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たゆたう | TAYUTAU between the everyday and the ritual.
TAYUTAU describes the gentle drifting of something floating on water - moving softly, carried by the current. Eating, drinking, holding.
Vessels belong to everyday life, yet they also create moments of stillness.
This exhibition explores the quiet space between the everyday and ritual through vessels, gestures, and shared moments - like water slowly finding its way.
Held during Bōshu (芒種), the early summer season in the Japanese 24 sekki calendar when grains begin to grow and the air carries the quiet presence of water, this one hour experience ochazuke as a gentle seasonal ritual.
: : GATHERING MENU : :
OCHAZUKE traditional Japanese dish made by pouring dashi over rice.
In this experience, lightly grilled rice ball with organic matcha and sea salt are served with Kyoto style tsukudani, grilled miso, seasonal pickles, and ume plum paste, finished with warm dashi broth. Guests are encouraged to enjoy the changing flavors created by each accompaniment.
SEASONAL JAPANESE SWEET and TEA
After the meal, guests are invited to relax with selection of Japanese sweets by ANN. Each guest will enjoy a trio of monaka filled with three different bean pastes: white bean paste, yomogi (Japanese mugwort) bean paste, and lemon bean paste. The sweets are served alongside cold brew sencha and Japanese incense, offering a quiet moment to savor the flavors and aromas of the season.
Each session is a one-hour experience, limited to four guests per session.
: : Artists : :
Gafu Ito, Yoshio Kanagawa, Kazumi Noguchi, Denshiro
たゆたう | TAYUTAU between the everyday and the ritual.
TAYUTAU describes the gentle drifting of something floating on water - moving softly, carried by the current. Eating, drinking, holding.
Vessels belong to everyday life, yet they also create moments of stillness.
This exhibition explores the quiet space between the everyday and ritual through vessels, gestures, and shared moments - like water slowly finding its way.
Held during Bōshu (芒種), the early summer season in the Japanese 24 sekki calendar when grains begin to grow and the air carries the quiet presence of water, this one hour experience ochazuke as a gentle seasonal ritual.
: : GATHERING MENU : :
OCHAZUKE traditional Japanese dish made by pouring dashi over rice.
In this experience, lightly grilled rice ball with organic matcha and sea salt are served with Kyoto style tsukudani, grilled miso, seasonal pickles, and ume plum paste, finished with warm dashi broth. Guests are encouraged to enjoy the changing flavors created by each accompaniment.
SEASONAL JAPANESE SWEET and TEA
After the meal, guests are invited to relax with selection of Japanese sweets by ANN. Each guest will enjoy a trio of monaka filled with three different bean pastes: white bean paste, yomogi (Japanese mugwort) bean paste, and lemon bean paste. The sweets are served alongside cold brew sencha and Japanese incense, offering a quiet moment to savor the flavors and aromas of the season.
Each session is a one-hour experience, limited to four guests per session.
: : Artists : :
Gafu Ito, Yoshio Kanagawa, Kazumi Noguchi, Denshiro