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.
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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.
Further reading
Our complete guide to Japanese plates covers every shape in more detail, including which regions produce them and what holds up best in commercial service.