Gaku

Born in Toyama prefecture in 1978, Gaku was raised in a family whose ancestral trade was pottery, namely the Etchū region’s Etchū-Seto Yaki, which has been passed down through the generations since the 1590s, when feudal lord Toshinaga Maeda invited potters up from the Seto region of what is now Aichi Prefecture.  This style of pottery eventually became the designated kiln to serve for Japan’s imperial family.

Gaku was drawn to the allure of three-dimensional form with studies in sculpture during his university years. While enrolled at Tokyo University of the Arts, he became captivated by the techniques and rich materials of pottery, and resolved to express himself using clay as his medium.

Having grown up in a family that had practiced pottery as a livelihood for generations, it was only natural that he would enter the field. After graduating from university, Gaku apprenticed under his father, before leaving Etchū-Seto Yaki altogether in order to search for his own style.  Essentially self-taught, he now works independently in Toyama’s Iwase Town, with its old and historical streetscape centered around sake breweries. There he continues his exploration into unprecedented expressions in pottery.

Keeping tradition for him is not only about maintaining an alignment with the past, but also in seeking out cutting-edge techniques that have never been done before, pursuing without restriction new creations which are not too far from the works of his predecessors. Yet he feels it is also important to inherit the techniques and designs of his predecessors properly, and with a sincere attitude.

Gaku feels a sense of purpose when creating works that are organic and intuitive, influenced by the cross-sections (such as tree rings) and forms of the earth. His work evokes the beauty of nature, drawing inspiration from Earth, Mars, and the hour of dawn.

Working closely with local chefs, he strives to create plated dishes that are more than just beautiful—they aim to be truly exceptional. The source of this inspiration is first hand. Gaku often cooks for invited guest, and claims to frequently drink sake a lot. He spends a lot of time thinking how he can make his guests happy, and how he can surprise them. Many local chefs and private customers order bespoke serving dishes, and Gaku always feels rewarded in the exchange of ideas that leads to great customer satisfaction, even to the enhancement of a restaurant’s sense of identity.