Kusakabe-san showed us the next day how to trim Japanese tea bowls. Every tea bowl has its own characteristic foot “kodai”.

He starts out trimming with a bamboo stick to make it even and to clearly mark the beginning of the bottom part of the bowl.

And of course every foot has a different name with the specific type of bowl.

Then we went to the Nihonbashi district in Tokyo to the Toyoda restaurant from Master Chef Touru Hashimoto-san.

Hashimoto-san shows us how the old restaurant looked like.

You have all kinds of different tea ceremonies. One of them is very elaborate and starts with a dinner. The food is very specially prepared and also the service ware is specifically chosen. Very important is to choose foods from the season as well as the dinnerware has its specific seasonal colors. Hashimoto-san prepared the dishes for this ceremony.

It all tasted very delicious and is exquisite to eat food prepared in such a caring way.