Bizen ware ayu fish plate

This is a Bizen ayu (sweetfish) plate by Junpei Kaneshige, the eldest son of Kosuke Kaneshige, the leading figure of the Kaneshige school. As the name suggests, it is perfect for serving grilled fish, but it could also be interesting to use for arranging Japanese sweets at equal intervals. Rather than simply finishing the clay in a rectangular shape, the artist has meticulously refined the surfaces and edges with a spatula, with his careful attention to detail breathing life into the entire piece. The well-fired, crisp yellow goma (sesame) glaze is scattered across the vessel, offering that austere, refined beauty typical of Bizen ware that is so delightful in tableware. By wetting the piece before or during use, you can enjoy the transformation of the clay—the true charm of Bizen pottery—making this a truly "beautiful vessel" that will firmly support your dishes and enhance your dining table. Paper box
Diameter cm × cm × Height cm Junpei Kaneshige was born in Komaba, Tokyo, in 1972 as the eldest son of Kosuke Kaneshige. He graduated from the School of Humanities and Social Sciences at Waseda University in 1994. In 2000, he completed his graduate studies in sculpture at Long Island University in New York, USA, and after returning to Japan, he studied under his father, Kosuke Kaneshige.