Owner-chef Kazuki Kakoiyama carries the spirit of the tea-master on his culinary journey. In a space built using sukiya designs, he serves customers across a counter of iron-oxide. The attentively assembled bill of fare alludes to literature, traditions and annual events. Graceful hassun and freshly cooked rice in the chakaiseki style reinforce the tea-arbour mood. The sembajiru soup of fish bones and vegetable ends incorporates gratitude for the ingredients and this land.