SEA BRIDGES

ExhibitionFOOD

TOMORROW FIELD and ONJIUM, Korea’s research institute for cultural heritage, are set to launch SEA BRIDGES in June 2025; a collaboration project created to foster mutual learning through art and cuisine. 

 

Kyotango and Korea are both historically known to have been vibrant ports of cultural exchanges across the sea. 

 

SEA BRIDGES aspires to serve as a cultural bridge between Japan and Korea. Through food, art, crafts, and architecture, this project not only aims to cultivate a deeper understanding of each other’s customs, culture and history but also to pass on the spirit and artistry to future generations.

The first chapter of this collaboration starts this year, 2025, and focuses on the theme of the future of our dining table. “SEA BRIDGES: Our Future Meal 2030” will take place in both Kyotango and Seoul, exploring and highlighting the food and craftsmanship of each region.

Participants from Japan include “Nawaya” (a Japanese restaurant in Kyotango), “Kamisoe” (a Karakami -Japanese paper with woodblock print- artisan in Kyoto), “Kanazawa Moku Seisakusho” (a carpenter and woodblock printmaker), and “Fujita Gasodo” (a master of traditional Kyoto-style mounting).  Together with “Food Studio” and “Clothing Studio” of ONJIUM in Seoul, guests can expect a one-of-a-kind collaborative celebration of culture and mastery from both Japan and Korea.

 

Culinary Collaboration

Our Future Meal 2030 – The First Chapter of SEA BRIDGES

【Kyotango, Japan】

Date: June 7, 2025, 18:30~ (dinner)

June 8, 2025, 12:00~ (lunch) / 18:30~ (dinner)

Venue: Nawaya (2517 Kurobe, Yasaka-cho, Kyotango City, Kyoto)

Fee: 30,000 JPY (excluding tax and beverages)

*Same price for lunch and dinner

Capacity: 10 guests per meal

Reservations: Available from April 1, 2025, via Nawaya’s official website

*Fully booked, thank you.

*Participants in the Kyotango event will also have the option to join a guided tour of TOMORROW FIELD art sites for an additional fee.

【Seoul, Korea】

Date: October 31, 2025 (lunch & dinner)

Venue: Food Studio, ONJIUM  (49, Hyoja-ro, Jongno-gu, Seoul)

Fee: 300,000 KRW (excluding tax and beverages)

Capacity: 25 guests per meal

Reservations: www.catchtable.net/shop/onjiumrestaurant

*Details to be announced on TOMORROW’s official website. Reservation is scheduled to open in August 2025.

 

 

 

 

 

Craft Collaboration

 

Clothing Studio, ONJIUM will create a silk partition incorporating the traditional weaving technique “Ra” from Korea.

Kyoto’s Karakami artisan Kamisoe will collaborate with woodblock craftsperson Yasuyuki Kanazawa of Kanazawa Moku Seisakusho and Fujita Gasodo, an expert in Kyoto-style mounting crafts. Together, they will craft a four-panel folding screen adorned with “Four Gracious Flowers and Peony Pattern” of the Joseon Dynasty, provided by ONJIUM. Enjoy the harmonious dialogues between the two different materials; paper and textile.

 

"Four Gracious Flowers and Peony Pattern" of the Goryeo-era

【Seoul, Korea】

Exhibition Dates: September 3 – October 31, 2025

Venue: ONJIUM (49, Hyoja-ro, Jongno-gu, Seoul)

 

 

【Kyotango, Japan】

Exhibition Dates: November 10 – November 24, 2025

Location: Taiza, Kyotango, Kyoto *More details.

 

 

 

ONJIUM

ONJIUM was established in Seoul in 2013, with the support of the Joongang Hwadong Foundation, with a mission to better understand the roots of Korean cultural identity, to build on and pass down. 

ONJIUM nurtures a new generation of creative artisans thoroughly disciplined in theory, craftsmanship and mindset. To enable more in-depth understanding, it divided work into three domains – Food, Clothing and Housing. Each studio passionately conducts research and works together with other studios under the same roof, and collaborates with other institutes and experts to push boundaries. By doing so, ONJIUM hopes to contribute to better bridging the past and the future.

Website https://www.onjium.org/main

Instagram  @onjium

The ONJIUM restaurant, renowned for its innovative approach to traditional Korean cuisine, has been awarded a Michelin one-star rating for six consecutive years and is currently ranked 21st in Asia’s 50 Best Restaurants.

 

 

Menu card created by Kamisoe Motif 四君子牡丹文様 / Four Gracious Flowers and Peony Pattern provided by ONJIUM. 온지음

Menu

Japanese Cockle (Torigai), Tofu, Turnip, Yuzu Citrus

Acacia Wood Chips, Beef Jerky Charcuterie, Sake Lees Nuts & Honey

Steamed Yellow Sea Bream (Kidai)

Tangpyeongchae (Traditional Korean dish) Zucchini, Cucumber, Carrot, Shiitake Mushroom, Mung Bean Tofu, Squid, Young Bamboo Shoots

Steamed Yellow Sea Bream (Kidai)

Manganji Pepper, Softshell Turtle, Abalone

Horse Mackerel and Warabi Fern Noodles (Hyssop-flavored Noodles)

Tempura of Sweetfish (Ayu), Arugula Sauce

Simmered Butterfish, Potato, Spiced Sauce, Daikon Radish

Pine Nut Soup & Green Pea Soup, Soft-Boiled Egg, Vinegar, Chili Powder

Bibimbap with Namul Vegetables Deer Sauce, Bulgogi Sauce, Napa Cabbage, Daikon, Bracken,

Bibimbap with Namul Vegetables Deer Sauce, Bulgogi Sauce, Napa Cabbage, Daikon, Bracken,

Grilled Rice with Clam and Broad Bean Thickened Sauce

Dessert: Tofu Pudding with Miso Flavor, Ssanghwa-cha (Korean Herbal Tea), Ice Cream with

Dessert: Tofu Pudding with Miso Flavor, Ssanghwa-cha (Korean Herbal Tea), Ice Cream with