OUTLINE
On March 9, 2024, at 6ishiki Art and Sauna, we invited Masayo Funakoshi, chef and founder of the Kyoto- and Kameoka-based restaurant and studio Farmoon, to create a one-night-only gastronomic experience.
For this project, we conducted local research together with Funakoshi, visiting farms and mountains in Kameoka to gather seasonal wild herbs and regional ingredients. Anchored in sustainable and local food culture, the menu was composed through the intersection of perspectives from folklore, cultural anthropology, art, and design, resonating deeply with the philosophy and space of 6ishiki.
It was an evening to engage with food through bodies refined by sauna and sharpened senses of taste—a moment where nature and culture, body and thought, intersected in the open margins of perception.
Date｜ March 9, 2024
Venue｜ 6ishiki Art and Sauna
Masayo Funakoshi
Chef
After studying sculpture at Pratt Institute, Masayo Funakoshi discovered the expressive possibilities of cooking and entered a culinary school in New York. Upon graduation, she worked at several restaurants in New York, including Blue Hill, before traveling extensively across Europe and Asia. She later served as a chef on an Australian cruise ship sailing the Pacific, and as a chef at a long-established hotel in Bali.
Since 2018, she has been based in Kyoto, where she runs Farmoon, a restaurant and studio exploring the fundamental possibilities of food. Her work spans Japan and abroad, integrating sustainable food culture with perspectives from folklore, cultural anthropology, art, and design.
She has served as Director of the Food Program for Culture City of East Asia 2016 (Nara), and has been invited as an artist to Tsuchi Matsuri 2018 and the Yamaguchi Dream Corridor Expo 2021.
Instagram：@farmoon_kyoto , @masayofunakoshi
