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Rosanjin’s spirit revived right here, The greatest of “beauty’” and “cuisine”, in this assortment of tableware to your complete satisfaction.

Living in those days of the Meiji, Taisho and Showa periods, the genius Kitaoji Rosanjin （※1）made an unprecedented break-through in the world of modern pottery. His popularity shows no sings of waning today after a long lapse of time. In the memory of his fiftieth anniversary, contemporary ceramists of Kutani-yaki and Mino-yaki, in admiration of Rosanjin, have worked out reproduction of excellent articles, under the supervision of Masaaki Hirano（※2）, who is the last member of his apprentices. This is presentation of valuable collection with Rosanjin’s spirit infiltrated in this assortment of the hand-made dishware.

Rosanjin created in his artistic path a large number of works more than two hundred thousands in different genres of calligraphy, painting, carving and ceramics. His talent was best shown in ceramics among them, and his observation to go straight to the inner value of dishware was reflected in his famous phrase; “Dishware is clothing to cuisine.” In pursuit of beauty in his unique characteristics, he paved the way to build up his artistic career and his own life alone by himself to a height of success. He declined to accept any medal of merit or honor, and lived a life freely to his will as an isolated artist depicting the beauty in a bold, but yet delicate touch.

（※1）Rosanjin Kitaoji
Born in 1883 at a Shinto priest’s family in the village of Kamigamo, Kyoto. Fusajiro was his real name. He showed interest in calligraphy or western sign painting since his childhood. Moving to Tokyo in 1904, he was awarded the first prize in calligraphy in the Japan Fine Arts Exhibition held in November that year. He then broadened his activities to calligraphy, carving, painting, ceramic and lacquer. In 1920, he opened ‘Taiga-do Art Shop’ and served meals there for regular visitors. It began to gain high reputation among them and membership ‘Bishoku (Gourmet’s) Club’ was founded. He was also widely known as a gourmet himself. He later founded a restaurant called ‘Hoshigaoka Saryo’. He had food served always with dishware made by himself, which represented his firm belief, “Dishware is clothing to cuisine.” He passed at the age of 76 in 1959.

（※2）Masaaki Hirano
An expert in the history of food. Born in Futtsu city, Chiba prefecture in 1931. Graduated at the Faculty of Literature, Waseda University. He apprenticed to Rosanjin Kitaoji while attending the university to learn arts and cookery. In 1954, he accompanied Rosanjin to travel thirteen countries abroad to experience a vast variety of food, and was later dedicated to the research work on the history of Japanese food.