The chef weaves the culture of everyday Japanese life, including events such as New Year, the setsubun bean-scattering ceremony and the Doll Festival, into his creations. The practices of each event are explained on the menu, so that ancient customs may never be forgotten. Each season is honoured with its proper ingredients, as well as serving-ware decorations and arrangements based on seasonal themes. At the harvest moon, cuisine is served on lacquerware bowls decorated with images of susuki (Silvergrass) and plates bearing harvest motifs such as rabbits and the moon, and garnished with ears of susuki.