The culture of the geisha quarter lives and breathes in this Gion-Minami kappo. Relax in the ambience of a tatami-mat room with counter. The hostess pours tea; the chef guards the traditions of Kyoto cuisine. While soups are prepared with dashi drawn from Rishiri kombu for its enticing aroma, another variety of kelp, makombu, imbues simmered dishes with flavour. An assortment of ingredients is offered at lunch to accompany rice. In the evening, attention is paid to decorations recalling traditional events and appetisers to complement drinks.