Hachikan （はちかん）

[A Special Kaiseki Experience] Celebrating the Beauty of Japanese Cuisine Through Artful Tableware

Japanese cuisine embodies Japan’s unique sense of aesthetics, traditions, and respect for the seasons, including the climate and natural environment. Among its many pleasures is the appreciation of tableware—a vital element that enhances the presentation and enjoyment of the dishes. From ceramics and lacquerware to glassware, our extensive Hachikan Collection offers a diverse range of exquisite pieces, meticulously curated to enhance the seasonal flavors and aesthetic harmony of each dish.
Drawing upon the background, material, and craftsmanship behind each piece, a traveling chef, honing their craft over years of experience in Kyoto's esteemed ryotei, expertly prepares each dish with delicate presentation and meticulous care.

After your meal, immerse yourself in a serene tea ceremony (Ryūrei-style) led by a tea master, featuring matcha and traditional dry sweets served right before your eyes. The tea bowls and ceremonial utensils—ranging from Edo-period antiques to the works of emerging contemporary artists—add to the beauty and allure of this refined experience.

[Meal Course]
Appetizer, Soup, Sashimi, Main Dish, Assorted Delicacies, Grilled Dish, Simmered Dish, Rice, Dessert
*Note: Images of dishes and tableware are for illustrative purposes only. The menu and tableware will vary according to the season.

[Schedule]
12:00 PM Reception
12:15 PM Kaiseki Course
2:15 PM Tea Ceremony (Ryūrei demonstration by a tea master | Dry Sweets & Light brown matcha)
3:00 PM Event concludes
*Time may vary depending on the number of participants.

[Course Content]
You can experience the "Hachikan Style" tea ceremony by Hachikan's resident tea masters of four schools, and enjoy kaiseki cuisine using ingredients from Ohara, Kyoto and all over Japan, prepared by our exclusive visiting chef. It will lead you to a time to face yourself and deepen your spiritual exchange.
The tea ceremony experience will be served in the cultural asset class teahouse "Joshun". In addition, in the main building with a thatched roof that is about 250 years old, you can observe a tea master's tea ceremony in a standing ceremony, making it a plan to experience real Japanese culture.
For meals, a visiting chef who has been working at a long-established Kyoto restaurant for many years will prepare a supreme kaiseki meal. We promise to revitalize your body from the inside out, with dishes filled with the energy of nature, using fresh vegetables from Ohara and high-quality ingredients from each season in abundance.
Please enjoy the highest level of tea kaiseki cuisine prepared by a chef who has mastered the art of Japanese cuisine.

*Shuttle service: available Kyoto Municipal Subway "Kokusai Kaikan" station Reception opens 30 minutes before
・ When making a reservation, please let us know any ingredients you dislike, food allergies, and how you will come (whether you have a car or shuttle)

[Course details]
・Kaiseki cuisine (appetizer, soup, sashimi, main dish, hassun, grilled dish, slow-cooked dish, rice, dessert))
・English-speaking staff available
・Tea ceremony at the teahouse "Joshun" (thick tea and main sweets)
・Tea ceremony in the main house using the standing ceremony method (thin tea and dried sweets)

[Course Content]
Ogasawara-ryu Sencha-do Under the supervision of the head of the Ogasawara family, Hidekuni Ogasawara, we have started selling a tea and kaiseki plan where you can enjoy kaiseki cuisine using ingredients from Ohara, Kyoto and all over Japan, prepared by a chef exclusively for Hachikan who travels to the area to experience Sencha-do.
This is a very special plan that is held only on limited dates each month.

■What is Sencha-do?
It is a tea ceremony that developed in the late Edo period and was loved by literati who valued refined spirituality. It is characterized by the preparation of sencha tea using a teapot and the spirit of refreshing breeze that is a literati hobby, and is said to be a comprehensive Japanese art that incorporates various cultures such as incense, flowers, poetry, and Zen.
This time, you will taste Japan's best gyokuro, which won the Ministry of Agriculture, Forestry and Fisheries award at the Gyokuro category of the National Tea Competition.
For your meal, a chef who has been working for many years at a long-established Kyoto restaurant will prepare the finest kaiseki cuisine. We use fresh vegetables from Ohara and high-quality seasonal ingredients in abundance, and our cuisine is full of the energy of nature, ensuring that you will be healed from the inside out.
Enjoy the finest tea kaiseki cuisine prepared by chefs who have mastered the art of Japanese cuisine.

*Pick-up service: available Kyoto Municipal Subway "Kokusai Kaikan" Station Reception opens 30 minutes before
・ When making a reservation, please let us know about any ingredients you are not good at or have any food allergies, and how you will come (whether you have a car or a pick-up service)

[Course details]
・Kaiseki cuisine (appetizer, soup, sashimi, main dish, hassun, grilled dish, slow-cooked dish, rice, dessert)
・English-speaking staff
・Ogasawara Sencha tea ceremony (Gyokuro and main sweets) at the teahouse "Joshun"

Celebrate the arrival of early summer with a special limited-time kaiseki course centered around the prized seasonal delicacy—salt-grilled sweetfish (ayu)—expertly prepared over a traditional okudosan hearth.

Ayu, known for its delicate aroma and subtle sweetness, reaches its seasonal peak between May and July. In early May, we feature young sweetfish (chiayu), and from mid-June onward, fully matured sweetfish will be served.

The salt-grilled preparation, known for bringing out the true essence of ayu, is deceptively simple yet requires a high level of culinary skill. A master chef, who has refined their expertise over years at a prestigious ryotei in Kyoto, will grill the fish slowly over charcoal before your eyes, allowing you to enjoy the contrast of crispy skin and tender, juicy flesh.

Complementing this seasonal highlight is a full Hachikan-style kaiseki course, featuring fresh vegetables from Ōhara and other premium ingredients sourced from across Japan, thoughtfully curated to reflect the season’s bounty.

After the meal, guests are invited to enjoy a refined moment of Japanese culture with a Ryūrei-style tea ceremony led by a seasoned tea master. Savor expertly whisked matcha and a seasonal wagashi (traditional sweet) served in front of you. The tea bowls and utensils used—from antique Edo-period pieces to works by contemporary artisans—enhance the aesthetic and cultural depth of this experience.

[Meal Course]
Kaiseki Cuisine
Appetizer (Hassun), Soup (Owan), Sashimi (Mukozuke), Main Dish (Shiizakana), Grilled Dish (Yakimono), Simmered Dish (Takiawase), Rice, Dessert

*Images of dishes and tableware are for illustrative purposes only. The menu and tableware will vary according to the season.

[Schedule – Lunch Session]
12:00 PM – Reception
12:15 PM – Kaiseki Course
2:15 PM – Tea Ceremony (Ryūrei demonstration by a tea master | Seasonal wagashi & matcha)
3:00 PM – Conclusion

*Time may vary depending on the number of participants.

[A Special Kaiseki Experience] Celebrating the Beauty of Japanese Cuisine Through Artful Tableware

Japanese cuisine embodies Japan’s unique sense of aesthetics, traditions, and respect for the seasons, including the climate and natural environment. Among its many pleasures is the appreciation of tableware—a vital element that enhances the presentation and enjoyment of the dishes. From ceramics and lacquerware to glassware, our extensive Hachikan Collection offers a diverse range of exquisite pieces, meticulously curated to enhance the seasonal flavors and aesthetic harmony of each dish.
Drawing upon the background, material, and craftsmanship behind each piece, a traveling chef, honing their craft over years of experience in Kyoto's esteemed ryotei, expertly prepares each dish with delicate presentation and meticulous care.

After your meal, immerse yourself in a serene tea ceremony (Ryūrei-style) led by a tea master, featuring matcha and traditional dry sweets served right before your eyes. The tea bowls and ceremonial utensils—ranging from Edo-period antiques to the works of emerging contemporary artists—add to the beauty and allure of this refined experience.

[Meal Course]
Appetizer, Soup, Sashimi, Main Dish, Assorted Delicacies, Grilled Dish, Simmered Dish, Rice, Dessert
*Note: Images of dishes and tableware are for illustrative purposes only. The menu and tableware will vary according to the season.

[Schedule]
17:00 PM Reception
17:15 PM Kaiseki Course
7:30 PM Tea Ceremony (Ryūrei demonstration by a tea master | Dry Sweets & Light brown matcha)
8:00 PM Event concludes
*Time may vary depending on the number of participants.

[Course Content]
You can experience the "Hachikan Style" tea ceremony by Hachikan's resident tea masters of four schools, and enjoy kaiseki cuisine using ingredients from Ohara, Kyoto and all over Japan, prepared by our exclusive visiting chef. It will lead you to a time to face yourself and deepen your spiritual exchange.
The tea ceremony experience will be served in the cultural asset class teahouse "Joshun". In addition, in the main building with a thatched roof that is about 250 years old, you can observe a tea master's tea ceremony in a standing ceremony, making it a plan to experience real Japanese culture.
For meals, a visiting chef who has been working at a long-established Kyoto restaurant for many years will prepare a supreme kaiseki meal. We promise to revitalize your body from the inside out, with dishes filled with the energy of nature, using fresh vegetables from Ohara and high-quality ingredients from each season in abundance.
Please enjoy the highest level of tea kaiseki cuisine prepared by a chef who has mastered the art of Japanese cuisine.

*Shuttle service: available Kyoto Municipal Subway "Kokusai Kaikan" station Reception opens 30 minutes before
・When making a reservation, please let us know any ingredients you dislike, food allergies, and how you will come (whether you have a car or shuttle)

[Course details]
・Kaiseki cuisine (appetizer, soup, sashimi, main dish, hassun, grilled dish, slow-cooked dish, rice, dessert)
・English-speaking staff available
・Tea ceremony at the teahouse "Joshun" (thick tea and main sweets)
・Tea ceremony in the main house using the standing ceremony method (thin tea and dried sweets)

Celebrate the arrival of early summer with a special limited-time kaiseki course centered around the prized seasonal delicacy—salt-grilled sweetfish (ayu)—expertly prepared over a traditional okudosan hearth.

Ayu, known for its delicate aroma and subtle sweetness, reaches its seasonal peak between May and July. In early May, we feature young sweetfish (chiayu), and from mid-June onward, fully matured sweetfish will be served.

The salt-grilled preparation, known for bringing out the true essence of ayu, is deceptively simple yet requires a high level of culinary skill. A master chef, who has refined their expertise over years at a prestigious ryotei in Kyoto, will grill the fish slowly over charcoal before your eyes, allowing you to enjoy the contrast of crispy skin and tender, juicy flesh.

Complementing this seasonal highlight is a full Hachikan-style kaiseki course, featuring fresh vegetables from Ōhara and other premium ingredients sourced from across Japan, thoughtfully curated to reflect the season’s bounty.

After the meal, guests are invited to enjoy a refined moment of Japanese culture with a Ryūrei-style tea ceremony led by a seasoned tea master. Savor expertly whisked matcha and a seasonal wagashi (traditional sweet) served in front of you. The tea bowls and utensils used—from antique Edo-period pieces to works by contemporary artisans—enhance the aesthetic and cultural depth of this experience.

[Meal Course]
Kaiseki Cuisine
Appetizer (Hassun), Soup (Owan), Sashimi (Mukozuke), Main Dish (Shiizakana), Grilled Dish (Yakimono), Simmered Dish (Takiawase), Rice, Dessert

*Images of dishes and tableware are for illustrative purposes only. The menu and tableware will vary according to the season.

[Schedule – Dinner Session]
5:00 PM – Reception
5:15 PM – Kaiseki Course
7:30 PM – Tea Ceremony (Ryūrei demonstration by a tea master | Seasonal wagashi & matcha)
8:00 PM – Conclusion

*Time may vary depending on the number of participants.