Wooden tables, rice paper lamps, and bamboo partitions suggest a traditional Japanese experience, but the afternoon tea menu surprises with Western-inspired pastries such as fresh bagels and scones. The fusion is less surprising considering this tranquil retreat is owned and operated by head chef Tomoko Kato, who draws from a diverse background that includes stints in the French-inspired kitchen of Le Bernardin and an apprenticeship with the Obamas’ current pastry chef. But Kato’s repertoire isn’t limited to sweets: she incorporates locally-sourced ingredients into entrees such as tea-smoked salmon with dijon mustard, tarragon, and sliced radish. The local-leaning menu is in keeping with the contemporary teahouse’s concerted efforts to stay eco-friendly, which include using biodegradable teacups harvested from local teacup farms. When it comes to the tea, the list yields several dozen choices ranging from classic earl grey to exotic chrysanthemum blossom. On the first and third Sundays of each month, diners can also reserve a private tea room for up to three hours, where they may enjoy a traditional Japanese tea ceremony, complete with matcha and desserts.