Candlelit Tea Ceremony Experience with Kaiseki Meal and Japanese Cocktails

Traditional Hospitality in a Teeming Metropolis

Minami Aoyama Sokkon specialises in chakaiseki — the combination of tea ceremony and traditional dining. It is headed by Soukou Udagawa, the 18th head of the Souwa School of tea ceremony. Set in a corner of Tokyo’s fashionable Omotesando district, Sokkon offers a space where visitors from all over the world can experience tea culture both traditional and modern, regardless of their knowledge or prior experience.

Tea rooms are often modest and sparsely decorated

The Japanese tea ceremony is rightly known as a highly ritualised and complex tradition, but at its core lies the simple enjoyment of drinking tea. In this exclusive experience, a small group of guests can enjoy tea, delicious food, sake, cocktails and entertainment with a highly trained tea master.

Sokkon’s tea rooms are candlelit for greater separation from the outside world

Sweetness to Start

The experience begins at the Sori-an: a small room near the entrance that is off-limits to regular visitors, and traditionally used to greet guests. In this magical, candlelit room, guests will enjoy the first stage of the tea ceremony.

Kosen and seasonal confectionery

First, guests will enjoy a cup of hot water (called kosen), designed to clear the palate and calm the mind. This is followed by traditional, seasonal confectionery. While traditional chakaiseki dining starts with food, at Sokkon guests begin with the tea ceremony element so as to allow a more leisurely dining experience.

Tea by Candlelight

The restaurant’s primary tea room, also called Sokkon, is the venue for the tea-drinking stage of the experience. In the candlelit silence, only the soft sounds of the tea ceremony seem to occupy the room. With senses focused, guests can immerse themselves fully in the ceremony.

A private tea ceremony allows for a close look at the ritual

Guests will each enjoy a cup of usucha, or ‘thin tea’. This is distinguished from the vegetal, slightly soupy koicha, or ‘thick tea’ variety. While drinking, the tea master will lead and gently guide conversation, and can also explain aspects of the tea ceremony to guests.

Tea warms both hands and heart

Fine Dining in the Ransuitei Hall

After the tea ceremony, guests will enjoy a traditional multi-course kaiseki meal in the relaxed surroundings of the Ransuitei hall. The first course includes rice and a seasonal miso-based broth alongside Mukouzuke (side dishes).

A traditional first course of kaiseki dining

As the courses continue, guests will enjoy a cup of sake, simmered meat and vegetables, and a selection of grilled dishes. Some European-style dishes, prepared with the same care and seasonal sensitivity as the Japanese ones, add a cosmopolitan edge to the meal. Broiled eel and sansho pepper is a common highlight, and unique to Sokkon’s kaiseki courses.

Chakaiseki awakens all five senses

Hakusui Shinjin sake has a clean, refreshing taste

Yuto, performed at the end of the meal, is a unique feature of chakaiseki dining. The rice bowl is filled with boiling water to clean it, then scorched rice from the cooking pot is added. After eating, guests are invited to clean their bowls with a piece of pickled radish, thus leaving nothing to waste. Yuto is a reminder of the Zen spirit at the heart of kaiseki cuisine. (The course menu may change following the season. )

Scooping scorched rice from the cooking pot into the rice bowl

Extending the Essence of the Tea Ceremony

After the meal, guests will enjoy a course of tea-inspired Japanese cocktails and seasonal desserts, prepared table-side by their host. Both alcoholic and non-alcoholic cocktails are available.

Miyukiyama, a cocktail named after a famous waka poem about cherry blossoms

A seasonal dessert and cocktail

At Sokkon, the formal tea ceremony is restructured to emphasise enjoyment and accessibility, without losing touch with its proud roots. ‘Sokkon’ means ‘in the moment’ — this experience allows guests from all backgrounds to experience Japan’s rich tea culture moment by moment.