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Bizen Dish & Bowl
118 Items
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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.
Mitsuru Isezaki - Imbe Utsuwa
8,800 YENSold out
size : L：W8.1cm×8.0cm×H5.0cm
R：W8.6cm×8.5cm×H5.3cmMitsuru Isezaki is one of the potters who inherited the tradition of Bizen ware, which was redeveloped by Toyo Kaneshige.
His pottery style is simple and unadorned, emphasizing the natural beauty of the clay.
He fires Hidasuki pieces in a Noborigama kiln, without using electric or gas kilns.
This Kobachi is a Hidasuki-fired piece from a Noborigama, featuring a bright scarlet fire pattern and the beautiful white color of the clay.
I find such pieces rare, as Noborigama-fired works often result in a charcoal-gray clay color and darker red Hidasuki.
It is slightly large, but it can be used as a guinomi.
This piece is unused and was carefully stored by a collector after purchase.
Koji Nakahara - Bizen Taiyaki Sara
4,400 YENSold out
size : 17.3 cm (length from mouth to tip of tail) × 12.0 cm (width from top fin to side fin) × 2.4 cm (height)Koji 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.
This is a unique small plate designed specifically to hold a single Taiyaki, a traditional Japanese fish-shaped pastry.
The finely carved design of the Taiyaki on the plate closely resembles the metal mold used to bake the real pastry — it almost looks as if pouring batter into it would produce an actual Taiyaki.
The simple Hidasuki decoration adds a clean and gentle touch, with its soft red hues perfectly complementing the Taiyaki motif.
Koji Nakahara - Bizen Kaku Kobachi
4,950 YENSold out
size : W11.4cm×11.1cm×H3.4cmKoji 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.
Koji Nakahara - Bizen Taiyaki Sara
4,400 YENSold out
size : 17.2 cm (length from mouth to tip of tail) × 11.9 cm (width from top fin to side fin) × 2.3 cm (height)Koji 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.
This is a unique small plate designed specifically to hold a single Taiyaki, a traditional Japanese fish-shaped pastry.
The finely carved design of the Taiyaki on the plate closely resembles the metal mold used to bake the real pastry — it almost looks as if pouring batter into it would produce an actual Taiyaki.
The simple Hidasuki decoration adds a clean and gentle touch, with its soft red hues perfectly complementing the Taiyaki motif.
Koji Nakahara - Bizen Taiyaki Sara
4,400 YENSold out
size : 17.3 cm (length from mouth to tip of tail) × 12.0 cm (width from top fin to side fin) × 2.3 cm (height)Koji 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.
This is a unique small plate designed specifically to hold a single Taiyaki, a traditional Japanese fish-shaped pastry.
The finely carved design of the Taiyaki on the plate closely resembles the metal mold used to bake the real pastry — it almost looks as if pouring batter into it would produce an actual Taiyaki.
The simple Hidasuki decoration adds a clean and gentle touch, with its soft red hues perfectly complementing the Taiyaki motif.
Koji Nakahara - Bizen Kaku Kobachi
4,950 YENSold out
size : W12.0cm×11.5cm×H3.4cmKoji 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.
Koji Nakahara - Bizen Kaku Kobachi
4,950 YENSold out
size : W11.6cm×11.6cm×H3.8cmKoji 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.
Masao Akiya - Kuro square plate
16,500 YEN
size : W23.5cm×23.2cm×H4.7cmMasao Akiya is a disciple of Jun Isezaki.
He uses the same black clay as Jun Isezaki.
This dish was fired in June 2024.
He makes works with normal Bizen clay, and paints black clay after drying.
"Kuro" is made of clay with a high iron content in the Osafune district of Okayama prefecture.
Add a small amount of cobalt after dissolving them in water to make it liquid.
The black clay applied to the work changes to beautiful black when fired.
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