Tea Ceremony with Seasonal Light Meal in an Authentic Tearoom in Kyoto

Tucked into Towa Ryokan, A Tearoom Named by an Urasenke Master

Established in 1972, Towa Ryokan is a ryokan inn near Nishi Hongwanji Temple, which is within walking distance of Kyoto Station. Despite the inn's proximity to such a major transportation hub, it is located at the end of a quiet, quaint street lined with machiya townhouses, shops selling Buddhist articles, and long-standing inns.

Towa Ryokan serves as a space of relaxation, where guests can feel Kyoto's refined ambiance and savor Kyoto's signature Kyo-kaiseki haute cuisine. Additionally, following renovations, it reopened its private suite: a machiya townhouse furnished in the hybrid Japanese–modern style. Tucked in this suite is the Seika-an tearoom.

Leading to the inn's entrance is an alley imbued with the ambiance of Kyoto

The proprietor of Towa Ryokan is Yoshiko Ota, a practitioner of the Urasenke-style Japanese tea ceremony for over 30 years now. In this plan, which is based on the concept of a "gentle tea ceremony," you'll have a Wabunka-exclusive light meal arranged in the cha-kaiseki style of cuisine for tea ceremonies. Ms. Ota will explain the dishes to you, as well as teach you the best ways to eat them.

Then, under Ms. Ota's guidance, experience the Japanese tea ceremony at Seika-an, a tearoom whose name was bestowed by Zabosai, the 16th master of the Urasenke school. This experience will serve as an immersion in the refined and aesthetically pleasing world of traditional Japanese culture.

Broaden your knowledge of the Japanese tea ceremony through the explanations of Ms. Ota, who has over 30 years of tea-ceremony experience

Enjoy the Season’s Finest Offerings with a Wabunka-Exclusive Light Meal

This plan begins with the cha-kaiseki light meal; for this portion of the experience, you'll be seated on a chair. Full-course cha-kaiseki cuisine is usually served at formal tea ceremonies called chaji, while at less-formal tea ceremonies called chakai, guests are usually served light refreshments that showcase the season's finest ingredients. Receive your meal with both hands, bow, then take your seat.

Ms. Ota’s detailed explanations will teach you helpful lessons such as the etiquette for receiving your meal

The culinary masters behind your meal are Towa Ryokan's owner chef — who trained at Uosaburo, a long-standing Kyoto restaurant that has been in business for over 250 years — and head chef, who trained at Minokichi, Kyoto's oldest and most prestigious ryotei restaurant. They will prepare for you a light meal that is not only colorful and aesthetically pleasing, but also abundant with seasonal flavors and ingredients.

For example, a spring light meal might have dishes such as aburame (a fish called fat greenling), tatami iwashi (dried sardines pressed together to look like a sheet), hamaguri clams, mamegohan (rice with green peas), and so on — an indulgent array of the season's finest despite being called a light meal. Vegetarian and vegan alternatives are also available.

An example of the Wabunka-exclusive light meal: the spring menu (please note that the exact menu will vary depending on the season, availability of ingredients, and other factors)

Take in the Tranquility and Beauty of the Seika-an Tearoom

After enjoying your light meal and unwinding, head to the tearoom for the tea-ceremony experience. Newly renovated in 2023, Seika-an is an authentic tearoom whose name was given by Zabosai, the 16th generation master of the prestigious Urasenke tea-ceremony school, whose style of tea ceremonies Ms. Ota has been practicing for around 30 years now.

Take some time to observe and admire Seika-an's sukiya-style architecture — which is often used for teahouses — and the decor displayed in the tokonoma alcove: hanging scrolls, flower vases, and the like.

Marking the entrance to the tearoom is a board bearing the characters for "Seika-an," which were written by Zabosai, the 16th generation master of the Urasenke school

Ms. Ota will point out and explain to you the artisanship behind the architecture and design of the tearoom, such as the wooden pillars made of Japanese red pine — a rarity nowadays — and the wickerwork-patterned ceiling made of Kurobe cedar, whose color varies depending on the angle that it is viewed from.

Pay particular attention to the types of wood used for these fixtures: all high in quality, they were carefully selected by Ms. Ota herself. Take your time admiring the tranquility and refined nature of this space, which was designated by Kyoto City as one of Kyoto's finest wooden spaces in 2023.

A tearoom where you can feel the spirit of hospitality

A Chakai Tea Ceremony that Starts from the Basics

After Ms. Ota's explanation about Seika-an and some free time to admire the tearoom, it's time to familiarize yourself with the tea ceremony and to enjoy a warm bowl of tea. Even though you will be experiencing a chakai — a type of tea ceremony that usually is not offered to beginners, Ms. Ota will carefully provide detailed explanations of each practice or etiquette pointer: the proper way to enter a tearoom, how to move around gracefully, how to properly enjoy the tea and sweets, and more.

Watch closely as Ms. Ota prepares tea right before your very eyes in this authentic tea ceremony

During a chakai type of tea ceremony, in addition to the teishu (host), there may also be an assistant called a hanto, who supports the host and guests by, for instance, providing explanations and helping the teishu. For this experience, you can think of Ms. Ota — who has around three decades of experience practicing the Urasenke-style tea ceremony — as your hanto, as she will help you take part in a tea ceremony with ease, even if it may be your first time doing so.

After all, the concept of this experience is a "gentle tea ceremony" — one that even complete beginners will not feel intimidated by. As Ms. Ota says, "Although Seika-an is a proper tearoom that was named by an Urasenke master, I want it to be a welcoming place for anyone who wishes to enjoy the tea ceremony."

Ms. Ota will explain tea-ceremony etiquette in detail, so all you'll have to do is relax and enjoy the experience

While learning tea-ceremony etiquette, you will also have the opportunity to enjoy seasonal wagashi sweets and usucha (matcha green tea with a light, frothy texture). This will be a time for you to relax while picking up new knowledge.

By the end of this experience, you will be able to learn the rationale and context behind each etiquette pointer, as well as gain an appreciation for the hospitality behind the tea ceremony. What’s more, the quietude of the tea room will put your heart and mind at ease, so this experience can also be a time for contemplation.

Take in the color, fragrance, and umami of the usucha that has been carefully prepared for you

A Memorable Encounter with Japanese Culture in an Authentic Tearoom

Ms. Ota says, "Through the tea ceremony, I want to convey the gentleness of the world of tea." Many people have the impression that the world of tea, particularly the tea ceremony, is intimidating, as they find the etiquette too complex and the barriers of entry too high.

However, Ms. Ota believes that through learning the history of the tea ceremony — as well as its etiquette and practices — through this experience, guests will be able to understand the profound nature of traditional Japanese culture and feel the kindness and warmth of the tea ceremony.

One of the delightful moments of this experience is the opportunity to enjoy seasonal confections by wagashi artist Sae Tsuneda

As simple and casual as 'I want to eat wagashi.' I would be happy if anything from this experience will resonate with guests and make them feel at ease." Pay a visit to Towa Ryokan in Kyoto, where you can enjoy an encounter with Japanese culture and its aesthetics in a calming, authentic tearoom — all while being pampered with hospitality.