The name refers to a type of conical hat worn by monks in training. The restaurant is adjacent to Myoshinji, the head temple of the Rinzai school of Zen Buddhism, where its founder learned the forms and spirit of shojin-ryori. Dishes are served on vermilion-lacquered serving-ware, a convention of Zen Buddhism, and arranged for colourful, eye-catching presentation. Udon, prepared with soy flour added, is a signature dish. Fresh soybean curds are a delicacy of the house. Vegetarian cuisine handed down from classical times that soothes the soul.