Tamesaburo Yamamoto (1893-1966), the first president of Asahi Breweries (now Asahi Group Holdings, Ltd.), enthusiastically supported the mingei (folk crafts) movement from its early phase. The main part of the museum's Tamesaburo Yamamoto Collection comprises works by Kanjiro Kawai (1890-1966) and Shoji Hamada (1894-1978), both being key figures in the mingei movement.
Kawai and Hamada met each other during their student days at Tokyo Higher Technical School (now Institute of Science Tokyo) and worked together at the Kyoto Municipal Ceramics Laboratory. In 1926, they began the mingei movement together with a few other people, including philosopher Soetsu Yanagi. Kawai and Hamada maintained a close friendship throughout their lives. Tracing their footsteps, this exhibition will showcase works of the two artists, who pursued their own ways of art while resonating with each other.
| Date |
Friday, March 20 to Sunday, September 6, 2026 10:00 a.m. to 5:00 p.m. (Last entry 4:30 pm.) |
|---|---|
| Closed |
Mondays (except March 30, April 6, May 4, July 20), June 2, and July 21. |
| Admission |
Adults : 1,500 yen (group admission: 1,400 yen) |
| Organizers |
Asahi Group Oyamazaki Villa Museum of Art |
| Supporting Groups |
Kyoto Prefecture |
Main Exhibits
Poster Visual
Café Event : Linked to the Exhibition
Slipware Cake
This cake is inspired by the slipware made by Shoji Hamada. He learned slipware techniques in England and after returning home, Hamada continued to utilize those skills to develop his own style.
This cocoa sponge layer cake is filled with raspberry cream, finished with chocolate mirror glaze, and topped with Hamada's favorite lattice pattern.
The exquisite combination of sweetness and acidity is reminiscent of Hamada's great sense of balance, honed through his studies in England, Okinawa, and Mashiko.
Gâteau Vert Vert
Monet, who loved gardens, is also said to have been very particular about food. Based on his recipe, we created a green (vert in French) cake.
This sponge cake, made with spinach powder, is frosted with pistachio-flavored cream. Spinach powder is also sprinkled on top, and its subtle bitterness adds a nice accent.
Feel free to enjoy this cake while visualizing Monet's beautiful garden in Giverny.