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As cited by Sato and Parry (2015), “The appropriateness of utensils, vases, and scrolls to a particular
season reflects two considerations: (1) utilitarian factors (e.g., in summer, cups that dissipate heat quickly are
desirable) and (2) connotative factors, which involve the meaning that arises from the shapes and names of
utensils and vases (Kato, 2002, p. 116), as well as any featured images. In the case of scrolls, this meaning may
be generated by text (e.g., a well-known seasonal poem) and, in some cases, also by images”. It directly
illustrates the statement that the impermanence of the everyday objects is perfectly captured by the Japanese tea
ceremony, and the seasonal feelings play an important role in ensuring that the guests experience precisely what
appears to be the most suitable by utilitarian and connotative factors during a given season.
The aesthetics which govern the choice of utensils for dinner in Japan is called toriawase, and it
introduces a strict set of rules to conform to in the course of serving dinner (Da Rocha, 1999). According to the
same source, “Toriawase is a fundamental principle of Japanese aesthetics, apparent, for example, in Japanese
cuisine where the containers and bowls in which the food is served are chosen in accordance with certain rules:
they should not have the same form, texture or color, and should be chosen in accord with the time of the year”
(Da Rocha, 1999, p.293). It was strictly followed during the Kitcho dinner course, which additionally proved that
they preserve the traditions and customs and get their guests familiarized with it. Those who are not acquainted
with the ancient Japanese aesthetics principles, such as toriawase, will still appreciate the fine lines of utensils
and the overall setting of the table. Also, if one looked on the way food was placed on the plates, they would also
know that “the principles of asymmetry, use of empty space, wabi (solitude, reclusion, poverty, rusticity, beauty
of the unpretentious), sabi (objects should inspire a sense of antiquity, dignity, quietness), shibui (beauty which
cannot be seen at first glance, not obvious) and furyu (appreciation and union with nature, that leads to a quiet
peace) (Da Rocha, 1999, p.293) were followed to the dot.
According to Sato and Parry (2015), the feeling of the seasons is also being successfully
implemented in the restaurant services, which remain one of the main affiliations which regularly
offer their services to clients (Sato and Parry, 2014, p.12). The celebration of the seasons is considered
in the restaurant menu, the conversation with the hostess, the overall atmosphere of the dining room
and the servers. Moreover,
Hinshugokan
– a phrase present in the Japanese tea ceremony – means
that the roles of the guest and the host are and should be interchangeable. This means, that the server
and the client mutually express their respect, views, appreciation and mindset and both give and
receive the information. It is initially set that the server will do his best to ensure the best service he
can provide, the guests will appreciate it truly and wholeheartedly, and the server, in his turn, will