HIECAL Co., Ltd.
“Minami Aoyama Sokuima” where you can enjoy a tea ceremony in a tea room in the city.In September, we will be offering a tea kaiseki meal during the Chongyang Festival and moon viewing! From September 5th (Thursday), a new lunch course “Ichiju Sansai Course (4,800 yen)” will also start!
September 15th (Sunday), September 16th (Monday) 6th Room Reception Course “Hospitality Seasonal Room Reception and Cooking in Nagatsuki, Kannazuki, Shimotsuki”, September 22nd (Sunday) “Sweet making session”
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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 pleasure of tea ceremony, which is said to be a comprehensive art form of Japanese culture. Based on this idea, we operate “Minami Aoyama Sokuima” in Omotesando and “Yaba Sahan” in Ochiai as tea ceremony experience shops, and we are active in a wide range of activities such as “Uro”, a Japanese culture consulting service.
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In September, when you can feel the change of season through the Chrysanthemum Festival and moon viewing, “Minami Aoyama Sokuima” will focus on the dishes of Ogirodo from September 1929, which tea master Hoian Takahashi has described as seasonal dishes. We have recreated the tea kaiseki ceremony for Chongyang Festival and moon viewing in a modern style. It will be available from September 5th (Thursday), so please give it a try. Also, from the same day, we will start a new lunch course at Minami Aoyama Sokuima, the Ichiju Sansai Course (4,800 yen). Please feel free to enjoy tea kaiseki in our relaxing hall. September’s events include the 6th Shirorei lecture, “Saijiki of Hospitality: Nagatsuki, Kannazuki, and Shimotsuki’s Shirorei and Cooking,” by Mr. Sohei Shibayama, the owner of the Nagoya restaurant “Okaiseki Shiratama”, held on Sunday, September 15th. , will be held at “Minami Aoyama Sokuima” on Monday the 16th. In addition, Kanae Noguchi, who is active as a confectioner under the name of “Shiorita-an” which was given to her by Munemitsu Udagawa, the 18th generation of the Sowa tea ceremony school, will hold a “Confectionery Making Party” on Sunday, September 22nd. The event will be held at “Ichiedamado” in Musashino City.
1. A hidden tea ceremony experience shop in Omotesando “Minami Aoyama Sokuima” “Minami Aoyama Sokuima” is a tea ceremony experience shop supervised by Munemitsu Udagawa, the 18th generation of the Sowa School of Tea Ceremony.You can enjoy the tea ceremony in the candle-lit tea room, and enjoy the tea kaiseki while relaxing in the hall. I’ll eat it. 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 second-generation tea kaiseki restaurant, Hirokazu Iwatani, who trained for more than 30 years at Iwaya, an independently run tea kaiseki restaurant run by his father, who served as the first executive chef of Tokyo Kakiden, is the master chef.
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Booth Tea Room Sokuima
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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. Immediately reproducing tea kaiseki for the Chongyang Festival and Tsukimi in a modern style.
Focusing on the dishes prepared by Ogirodo in September 1920, which tea master Hoian Takahashi described as seasonal dishes, we have recreated tea kaiseki in a modern style, with a theme of Chongyang no Sekku and Tsukimi. The main dish is chestnut yokan, and the soup of sweet potatoes made with Sanshu miso is made to look like moon viewing.The dishes are elaborate, and you can also feel free to try them out as part of the new lunch three-pot soup course (4,800 yen). You can enjoy it. Please try our new course for September starting from Thursday, September 5th.
[Immediate course menu]
Incense roasted shiso
Main sweet: Chestnut yokan
Mukozuke, Sea bream, Yellow chrysanthemum, Hanaho perilla, Vinegar miso Rice Koshii Ibuki from Sado Island
Soup, baby potatoes, edamame, powdered sansho pepper, Sanshu miso Boiled soup bowl, soft-shelled turtle, egg, tofu, shiitake mushroom, green onion, dew ginger
Grilled Ayu salt-grilled with vinegar
Western side dish Sauteed duck, green chili pepper, red wine sauce Yuto shakohan
Spices: Eel simmered in Japanese pepper, Pickled cucumber, Pickled eggplant Sweetness Figs Ricotta cheese
Cocktail Sokima Original Cocktail Miyukizan
*Please check the website for reservations. URL: https://www.sokkon.jp/ 3. Announcement of tea ceremony event
We would like to let more people know about the joy of tea ceremonies, so we will be holding the following events.
Please apply from the reservation site.
(1) Sohei Shibayama Room Reception Course 6th “Hospitality Seasonal: Nagatsuki Kannazuki Shimotsuki Room Reception and Cooking” held [Image 5
For two days on September 15th (Sunday) and 16th (Monday), Mr. Sohei Shibayama, the owner of the Nagoya restaurant “Okaiseki Shiratama”, will give a lecture on “Saijiki of Hospitality: Nagatsuki, Kannazuki, Shimotsuki” at Minami Aoyama Sokuima in Omotesando. We will hold a reception and food. This course is a course where you can enjoy seasonal wedding ceremonies and dishes that go with them throughout the year, and this time, you will be able to enjoy the seasonal wedding ceremonies and dishes that go with them in September, October, and November with explanations. . Why not take this opportunity to experience the charm of seasonal ceremonies and cuisine?
Kaiseki Shiradama Address: 2-36 Kamiida Nishimachi, Kita-ku, Nagoya, Aichi Prefecture 462-0809
Phone: 052-981-6868WEB https://www.siratama.jp/
■Souhei Shibayama Room Ceremony Course 6th “Hospitality Seasonal: Nagatsuki Kannazuki Shimotsuki’s Room Ceremony and Cooking” Overview (1) Date and time Sunday, September 15, 2024 1.18:00
Monday, September 16, 2024 1.11:30 p.m. 2.18 p.m.
(2) Venue: “Minami Aoyama Sokuima” Zenkaren Building B1F, 5-12-4 Minami Aoyama, Minato-ku, Tokyo
(3) Participation fee 20,000 yen
(4) Capacity: 12 people per meeting
(5) Contents Nagatsuki Kannazuki Shimotsuki room ceremony explanation and cooking
[11:30 session]
11:00 Gates open and reception begins Usukha (tea room brewed) 11:30 Commentary on the room ceremony Nagatsuki Kannazuki Shimotsuki 13:00 Cooking
Entaka, simmered bowl, rice, pickles
Dessert, Bancha
14:00 Closing
[18:00 section]
17:30 Gates open and reception begins Usukha (tea room brewed) 18:00 Commentary on the room ceremony Nagatsuki Kannazuki Shimotsuki 19:30 Food
Entaka, simmered bowl, rice, pickles
Dessert, Bancha
20:30 Closing
(6) How to make a reservation Please apply from the reservation site below. URL: https://coubic.com/hiecal/2163909
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(2) “Suki Study Group” – Kafukai (sweets making party) held
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On Sunday, September 22nd, Kanae Noguchi, who is active as a confectioner under the name of “Shiorida-an”, which was given to her by Munemitsu Udagawa, the 18th head of Sowa-ryu tea ceremony, was held at “Isshimado” in Musashino City. We will be holding a
“Confectionery Making Party” by At the event, after learning about Japanese sweets in a classroom lecture, you will have the opportunity to create nerikiri together with the instructor. Afterwards, you will create your own original nerikiri with a seasonal theme, and at the end, you will be able to take photos in the hall, eat some food, and enjoy a cup of light green tea. Why not take this opportunity to experience the charm of Japanese sweets?
■Suki study group Kofukai (sweets making group) Overview
(1) Date and time: Sunday, September 22nd, 1:13 p.m., 2:15 p.m. (2) Venue “Ichiedamado” 4-10-12 Sekimae, Musashino City, Tokyo 180-0014 (3) Participation fee: 4,000 yen
(4) Capacity: 8 people per meeting
(5) Contents Lecture on Japanese sweets and nerikiri, practice (making nerikiri), tasting
[13 o’clock section]
13:00 Lecture on Japanese sweets and nerikiri
13:20 Practice Creating nerikiri
14:30 Tasting
15:00 Dissolution
[3:30 p.m.]
15:30 Lecture on Japanese sweets and nerikiri
15:50 Practice Making nerikiri
17:00 Tasting
17:30 Dissolution
*Times are only a guide. This may vary depending on the situation. (6) How to make a reservation Please apply from the reservation site below. URL: https://coubic.com/hiecal/757203