Tenshin meal and nimono of seasonal foods
Sweets, Rikyu manju, poetic name "galloping horse"
Koicha served in a black raku style bowl by Richard Brandt, chamei kashin no mukashi, Zabosai Oiemoto konomi, from Kanbayashi. Chashaku-- pink ivory wood, by Barbara Walker, gomei - daidai (generation to geneeration. Higashi, gift from Nomura-san, served on tamenuri lacquered yohobon. Usucha hana no shiro from Kanbayashi, omojawan, grey hagi, kyoyaki kazu chawan.