Tracked on 1 list across 1 authority.
Japanese cuisine reflects a spirit of gratitude for the bounty of nature and of prayer for people’s happiness. The chef values that spirit, pouring it into every dish he makes. The menu, woven from annual festivities, unfolds as a tale of the seasons. Skills honed at a ryotei live in the chef’s painstaking preparation and every detail of arrangements. The origins and customary usages of each cup and plate, related by the proprietress, add grace notes to the meal.
Oryori Horikawa appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
