Tokyo kaiseki + Chinese-tea pairing evening

The arc of the evening

Arrival and welcome | The evening begins at 18:30 in a quiet private kaiseki room in Ginza. You’ll be greeted with a chilled cup of Bái Háo Yín Zhēn (白毫银针) — a soft, uplifting start that clears the palate and sets the tone for the meal ahead. Chen Hui Yi, senior white tea expert and long-time student of Japanese cuisine, will share a few words on the ethos of Chinese tea pairing and the menu she co-developed with the chef.

First course: Hassun with Lóng Jǐng (龙井) | The seasonal starter platter arrives alongside a glass of early-spring Lóng Jǐng, brewed at 80°C in a glass pitcher to preserve its chestnut fragrance. The tea’s gentle grassiness mirrors the young vegetables and silken tofu in the course.

Second course: Sashimi with light oolong | A single cut of shima-aji rests on the plate. The pairing moves to a lightly oxidised Tàiwān gāoshān (高山) oolong — floral, cool, and just mineral enough to bridge the fish and the tea without overwhelming either.

Third course: Takiawase with roasted oolong | A simmered seasonal dish of kabu and yuba demands a deeper, rounder tea. A roasted Tài Guān Yīn (铁观音) from Mín Xī comes in a fragrant chaozhou pot. Its caramelised notes echo the broth’s depth while the lingering finish cleanses the palate.

Fourth course: Yakimono with aged shēng pǔ’ěr (生普洱) | Grilled kinmedai with salt is paired with a 2018 Yunnan shēng pǔ’ěr, stone-pressed and stored in Jingmai. The tea’s young bitterness and returning sweetness mimic the charred edge of the fish. Chen explains the subtle transformation of pǔ’ěr over time and how it mirrors the ageing of sake or shoyu.

Fifth course: Gohan with aged white tea | The final savoury course is a clay-pot rice with pickles. The tea: a 2010 Fúdǐng Bái Chá (福鼎白茶), gently sweet and honeyed, soft as the rice. It soothes the palate and signals the transition to the sweet course.

Sixth course: Dessert with mǐ lán xiāng (蜜兰香) | A simple yuzu sorbet with a delicate honey tuile meets a fragrant Dān Cōng from Fènghuáng Mountain — the mǐ lán xiāng cultivar, known for its natural honey-orchid sweetness. The tea cools to reveal a long stone-fruit finish that lingers long after the last bite.

Closing | The evening winds down by 21:30. Chen will be available for questions and to share notes on the teas, sourcing, and the philosophy behind pairing Chinese teas with Japanese kaiseki. Guests depart with a small gift of two teas tasted during the meal.

For those who have joined tea.school’s pairing seminar, this evening will feel like a natural extension of classwork. A €20 discount is available for active tea.community members — apply the code COMMUNITY at booking.

What you get

• Six-course kaiseki dinner by a Tokyo chef, curated with seasonal Japanese produce

• Six carefully paired Chinese teas, including a 2010 Fúdǐng Bái Chá and a 2018 Yunnan shēng pǔ’ěr

• Guided commentary throughout the evening by senior tea expert Chen Hui Yi

• Printed pairing guide with tasting notes and brewing parameters

• A small gift of two teas tasted during the meal, wrapped to take home

• Access to tea.community’s private discussion thread for post-event reflections

Practical details

• Location — Private kaiseki room in Ginza, Tokyo; exact address shared upon booking.

• Date & time — 8 December 2026, 18:30 arrival for 19:00 start.

• Duration — Approximately 3 hours, concluding around 21:30.

• Dress code — Smart casual; kindly avoid strong scents to protect the tea experience.

• Language — English and Chinese with a Japanese interpreter for kitchen communication.

• Inclusions — Six-course dinner, all tea pairings, still and sparkling water. Vegetarian and dietary requests accommodated with advance notice.

• Accessibility — The private room is on the second floor via stairs; please contact us for mobility considerations.