Kogei Dining

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Outline

Kōgei (crafts）and Gastronomy and Performing Arts

The "Kōgei Dining" program, held in conjunction with the Japan Cultural Expo project since FY 2019, is designed to offer a hands-on experience of Kōgei（crafts） artistry.

The underlying concept of the Japan Cultural Expo, "A Japanese view of nature," is reflected in everyday artistic endeavors like arts and as Kōgei（crafts）, Japanese cuisine and traditional performing arts.
"Kōgei Dining" is a valuable opportunity for participants to appreciate, through the staging of an elaborate meal, the beauty that lies in the "practical use" of artworks that cannot be fully appreciated by simply observing them from afar. Our aim is to create an opportunity for participants to feel closer to the artworks by offering them the chance to interact with kōgei（craft）artists　 who are supportive of this project’s concept. Additionally, besides appreciating the works exhibited at the venue with the help of commentary by the artists themselves, participants will also be able to purchase the works as an opportunity to continue enjoying kōgei (crafts) in their daily lives long after the end of this event.

In its fourth year, this program will be held at three venues: Atami, Hiroshima, and Fukuoka. A new addition is regional sightseeing tours, which we hope will help promote local industries.

Event

静岡県熱海市　MOA美術館
| Tuesday, May 31, 2022, 14:00-19:30 |

MOA Museum of Art, Atami, Shizuoka Prefecture

The MOA Museum of Art organizes gastronomical events as part of its promotion of Japanese culture and is home to traditional Japanese restaurant Hana-no-Chaya, Toshi Yoroizuka’s confectionery store and more. Each establishment actively incorporates organically grown ingredients to offer genuinely local Atami meals.

This year, Japanese black lacquer bowls made by Mr. Kazumi Murose, a Living National Treasure, will be used for the Western cuisine course. Also, to support the reconstruction of Tohoku after the earthquake and tsunami of 2011, the Japanese cuisine course will be served in Aizu lacquerware. Tableware made by other artists from the Kanto and Chubu regions will also be used for meals. In addition, you can enjoy a joint performance by the world-renowned pianist, Ms. Martha Argerich, and Mr. Bunzo Otsuki, a Shite-kata Kanze-style Noh performer and a Living National Treasure.

  • ・Dinner (Western/Japanese)
  • ・Special talk by Mr. Manjiro Tatsumi, a Noh performer
  • ・Joint performance by Ms. Martha Argerich (piano) and Mr. Bunzo Otsuki (Shite-kata Kanze-style Noh performer and Living National Treasure)
  • ・Exhibition and sale of Kōgei (crafts）
More
福岡県福岡市 料亭 嵯峨野
| Tuesday, November 22, 2022, 16:30–20:00 |

Restaurant Sagano , Fukuoka City, Fukuoka Prefecture(2 Michelin stars)

Restaurant Sagano , Fukuoka City, Fukuoka Prefecture(2 Michelin stars)

Opened in 1967, this restaurant is committed to preserving and propagating Japan’s restaurant culture, which encapsulates the essence of Japanese culture. Rather than simply providing meals, it creates opportunities to experience traditional Japanese arts by continuing and continues to use and cherish traditional traditional craft works. During meals, Japanese food will be served in vessels created by artists from the Kyushu region.

  • ・Meal
  • ・Chikuzen Biwa Performance
  • ・Talks by Living National Treasures
  • ・Exhibition and sale of Kōgei (crafts）
More
静岡県熱海市　MOA美術館
| Saturday, March 4, 2023, 13:30–17:30 |

Ueda Soko School, Ueda School Wafudo

A tea ceremony will be held at the Ueda School Wafudo, the headquarters of the Ueda Soko School of tea ceremony, which has a long history dating back to the Momoyama period (1568–1600), using utensils created by artisans from the Chugoku and Shikoku regions. The dim sum will be served on plates created by traditional Kōgei (crafts）artists. Kitaoka, a long-established Japanese restaurant with one Michelin star, will serve a kaiseki meal (Japanese tea-ceremony dishes) using local ingredients.

Japanese cuisine
The owner/chef of Kitaoka carefully selects local ingredients and fresh seafood from the Inland Sea to create the kaiseki cuisine. He prepares his dishes with care, taking advantage of the delicate flavors of the ingredients. He is also particular about presentation, selecting beautiful tableware to match the food.

  • ・Meal
  • ・Visit to the tea ceremony room
  • ・Koicha (thick tea) •Usucha (thin tea) *Even those with no experience in Japanese tea ceremony can participate.
  • ・A discussion between Mr. Sōkei Ueda, head of the Ueda Soko School of tea ceremony, and Mr. Kazumi Murose, a Living National Treasure
  • ・Exhibition and sale of Kōgei (crafts）
More