MIKA

Over the past few years, as we laid out the textures and surfaces we’ve created, we began to see a quiet timeline emerging through the work. In Japanese, there is a word — Utsuroi (oo-tsu-ro-ee / 移ろい) — which describes the beauty found in transition: the changing of seasons, the passage of time, and the subtle shifts within the human heart.

Living in Toronto, we are often moved by the fleeting beauty of summer and winter landscapes, and by the quiet feeling that comes with watching them pass. Through our original pottery, we try to express those emotional shifts and passing moments.

From there, the names naturally came: Frost, Waterlight, Birch, Harvest, Leaf Fall, and Dusk.

This is a series we hope to continue nurturing and growing over time.

It’s my first time back in Naoshima in two years. I never get to see everything, but that’s kind of the best part—every visit feels different depending on who I’m with, the season, and even the weather. The Chichu Art Museum is always beautiful, and this time, cycling around with my friends and my husband—laughing like kids—was so much fun. It turned into a really special memory.

.inc Tabi socks aren’t made from 100% cotton, 100% merino wool, or silk alone.
Instead, technical fibers are thoughtfully integrated in areas that need strength and support.

This careful construction creates a natural, three-dimensional shape at the toes—
comfortable without tightness, secure without slipping, and made to be worn for years.

During tastings and in the shop,
we’re sometimes asked, “What do you think about the current matcha boom?”

We think it’s a really good thing.
We’re happy to see more energy and activity among tea farmers in Japan.

What we can do, within that,
is to share the culture alongside it,
and to help people discover the joy of tea.

Our chopsticks come from a long-established chopstick maker in Fukui,
a region well known in Japan for its chopstick craftsmanship.

Hyozaemon’s philosophy is simple:
to create chopsticks that are safe enough to eat.

Because chopsticks are used every day and come close to the mouth,
they are made with exceptional care in both materials and finishing.

Thoughtfully crafted for everyday use at the table.

Our Japanese tea pairing event at Project was fully booked yesterday and came to a wonderful close.

This event had been in the works for several months, and Kayo & Emiliano had tasted our teas ahead of time, but I was truly amazed by how beautifully Emiliano created each dish to match them. For both sencha and gyokuro, he prepared three different dishes to accompany the three successive infusions, thoughtfully responding to how the character of the tea evolves with each steep.

The way each pairing followed the shift in flavor—from the brightness of the first infusion to the deeper umami in later steeps—left our guests genuinely satisfied.

And what makes it even more incredible is that it had only been a few months since he first tasted tea with me.

For the matcha pairing as well, he thoughtfully created sweets to go with both usucha and koicha.

This collaboration felt truly special. The warm and gentle atmosphere created by Kayo & Emiliano, along with the attentive care of their manager JC and the kindness of the kitchen team, made it such a comfortable and memorable event.

Radici Project will be launching their spring menu starting March 25, so I highly recommend visiting if you have the chance.