çayca

Savoring the fleeting beauty of
Japanese tea ceremony and French sweets.

"çayca" offers a new style of Chaji - Tea gathering that blends the art of
the Japanese tea ceremony with assiette dessert,
created by Kaoru Kurihara, a chef pâtissier with experience at top-class grand maisons in Tokyo,
and Tomoko Shirai, a tea ceremony expert.

çayca offers an exclusive, reservation-only experience for up to
eight guests in a special setting.
Guests will be treated to a course of freshly crafted assiette desserts
inspired by the seasons,paired with a live demonstration of
Tea ceremony - Otemae performed before their eyes.
From the unique combination of ingredients, the atmosphere
and the flow of time within the space, çayca invites you to indulge
in an unprecedented, emotionally stirring culinary journey.

"çayca" offers a new style of Chaji -
Tea gathering that blends the art of
the Japanese tea ceremony
with assiette dessert,
created by Kaoru Kurihara, a chef
pâtissier with experience at top-class
grand maisons in Tokyo,
and Tomoko Shirai,
a tea ceremony expert.

çayca offers an exclusive,
reservation-only experience for up to
eight guests in a special setting.
Guests will be treated to a course of
freshly crafted assiette desserts inspired by
the seasons, paired with a live demonstration of
Tea ceremony - Otemae performed before their eyes.
From the unique combination of ingredients,
the atmosphere and the flow of time within the space,
çayca invites you to indulge in an unprecedented,
emotionally stirring culinary journey.

Chef Pâtissier

Kaoru Kurihara

Kaoru Kurihara graduated from the Tsuji Culinary Institute's confectionery college and the Tsuji French Confectionary School in Lyon, France. After gaining experience at establishments such as Beige Alain Ducasse Tokyo, she served as chef pâtissier at Chez Matsuo Shoto Restaurant and Crescent in Tokyo.
Kurihara has also participated in Food Creation, an initiative led by artist Ayako Suwa, and has explored expressing emotions and inspiration through desserts. Her work reflects a keen interest in the artistic possibilities of food, offering new perspectives and values in the culinary arts.

Tea Master

Tomoko Shirai

Tomoko Shirai was introduced to the world of Tea ceremony during childhood under her mother’s influence. After returning from France, she pursued formal studies in the Omotesenke tradition, earning the rank of kyoshi - professor. Drawing on her extensive knowledge and experience, she organizes tea ceremony events.
As a pâtissier, Shirai trained in both Japan and France before working at Beige Alain Ducasse Tokyo. She later served as chef pâtissier at Transit General Office Inc., where she contributed to menu development and innovation.

COURSE

RESERVATION

By Reservation Only

2-hour sessions | Up to 8 guests per session

Available Thursday to Sunday only
Thursday & Friday: 2 sessions per day
Saturday & Sunday: 3 sessions per day

Make your reservation here

CAUTION

If we are unable to contact you 15 minutes past your
reservation time, your booking may be canceled.
We highly appreciate your kind information in advance
in case you arrive by passing reservation time.

Please note that we may not be able to
accommodate specific seat requests.

Due to the nature of the venue, we kindly ask that only
guests aged 12 and above (middle school students or older) join us.

To ensure a pleasant experience for all guests,
we request that you refrain from wearing strong fragrances.

Smoking is not permitted inside the venue.

- Cancellation Policy -

For cancellations or changes made the day before the reservation,
50% of the course fee will be charged.
For same-day cancellations, 100% of the course fee will be charged.

ONLINE STORE

Crécent, the long-established French restaurant where Kaoru Kurihara served as chef pâtissier, sadly closed in 2020. One of the signature desserts from the restaurant, the Succès Framboise, has been reimagined and is now available for purchase online.