Yohaku vol.3 — Calligraphy & Cuisine
On Thursday, November 19, we will host Yohaku vol.3, a calligraphy and cuisine event at awai Togakushi.
Through calligraphy and food, we invite you to step away from the everyday and find space in your mind and body.
We look forward to welcoming you to Togakushi in late autumn, as winter draws near.
○Event Details
Date: Thursday, November 19
Time: 11:00–14:30
Calligraphy: at Kayabuki Cottage
Cuisine: at Kyu-Chusha-Kokaido
*Guests will move to the dining venue after the calligraphy session.
Meeting time: 10:40
Meeting point: Togakushi Nibankan (1584 Togakushi)
Fee: ¥14,000 (tax included)
Includes: Calligraphy session and meal
Capacity: Approx. 10 guests
What to bring: An umbrella in case of rain
Parking: Available
Cancellation policy: 50% cancellation fee from 3 days before the event
Reservations / Inquiries: Please contact us via DM with your name, number of guests, and phone number.
awai.togakushi@gmail.com
*Advance payment by credit card is required in principle.
*If you wish to stay with us the night before or on the day of the event, please make a separate reservation through our website.
○Calligraphy
The theme of this session is “Lines and Space.”
Surrounded by the landscape and atmosphere of Togakushi, we will turn our attention inward and discover our own unique lines—lines that can only emerge at this particular time and place—and observe the space that surrounds them.
○Cuisine
We will serve a gentle course menu featuring Togakushi spring water and seasonal ingredients from the local area.
○Calligrapher
Suzuri Katagiri
Based in Tokyo and Nagano, Suzuri Katagiri works as a professional calligrapher. She has led numerous workshops for major companies in Japan and abroad. Her practice goes beyond calligraphy as a form of written expression, offering an experience that invites participants to connect with their inner stillness.
○Chef
Yuki Fujimoto (awai Togakushi)
After honing his skills at Michelin-starred French restaurants in France and Tokyo, Yuki moved his base to Nagano. With a particular passion for vegetable-focused cuisine, he works closely with seasonal ingredients each day.
