Tsurezure

In cooking using the sunken hearth, guests enjoy a variety of cooking methods such as steaming, skewering, ash-grilling, lump-grilling, and nabe (one-pot dish) while using charcoal fire. In between, small bowls of cooked food and small dishes are served, and to finish the meal, kettle-cooked rice and soup from the nabe are served. At the end of the meal, aromatic roasted tea made by roasting green tea leaves in the sunken hearth will be served.