Bowl Mutsuhiko Shimura 2

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The delicate patterns on the glossy, deep celadon give it a dainty look.Appetizers and cold desserts seem to go well with this dish. Mutsuhiko ShimuraBorn in Tokyo in 1972. After w orking as a Japanese cuisine chef, he aspired to become a ceramist. After graduating from the Aichi Prefectural Ceramics High Technical School, studied under Sokichi Nagae in Seto. Participated in excavations of traditional Chinese ceramics, and then constructed a kiln in Ome City, Tokyo in 2004. Opens Kagetsuyo together with Maiko Miyaoka. Show more