The interior is meticulously styled in the manner of a teahouse. Wickerwork ceiling and earthen walls give an austere, rustic tenor. Cuisine is understated as well, suffused with the spirit of chakaiseki (the light meal served before tea ceremonies). Baked sesame tofu brings the flavours of the four seasons. Vegetables such as garden peas, maize, squash and turnip are kneaded into sesame tofu to herald the arrival of the season. Following tea-ceremony etiquette, rice is served the moment it finishes cooking and served thrice, varying the steaming time.