Kyoto cuisine, chaste and elegant, is the Japanese aesthetic, cultivated through tea ceremony, flower arrangement, incense appreciation, calligraphy and poetry and expressed through food. The menu weaves together ideas both classic and modern. Appetisers are garnished with leaves, reminders of their evanescent beauty. Soup dishes are orthodox to express the true character of the dishes. Sashimi of fatty tuna is arranged as if floating on a sea of clouds; fruit is set off against a bowl of moss. Sharpening all five senses, each dish tells a tale.