The art of the tea ceremony was born in Japan, during the Muromachi era between 14th and 16th centuries. The tea ceremony presents the season of the moment and the master’s thoughts. You can feel the art of the tea ceremony, calligraphy, flower arrangement, ceramics, sake and confectionery with the five senses, grasp the thoughts of the master, empathize with time and space. Each is an individual art but inside the tea room, they become one. This is not just “art”. It has a potential value of being something more.
Wabi and Now is a special collaborative event.
Seven Japanese artists explore the theme of Japanese beauty “Wabi.”
18:00 - 19:15
Kaiseki cuisine by chef Fujiko Aoki with Sake by Shichi Hon Yari
Ceramics by Akihiro Nikaido.
19:15 - 19:30
19:30 - 20:00
Performance of calligraphy by Satoshi Nemoto and flower arrangement by Mario Hirama
Ceramics by Akihiro Nikaido
20:00 - 21:00
Tea ceremony by Souheki Mori of Tea-Whisk with confectionery by Shiho Sakamoto
Ceramics by Akihiro Nikaido.
Spring vegetable tofu in Japanese clear soup
Kelp marinated fluke with uni and black truffle
Seasonal assortment from the sea and mountains
Water melon with sour dashi jelly
Sake lees(shichihonyari) marinated and grilled salmon
Sakura shrimp (Sergia lucens) rice with pickles
冨田酒造「七本鎗」Shichi hon yari
*'Wabi and Now' gift bag included a sake by Shichi Hon Yari and a sake cup by Nikaido.
Ceramics by Akihiro Nikaido who is one of the most popular ceramic artists and holds solo exhibition for more than ten times a year vigorously not only in Japan but also in New York, Paris, London, Munich in Germany, Taipei in Taiwan and Beijing in China. He is a leader of a young potters group named Toism since 2010, that 108 ceramic artists joined and more than 4,000 people visits their exhibition in 2015. Nikaido's works fascinates renowned chef Yoshihiko Kousaka of KOSAKA in New York City, and chef Taku Sekine of Dersou, the best restaurant in Paris. The shape and texture of his works often shows nature such as weather or erosion of the earth; and other artworks make people feel a breath of contemporary and ancient period. He believes that Chanoyu (Japanese tea ceremony) embodies context of Japanese beauty and he often holds tea gathering to exhibit his works of art.
Kaiseki cuisine by chef Fujiko Aoki who is Food producer of Wisteria Catering and Mochi Rin based in New York. Wisteria Catering offers Japanese cuisine, which has infused NY essence, recreated from the traditional Kaiseki and designed based on dishes from Kyoto, Japan. Mochi Rin is a Bite-sized Mochi (rice cake) using locally harvested seasonal flowers and fruits. She is a winner of Gourmand Awards Winners 2009, Stories and Recipes of Local Cuisine.
Sake by Shichi Hon Yari. Fifteen generation sake brewer who still follows Japanese traditional brewing methods for more than 450 years in Shiga, Japan. They use purified spring water from Mt. Ibuki and carefully selected sake rice harvested by local organic farmers. They produces high quality of sake in small quantities each year. The current brewery owner, Yasunobu Tomita expounds, “We will continue things that are worth continuing. We will challenge anything that needs challenging. We will remain faithful to our legacy, yet eager to make bold changes to preserve our spirits for future generations.”
Calligraphy by Satoshi Nemoto, Doctor of Calligraphy from Daito Bunka University, which established the first calligraphy study program in Japan. Nemoto manages and directs calligraphy courses in Japan's major department stores, where many of his works are exhibited. He engages in a broad array of activities such as holding calligraphy class and lecture, design logos of company brands, publishing two books on calligraphy, and appearances on television that attract a wide audience by his energetic and elegant way of calligraphy. After gaining his popularity of his calligraphy performance in New York in 2015, this is the second year for him to join “Wabi and Now” in New York in pursuit of his ambitions to introduce the beauty of calligraphy.
Flower arrangement performance by Mario Hirama, born in Fukushima in 1977. Graduated from Waseda University, learned Japanese flower arrangement at Ohara Ikebana school, and started his carrier as a professional flower artist since 2003. In 2010, he was invited Cherry blossom festival in Chengdu, China to design the flower arrangement on the stage, conduct flower live performance and workshop. He won the first prize at Flower Arrangement Battle in Tokyo in 2011 following the triumph in 2015. His most important works include Flower live performance and workshop in Taipei, Taiwan (2015), Ikenabaction Forum in Tokyo (2012 and 2014), Collaborative works with flower, wake and dance at Mejiro Garden in Tokyo (2009), and a flower design for the Opera “L’Orfeo” in Tokyo (2008).
Japanese confectioner, wagashi by chef Shiho Sakamoto, Sakamoto creates and supervises made-to-order Japanese confectionery for special tea ceremonies such as tie-up with the movie “Ask This of Rikyu (Rikyu ni Tazuneyo)” in 2013, a special tea ceremony for the opening COREDO Muromachi department store in Tokyo in 2014, and the tea ceremony for Japanese popular manga “Hyouge Mono” in 2014. She actively holds workshops in Japan and abroad. She joined “World Tea Forum" in Korea as a representative of Japanese confectionery chef in 2015, and also gave a demonstration how to make Japanese wagashi at Salone del Mobile, Milano in 2016. Sakamoto engages in creating wagashi for the tea ceremony hosted by Mrs. Akie Abe, the wife of the current Prime Minister of Japan.
Tea Ceremony by Souheki Mori born in Chiba, Japan and based in New York since 2011. Mori has learned under the Japan Association of the Tea Ceremony for twenty one years, certified as a Japanese tea ceremony master in 2003, and holds the title of Jufuku-an. She has established Tea-Whisk Inc. in New York City to introduce the beauty of the Japanese Tea Ceremony with Junya Mori. In 2012, she became a Contemporary Chanoyu Award Winner as a distinguished tea master. She has hosted Japanese Tea Ceremony lecture, performances, and matcha class such as The American Museum of Natural History, Harney & Sons, Japan week NYC and many others around Tri State. She teaches the Japanese Tea Ceremony at Queens College, Borough of Manhattan Community College, a private high school in Manhattan. Mori also joins the tea ceremony internationally, including World Tea Gathering 2014 in Iceland, and the London Tea Club in U.K. Mori values her relationships with talented artists and collaborated with a fashion designer, calligrapher, sushi chef, ceramic and bamboo artists, and musician blending their creative worlds with her own unique approach to the tea ceremony. Mori believes that within the tea ceremony is a force invisible and precious, and that one can achieve spiritual growth through practicing tea.
*Wabi-sabi (侘寂) represents Japanese aesthetics and a Japanese world view centered on the acceptance of transience and imperfection. The aesthetic is sometimes described as one of beauty that is "imperfect, impermanent, and incomplete". - wikipedia.org