#shapton-stones

#shapton-stones

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

The S100X Urushi Edition, also known as The Special One, is a limited edition desktop calculator designed using a century-old Japanese Urushi lacquer technique.

I have virtually no idea what the finished piece will look like until I actually begin working with the wood. As a result, the form often emerges as I carve, and I frequently change my plans midway through the process. Naturally, I keep the many failures a secret.

Sometimes the best designs come from asking a simple question nobody bothered to ask before. For designer Kathleen Reilly, that question was: why does a knife always have to lie flat on the table? The answer came in the form of Oku, a table knife that literally hangs around the edges of your plates and boards thanks to a unique folded handle that defies centuries of Western tableware convention.

Kintsugi 金継ぎ is known as the Japanese art of putting broken things back together, like broken pottery, using materials mixed with powdered gold and other elements. Instead of hiding damage, this technique celebrates the restoration of an object once viewed as broken, flawed, or imperfect. This same process can be seen as a metaphor for addiction recovery. Even for people with addiction who willingly choose recovery, there's an element of being remade that can't be ignored. Addicts often go through a period of denial.

Most knife recommendations come with a quiet asterisk. A brand deal, a commission link, a product sent to a chef's PO box before the review goes live. What gets left out of that conversation is what the same chef keeps in the drawer at home - the blade they reach for on a Sunday morning when nobody is filming.

Cheesy comparisons aside, the reason chefs are responsible for their own knives boils down to subjective preferences and comfort. "I want the knife to be an extension of my arm and my hand," says Fredrik Berselius, executive chef at Aska. Since there are far too many variables that go into a knife's design-handle shape, blade shape, weight, balance, material, and so on- determining which knife is the best knife is fundamentally impossible.

Some chefs pride themselves on blurring the lines between food and art. For Executive Chef Andrew Oh, Momoya SoHo has become revered for putting beauty on plates, such is the case for the restaurant's beautiful wine glass parfaits. However, Oh is known for sushi creations that are equally impressive. We asked the chef for tips on sushi-making (known as one of the most difficult culinary techniques to master) so that our next batch of caterpillar rolls look more professional than problematic.