It has been used as dining tableware at Imperial restaurant Tokyo's French restaurant Les Saisons.

Grand maison of the imperial hotel representing Japan, which has treated the important people of foreign countries.
The chef is Thierry Voixin, who was invited from France in 2005.
Japanese traditional culture and food culture are well studied, it is easy to eat for Japanese people, and it is a wonderful French with new discoveries whenever you eat.

Thierry Voisin
From France, Tours. Born in 1964. After “Château d'Artini” and “Jampole-du-Qenoit”, France's leading chateau restaurant “Bouyer Le Clay Ale” (currently “Le Clay Ale”) has been serving as a chef since 1989 and a chef since 1995, Michelin for nine years Maintain 3 stars of In 2005, he became a chef at Teikoku Hotel Tokyo Main Dining “Le Saison”. Received the 2011 Agricultural Goodwill and Labor Award, and the 2014 Agricultural Goodwill and Labor Award.

Imperial Hotel Rezazon / Tokyo