& May 2010
We teach ongoing weekly classes in the Urasenke tradition of
Chanoyu from beginner to advanced levels. If you would like to
experience Chanoyu first hand, and have a lesson on being a guest,
we have scheduled 3 dates. Please email or telephone for either
Monday, March 8, April 19 or May 17, at 7p.m. Fee $20. Please
Email us to make a reservation
or for more information about these special classes.
Kaiseki cuisine uses fresh seasonal ingredients, simple
seasonings and cooking techniques to create dishes that are beautiful
to look at, tasty, and in harmony with the season. Strictly vegetarian
in earlier times, kaiseki cooking has changed with modern
tastes and customs and now often includes seafood, poultry and
meat in its many dishes.
The menu will include three dishes and rice. The mukozuke
(first course) will be bonboriae (lightly poached chilled
scallops with flying fish roe). Kaiseki style miso
soup and an azukebachi (side dish) of a seasonal vegetable
in a kinome miso dressing will be made. Ichiban dashi
(soup stock) and rice will also be prepared.
This annual memorial tea will honor Sen Rikyu (1522-1591),
the founder of the three Sen schools of Chanoyu including Urasenke.
Wabicha, the style of tea that reflects a simple and quiet
taste, is the contribution that Rikyu is most remembered for.
Various utensils that reflect his unique style and taste will
be featured at this tea. Guests will offer flowers in Rikyu's
memory. Incense will also be offered and all of the guests will
be able to share in the enjoyment of the incense ceremony. Traditional
sweets and koicha, thick tea, will be served.
Chabana, the art of flower arranging for Chanoyu, will
be the focus of this hands-on workshop. Chabana has deep
roots in the more stylized Ikebana arrangements. This simpler
style was used in the tearoom by early tea masters when they invited
guests for tea.
This workshop will include a discussion of the principles of chabana
as well as an overview of the various styles of vases and baskets
that can be used. Participants will enjoy guided practice in making
arrangements. Sweets and tea will be served at the end of the
Kimika, Larry and their students will host a tea celebrating
tango no sekku, the Boys' Day Festival, at the NichibeikaiKansoan
tearoom, 1759 Sutter St., S.F.
The festival dates from the Heian period and is celebrated in
Japan on May 5. It is also called shobu no sekku, the Iris
Festival as well as the Children's Day Festival. This tea
is open to anyone who enjoys Japanese culture and wants to experience
a traditional tea gathering.
This workshop will feature incense as it is enjoyed in the
tearoom. There will be a demonstration of how to prepare a censor
using the various traditional incense utensils. Participants will
enjoy 2 varieties of kyara, the best of the aged aloes
wood incense. They will also have a chance to write a seasonal
poem related to the incense. Traditional sweets and tea will also
These special workshops will introduce first time participants
to the Zen choreography in making a bowl of tea. Participants
will have guided practice in all of the steps necessary to prepare
a tasty bowl of matcha, powdered green tea, with an open mind
and pure heart.
This workshop will be a good introduction for those who wish to
further pursue their study of Chanoyu, the Japanese tea ceremony.
* Please Email email@example.com,
for more information or to make reservations. Advance payment
by mail will confirm your email reservations. As space is limited,
cancellations must be made not later than 5-days before each event
to receive a refund. Thank you.