On December 1st, we held a "Table Chanoyu Lesson" in collaboration with Yoko Arimoto. Arimoto's studio hosts various classes designed to enrich everyday life, and she approached us with the idea of incorporating tea into her casual dining and hospitality courses. This sparked the planning of our collaborative event. Yoko and I have known each other for over 30 years, having started practicing chanoyu together around the same time. Naturally, when we talk about “tea,” we’re referring to matcha. Even after a long interval, Yoko’s tea preparation skills remain so refined that our instructor always praises her highly. It’s often said that the essence of tea ceremony lies in everyday life, and I can imagine her kitchen and dining table being infused with elements that reflect this spirit.

We had an enjoyable time conceptualizing the event, and our planning meetings were lively and inspiring.

As I reflect on this, I recall asking my mother as a child why tea ceremony practice was considered part of traditional bridal training. Although my mother had only briefly practiced tea at my aunt’s house, she promptly answered, “It’s surprisingly useful in the kitchen.” Even as a child, I found her response convincing. Indeed, Yoko's kitchen exemplifies many parallels with chanoyu: an appreciation for seasonal elements and nature’s blessings, a mindful respect for tools, graceful posture, natural manners, and a heartfelt sense of hospitality.

The lesson welcomed participants with little or no prior tea ceremony experience but who were eager to incorporate elements of it into their lives for enjoyment. After lunch, we served sweets and matcha while introducing various ways to enjoy matcha at a table with family and friends. Participants also observed a demonstration of the ryaku demae preparation before trying their hand at making matcha themselves.

Many participants shared positive feedback, such as, “I hope there will be another session.” We are already looking forward to the next event!

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