【Unique Collaboration】"sio" Owner-Chef Shusaku Toba × Contemporary Artist Ken Kagami Launch New Genre Seasoning Salt "Kono Shio Oishii-o"
A new genre of seasoning salt, "Kono Shio Oishii-o," has been created through a unique collaboration between "sio" owner-chef Shusaku Toba and contemporary artist Ken Kagami. It is not just a seasoning but a "fashion item" that transforms kitchens and dining tables into art scenes, featuring a minimalist and witty design.
📋 Article Processing Timeline
- 📰 Published: April 8, 2026 at 22:04
- 🔍 Collected: April 8, 2026 at 13:30
- 🤖 AI Analyzed: April 20, 2026 at 18:06 (292h 35m after Collected)
■ Development Background: Seasonings as "Fun to Display" Fashion Items
"Deliciousness is a given. We aim for the exhilaration beyond that." Born from this desire, "Kono Shio Oishii-o" is not merely a seasoning but possesses an aspect as a "fashion item" that transforms kitchens and dining tables into art scenes. Breaking away from traditional food packaging that is overly descriptive, we adopted a minimalist and witty design, completing a product that blends into modern lifestyles.
Salt for sprinkling on dishes.
■ Shusaku Toba's Thoughts on "Kono Shio Oishii-o"
In cooking, "the amount of salt" is truly the deciding factor for taste. With salt, the contours of the flavor clearly emerge, and the charm of the ingredients is brought out. "Kono Shio Oishii-o" has very fine particles, and simply by "sprinkling it on" at the end of cooking, it blends in smoothly and adjusts the taste. We aimed to create a salt that can be easily used at home and elevates everyday meals to a higher level of deliciousness.
Taste Supervision: Shusaku Toba. After being a J-League trainee and an elementary school teacher, he entered the culinary world at the age of 31. In 2018, he opened "sio." Currently, he operates 8 restaurants: "sio YOYOGI UEHARA," "sio AOYAMA," "o/sio," "o/sio FUKUOKA," "Kitsune," "The New World," "Oishii Pasta," and "FAMiRES." He delivers "deliciousness" through various means beyond the restaurant framework, such as recipes published in books / YouTube / SNS, and food production.
"Deliciousness is a given. We aim for the exhilaration beyond that." Born from this desire, "Kono Shio Oishii-o" is not merely a seasoning but possesses an aspect as a "fashion item" that transforms kitchens and dining tables into art scenes. Breaking away from traditional food packaging that is overly descriptive, we adopted a minimalist and witty design, completing a product that blends into modern lifestyles.
Salt for sprinkling on dishes.
■ Shusaku Toba's Thoughts on "Kono Shio Oishii-o"
In cooking, "the amount of salt" is truly the deciding factor for taste. With salt, the contours of the flavor clearly emerge, and the charm of the ingredients is brought out. "Kono Shio Oishii-o" has very fine particles, and simply by "sprinkling it on" at the end of cooking, it blends in smoothly and adjusts the taste. We aimed to create a salt that can be easily used at home and elevates everyday meals to a higher level of deliciousness.
Taste Supervision: Shusaku Toba. After being a J-League trainee and an elementary school teacher, he entered the culinary world at the age of 31. In 2018, he opened "sio." Currently, he operates 8 restaurants: "sio YOYOGI UEHARA," "sio AOYAMA," "o/sio," "o/sio FUKUOKA," "Kitsune," "The New World," "Oishii Pasta," and "FAMiRES." He delivers "deliciousness" through various means beyond the restaurant framework, such as recipes published in books / YouTube / SNS, and food production.
FAQ
What is 'Kono Shio Oishii O'?
It is a new genre of highly designed seasoning salt, a collaboration between 'sio' owner chef Torihase Shusaku and contemporary artist Kaga Ken. It not only enhances the flavor of dishes but also decorates the dining table like art.
Who is in charge of the supervision?
The taste is supervised by 'sio' owner chef Torihase Shusaku, and the design is by contemporary artist Kaga Ken.
What are the features of the product?
It features a minimalist and witty design, serving not just as a seasoning but as a 'fashion item' to enhance the kitchen or dining table. The fine particles help to balance the flavor when used at the end of cooking.