The menu of tea ceremony food conveys the flavours of Kikunoi with the culture of bento. Starting with appetisers, stewed bowls are served ryotei-style. Serving-ware—baskets, lacquer, glasses—changes with the passing seasons, laden with a colourful variety of grilled items and simmered vegetables. The house speciality, Shiguremeshi, is topped with sea bream sashimi smothered in sesame sauce. As you dine, cast your gaze over the stillness of the moss-covered garden.