ガラディナーや茶懐石、伝統芸能との共演など、食・茶・花・芸能が織りなす特別な体験を創出。季節の移ろいや土地の文化を背景に、空間、室礼、演出のすべてを通じて、その場に集う人々が日本文化の奥深さに触れるひとときを届ける。五感で味わう、一期一会の芸術体験を提案。
Yuki Tsuji creates distinctive experiences that bring together cuisine, tea, flowers, and traditional performing arts through gala dinners, kaiseki tea gatherings, and collaborations with traditional artists. Inspired by the changing seasons and the cultural heritage of each place, every detail—from spatial design and shitsurai (the art of seasonal and ceremonial arrangements) to the overall presentation—is thoughtfully composed to immerse guests in the depth of Japanese culture. Each experience is an ephemeral artistic encounter, to be savored with all five senses and cherished as a once-in-a-lifetime moment.
浮月楼の庭園に咲く染井吉野を起点に、花・食・茶・酒・伝統芸能が交わる春のひとときを創出。芸術顧問を務める辻雄貴が、庭と建築、人と自然をつなぎ、四季の旬や文化を現代へと継承する、浮月花寮ならではの新たな花見のかたちを提案した。
A spring experience unfolding around the Somei Yoshino cherry blossoms in the gardens of Fugetsu-ro, bringing together flowers, cuisine, tea, sake, and traditional performing arts. Yuki Tsuji, serving as Artistic Advisor, envisioned a new form of hanami unique to Fugetsu Karyo, connecting gardens and architecture, people and nature, while carrying seasonal beauty and cultural traditions into the present.
浮月花寮2F KARYO GALLERYで、陶芸家・道川省三氏と辻雄貴による作品展「ART EXHIBITION -在 ZAI-」を開際。轆轤の遠心力から生まれる道川氏の器に、辻が山の植物を生ける。咲く花だけでなく、枯れた樹々や突然変異の植物も。「道川氏の器は、器自体が花だ」。どちらが器で、どちらが花か。土と植物の境が揺らぐ空間をつくりだした。
作品展の開幕に合わせ、二日間、展示空間にテーブルを設えたガラディナーを開際。料理は静岡「ハラグチ・ル・レストラン」の原口広シェフ。この日のために道川氏が創作した器に料理が盛られ、庭園とギャラリー、食がひとつに溶け合う。陶芸も、いけばなも、料理も、自然の力と人の創造性を融和させる行為である。
At KARYO GALLERY on the second floor of Fugetsu Karyo, the exhibition ART EXHIBITION – ZAI brought together ceramic artist Shozo Michikawa and ikebana artist Yuki Tsuji. Into Michikawa’s vessels, shaped by the centrifugal force of the potter’s wheel, Tsuji arranged plants gathered from the mountains―not only blooming flowers, but also withered trees and mutant plants. “Michikawa’s vessels are flowers in themselves.” The distinction between vessel and flower began to dissolve, creating a space where the boundaries between earth and plant became fluid.
To mark the opening, a two-day gala dinner was held within the exhibition space. The menu was created by Chef Hiroshi Haraguchi of Haraguchi Le Restaurant in Shizuoka, with each dish served on vessels specially crafted by Michikawa for the occasion. The garden, gallery and cuisine merged into a unified experience. Ceramics, ikebana and cuisine are all acts of creation that bring the forces of nature into harmony with human creativity.
「翁」をコンセプトに構成された特別な茶懐石。翁面を掛けた床の間に酒、洗米、塩を供え、能楽の儀式における清めの所作を踏まえ、日本酒「翁」で幕を開ける。北大路魯山人の伝統を受け継ぐ料理人・井関脩智が、茶懐石の形式に独創的な趣向を織り交ぜ、山海の恵みを一皿ごとに表現する。食を通じて自然の豊かさに触れ、いけばなや能楽と響き合いながら、日本文化の根源を体感する饗宴。
A special tea kaiseki experience conceived around the theme of Okina, the venerable old man who symbolizes longevity and sacredness in Noh theatre. Sake, washed rice, and salt are offered at the alcove adorned with an Okina mask, and the experience begins with the serving of sake named Okina, evoking the purifying rituals of Noh. Shūchi Iseki, a chef who carries forward the culinary legacy of Kitaōji Rosanjin, brings innovative interpretations to the traditional tea kaiseki format, expressing the bounty of the mountains and sea in each dish. Through food, guests encounter the richness of nature in a feast that resonates with ikebana and Noh, offering an experience of the roots of Japanese culture.
茶、花、食、日本の芸術が交わる「AReTea」の場で、陶芸家・道川省三の作品を用いたパフォーマンスを展開。異なる分野の表現をひとつの場に集め、器や花、所作を通して文化を体験する機会を生み出した。茶会を媒介に、素材と人、芸術の関係をひらく試み。
At AReTea, tea, flowers, food, and Japanese art came together in a shared experience. A performance incorporated works by ceramic artist Shozo Michikawa, bringing different forms of expression into one setting. Through the tea gathering, vessels, flowers, gestures, and people were connected, opening up new relationships between materials and art.
EXPERIENCE