SUSHI × KOGEI: Experience the ultimate fusion of Toyama’s sushi and traditional crafts - Chopstick Decoration at Musashigawa Kobo

Experience the ultimate fusion of Toyama’s food and traditional crafts in one unforgettable journey.

Savor exquisite sushi prepared by a local master, elegantly served on a special plate crafted by a traditional artisan.
Let this single plate be your gateway to the region’s rich terroir, culture, and the stories of its people.
Step away from the usual tourist trails, and experience a deeper, hidden Japan.

1.Select
Begin your journey by choosing your preferred local sushi restaurant and picking out the artisan-crafted plate you wish to use.

2.Meet & Create
Visit an authentic workshop to meet a traditional artisan, witness their masterful techniques, and try the craft yourself.

3.Taste
Savor exquisite sushi prepared by a local chef, elegantly served on your chosen handmade plate.

4.Take Home
After dining, take the beautiful artisan-crafted plate home as a memorable souvenir of your trip.

I will help you book Gejo for the special dinner course, which includes a Tour-Exclusive Artisan-Crafted Sushi Plate.

Operating out of the port town of Iwase, Chef Takahiro Shimojo draws on his international experiences to bring a unique, inventive approach to Toyama’s local ingredients. Carefully selecting his rice and water, he deeply values his relationships with local producers. This discerning eye also extends to his choice of tableware, transforming his dining counter into a space where guests can intimately experience Toyama’s exquisite traditional crafts.

[Plate]
Cherry Blossoms & Yellowtail
Born from the vision of Chef Takahiro Shimojo of GEJO, this original sushi plate beautifully captures the essence of Toyama’s changing seasons.
It intertwines the winter yellowtail (buri)—a symbol of Toyama Bay celebrated as a fish of good fortune and advancement—representing “growth and a leap forward,” with spring cherry blossoms (sakura), expressing a heartfelt wish for “new beginnings.”
The dynamic scene of the yellowtail ascending through ocean bubbles amidst scattering cherry petals is vividly brought to life by Musashigawa Kobo, utilizing the traditional raden (shell inlay) technique. This exquisite plate serves as a bridge, carrying Toyama’s cultural heritage through gastronomy to the rest of the world.

Production:
Musashigawa Kobo / Takeshi Musashigawa
Material: Japanese Horse Chestnut (Tochi) wood, Shell
Technique: Aogai-nuri (Raden / Avalon inlay)

Meeting Point

Takaoka Station (Ainokaze Line)

6-1 Shimozeki-cho Takaoka Toyama