I’ve been practicing to prepare cha-kaiseki for tea ceremony since last year. Cha-kaiseki is a multi-course meal which is served before 濃茶 Koicha. It has a long, deep and fascinating story behind but make it very short, it is a way of embracing the season. The host of the tea ceremony and the chef create the menu for each cha-kaiseki with seasonal and locally sourced ingredients
*Did you know that we have 24 seasons in Japan? 二十四節気
Like summer solstice 夏至 in May, the first day of automne 立秋 in August.
This supper club, I’m serving a Tenshin 点心 style dinner with organic and locally sourced ingredients which I’ve been enjoying especially in summer time. I haven’t decided the details of the menu yet but I’m sure I’ll be serving some of my favourites, like Shishito, eggplant, colourful cherry tomatoes, cucumbers, corn, peas, green beans, and some Japanese herbs like Shiso, and Myoga.
This supper club will be prepared without any animal products, refined sugar, or highly processed food.
This is the menu for cha-kaiseki in Tenshin style which the host and I prepared in April to give you an idea!
手毬寿司五種 five sushi balls
salmon roe, egg, shiro-shoyu
Ume plum, Shiso, cucumber
Myoga, ginger
Watermelon radish, Yuzu-kosho
Bamboo, swiss chard, sesame
筑前煮 braised lotus root, Shiitake and carrot
お客様特製の胡麻豆腐 sesame pudding with wasabi and shiro-shoyu
アスパラガス asparagus
椀物：飛竜頭とスナップエンドウ、柚子 veggie tofu balls with snap peas and Yuzu
八寸：ローストした根セロリ、しらすせんべい roasted celeriac, whitebait cracker
小吸物：桜の塩漬け salted cherry blossom petals in Kombu broth
主菓子：三色団子、桜と蓬 tricolore mochi balls, cherry blossom and mugwart
Would you like to taste the season in Japanese cha-kaiseki style? Any questions and request? Reach me from the button below!
Date: Thursday, August 8th
Time: open at 6pm, start serving around 6:30pm.
Location; Westmount, 5min. walk from metro Vendôme
Fee; 75$ tax included
Maya’s SUPPER CLUB
is a casual pop-up dinner prepared by Maya Furuta. It’s a small group, maximum 8 people, dinner & learn opportunity. Sharing some story and passion behind the dinner, seasonal vegetables, plant-based meals, Japanese culture etc.