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 𝗖𝗿𝗲𝗮𝘁𝗶𝘃𝗲 𝗗𝗶𝗿𝗲𝗰𝘁𝗼𝗿 / 𝗖𝗼𝗽𝘆𝘄𝗿𝗶𝘁𝗲𝗿
Hosokawa Miwako 細川美和子 𝗔𝗿𝘁 𝗗𝗶𝗿𝗲𝗰𝘁𝗼𝗿 Miyashita Ryosuke 宮下良介 𝗣𝗹𝗮𝗻𝗻𝗲𝗿 Sasaki Miwa 佐々木美和
 𝗗𝗲𝘀𝗶𝗴𝗻 Tamura Reiko 田村玲子 Shimada Miki 島田美季 
𝗶𝗹𝗹𝘂𝘀𝘁𝗿𝗮𝘁𝗶𝗼𝗻 Gao Yan 高 妍 · ᴘʀᴏᴅᴜᴄᴛ Guidebook (Pamphlet), Poster, Leaflet, Postcard, Clear file, Memo pad ·
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(This series of posts will conclude in two more or so… Please bear with me.) As Fukujuro's Alzheimer’s steadily got worse, with him starting to see invisible cats in broad daylight and calling out the name of his childhood dog, I decided to give him a living memorial in the form of a three-persons show of Fukujuro, my brother Yuji, and myself at Kaikai Kiki Gallery. Around that time, my mother, Itsuko, was getting worn down caring for him, so I did this event in part to cheer her up. For the occasion, I compiled all of Fukujuro's works into a book. Our generation, the generation largely known as otaku, have understood Japan's defeat in the Pacific War inevitably through the words and actions of our parents. At the root of the works we create therefore are the enormous sense of failure our parents had experienced and the vague doubts and despair we, their children, have held about the nation of Japan. In that sense, I thought that if someone were to ever research my work in the future, my father's and mother's stories would provide an additional layer for thinking about these times, so I made this book in earnest. Miwa Takahashi @m_.i_w_.a , who edited the book for us, came to Kaikai Kiki, leaving her position as deputy editor of Bijutsu Techo, the only art magazine in Japan. When the book was finished, she told me that she cried for the first time in her life for a completed book, although she didn't know why. I'm glad that I was able to hold this exhibition just before Fukujuro's illness worsened and he started to have lapses in consciousness. And in a way, this was when I said my farewell to my father. translation: @tabi_the_fat

[Starting today, one month only] You know I've said a lot about how much I love Chef Akane's food. And Ichigo Ichie has just launched its inaugural sanpō yoshi initiative, and it's only available for one month starting from today till 15 October, at $188++ for 7 course lunch or $338++ for 9 course dinner (pictured). 🔸 These are everything I had. The courses varies daily, but the overall value would be roughly the same. 1. Amuse Bouche - Fresh kakigama with smoked hotate, naganasu, fresh peanuts from Chiba, yuba sauce, and murasaki uni 2. Seasonal Appetizers - kegani and golden ikura; fried hamo with tomato miso snowflake salt; apios with butter and caviar; ginkgo nuts 3. Chawanmushi - Matsutake chawanmushi with gin-an sauce, finished with yuzu rind 4. Sashimi - Smoked Katsuo; and Assorted Sashimi Platter that includes sawara with egg yolk sauce, nodoguro, onaga, tai, hirame (behind tai), kanpachi, akami, otoro 5. Chef's Signature Dish - Miwa somen with prawn broth, botan ebi, murasaki uni, and tonburi 6. Seasonal Hot Dish - Grilled amadai with buckwheat seeds in ankake 7. Grilled Wagyu Beef - Charcoal grilled Iga sirloin, foie gras, fresh fig with miso sauce with mushrooms on hoba leaf. 8. Donabe Rice - Awabi and corn donabe made with Koshihikari rice, topped with awabi liver sauce and dried seaweed. 9. Dessert - Housemade houjicha ice cream with houjicha jelly and roasted puffed rice; nashi pear from Tottori, Kyoho grape from Yamanashi, and Shine Muscat grape from Nagano. 🔸 The concept of sanpō yoshi is a meaningful initiative, with a virtuous cycle of giving to the suppliers, and guests: 1. Guests take this sanpō yoshi menu, and a portion of the proceeds will be used to purchase sake quality rice from rice farmers in Yamagata; 2. The rice would be used by Azumano Fumoto Sake Brewery to create a private label bottle of sake exclusive to Ichigo Ichie; Tōhoku University of Art & Design students will design the new sake label; and 3. The sanpō yoshi come full circle when guests who had made bookings for the sanpō yoshi menu receive a complimentary bottle of the exclusive sake when they return for dinner in 2022 after the sake is ready.