Autumn means harvest, festivals, good appetite. Autumn is also the season of art which gives presents you with a sense of new values and new experiences. Among the 4 seasons, each one different from the other, which are at the core of Japanese spirituality, autumn gives us rich pleasure. In this ART colours, Vol.14, the modern sculpture of the artist Koji Nakano welcomes you.
The artist says: “The important thing is not only finished sculptures – the process of creating them, where you immerse yourself in the work, and it takes shape bit by bit to rapidly form an image, is just like making dumplings that I observed in my hometown of Iwate. Then, using everything in daily life as your materials and elements, you carefully knead it, mold it, dust it and lay it down”. These are the works of Koji Nakano which, while somehow charming, somehow absurd, somehow crazy, radiate a strong sense of presence. They look very different side by side, but they are imbued with praise for those who, although they might be lonely, are also calm, optimistic and resilient.
In the coming new season, why not have lunch or tea in the most luxurious lounge in Tokyo with its open ceiling, surrounded by these unique sculptural works full of originality. Or spend an autumn evening when the sun goes down with the projection mapping on the great wall, sipping a novelty cocktail specially created to match the works.
Period: September 14 (Mon.) – November 29 (Sun.), 2015
Hours: 11:30 a.m. – 10:00 p.m.
Location: 25F
Admission: Free
[Cooperated by] roid works gallery
[Produced by] creative unit moon
[Video Produced by] antymark
Period: 1 Oct. 2015(thu)-30 Oct. 2015(Fri)
Price: Provided as a dish of the 10,000 yen course (tax and service charge included)
Period: 14 Sep. 2015(mon)-31 Oct. 2015(sat)
Price: 9,504yen (tax and service charge included)
Period: 14 Sep. 2015(mon)-29 Nov. 2015(sun)
Price:
◆Tea time (14:30-17:00) 1,800yen
◆Dinner time(17:30-22:00) 1,200yen (tax and service charge included)
Period: 14 Sep. 2015(mon)-29 Nov. 2015(sun)
Price: 1,500yen (tax and service charge included)
Tateru Yoshino goes to extremes to ensure that the ingredients’ natural goodness are fully expressed before serving them gracefully in a manner based on the concept of terre (earth) cuisine, which involves preparing dishes as nature intended without disturbing their inherent beauty or essentiality.
Yoshino claims that his vast array of dishes, including his Wild Rabbit Royale and Veal Head Stew, which have attracted the attention of the world’s foremost gourmets, are based upon the natural scenery of the place in which he was born and raised.
His creative French presentations that are attracting huge attention in Paris and in Tokyo are sure to be the center of even further attention in the coming future.
Born 1979 in Kanagawa Prefecture.
After graduating from the Tokyo Technical College for Cooking in 1999,
he studied Japanese cooking at “Hatsuhana” in a Hakone hotel, honed his skills at “Hanasansho” at the Park Hotel Tokyo, the Hyatt Regency Tokyo, and “Kappo Takumi” in Nishi-Azabu,
and was appointed as Head Chef at “Hanasansho”, Park Hotel Tokyo.
Graduated From New York International Bartenders’ School.
Studied the art of making cocktails at hotels and bars in Japan and overseas.
Introduced a new lifestyle through cocktails for both private individuals and companies in Cocktail Class, self-enlightenment seminars, and at the Takayuki Suzuki Bartender School which he supervises.
Authored the book, Perfect Martini. His whisky cocktails are regularly featured in the worldwide circulated Whisky Magazine.
Authored the book “Perfect Martini”.