A woodwork studio that turns tableware one piece at a time from local mountain timber.
This is a sample page. Mokume Woodcraft Studio is a fictional place, and every detail on this page is a sample setting.
How to enjoy it
No two wooden bowls share the same grain. When choosing one in the gallery, hold it to feel its weight and surface. Ask how to care for it so it lasts.
A small gallery of the studio’s bowls, plates and cutlery. Pick them up and choose.
How to enjoy it
Hold two bowls of the same shape side by side. The wood type changes the weight and color.
Finish a roughed-out blank into your own spoon with a carving knife and sandpaper, then oil it food-safe.
How to enjoy it
Cut away from your body, a little at a time. Test the bowl against your lips to find the depth that suits you.
Booking is in Japanese. Please use the booking site or call.
Book by By 17:00 two days before Cancellation 50% the day before; 100% on the day
Watch bowls being turned on the lathe through a glass wall, with drying bowls stacked on shelves.
How to enjoy it
The drying bowls carry the date they were turned; the wood is given months to settle before finishing.
Hours
Gallery10:00–17:00
Closed
Tuesdays and Wednesdays, New Year holidays
NotesSometimes away at exhibitions; call ahead
CashAccepted
Credit cardsVISA, Mastercard, JCB, American Express
E-moneyTransit IC cards, iD, QUICPay
QR code paymentPayPay, Rakuten Pay, d Barai
komasumi-intro-s1.webpDrink · Mukawa
Tasting and a brewery tour at a farm-to-bottle sake brewery.
Tip
Komasumi has grown its rice and brewed its sake in one family for five generations, a brewery that starts in the paddy. Beyond the shop, look at the fields around the brewery and the well that supplies its water. Seeing how field, water and brewhouse connect makes choosing a bottle more fun.
place-8024-hero.webpEat · Mukawa
Seasonal Japanese sweets and a small tea room.
Tip
Komaya’s fresh sweets change shape and colour every month. Ask the staff at the case what each one depicts. You can take them away, but fresh sweets are best eaten the same day, in the tea room.
scenic-daigahara-juku-hero.webpSee · Hakushu
Walk an Edo-period post town on the old Koshu Highway.
Tip
Step onto the old road that runs beside today’s highway and walk slowly. Look at the eaves and the storehouses, and you can picture the bustle of travellers passing through.
place-8013-hero.webpDrink · Hakushu
Fermented dishes made with the brewery’s koji and sake lees.
Tip
Taru-no-Ma is run by a post-town sake brewery. The koji and lees in the food come from the brewery next door. If you don’t drink, follow the brewery’s flavours through amazake and its brewing water.