On the winter solstice, I want to warm myself up with a yuzu bath and enjoy some winter yellowtail sashimi.

It's the winter solstice.

On this day, when the daylight hours are the shortest of the year, it is an ancient Japanese custom to soak in a yuzu bath and pray for good health. The scent of yuzu floating in the bathtub brings a gentle warmth that helps you forget the cold winter air.

After a bath, your body will be warm and cozy, and you can enjoy some fatty winter yellowtail along with a glass of hot sake. This winter luxury will surely warm your soul.

This time, the cold yellowtail was served on a diamond-shaped Kutani ware plate in the old Kutani style.

Kutani ware is a type of overglaze porcelain that originated in Ishikawa Prefecture and is characterized by its vibrant five-color design and bold composition. The Ko-Kutani style in particular refers to the earliest style that began in the 17th century, and is characterized by its powerful brushstrokes and deep colors. The plate in this exhibition was made at the end of the Edo period, and still retains the aesthetic sense created by the artisans of that time.

The slightly unusual diamond shape naturally creates space when food is served, creating a beautiful balance between the dish and the ingredients. The luster and thickness of the yellowtail complement the colorful Kutani ware, creating an appearance reminiscent of a painting.

When you imagine that seasonal fish may have been presented in this way even in small restaurants in the Edo period, it is as if you can suddenly see the lifestyle of those times beyond the dishes.

A small story woven together by seasonal food and tableware on the night of the winter solstice. I feel that it is thanks to the richness of Japan's food culture and crafts that we are able to enjoy such an experience.

If you're interested in this dish, check it out here .