Sokkon is a Zen term denoting ‘treasuring the present moment’. By so naming his restaurant, the chef professes his devotion to serving delicious flavours fresh from the kitchen. He devotes himself to the tea ceremony, flower arrangement and calligraphy to hone his aesthetic sense and sensitivity. Annual events in the ancient capital are woven throughout his menu, conveying venerable cultural traditions. Rice is available either seasoned with assorted ingredients or topped, doubling the flavour elements to satisfy stomach and palate. An extensive array of offerings expresses the spirit of graceful service.