Original Wooden Box
Open fan：径18cm×12.5cm 高さ2cm
Ume：径9.5cm×9.5cm 高さ6.5cm
Kaiawase：径16cm×10cm 高さ3cm
Cherry blossom hunting：径11cm 高さ7.5cm
Yatsuhashi：径12cm 高さ5.5cm
Autumn grass：径11cm 高さ6.5cm
Chrysanthemum Kotobuki：径11.5cm 高さ5.5cm
Tatsuta River：径12.8cm×10cm 高さ6.5cm
Narcissus：径10.5cm 高さ8cm
Snow pine：径11cm 高さ7.5cm
Small Bowl：径4.8cm 高さ2.5cm
Shirai Hanshichi is a prestigious title for a lineage of ceramicists dating back to the Edo period. The family originally flourished in Tokyo, producing Imado-yaki—a type of soft-bodied, Raku-style earthenware—and traditional Imado dolls.
A significant turning point occurred during the era of the 8th generation, who relocated the kiln to Hyogo Prefecture at the invitation of Ichizo Kobayashi (the founder of the Hankyu Hanshin Toho Group). The 9th generation continued this legacy and, like his predecessor, maintained a close personal and professional bond with Teiichi Yuki, the founder of the legendary restaurant Kitcho. It is well-known that the Shirai Hanshichi studio crafted many of the exquisite vessels used at Kitcho.
Yose-mukozuke: A Symphony of Shapes and Seasons
This set is a Yose-mukozuke, a curated collection of assorted side dishes where every single piece features a unique form and hand-painted design.
Artistic Themes: The collection celebrates the four seasons of Japan and auspicious symbols, including cherry blossoms, irises, maple leaves, pine trees, plum blossoms, fans, and shells.
The Kenzan Tradition: Each motif is rendered with vibrant colors and delicate brushwork, paying homage to the classical Kenzan-utsushi (Kenzan-style) aesthetic.
Set Composition: The set consists of 10 mukozuke dishes, each offering a different visual delight. Additionally, this set includes a special small bowl finished with a rich green glaze, intended to complement the main pieces.
This collection is a testament to the 9th generation's mastery, blending historical tradition with the functional elegance required by the highest level of Japanese haute cuisine.
Hanshichi SHIRAI, the 9th
1928 - 1987
After graduating from Kyoto University of Arts, Shirai Hanshichi specialized in the same style as the 8th generation, the Kenzan copy, and also produced tea ceramics in his own unique style. In 1980, he moved his kiln to Ohara, Sanda City, Hyogo Prefecture, and together with the 8th generation, he developed a close friendship with the ryotei restaurant Kitcho, where he often left works of "Kitcho's favor" such as tea ceremony utensils and kaiseki (banquet) tableware.
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