Onozawa Koichi has an atelier in Mashiko Town. His father collected pottery by contemporary artists, so Onozawa was always surrounded by ceramic works. Having experienced pottery-making as a student, he began to think about becoming a ceramic artist. His works are characterised by a rare technique called "totaishikki". This technique disappeared with the development of firing technology, but it was an appealing technique to Onozawa, who originally preferred ambiguous expressions different from glazes, even in his powdered and yakishime works.
Shuji Nakagawa of Nakagawa Mokkogei Hira Kobo is a rare artist who is always pursuing new possibilities while preserving the traditional techniques of wooden barrels. He is a traditional craftsman and an artist who studied art at Kyoto Seika University, majoring in three-dimensional modeling. Wooden barrels, which have been updated as "beautiful tools," go beyond the boundaries of traditional crafts filled with the wisdom of life and enrich our lives as usable art. The latest work, the "YORISHIRO" series, is a work that makes the most of the charm of wood as a material while making use of the techniques of wooden barrels. Its mysterious appearance evokes the strength and severity of nature, as well as sublime beauty.
KEICONDO has been featured in the pop-up restaurant "Noma Kyoto" held at "Ace Hotel Kyoto" and has been ordered by top chefs and restaurants around the world. When he brought his yellow tableware to a gallery a long time ago, he was scolded and encouraged, saying, "Yellow tableware is difficult." Whether it's artistic cuisine or leftover pizza from a party the night before, it's tableware that makes food look delicious.
Onozawa Koichi has an atelier in Mashiko Town. His father collected pottery by contemporary artists, so Onozawa was always surrounded by ceramic works. Having experienced pottery-making as a student, he began to think about becoming a ceramic artist. His works are characterised by a rare technique called "totaishikki". This technique disappeared with the development of firing technology, but it was an appealing technique to Onozawa, who originally preferred ambiguous expressions different from glazes, even in his powdered and yakishime works.
KEICONDO has been featured in the pop-up restaurant "Noma Kyoto" held at "Ace Hotel Kyoto" and has been ordered by top chefs and restaurants around the world. When he brought his yellow tableware to a gallery a long time ago, he was scolded and encouraged, saying, "Yellow tableware is difficult." Whether it's artistic cuisine or leftover pizza from a party the night before, it's tableware that makes food look delicious.
Shuji Nakagawa of Nakagawa Mokkogei Hira Kobo is a rare artist who is always pursuing new possibilities while preserving the traditional techniques of wooden barrels. He is a traditional craftsman and an artist who studied art at Kyoto Seika University, majoring in three-dimensional modeling. Wooden barrels, which have been updated as "beautiful tools," go beyond the boundaries of traditional crafts filled with the wisdom of life and enrich our lives as usable art. The latest work, the "YORISHIRO" series, is a work that makes the most of the charm of wood as a material while making use of the techniques of wooden barrels. Its mysterious appearance evokes the strength and severity of nature, as well as sublime beauty.
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