On the road to Kenkun shrine in Murasakino
A veteran of the architecture, antiques and art scenes of Hiroshima and Paris, he fell in love with the century-old building at first sight. His transformation of the former residence into an exhibition space alongside local carpenters and craftspeople has been an incremental process. It continued last year with the opening of an atelier-like annex filled with objects spanning continents and eras.
“I think of buildings like this as minka [traditional folk houses] – places for ordinary people that possess a local character, born from the land,” says Suzuki. “The use of natural materials makes them feel alive. Earthen walls and tatami mats change in appearance; wooden beams and floorboards grow darker.There’s such a richness to spending time in such spaces.”
Gallerist Ryo Suzuki with a Panari earthenware jar
Suzuki’s gallery, Kankakari, hosts exhibitions of works ranging from traditional basketry to folk art and washi-paper lighting. “Kankakari isn’t just a gallery in the traditional sense,” he says. “I want to help people cherish not only the smallest objects, such as a ceramic vessel, but the clothes that they wear and the architecture around them.”
Among Suzuki’s other recent projects is 10-seat restaurant Mube. Working with owner-chef Takatomo Izumi, he oversaw the renovation of a 150-year-old former residence, bringing its heritage to the fore with finely detailed craftsmanship. Here, the 41-year-old Izumi merges the food culture of his hometown in Shiga prefecture with techniques honed in some of Kyoto’s finest traditional establishments. “These days, so much washoku [Japanese cuisine] feels quite indulgent,” he says. “I want to return it to its essence: the idea of food as nourishment.”
Entrance to the 150-year-old building in Gentaku1 / 3
Sourcing seasonal produce from across Japan, Izumi brings his dishes to life with a variety of ferments and condiments. From narezushi, a predecessor to modern sushi made with salted fish, to a medicinal mushroom soup and Biwa trout pickled in rice bran, he weaves tradition, technique and provenance. Since opening in August 2025, he has quickly found acclaim and has already been awarded a Michelin star.
Back in Nishijin, Masataka Hosoo says that it’s an exciting moment for both his company and the city. “In the past, there was little interaction between different fields; everything was siloed. Kyoto used to be far more conservative but, as the city’s history and culture merge with new forms of creativity, I feel that the future is taking shape.”
