event since 1918, was held every year with various designs, and was so popular that Hoian Takahashi was given the title “Year-end Tea Ceremony.” At Minami Aoyama Sokuima in December, we will be recreating dishes from the year-end tea ceremony in a heartwarming way, a time when we express our gratitude to those who have helped us over the past year. ” [Immediate course menu] Kosen Arare
Main sweets: Awamochi Zenzai
Mukozuke, sea bream kakuzo kelp shime, red crested nori, wasabi flower spike Rice Koshii Ibuki from Sado Island
Soup Turnip Horenso Ten mustard White miso sauce
Boiled bowl, duck, grilled tofu, seri, shiitake mushroom, yuzu Pottery: Salt-grilled cold yellowtail, hail radish
Western side dish Pork fillet grilled with herb bread crumbs paprika sauce Yuto shakohan
Spices: Eel simmered in Japanese pepper, Takuan, Cucumber miso pickled Amami rare cheesecake strawberry confiture
Cocktail Sokima Original Cocktail Miyukizan
*Please check the website for reservations. URL:
https://www.sokkon.jp/3. Announcement of study session In order to let more people know about the joy of tea ceremony, we will be holding the following event in December. Please apply from the reservation site. (1) “Tea ceremony study group” Ichie-kai (evening tea ceremony) held [Image 5
From 16:00 on Saturday, December 16th, we will be holding a “Tea Study Group – Evening Tea Ceremony” at Musashino City’s tea room “Isshimado” where you can experience the joy of tea ceremonies with explanations. The instructor will be Munemitsu Udagawa, the 18th headmaster of Sowa-ryu tea ceremony. Participants will be divided into host and guest sides and study the flow of the tea ceremony. Why not take this opportunity to learn about the joy of tea ceremonies? ■Tea ceremony study group Ichie-kai (evening tea ceremony) Overview (1) Date and time: Approximately 2 and a half hours from 16:00 on Saturday, December 16, 2023
(2) Venue: “Ichiedamado” 4-10-12 Sekimae, Musashino City, Tokyo (3) Participation fee: 20,000 yen
(4) Contents: Preparation, donation, seating, serving of light tea, kaiseki (one soup and three dishes), neutral, koicha preparation, cleanup
16:00 Donation/Incense roasting
16:15 Pick up/seating
16:20 Usucha tea ceremony
16:45 Kaiseki (one soup and three dishes)
17:30 Neutral
17:40 In front of Koicha
18:30 Finishing/cleaning up
(5) How to make a reservation: Please apply from the reservation site below. URL: https://coubic.com/hiecal/422968/express?selected_slot=56197172& *Depending on the reservation status, we may not be able to
accommodate requests from both the host and guest, so please apply early.
(2) “Suki study group” Kafukai (chashaku) held
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On Sunday, December 24th from 2:00 p.m., at “Iroirian” in Shinjuku Ward, “Chashaku”, which is a spoon used to scoop matcha from a tea utensil and put it into a bowl, will be displayed in a variety of materials and shapes. We will hold a study session to learn about the charm of “. The instructor will be Munemitsu Udagawa, the 18th headmaster of Sowa-ryu tea ceremony. Why not take this opportunity to experience the charm of “chashaku”? ■Suki study session Kofukai (tea scoop) Overview (1) Date and time: Sunday, December 24, 2023 from 2:00 p.m.
(2) Venue: “Shiroian” 2-23-2 Kamiochiai, Shinjuku-ku, Tokyo
(3) Participation fee: 4,000 yen
(4) How to make a reservation: Please apply from the reservation site below. https://coubic.com/hiecal/757203/express?selected_slot=56197447&