In hope of conveying the feeling of Japanese culture through cuisine, Kokyu reflects scenes of ceremonies throughout the year in its culinary offerings. Appetisers in early spring are garnished with flowers, colourfully expressing the awakening breath of nature. In autumn, appetisers are arranged with taro, chestnuts and soybeans, in the traditional way to pray for a bumper harvest during the harvest moon. Spring water from a well in the restaurant's inner garden is used for dashi soup stock and thin tea. Attentive service warms the body and soul.