Vessels selected with the customer in mind

Japanese cuisine is meant to be enjoyed not only for its flavor, but also for the eyes. Our attention to the tableware is a passion that has been passed down from our predecessors. We select dishes that reflect the craftsmanship and passion of our chefs as soon as you touch them, with the faces of our guests in mind. Please also enjoy the beautiful dishes that can be found in each season, such as the Kakiemon bowls, which are national treasures, and the magnificent Wajima-nuri bowls.

Kakiemon", one of the many dishes available at Jisaku, is arranged with the chef's attention to detail.

Kakiemon Sakaida

This is a brand of ceramics made in Arita, Saga Prefecture.

Kakiemon I founded red painting in the 1640s, which was ultimately harmonized with the beauty of white porcelain and established as the Kakiemon style in the 1670s. Currently, the 15th generation took over the name in 2014.

The warm white ground surface of the porcelain, like rice brine, was created as a base for Kakiemon's color painting to best show through, and the pottery-making technique has been designated as a nationally important intangible cultural asset.

The paintings are mainly based on Yamato-e style flower-and-bird paintings and other subjects in warm colors, giving them a soft and warm atmosphere. They are still highly valued today as symbols of traditional Japanese aesthetics and craftsmanship. In addition to the detailed and beautifully colored paintings, the handmade vessels produced have a warmth and the thin and delicate porcelain even fascinates to the touch.

In the chef's recommended course, you can enjoy dishes served in precious vessels such as Kakiemon.

Kiriko KIRIKO

Kiriko is the name of a glass decoration process and a product (faceted glass) made with this process. A rotating metal wheel is pressed against the surface of the glass with an abrasive to create grooves and polish the glass to create a unique design. Two typical types of Japanese faceted glass crafts are Edo faceted glass and Satsuma faceted glass.
Glass making began with the introduction of Western culture, and the cutting technique differs greatly from that of Europe. While European cut glass is cut by turning a disc-shaped tool, Japanese faceting during the Edo period was made by applying abrasive to a metal rod and creating cut patterns through manual friction. This process continued to be used until the early Meiji period (1868-1912).

Unlike Satsuma faceted glass and Edo faceted glass, the faceted glass we handle at Jisaku is thicker and heavier. You can enjoy it not only as a boar's mouth but also as a vessel for cooking.

Satsuma cut glass (type of faceted glass)indicates word or phrase being defined

Glass technology from Edo was introduced to the Shimazu Satsuma domain during the reign of Narioki Shimazu, the 27th lord of the domain. Narioki invited Yotsumoto Kamejiro, a skilled craftsman from Kagaya, to Satsuma, where the history of glass in Satsuma began. Nariakira attempted to make faceted glass one of the industries of the domain, and encouraged the research of colored glass. As a result, he succeeded in producing red, indigo, purple, and green colors. The red-colored glass became known as "Satsuma red glass," and became the representative color of Satsuma faceted glass. With the passing of Nariakira, the feudal lord of Satsuma, and the violent waves of the times, Satsuma faceting once ceased to exist after less than 30 years.
A century after its demise, Satsuma faceting has been revived by the Shimadzu family. Shimadzu Satsuma faceting is produced in Iso, Kagoshima City, as an official kiln to carry on the history of Satsuma faceting.

The characteristic of Satsuma faceting is its unique gradation, in which the color gradually becomes lighter as you move from the darker part to the middle of the surface. This gradation is calledRadiation, also known as "blurring," is created by cutting thick, colored glass over clear glass to create colored glass.The weight of the product is also a major feature. Hence, weight is also a major feature.

While European Bohemian glass is made by molding colored glass, Satsuma faceted glass is made in a method similar to blown glass, in which colored glass is manually placed over clear glass taken from a blowpipe. Therefore, the glass is thicker and heavier than other colored cut glass. It is an extravagant way of making glass, made possible by the protection and encouragement of the Satsuma Clan.

We hope you enjoy not only the food and the garden, but also the beauty of the tableware!

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