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Interview – Chef Kenji Morimoto

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.

The role of tableware in a traditional Japanese meal

In the gastronomic world, the Japanese dining experience is one of the most meticulously curated and aesthetically pleasing. Beyond the elegantly presented, flavorful dishes, an integral part of this experience is the tableware. Japanese tableware isn’t just about functionality – it sets the stage for the meal, enhancing the sensory pleasure of eating.

Japanese table setting: a visual treat

A traditional Japanese meal is like a miniature feast, with a variety of dishes served in small portions. Each dish has its designated tableware, carefully chosen to complement its color, texture, and flavor. The result is a table set with an array of beautiful ceramics that delights the eye before a single bite is taken.

Match the dish to the dishware

In a Japanese meal, it’s common to serve rice in a small, lidded bowl called a “chawan.” A “shiru-wan” is used for serving soup, while individual dishes are served in smaller bowls and plates known as ‘kobachi’ and ‘sara,’ respectively.

A key aspect of Japanese tableware is that it reflects the seasonality of the meal. For instance, a summer meal might be served on cool, blue ceramics, evoking a sense of freshness, while a winter meal could be served on earthy, warm-toned pottery.

Sake and tea: more than just beverages

Drinks, too, play a vital role in a traditional Japanese meal. Sake, served in small ceramic or wooden cups called “ochoko”, accompanies many meals. Similarly, tea, served in “yunomi” tea cups, is often enjoyed after the meal. Each beverage has a dedicated set of tableware, enriching the drinking experience.

Chopsticks: essential utensils

No Japanese table setting is complete without chopsticks, or “hashi”.Traditionally made of wood or bamboo, these utensils are a staple of Japanese dining. Chopsticks are placed on a “hashi-oki”, a small ceramic rest, when not in use.

Enhancing the dining experience

The role of tableware in a traditional Japanese meal extends beyond utility. It accentuates the aesthetics of the food and the overall dining atmosphere. By enhancing visual appeal and stimulating the senses, Japanese tableware elevates the simple act of eating into a sophisticated culinary experience.

In conclusion

In essence, when you dine using Japanese tableware, you don’t just consume food; you engage in a rich, cultural experience that embodies the balance, harmony, and respect central to Japanese aesthetics.