**Early Bird Pricing for non-member individual tickets ends March 31st!**
Celebrate Washoku 2017
Cha-kaiseki (茶懐石) at Cha-ji (茶事)
Only 75 seats available!
Join us on April 30th to learn about Japanese Tea Ceremony and the importance of cha-kaiseki, tea, and kimono in regards to tea ceremony.
Experience how food, clothing, ritual, and tea come together to create the Japanese tea ceremony.
Chef Hiro Tawara will artfully prepare an exquisite cha-kaiseki bentou box lunch for all attendees. Keiko Tanaka, an esteemed teacher of the Urasenke school of tea ceremony, will explain the role of cha-kaiseki in the tea ceremony as well as provide samples of usucha and ohigashi. Kimono Master Yu Ugawa, an expert educator on the revered art of Japanese kimono, will give a presentation about the beauty of kimono, including the manners and etiquette of wearing kimono. Every aspect will combine to make this tea gathering a once-in-a-lifetime gathering.
Featuring sake tasting by
Keiko Tanaka, Ph.D
Keiko Tanaka was born in Nagano Prefecture. She gradutated from Tsuda college in Tokyo with a BA in English, after which she went on to obtain her BS in Telecommunications at State University of New York at Utica/Rome, as well as her MA and PhD in Communication from the University of Washington. Currently, she is working as a consultant in IT (Information Technology) and management. She has studied the Urasenke Tradition of Tea for almost 40 years—in Japan, Boston, New York City, and Seattle. Tea Name: Sokei. A board member of Chado Urasenke Tankokai Seattle Association since 2005 and the Chief of Administration of the Association since 2015.
Yu Ugawa’s career started when she married a kimono retailer in Kobe City. Since then she has expanded her retail business and is now head instructor of a kimono school. She also established the bridal group “You and Yu” and was appointed chairperson for “I Love Kimono Yukinokai Organization” in Japan. Yu Ugawa has presented kimono shows in various locations. In 2013 she gave her Japanese kimono wedding presentation at the Seattle Japanese Garden, in June 2014, her Retro Modern Kimono Show at the Seattle Asian Art Museum, in 2016 Yukata show at the Japan Fair in Bellevue Meydenbauer Center.
Hiro Tawara began studying kaiseki, Japanese traditional multi-course cuisine, as an apprentice at one of Kyoto's famous kaiseki restaurants. After becoming an executive chef in Japan, he moved to Seattle in 2005 and has worked at local institutions such as I Love Sushi, Shiro’s, and Sushi Kappo Tamura. In his quest to introduce kaiseki to Seattle, he began WA’S Kitchen two years ago and hosts monthly “The Beauty of Kaiseki” events at the Pike Place Market. He also does catering and collaborating on events to showcase kaiseki.