Japanese Plates Wholesaler
Akazuki supplies ceramic plates from Japan’s best-known production regions, including Arita, Hasami, Mino, and Banko, each with its own glazing and firing tradition. Shapes and sizes vary by use: round, rectangular, oval, and everything between.
Want pricing for professionals? Request our catalog here.
The main categories
- Small round plates, designed for condiments and dipping sauces, soy sauce especially
- Rectangular plates, built for sushi and sashimi but flexible enough for yakitori and other grilled dishes
- Hollow oval plates, for rice dishes served with sauce
- Round plates, flat or shallow, closer to what a European or American kitchen would recognize
We can also put together a coordinated tableware set, matched patterns and colors across plates and bowls, so a restaurant or shop doesn’t have to assemble one piece at a time.
Three traditional plate sizes to know
Chu-zara (medium plate). The workhorse size, used for a main dish or, in a table set with larger serving plates, as an individual portion plate. Works just as well outside a Japanese menu: curry, toast, pasta.
Ko-zara (small plate). Built for side dishes, pickles, cold tofu, or dessert. Also useful simply as an extra plate or a decorative accent on the table.
Mame-zara (tiny plate). The smallest of the three, meant for soy sauce, spices, or garnish like grated ginger or chopped green onion, often served alongside cold soba.