ABSTRACT
In this chapter the internal architecture of the Shǀkǀ-ken is discussed in terms of its plan, spatial organisation, components-materials and finishes. The
discussion focuses primarily on the internal architecture of the zashiki (tea-
serving-room) recognized as the most significant room of the tea-house. In this
space the host and guests engage in the formalities of the tea ceremony. The
katte (preparation-room) and tsugi-no ma (next space) ante-chamber are
discussed later in the chapter. These rooms feature to a lesser degree as they are
only slightly critical to the overall sukiya tea-house design and are also
concealed from sight during the tea gathering. In the following section 2.1 the
internal architecture of the zashiki is discussed. In section 2.2 the internal
architecture of the tsugi-no ma is discussed, and in section 2.3 the internal
architecture of the katte is discussed.
