Period: Meiji (1868-1912)
Bowl: 10,5×4 cm
Lid: 11,5×3 cm
The price is for 1 piece. Minimum amount is a set of 6 pcs.
*Due to the characteristics of pottery every piece is unique and can be slightly different.
This can’t be the reason for potential returns.
It is made of porcelain that is harder than pottery and is fired at a very high temperature of 1300 degrees for more than half a day, making it more difficult to break than pottery. The collection comes from Edo period to the early Showa period (1603-1939). It’s perfect for home use as well in the restaurant business.
This original collection from Meiji, Taisho and Showa-shoki period was hand selected and by Mr. Masanao Kobayashi – very well-known and respected person in the world of traditional Japanese porcelain.
We are focused on providing tableware that can be used and not only displayed on a shelve. It’s perfect for modern fine dining restaurants and more traditional omakase sushi & kaiseki restaurants, as well in homes.
The period in witch this porcelain was made was a booming time in Japanese cuisine with many innovations like sukiyaki, shabu shabu or chuka soba (currently ramen). The end of isolation and opening for the western world had a huge impact on tableware. New techinques for applying traditional patterns were created.
We’ve carefully selected our collection from the evolution period of Japanese cuisine, so You can create your own master dishes.
Every piece is unique
There are differences in unique distortion, shade of design, position, etc. as every piece is handmade. Every piece is unique.
Charm of Imari ware
Great as a wedding gift. Our vintage porcelain is very popular as a gift or special gift for important persons. It’s also easy & durable to handle at home.
Not only Japanese cuisine
This types of plates are unique way to present your dishes even in western style cuisine. They are great for fine dining type of restaurants.
Intended for use
Every piece (even 400 years old Edo period) are selected in the intention of using. They are very durable even with current day dish soap.
Definition derived from Buddhist teachings of the three marks of existence (三法印 sanbōin), specifically impermanence (無常 mujō), suffering (苦 ku) and emptiness or absence of self-nature (空 kū). A world view concentrated on accepting and embarrassing the imperfection. This is sometime described as the “beauty of imperfection.
Classic Japanese cuisine doesn’t end on the unique rich taste of the dishes, but equally important part of nature inspiration, aesthetics as well as individual approach to the guests. Washoku way of thinking offers them best what is to offer in the current season and day. To experience washoku You as a guest need to think about the intention of the chef.
One of the more important detail in washoku is the presentation of the dish called moritsuke (盛り付け) for that authentic special plate as well as chef experience is a must. To fully immerse in this type of cuisine original Japanese dishes called washoki (和食器), and select the best size, pattern, color and set for your serving.
Uniqueness, great quality and affordable price.
Thanks to the hand crafted stamp technique used to create patterns on the porcelain the artist can intentionally achieve differences in the shade of the design, displacement of the transfer, and distortion, even for the same product.
The pottery before the birth of the stamp method was very expensive because it was mainly dyed (hand-painted). Good quality at affordable price made it popular among ordinary people.