工芸プレス
collaboration theme Re:define future
The 2022 collaboration
The collaboration between Mr. Andre and secca began with “PERSPECTIVES OF KANAZAWA – Kanazawa • New Perspectives” conducted at A_RESTAURANT (Kanazawa City, Ishikawa Prefecture) in Kanazawa City before the spread of coronavirus infection in February 2020. In this collaboration, Andre and secca expressed kanazawa’s perspective through cooking, bowls, and video.
“Compared to two years ago, the world faced a variety of crises and it didn’t seem like there was a “bright” future,” Andre says, “the future we thought about in the past was refined, beautiful, and more high-end. But in the last two years, we have experienced plagues and wars. If we humans could survive after such a catastrophe, what would be our future, and the future of cooking would be bright?”
Mr. Andre has spent about half a year creating a course that encourages re:define, in which each of us thinks and returns to a new starting point, focusing on global issues such as marine crises, climate change, mutations, and M-shaped societies.
course content
[ I AM HYBRID］
A dish that asks about excessive quality improvement.
We are in a hybrid state where we are constantly switching between new and old, tradition and future. This phenomenon is also manifested in foods such as excessively sweet fruits, seasonal instability of vegetables, and genetically modified foods. Mr. Andre bloomed seven colors of flowers in landscape ware shadow #016, an inorganic tableware designed by secca that symbolized the landscape. The seven colors of flowers are beautiful, but is this what we really want? I think that there were many things that humans have done so far.
[ OCEAN CRISIS ］
It is a dish that asks how human beings can coexist with the sea in the future.
The sea not only supplies seafood and other food, but also plays an important role in climate control. In recent years, marine pollution has reduced catches worldwide, and ecosystems have become unbalanced. Fish sushi is placed on the skeleton of a sardine on gravel laid in a box, and these are expressed by decorating the particles of gold eggs that symbolize microplastics.
※This tableware is not made of secca
[ RAWness ]
It is a dish that asks whether it is possible for the future of food to return to the purest and primitive state.
The primitive wooden crust bowls designed by secca are decorated with moss-like visual dishes that you can’t eat at first glance. You can experience the primitive by tasting these with gloved hands and a special wooden cutlery. What will happen to the future of cooking? Will it last to be able to easily obtain ingredients, cook and eat?
[ CLIMATE CHANGE ]
A dish to ask about climate change.
The rain vessel designed by secca can be sprinkled with tiger milk on a dedicated plate to recreate the scene of rain on the table. When the rain stops, Ceviche is completed, and this dish expresses the phenomena such as drought and torrential rains that occur in extreme climate change.
[ SURVIVAL OF THE FITTEST ]
A dish that asks about the survival of the fittest.
The natural world has originally continued under the providence of the “weak and strong eater”, but apparently in our generation, it has been reversed. By covering the best ingredients such as beef and bluefin tuna with a sauce that looks like blood, humans reign at the top of the ecosystem pyramids, expressing with intense visual impact how nature suffers from continuing to prey on. ※This tableware is not made of secca
[ NECESSITY VS PLEASURE ]
A dish that asks about the meaning of eating itself.
What we eat every day satisfies the physical desire of hunger, or does it satisfy the psychological desire of appetite? Today’s diet is changing from “delicious” to “healthy.” Andre predicts that “necessity” will be a trend rather than “joy” in the future. Here, the landscape ware shadow mini geometric tableware designed by secca is decorated with a rectangular “boring” dish made up of highly nutritious vegetables, with minimal “pleasure” elements. Will this be the way our future cuisine will be?
[ MUTATION ]
This is a dish that asks about the impact of human beings on the environment and ecosystems.
Human beings have destroyed and changed the natural environment, environment, and space in order to live comfortably. Natural creatures are forced to evolve and mutate along changing ecosystems. And then there is a paradox that it affects humans again and is trapped in the environment we have changed. Here, Mr. Andre was excited to serve lobster on the ARAS scoop Sustainable Collection, a tableware made of environmentally friendly resin with cedar skin designed and manufactured by secca with Ishikawa Plastic Industry Co., Ltd. The shell should be thick and hard, but it is soft enough to be easily torn. This represents an unintended adaptation due to changes in the environment.
[ M SHAPE SOCIETY ]
Two dishes to ask about the difference between rich and poor by the M-shaped society.
Resource redistribution has widened the gap between rich and poor, creating the extremes of the rich and the poor. Mr. Andre used two ingredients, beef steak and potatoes, to vividly express the poles of an M-shaped society. On a large plate, mashed potatoes were decorated with pieces solidified with beef. In addition, beef is made into soup in the bowl, and a small potato is dropped there. The presentation in which the two plates cross each other makes us feel a polarized society. ※This tableware is not made of secca
[ OUR GOLDEN AGE ]
Two dishes that ask whether our golden age is the past, the future, or this moment.
We always look to the future, but we have anxiety, feel that the present is the bottom, and we always miss the good times. “What we need to do now is be patient in combining the good things that are left behind, creating better things in imperfect environments,” Andre says. The tableware “KINTSUGI” designed by secca is a “value-taking” vessel that collects porcelain fragments that had been discarded as industrial waste from the production area of Kutani ware and reconstructed them on a circular plate. Here we drop a warm gel-like dessert containing gold leaf. A small gilded yokan was added to the glass.
At the end of the course, you’ll end with a gold-leafed mini ice cream wishing you can live in the “golden age” now.
“Define the Future”, an experiential exhibition of food, was held at the same time
The food experience exhibition will be held in the restaurant’s entrance lobby. Here, we exhibited and sold the collaboration in Kanazawa in 2020, the art piece selected by Mr. Andre, and the tableware brand “ARAS” using eco-friendly new materials designed by secca, and co-created a space where you can feel the future of food proposed by Mr. Andre and secca.
Event Information
RAW×secca
＜Re:define future＞
Location: RAW Taipei
Address: 301 Rakugun 3, Zhongshan District, Taipei City
Capacity: 66 seats
Tel:02-8501-5800 (Taiwan)
Open mons and Tuesdays / Lunch 11:30-15:00 / Dinner 18:00-21:30
Price: NT$4,680/person + service charge
You can also choose a full menu with bread, water and wine/nonalcoholic beverage pairings for NT$7,300.
Reservations: Online reservations are accepted on raw’s website.
*RAW TAIPEI Site URL: https://www.raw.com.tw/
＊RAW TAIPEI Instagram: https://www.instagram.com/raw_taipei/
◇ Andre Chiang
A world-renowned chef who has won second place in theASIA BEST RESTAURANT 50 for his creative cuisine. The company has expanded its activities by developing RAW Taipei in Taiwan and THE BRIDGE in Chengdu.
＊Andre Chiang Instagram:https://www.instagram.com/andrechiang_sg/
◇ secca inc.
Based in Kanazawa, a city of food and crafts, “craftsmen”, “artists” and “designers” make use of their respective strengths and make new manufacturing using all skills.
＊secca inc. Site URL:http://secca.co.jp/
＊secca inc. Instagram :https://www.instagram.com/secca_kanazawa/
◇ARAS
A resin tableware brand based on the concept of “strong, beautiful, shape”, manufactured by Ishikawa Resin Industry Co., Ltd. and designed by secca inc.
＊ARAS Instagram: https://www.instagram.com/aras.japan/
◇Inquiries about this press release
Yukihana Co., Ltd.
Phone: +81-76-223-1601
Email address: info@secca.co.jp
Person in Charge : Fukunaga
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