Thinking about it, there was something obvious about seeing Sola grow by specializing in tableware and ceramics. Just look at the passion that drives its chef, Kosuke Nabeta, for this discipline. For several years now, he has been making a large number of pieces used in the restaurant to present his cuisine. Many customers wonder where to get this tableware. “It's a logical progression, a hybrid place like this allows us to combine different practices to enhance the tableware that constitutes an essential element of Japanese savoir-vivre,” adds Kosuke Nabeta.