Tsutomu Horibe was drawn to his gastronomic calling by the way Kyo-ryori reflects seasonal customs. The hassun dishes contain seasonal Zen sayings on long strips of paper, reflecting his reverence for traditional culture. Elegant crockery complements an interior designed in the sukiya style, offering mute instruction on the traditional aesthetics of Japan. The spirit and technique of traditional artisans and the owner-chef’s admiration for them resonate in this space.