The Italian restaurant Cadota, located in Nagasaki, Toshima-ku, opened in March 2023 in Higashi-Nagasaki, an area of Tokyo that evokes a sense of nostalgia. In a soft and relaxing space consisting of a counter with a fig-leaf motif and small tables, you can enjoy a variety of dishes prepared in Puglia, southern Italy, where the owner-chef, Mr.Naoyuki Arai, was trained.

This time, we were asked to produce plates for use in such a restaurant. The initial request to produce an original plate at yumiko iihoshi porcelain was, “Because it is a plate to be used in a space that is not large, I want it to be versatile enough to serve almost any dish, stackable, and durable enough to be used in a dishwasher. These were our initial requests when we started to produce our original plates at yumiko iihoshi porcelain.

“We set this plate at the first table setting so that it can be used for sharing appetizers. Then, when guests order pasta, we serve it to them individually on this plate. The orecchiette made with burnt wheat, which is the restaurant’s signature, is ordered by most customers, so the plate appears quite frequently,” says Chef Arai, adding that another requirement is to be able to serve any dish.

In order to complete the requested plate, we considered a shape with a little depth to accommodate soupy foods, and a design that would look good whether served in small quantities or in large quantities, and that would also look delicious. Although Chef Arai had requested a rough idea of the size of the plate, we carefully examined the size until the very end, and the plate ended up being a little larger than requested so that there would be an appropriate margin when served.

The shape of the plate is designed to look beautiful when it is served on top of Cadota’s symbolic counter, whether from the viewpoint of customers sitting at the counter or those sitting at tables or entering the restaurant, by eliminating the height of the plate and drawing a sharp line that spreads out smoothly. The plate is designed with attention to detail.

“I was attracted to yumiko iihoshi porcelain because it was familiar enough to be used in everyday life, yet still had a strong sense of quality. I also wanted this restaurant to be a place where people can enjoy fine cuisine without being self-conscious, so I thought it would have a good affinity with the food and the restaurant. I am very pleased with the design, as it reflects this idea. The plate has many “out of the ordinary” features, such as the edged corners that allow the glaze to drip and change color, and the thick, seemingly chunky plate that has a sophisticated expression. There are many “out of the ordinary” points of attention if you look closely. I was impressed by the fact that such a subtle point can really change the impression of a dish! I was very impressed with the difference in impression that such a subtle point can make.” said Chef Arai.

The two colors, sand beige and moss gray, are characterized by their textures, which are reminiscent of the warmth and subtle earthy smell of the dishes served by Chef Arai, who runs his own farm. moss gray is a perfect match with the color of burnt wheat.

The plate is designed to accept any ingredients and dishes that change with the seasons. Cadota’ original plates are available in limited quantities at yumiko iihoshi porcelain’s Tokyo and Osaka stores, Cadota stores, and online store.

Cadota
〒171-0051
1F, 4-9-3 Nagasaki, Toshima-ku, Tokyo
050-3574-0315
https://cookandfarm.org/

Interview & text Yukina Moriya
Photo Kohei Yamamoto