The matohu Omotesando flagship store (5-9-25 Jingumae, Shibuya-ku, Tokyo) is hosting the "Wo shi Ribenren Exhibition" ("Wazawazazazuru"), an event for "Wo shi Ribenren," a tableware brand created by matohu and artist TAKAGI KAORU, through August 6th.
Matohu and TAKAGI KAORU have previously held two live events in 2013 and 2015, where participants created works using soup and sweets in sculptural vessels. This third event marks the ninth installment of Matohu's Guest Artist Series, in which the brand invites and introduces inspiring artists from Japan and abroad. New vessels created for this exhibition, along with Matohu's tea trays, are on display and for sale at the store.
TAKAGI KAORU is an artist who creates fundamental art experiences through tableware and food. I went to the "Wazawaza zawazawasuru" live event on Sunday the weekend.
The event began with a ritual of hand washing at the entrance to the store. Upon entering the store and looking at the new "Wo shi Ribenren" pieces on display, I was struck by the dramatic use of colors such as pastel pink and blue, gold and silver, vermilion and milky white, the wide variety of textures, and the fact that no two pieces are the same shape. Even though they are still, I felt a sense of movement and a "commotion" in my heart. "I spend time on what may seem meaningless, preparing, and conducting experiments. I don't know what will emerge from them. I know it won't be the answer I wanted, but I still find myself able to spend time on it. My pottery is created through this process. It's pottery that I purposely place myself in a noisy environment, allowing me to play with an unsettled mind. That is the greatest feature of Wo shi Ribenren pottery." (TAKAGI KAORU)
As the above words suggest, TAKAGI KAORU's creations are rooted in seemingly meaningless moments and things. This event involved selecting several types of tea leaves by instinct, combining them, and savoring them in tea utensils chosen by instinct, as well as selecting and combining over a dozen condiments and tasting them as ochazuke in tableware of my choice. It was as if TAKAGI KAORU's creative mind was transformed into a playful play.
Mix tea leaves inspired by your chosen style, such as roasted green tea, corn tea, jasmine tea, and Japanese turnip tea, in your preferred combination.
Over a dozen condiments, including prosciutto, Japanese pepper, lemon juice, cottage cheese, and beets
Choose and combine as you like
Put it on rice with barley and ochazuke
I spent about two hours simply facing the tableware and the food. It may have seemed meaningless, but this experimental food experience, where I spent my time luxuriously and fully savored the summer evening, became an important opportunity to explore my own five senses. Near Hiyoshi in Yokohama, there is a restaurant called "Hitotoki" by TAKAGI KAORU, where you can apparently enjoy soups and side dishes in "Wo shi Ribenren" tableware. I plan to visit in search of some buzz.
Matohu and TAKAGI KAORU have previously held two live events in 2013 and 2015, where participants created works using soup and sweets in sculptural vessels. This third event marks the ninth installment of Matohu's Guest Artist Series, in which the brand invites and introduces inspiring artists from Japan and abroad. New vessels created for this exhibition, along with Matohu's tea trays, are on display and for sale at the store.
TAKAGI KAORU is an artist who creates fundamental art experiences through tableware and food. I went to the "Wazawaza zawazawasuru" live event on Sunday the weekend.
The event began with a ritual of hand washing at the entrance to the store. Upon entering the store and looking at the new "Wo shi Ribenren" pieces on display, I was struck by the dramatic use of colors such as pastel pink and blue, gold and silver, vermilion and milky white, the wide variety of textures, and the fact that no two pieces are the same shape. Even though they are still, I felt a sense of movement and a "commotion" in my heart. "I spend time on what may seem meaningless, preparing, and conducting experiments. I don't know what will emerge from them. I know it won't be the answer I wanted, but I still find myself able to spend time on it. My pottery is created through this process. It's pottery that I purposely place myself in a noisy environment, allowing me to play with an unsettled mind. That is the greatest feature of Wo shi Ribenren pottery." (TAKAGI KAORU)
As the above words suggest, TAKAGI KAORU's creations are rooted in seemingly meaningless moments and things. This event involved selecting several types of tea leaves by instinct, combining them, and savoring them in tea utensils chosen by instinct, as well as selecting and combining over a dozen condiments and tasting them as ochazuke in tableware of my choice. It was as if TAKAGI KAORU's creative mind was transformed into a playful play.
Mix tea leaves inspired by your chosen style, such as roasted green tea, corn tea, jasmine tea, and Japanese turnip tea, in your preferred combination.
Over a dozen condiments, including prosciutto, Japanese pepper, lemon juice, cottage cheese, and beets
Choose and combine as you like
Put it on rice with barley and ochazuke
I spent about two hours simply facing the tableware and the food. It may have seemed meaningless, but this experimental food experience, where I spent my time luxuriously and fully savored the summer evening, became an important opportunity to explore my own five senses. Near Hiyoshi in Yokohama, there is a restaurant called "Hitotoki" by TAKAGI KAORU, where you can apparently enjoy soups and side dishes in "Wo shi Ribenren" tableware. I plan to visit in search of some buzz.
