Chakaiseki is a light meal served at a Ochaji (omotenashi) before the Cha-no-yu. It expresses the wabi-sabi, the spirit of the Sado, and is characterized by simple dishes using seasonal ingredients.

　The origin of Chakaiseki comes from the fact that trainee monks used to put warmed stones (onseki) in their pockets to ward off hunger and cold. Chakaiseki came to be served at the Cha-no-yu as a meal to settle the stomach in order to enjoy the Cha-no-yu more deliciously.

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A Ochaji is the ultimate form of Cha-no-yu practice (a kind of ritual), performed according to the form of 

　●初座(Syoza)　　

　●茶懐石(Chakaiseki)　　　　

　　　季節の点心　御椀　八寸　日本酒　　　

　●炭点前(Sumidemae)　　

　●主菓子(Omogashi)　　

　●中立(Nakadachi)　　

　●濃茶(Koicha)　　

　●干菓子(Higashi)　　

　●薄茶(Usucha).

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In ancient times, Ochaji was considered to refer to all aspects of the Cha-no-yu, but in modern times, Ochaji is defined as formal hospitality accompanied by kaiseki cuisine.

Ochaji is a formal event in which the master of the house offers the ultimate hospitality to his or her guests in the spirit of “once-in-a-lifetime encounter,” and has the meaning of “Ichiza-konryu".
In a Ochaji, the “purpose,” “number of guests and guests,” “location and environment,” “sense of the season,” and “assortment of utensils” are important points, and only when these five factors are in harmony can a Ochaji be held successfully.

The first half of the Ochaji consists of kaiseki, followed by a period of “Nakadachi,” during which the second half consists of Koicha (thick tea) and Usucha (thin tea), each lasting about four hours.

　Needless to say, the Ochaji is what the Cha-no-yu should be in the first place, and the purpose of the Ochaji is to enjoy the precious matcha tea at its best.