Two-star Michelin restaurant Zeniya in Kanazawa, Japan
H150 x W150 x D90
ceramics, clay
Internship at Secca // Mentors: Tatsuya Uemachi, Yuichi Yanai
Japan 2022
The Challenge
Create a plate for a dish made by two-time Michelin star holder chef Takagi, which references Japanese culture and cuisine. The plate also needs to set a challenge for the chef.
Creative process
I started by researching Japanese culture and cuisine, then did a case study on the plates in everyday use in Japan. After that I selected traditions that I wanted to display with my plate and started sketching ideas for them. I also made 3D-models of the final shape and then created multiple prototypes of it using different ceramic methods. Having found the best production method — cutting out the layout, moulding it and attaching legs — I created the final version of the dishware and presented it to chef Takagi.
Final design
The plate is made specifically for Japanese seafood dishes. The shape is primarily inspired by the tradition of Japanese people eating while sitting both on the ground and at the table. This is displayed by how the first and second "floor" of the dish can be used for plating the food. The plate also references different pieces of Japanese culture like Mitate, shrine gates and temple windows.
The dishware creates two curved surfaces for serving food, which is also a fun challenge for the chef. The glaze is matte and black to highlight the shiny and colourful seafood.
The plate is now used at a two-star Michelin restaurant Zeniya in Kanazawa, Japan.
