EVENT SCHEDULE
Wednesday, May 6
Thursday, May 7
Friday, May 8
Saturday, May 9
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JAPANESE MATCHA TEA TASTING hosted by KENZO TERADA @teaste_it
Wednesday, May 6, 11:00 AM – 7:00 PM
Thursday, May 7, 11:00 AM – 7:00 PM
Kenzo Terada is a Japanese tea sommelier, originally from Shizuoka, Japan’s most renowned tea-producing region. Having grown up immersed in the millennia-old culture of his homeland, he has cultivated a deep and authentic passion for tea since childhood. Today, his mission is to promote Japanese tea culture by sharing his technical expertise and the sensory pleasure associated with this prized beverage.
TEA CEREMONY curated by YASUKO SUGIYAMA @omotesenkemilano
Thursday, May 7, 12:00 PM – 4:00 PM
Saturday, May 9, 12:00 PM – 4:00 PM
The tea ceremony is a cultural and meditative practice that originated within Zen Buddhism in Asia, elevating the preparation and consumption of tea to a spiritual art. Originating in China, it has evolved into refined forms such as the Japanese Cha no yu, based on principles of harmony, respect, purification, and tranquility.
Yasuko Sugiyama was born in Kashiwa, Japan. Her mother is a tea ceremony master. She grew up in an environment steeped in the culture of the tea ceremony. In 1986, she moved to Italy to study sculpture and painting. She studied the tea ceremony at the Urasenke Center in Milan from 2002 to 2004. In 2005, she enrolled in the Omotesenke school and took courses with Master Yoko Shimada in Florence and Master Masako Kono in Chiba, Japan. In 2014, she earned the title of Master of the Omotesenke school and began teaching tea ceremony courses from her home in Milan. In 2018, she set up an authentic tea room in Milan, entirely built in Japan using traditional techniques.
She currently teaches both Italians and Japanese students in Milan and continues her advanced training under Sosyo Mori, a direct disciple of the Iemoto, the founding family of Omotesenke.
KAITAI CEREMONY curated by ANDREA ARCIERI @azabu10_
Friday, May 8 at 1:00 PM
Kaitai originated in Japan during the Edo period and evolved from a practical process into a true ceremony. The cutting of the tuna is precise and deliberate; every movement respects the fish’s anatomy, and the underlying philosophy is to waste nothing of this marvelous creature.
Andrea Arcieri, a Milanese of Apulian descent, grew up in his family’s restaurant and soon developed a deep connection with the sea and fish. At nineteen, he left for London, then Tokyo, where he perfected the art of sushi. He returned to Milan to open Azabu 10: twenty seats, two counters, an omakase that blends Japanese precision with Mediterranean sensibility.
HIGHBALL BAR curated by ANDREA ATTANASIO @nikkawhiskyeu
Thursday, May 7, 5:00 PM – 7:30 PM
Friday, May 8, 5:00 PM – 7:30 PM
The Japanese highball is a refreshing and very popular long drink, made with Japanese whiskey and sparkling water, served in a tall glass with plenty of ice. Renowned for its meticulous preparation, it calls for the use of crystal-clear ice and precise technique to achieve a clean taste, often garnished with lemon.
Andrea Attanasio has decades of experience in bartending, driven by a constant pursuit of perfection and a desire to promote the culture of fine drinking. A master of hospitality and a connoisseur of spirits, he has developed a strong connection with Nikka, which he interprets and shares with expertise and authenticity.
NIHONSHU MASTERCLASS hosted by GUIDO GRUMETTI @shibatayaitaly
Friday, May 8, 2:00 PM – 3:00 PM and 6:30 PM – 7:30 PM
Nihonshu (日本酒) is the traditional Japanese alcoholic beverage made by fermenting rice, often referred to in the West as “sake.” Literally meaning “Japanese alcohol,” it is distinguished by being a fermented (not distilled) beverage made from water, rice, yeast, and koji. It can be served hot, cold, or at room temperature
Guido Grumetti was born in Milan and studied agronomy, spending and completing his second year of graduate studies in Tokyo. There, he fell in love with sake, and since 2020, he has specialized in the field, becoming a sake sommelier certified by the Japan Sake Association. He worked for two years in Tokyo at Shibataya’s headquarters as a sake expert, and after a brief stint at two wineries, he returned to Milan to share the stories and traditions of the artisans behind the labels.
PRODUCT STORYTELLING curated by MIYAKO STELLA @musubu_italia
Thursday, May 7, 2:00 PM – 7:30 PM
Friday, May 8, 2:00 PM – 7:30 PM
Saturday, May 9, 2:00 PM – 7:30 PM
Miyako Stella is the CEO of MUSUBU SRL, an importer based in Italy founded in 2025 with a clear mission: to bring the authenticity of Japanese products to Europe, creating a direct link between small artisan producers in Japan and people’s dining tables.
Every selected product is the result of tradition, passion, and dedication on the part of each producer. The true value of a product lies not only in its quality, but also in the spirit and culture it embodies. The name, “musubu,” means “to tie” or “to connect” in Japanese. The mission is to build bridges between cultures, people, and flavors, offering authentic experiences and making Japan’s richness accessible to those who wish to discover and experience it every day.