Interview – Chef Kenji Morimoto, Head Chef of “Tsukimi” (Paris)

Can you introduce yourself and your restaurant?
My name is Kenji Morimoto, and I am the head chef of Tsukimi, a Japanese restaurant located in Paris. Our cuisine is inspired by traditional kaiseki, with a strong focus on seasonality, balance, and visual harmony. For us, presentation is as important as taste.

Why is tableware so important in Japanese cuisine?
In Japanese gastronomy, tableware is part of the dish. The plate, the bowl, the texture, and even the weight in the hand influence how the guest experiences the food. A dish served in the wrong bowl can lose half of its meaning. That’s why we are extremely careful when choosing our tableware.

How did you come to work with Akazuki’s wholesale department?
When opening the restaurant, we were looking for authentic Japanese tableware that would suit a professional kitchen in France. Akazuki immediately stood out because they understand both Japanese craftsmanship and the practical needs of restaurants. Their wholesale department made it easy to order consistent collections in larger quantities.

What do you appreciate most about working with Akazuki?
First, the quality and authenticity of the products. The ceramics feel true to Japanese traditions, yet they work perfectly in a modern Parisian restaurant. Second, the guidance: the wholesale team helped us select pieces that matched our menu and explained which items were best suited for intensive restaurant use.

How does the ordering process work for you?
It’s very smooth. We can plan our orders in advance, reorder the same references, and ensure visual consistency across the tables. This is essential for us, especially when replacing or expanding our tableware over time.

Would you recommend Akazuki to other chefs or restaurateurs?
Absolutely. For chefs who care about authenticity, aesthetics, and reliability, Akazuki is a trusted partner. Their wholesale department truly understands what restaurants need, not just from a design point of view, but also from an operational one.

A final word?
Good food deserves the right stage. With Akazuki’s tableware, we feel that our dishes are presented the way they were meant to be seen.