Time & Location
November 4th and 5th
220 W 13th St, New York, NY 10014
About the event
Chabana (茶花, literally "tea flowers") is the arrangement of seasonal flowers for a Japanese tea ceremony. Displayed in the tokonoma alcove along with other key thematic elements for the gathering, the chabana style appeals to those who prefer a simple, natural look in their creation. While ikebana and other styles of floral arrangement prescribe their own distinct frameworks, chabana recognizes and transfers the essence of field to vase.
Learn more about floral artist EunYoung Sebazco.
NYC-based Horticulturist, Landscape & Floral Designer
Born and raised in Seoul, Korea, EunYoung moved to Tokyo, Japan in her late twenties to build on her academic education by studying and practicing as a landscape architect for 10 years. In her early 30’s, she moved to New York City to develop her plant knowledge and became certified as a professional horticulturist from New York Botanical Garden. She worked at one of the New York City Parks and enjoyed serving and beautifying public gardens for the last 16 years. A prized achievement has been developing rice educational programs, including the creation of New York City's first rice paddy at Randall's Island in 2010. Recently in 2022, she exhibited a patio garden at the Philadelphia Flower Show. Started in 1829 by the Pennsylvania Horticultural Society, the Philadelphia Flower Show is both the nation's largest and the world’s longest-running horticultural event, featuring stunning displays by premier floral and landscape designers from around the globe. EunYoung also manages a small plot in her community garden, makes ceramics, and practices the Japanese way of tea.
In July of 2020, she opened the store 'KINKA' together with her husband in the Flatiron District of New York City. KINKA focuses on supplying greenery, flowers, and unique gifts sourced locally from NYC and Japan, highlighting handmade art by local artists,
KINKA enhances our diverse cultures by building bridges to connect and share space through art, food and plants. Kinka celebrates the changing seasons by offering botanical programs year round, exhibiting artwork, and conducting workshops, including chabana classes.
Japanese Sushi Restaurant
Michelin star chef Yoshihiko Kousaka is in charge of this beloved sushiya, which offers a stellar omakase in an elegant setting. The dining room flaunts a classic Japanese sensibility—outfitted with a counter for 12, a few tables, soft piano music, as well as an attentive staff that enhance the overall experience.
Some counters like to keep everyone in sync, but Chef Kousaka is more flexible. It is certainly a rigorous balancing act, but he moves with confidence and skill. Fish is minimally embellished, relying instead on original sourcing and impeccable technique. Highlights include everything from red snapper and Japanese sea bass to wild winter yellowtail and firefly squid. Supplemental items, like king crab and ankimo, are also available to augment your meal.
Kosaka also hosts cultural events and exhibitions, including the 2019 edition of "Wabi and Now".