Roppongi Hills' 'Gochūryo Mukyū' to Host One-Day-Only 'Mukyū Cha-Ji' Featuring Japanese Afternoon Tea and Portable Tea Ceremony

Promoting Japanese Culture Through Cuisine and Tradition at Gochūryo Mukyū

Gochūryo Mukyū, a traditional Japanese restaurant located in Roppongi Hills, will host a collaborative event titled 'Mukyū Cha-Ji' with Kyoko Ishikawa, a tea master from the Urasenke school and head of the tea room 'Kōun-an,' on Saturday, August 8, 2026. The event will be limited to 10 guests.

Under the slogan 'Turning Dreams into Reality! Spreading Washoku Worldwide!', we are dedicated to promoting Japanese culinary culture both domestically and internationally. At Gochūryo Mukyū in Roppongy Hills, we believe Japanese cuisine should be experienced not merely as a meal, but as a holistic cultural experience encompassing seasonal appreciation, tableware, presentation, etiquette, and the spirit of hospitality.

As part of this mission, Mukyū has consistently hosted experiential events that blend Japanese cuisine with traditional culture. Past themes have included 'Kimono × Japanese Cuisine' and 'Table Tea Ceremony × Japanese Dessert Assortments,' offering guests immersive moments to enjoy Japanese culture through attire and food.

This time, we deeply resonate with Kyoko Ishikawa, who operates the tea room 'Kōun-an' in Ebisu, Tokyo, and aim to express the shared aesthetic values between Japanese cuisine and the tea ceremony as a single, unified experience.

Kimono, chanoyu (tea ceremony), and Japanese cuisine are all cultural traditions passed down through generations. However, due to their formalities and prescribed rituals, they can sometimes feel intimidating to newcomers.

This event will present the elegance of tea gatherings and the refined sensibilities of chanoyu in an accessible and welcoming manner, through a Japanese-style afternoon tea, a portable tea ceremony (chabako temae), and explanations on how to enjoy matcha.

Moving forward, Gochūryo Mukyū will continue to combine Japanese cuisine with various traditional arts to convey the renewed charm of Japanese culture to audiences at home and abroad. Previous event: https://prtimes.jp/main/html/rd/p/000000535.000023530.html

Enjoying Matcha Through Japanese Afternoon Tea and Chabako Temae

Guests will first savor a vibrant and joyful 'Japanese Afternoon Tea,' specially created by Chef Shodairo Igarashi for this occasion. This will be followed by a formal matcha tea ceremony performed by tea master Kyoko Ishikawa using a portable tea caddy (chabako).

August 8 (Saturday) coincides with the Meiji Jingu Gaien Fireworks Festival, so wearing yukata is highly encouraged. While honoring the essence of tea gatherings, this event is designed to be approachable and enjoyable within modern lifestyles. We have prepared a special experience where even those with no prior tea ceremony experience can appreciate its spirit and beauty.

① Chef-Curated 'One-Day-Only Special Japanese Afternoon Tea'

We will offer a unique 'Japanese Afternoon Tea' crafted exclusively for this day, featuring seasonal sweets and light savory dishes, showcasing the techniques and sensibilities of Japanese cuisine. Enjoy this one-of-a-kind experience, complete with tea pairings that complement each delicate course. *Menu subject to change based on ingredient availability and seasonal conditions.

② The Signature 'Freshly Made and Wrapped Mochi' with Live Performance

To conclude the afternoon tea, we will serve Mukyū's popular signature dish, 'Mochi,' which has been well-received since the restaurant's opening. Prepared live in front of guests—kneading the mochi, filling it with sweet bean paste, and shaping each piece individually—this performance offers a delightful sensory experience. Savor the soft texture and delicate melt-in-your-mouth quality made possible only by being freshly made and wrapped on the spot.

③ Kyoko Ishikawa's Artistic 'Chabako Temae' (Portable Tea Ceremony)

Following the afternoon tea, guests will transition into a formal tea gathering led by tea master Kyoko Ishikawa. She will perform a graceful and authentic 'chabako temae,' reflecting her philosophy of 'turning any place into a tea room.'

She will open the chabako and set up a refined tea space within a limited area, performing a beautiful and precise tea ceremony. Guests will enjoy a bowl of matcha, carefully prepared one by one, accompanied by Ms. Ishikawa's explanations on how to drink matcha and the basic etiquette involved.

The Chabako: Creating a Space for Hospitality by Opening a Box

A highlight of this event is the 'chabako temae.' A chabako is a compact box containing all the essential tools for preparing matcha—tea bowl, tea whisk, tea caddy, and more. Since the time of Sen no Rikyū, chabako have been used as portable tea sets for enjoying tea during travels.

The chabako temae follows the same formal procedures as a standard Urasenke tea ceremony and is recognized as a distinct style of tea preparation. Even without a dedicated tea room, opening the chabako, arranging the tools, and performing the ceremonial actions create a special space for enjoying a bowl of tea. The surrounding atmosphere and scenery become part of the tea experience, which is one of the unique charms of chabako temae.

Tea master Kyoko Ishikawa also supervises the design of chabako produced by Ito Mikio Shoten, a renowned manufacturer of Yamanaka lacquerware. We invite you to experience this exquisite chabako temae at our event.

【Event Overview】Mukyū Cha-Ji: Enjoying Matcha Through Japanese Afternoon Tea and Chabako Temae

Date: August 8, 2026 (Saturday)

Time: 13:00–15:00 (Registration from 12:30)

Venue: Gochūryo Mukyū (3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato City, Tokyo)

Capacity: 10 guests (by prior reservation only, first-come, first-served)

Participation Fee: ¥16,000 (tax included) – Prepayment required

Attire: Casual wear is welcome, and wearing yukata is highly encouraged due to the Meiji Jingu Gaien Fireworks Festival. No need to bring anything—just come as you are.

Registration Deadline: Applications will close once capacity is reached.

Registration URL: https://forms.gle/6H5mEKsAsUw3Thuc9

Kyoko Ishikawa, Head of Tea Room 'Kōun-an' / Urasenke Tea Master

Kyoko Ishikawa (also known as Shukō Ishikawa) is an Associate Professor of the Urasenke school with 35 years of tea practice. She heads 'Kōun-an,' a tea room in Ebisu, Tokyo, where she runs an invitation-only tea school and private tea gatherings. She also teaches 'standing tea ceremony' and 'chabako' classes at department store tea schools. Actively involved in tea supervision, product development, and cultural events, she bridges traditional culture with modern life, offering diverse ways to enrich everyday experiences.

Official Website: https://xn--54q004a937b.tokyo/

Shodairo Igarashi, Owner and Chef of Gochūryo Mukyū

Born in Fukushima Prefecture, Chef Igarashi began his culinary career at 'Mizai,' a Kyoto-based restaurant with three Michelin stars. There, he learned that mastery has no end, and developed a deep understanding of kaiseki cuisine's essence, aesthetics, and philosophy. After returning to Tokyo, he served as Deputy Executive Chef at 'Gochūryo Miyasaka' in Minami-Aoyama (a two-Michelin-star restaurant), then became Executive Chef at 'Saryo Miyasaka' in Roppongi Hills. In 2025, he opened 'Gochūryo Mukyū,' which was immediately selected for 'Tokyo's Top 100 Japanese Restaurants 2025.' Guided by the spirit of 'Mimai' (not yet existing)—the pursuit of the unattained—he continues an endless journey to carry the heart of Japanese tradition into the future and to the world.