The delicate patterns on the glossy, deep celadon give it a dainty look. Appetizers and cold desserts seem to go well with this dish.
Mutsuhiko Shimura Born in Tokyo in 1972. After working as a Japanese cuisine chef, he aspired to become a ceramist. After graduating from the Aichi Prefectural Ceramics High Technical School, studied under Sokichi Nagae in Seto. Participated in excavations of traditional Chinese ceramics, and then constructed a kiln in Ome City, Tokyo in 2004. Opens Kagetsuyo together with Maiko Miyaoka.
