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Bizen Dish & Bowl
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Toukoubou Yu - A set of two porcelain side plates
7,040 YEN
size : L：W10.3cm×10.3cm×H2.8cm
R：W10.5cm×10.3cm×H2.9cmThis is a set of two porcelain side plates created by Toukoubou Yu.
Formed using a semi-porcelain clay made by blending traditional clay and porcelain clay, the plates showcase a simple yet elegantly refreshing design that is distinctively characteristic of Toukoubou Yu.
At the center of each plate, hand-carved motifs such as a bus stop or a fish are carefully executed using the Kakiotoshi (scraping) technique, adding a warm and expressive touch to the otherwise minimalist surface.
Instead of a cold, stark white, the glaze presents a soft, warm white hue with subtle depth. Accents like reddish patches and black spots from the wood firing process enhance the rich, muted tone of the plates.
Though these works already have a calm, matured atmosphere, they will develop even more character over time. With continued use, Kannyu (fine glaze crazing) will gradually absorb tea stains and deepen in color, giving the plates a beautifully aged appearance.
Tokobo Yu - Imbe Ashitsuki Mukozuke
6,600 YEN
size : W15.6cm×13.9cm×H4.7cmThey inherit the careful and quiet style of Yuho Kaneshige.
In fact, when the studio was first founded, they were too afraid to use Bizen clay—it was simply too precious.
You can clearly tell how much care and respect they have for their materials.
This Mukozuke is made using clay rich in mountain soil, resulting in a surface expression that evokes the dignified austerity and vibrant earthen character often seen in the mid-period works of Yuho Kaneshige.
The firing, which prominently features Kase-Goma, further enhances this powerful, organic impression.
The central part of the vessel is gently swollen, reminiscent of a baby’s navel.
This form, combined with the shell-like curvature of the overall shape, creates a unique presence—
as if the ingredients placed within are being softly embraced by the vessel itself.
Toukoubou Yu - Scrape-off pattern plate
8,800 YENSold out
size : W19.7cm×19.5cm×H4.4cmThis is a gray-ash-glazed Kakiotoshi plate made by Toukoubou Yu.
The turnip motif, rendered through the studio’s signature meticulous white slip and Kakiotoshi technique, is paired with a simple and classic ash glaze that enhances the colors of the food served upon it. The resulting glaze tone is a refreshing gray that perfectly complements a variety of ingredients.
Instead of a cold white, the overall impression is a warm and gentle shade, allowing one to enjoy both the cleanliness and wabi-sabi charm characteristic of white slip.
At just under 20cm in diameter, this piece is perfectly sized for individual use. The simplicity and cleanliness of the design make it highly versatile and suitable for a wide range of dishes.
Though the piece already exudes a sense of calm maturity, as it is used over time, subtle shrinkage marks in the glaze will darken and develop a patina, giving it a more antique character.
Toukoubou Yu - Imbe Ashitsuki Mukozuke
6,600 YENSold out
size : W15.2cm×13.7cm×H4.5cmThey inherit the careful and quiet style of Yuho Kaneshige.
In fact, when the studio was first founded, they were too afraid to use Bizen clay—it was simply too precious.
You can clearly tell how much care and respect they have for their materials.
This Mukozuke is made using clay rich in mountain soil, resulting in a surface expression that evokes the dignified austerity and vibrant earthen character often seen in the mid-period works of Yuho Kaneshige.
The firing, which prominently features Kase-Goma, further enhances this powerful, organic impression.
The central part of the vessel is gently swollen, reminiscent of a baby’s navel.
This form, combined with the shell-like curvature of the overall shape, creates a unique presence—
as if the ingredients placed within are being softly embraced by the vessel itself.
Toukoubou Yu - Imbe dish
4,620 YENSold out
size : W14.9cm×14.2cm×H4.8cmThey inherit the careful and quiet style of Yuho Kaneshige.
They were too afraid to use Bizen clay when the studio was first formed.
You can tell they take very good care of their clay.
Mukouduke is made from such wonderful clay and fired in the simple Hidasuki style.
Beautiful clay with a fine skin similar to Yuho's is transformed into wonderful tableware by their advanced techniques.
Yoshiteru Takariki - Bizen Ricebowl
3,850 YENSold out
size : W11.8cm×11.4cm×H6.2cmHe inherits the skills and spirit of Sozan Kaneshige.
The simple and undecorated design highlights the beauty of Bizen clay.
He believes that the work will be completed in the hands of the user.
This work is a traditional style rice bowl of Bizen.
Bizen rice bowls are convenient because rice grains are less likely to stick to vessels.
Gosuke Yashiro - Imbe ricebowl
3,850 YENSold out
size : W12.5cm×12.2cm×H5.6cmHe was attracted by Bizen ware and moved from Hokkaido to Okayama.
He loves the simple beauty of Bizen ware.
This work is also very simple and powerful.
Goma, a mixture of blue and gray, is plain but has Bizen ware-like goodness.
You can feel the influence of Yuho Kaneshige on the clay color and fire pattern of this ricebowl.
Gosuke Yashiro - Imbe Konohazara
7,150 YEN
size : W18.3cm×14.8cm×H5.7cmGosuke Yashiro was so captivated by Bizen ware—unglazed and fired in its natural state—that he relocated from Hokkaido to Bizen City.
He prefers creating works in the traditional style that has been handed down since ancient times.
This piece features a bluish-gray Kase-Goma surface combined with a softly matte clay texture, evoking the aesthetic of Yuho Kaneshige’s early “mountain clay” period works.
Small stones naturally included in the clay contribute to the character of the piece, enhancing the surface with visual depth. They move along with the spatula marks and appear rhythmically in tune with the wheel-thrown grooves—showcasing the clay’s expressive potential.
Inside and at the base, a refreshing orange coloration emerges, like autumn leaves turning color.
With use, the clay will absorb moisture and reveal even more stunning transformations over time.
Gosuke Yashiro - Imbe Konohazara
7,150 YENSold out
size : W18.5cm×14.7cm×H6.3cmGosuke Yashiro was so captivated by Bizen ware—unglazed and fired in its natural state—that he relocated from Hokkaido to Bizen City.
He prefers creating works in the traditional style that has been handed down since ancient times.
This piece features a bluish-gray Kase-Goma surface combined with a softly matte clay texture, evoking the aesthetic of Yuho Kaneshige’s early “mountain clay” period works.
Small stones naturally included in the clay contribute to the character of the piece, enhancing the surface with visual depth. They move along with the spatula marks and appear rhythmically in tune with the wheel-thrown grooves—showcasing the clay’s expressive potential.
Inside and at the base, a refreshing orange coloration emerges, like autumn leaves turning color.
With use, the clay will absorb moisture and reveal even more stunning transformations over time.
Koji Nakahara - Bizen Kakubachi
6,050 YEN
size : W15.1cm×15.1cm×H3.6cmKoji Nakahara is a potter who works in two places, Osaka and Bizen.
He is commissioned to make bespoke tableware by a famous restaurant in Osaka.
And in Bizen, he is learning about Bizen ware from his teacher, Fumio Kawabata.
He usually works with an electric kiln in Osaka, but this piece was fired in the kiln of his master, Fumio Kawabata, as authentic Bizen ware.
We have multiple pieces of the same shape and color in stock, so we can sell sets.
Yoshiteru Takariki - Bizen Sara
9,900 YENSold out
size : W25.8cm×25.7cm×H3.5cmHe inherits the skills and spirit of Sozan Kaneshige.
The simple and undecorated design highlights the beauty of Bizen clay.
He believes that the work will be completed in the hands of the user.
The two fire patterns of Goma and Hidaski are difficult to generate beautifully at the time.
He succeeded in controlling the temperature and devising the installation location of this work in the kiln.
Koji Nakahara - Bizen Rinka-dish
8,800 YEN
size : W19.6cm×19.4cm×H2.3cmKoji Nakahara is a potter who works in two places, Osaka and Bizen.
He is commissioned to make bespoke tableware by a famous restaurant in Osaka.
And in Bizen, he is learning about Bizen ware from his teacher, Fumio Kawabata.
He usually works with an electric kiln in Osaka, but this piece was fired in the kiln of his master, Fumio Kawabata, as authentic Bizen ware.
This dish is a form called Rinka in Japan, which means flower-like design.
The rim of the dish is designed to evoke flower petals.
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