Miyasaka

The framed motto reads, roughly, ‘Begin at the start, and when you get to the end, begin again with the spirit of the novice.’ Taking to heart this aphorism of tea master Sen no Rikyū, the chef toils at his craft with the sincerity of a beginner. He encountered this spirit in Kyoto, where he learned the art of chakaiseki. Rice is served the moment it is ready, so guests can observe the changes in it as the steam billows. Handmade sweets conclude the meal, following the etiquette of the wabicha style of the tea ceremony. Strong matcha also reflects the essence of the Way of Tea.