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3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

3/21/26 Dinner party reception for my show “Without/nashi” at @chub_kobe

I was lucky enough to meet Chi, the chef of a local restaurant in Kobe this year. He gave me the chance to exhibit the work I made in Bizen last October.

We collaborated on the tableware for the event; me teaching Chi how to throw on the wheel, while I squeezed out as many pots as I could in just a few weeks. We made it work! On the last day of the exhibition, we hosted dinner service together, serving collaborative dishes on our collaborative dishes.

My favorite dish was the mushroom gyoza in beet broth, inspired by the Polish uszka in barszcz, as a nod to my grandparents, refugees from Poland.

Working behind the counter, serving food and watching my new community smiling, laughing, talking was truly a special moment for me. Seeing a new community of friends that I’ve made across the world, who I’ll soon say goodbye to (for now) was wild/heartwarming/affirming/sweet-beyond-imagination.

I’m now more sure than ever of the things that make me happy. I’ll keep doing them and see what happens next.

Thank you beautiful Kobe!

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弁当の注文も受け付けております🍱
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弁当の注文も受け付けております🍱
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弁当の注文も受け付けております🍱
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今日から少しメニュー変わります。
•週替わり定食　¥1200

•ぼっかけ定食　¥1400
（牛すじ煮込み）

•肉吸い定食　¥1000

•とり天定食　¥1000

•チキン南蛮定食　¥1200

•えびマヨ定食　¥1300

•鰯梅しそフライ定食　¥1100

•焼鯖定食　　　¥1000

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•週替わり定食
今週はエテカレイ塩焼き定食になります

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•おまかせ定食　¥1700
金曜日の夜だけやってます

普段の定食より小鉢とメインを少量で色々食べれる定食になってます。
基本的におまかせで出しますがメインだけ希望があれば入れることもできます、メニューには書いてませんがご気軽に注文下さい🍚

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•週替わり定食
今週はひき肉とチーズマッシュのオーブ焼き定食になります

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