Microseasonal Dinner: SPRING
2018 March 25
春の会
料理人、日本酒ソムリエ、陶芸作家4名、テーブルウェアスタイリスト、フローラルデザイナー、草木染め作家、そしてご参加いただいたお客様、全員で完成させて作品となりました。五感で味わう二十四節気の六つの春の顔。
Six courses to celebrate the six sub-seasons of Spring according to the traditional Japanese microseasonal calendar.
It is through the participation of both the brilliant team of artisans, as well as the diverse group of diners, that this piece of art that is the "Microseasonal Dinner: SPRING" was made complete. Shifting our awareness to the colors of Spring across the Japanese countryside. Shared over a single dinner table for just one night. All to celebrate the depth and breath of Japanese rice farmed using traditional natural practices.
Food Therapist: Emiko Ishimitsu
Sake sommelier: Kenzo Yoshida aka Atsukan DJ Tsuketaro
Tableware Stylist: Hiromi Goto
Floral Designer: Irisa Watanabe, C STORE C
Natural Dye Artist: Kyoko Mukasa
Mashiko Ceramists:
Shinpei Fukushima
Kanae Aizawa
Keiji Yaguchi
Timi Lantos Ceramics
Location: Life Creation Space OVE Aoyama
