Flowers adorn an alcove in which is hung a scroll with words of Zen philosophy. The host does not enter the room until all the guests are seated. The teahouse changes with the seasons. In warm weather, guests arrive before the heat of the day. Water for tea is prepared on a brazier.
Guests arrive in the evening when the weather is colder, and water is heated on a sunken hearth.
All the utensils and accessories are chosen with the four Zen principles in mind. Lacquer, bamboo, and ceramics are used together to achieve harmony through contrast. The host serves kaiseki, a meal composed of seven light courses. Typically, the serving dishes are ceramic and are presented on black lacquer trays. For an intentional contrast, the fifth course, or Hassun, may be served on a tray made of cedar.