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. Tickets are available here at EventBrite.
Japanese artists explore the theme of Japanese beauty “Wabi.”
Performance of flower arrangement by Mario Hirama
Tea ceremony by Souheki Mori
Confectionery by Fujiko Aoki
Sake by Shichi Hon Yari
Ceramics by Akihiro 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 Toh-ISM since 2010, that 108 ceramic artists joined and more than 8,000 people visits their exhibition in 2018. Nikaido’s works fascinates renowned chef Yoshihiko Kousaka of KOSAKA in New York, 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. www.nikatougei.jp
*Confectionery 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 www.rin-nyc.com
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.”www.7yari.co.jp
*Flower arrangement performance by Mario Hirama, born in Fukushima in 1977, and based in Tokyo. He 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, and 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). For Hirama, the world of flowers is very serene yet extremely powerful, because it stems from a vision that seeks to apprehend the very essence of the beauty of Japanese culture, with its main focus on the vase, the flower and the surrounding space. He aims to seize invisible objects, such as the character of the vase, the voice of the seasons, the scent and his own heart and life to infuse the flowers with life. www.hirama-mario.com
*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 four years, certified as a Japanese tea ceremony master in 2003, and holds the title of Jufuku-an. She has established Tea-Whisk Inc. and owned Japanese teahouse Setsugekka 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 New York University, The New School, Queens College, and Birch Wathen Lenox 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 them 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. https://www.setsugekkany.com
*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