An interest in the tea ceremony led the chef to chakaiseki and, in turn, to Japanese cuisine. At a ryotei in Shiga, the learnt Zen and the spirit of hospitality. Flowers are arranged, and scrolls and vessels chosen with care, to welcome guests into a room of understated elegance. The menu stays faithful to tradition while allowing room for ingenuity. The kombu dashi for the soup is cold-brewed overnight. Tsukuri incorporates touches such as brief scalding and soy marination. Even the tea prepared by the chef reflects the spirit of the chanoyu.